Lemon Holiday Cake
A rich, festive lemon holiday cake featuring candied cherries and pecans, perfect for special occasions or holiday gatherings with a moist, flavorful crumb.
Ingredients
Instructions
- Cream the oleo until smooth.
- Add eggs one at a time, beating well after each addition.
- Gradually add sugar, a little at a time, and continue beating.
- Add flour gradually, mixing well after each addition.
- Stir in baking powder.
- Fold in lemon flavor and candied cherries.
- Pour batter into a greased and floured tube pan.
- Bake at 250°F (121°C) for 4 1/2 hours.
- Ensure the cake is done before removing from the oven.
Tips & Substitutions
For a lighter texture, ensure your oleo is at room temperature before creaming. If you don't have lemon flavor, fresh lemon juice and zest can be used instead, but reduce the amount slightly as it is more potent. Consider adding a pinch of salt to enhance the flavors, and for a twist, mix in some dried fruits or nuts. This cake's rich texture pairs beautifully with a citrus glaze.
Serving Suggestions
Serve slices of Lemon Holiday Cake with a dollop of whipped cream or a scoop of vanilla ice cream for added richness. This cake can also be enjoyed with a cup of tea or coffee, making it a delightful treat for afternoon gatherings. For a festive touch, consider dusting the cake with powdered sugar or drizzling a light lemon glaze over the top.
Storage & Reheating
Store leftover Lemon Holiday Cake in an airtight container at room temperature for up to 4 days. For longer storage, wrap slices tightly in plastic wrap and freeze for up to 2 months. To reheat, simply thaw at room temperature or warm individual slices in the microwave for about 10-15 seconds, just until warmed.
Nutrition & Diet Analysis (per serving)
Each serving of Lemon Holiday Cake contains roughly 1042 calories, with 20g protein, 149g carbohydrates, and 46g fat. It is an excellent source of vitamin C (61% of the Daily Value), dietary fiber (50% of the Daily Value), and iron (41% of the Daily Value). Note that it is relatively high in sodium, at 654mg per serving (28% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of flour for this recipe?
While all-purpose flour is recommended for its structure, you can experiment with cake flour for a lighter cake. However, avoid using whole wheat flour as it may alter the cake's texture and flavor. If you need gluten-free, try a 1:1 gluten-free baking blend.
What can I substitute for oleo?
If you don't have oleo, you can use unsalted butter or margarine as a substitute. The flavor may be slightly different, but it will work well in this recipe. For a dairy-free option, use a plant-based butter alternative to maintain the cake's richness.
How do I know when the cake is done baking?
To check if your Lemon Holiday Cake is done, insert a toothpick into the center. If it comes out clean or with a few moist crumbs, the cake is ready. Additionally, the edges should begin to pull away from the sides of the pan. Be careful not to overbake, as this can dry out the cake.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).