Lemon Nut Cake
Lemon Nut Cake is a moist, flavorful dessert combining the tartness of lemon with the crunch of pecans and the sweetness of raisins. Its rich, buttery texture and vibrant citrus flavor make it perfect for special occasions or a delightful afternoon treat.
Ingredients
Instructions
- Add one box of instant vanilla pudding to the self-rising flour.
- Cream margarine and sugar together until light and fluffy.
- Beat in eggs one at a time until well combined.
- Gradually add the flour mixture to the creamed mixture, mixing well.
- Stir in lemon extract, chopped pecans, and white raisins.
- Pour batter into a greased baking pan.
- Bake at 350°F (175°C) for approximately 45 minutes or until a toothpick inserted into the center comes out clean.
- Allow to cool before serving.
Tips & Substitutions
For a lighter texture, ensure your margarine is at room temperature before creaming with sugar. You can substitute chopped walnuts for pecans if desired. If you don't have lemon extract, fresh lemon juice and zest can be used, but adjust the amount to taste. This cake is similar to Maggie'S Snickerdoodles in its delightful sweetness.
Serving Suggestions
Serve this cake with a dusting of powdered sugar or a dollop of whipped cream for an extra treat. It pairs beautifully with a cup of tea or coffee. Consider serving alongside fresh fruit or a scoop of vanilla ice cream for a delightful dessert experience, reminiscent of other favorite American recipes.
Storage & Reheating
Store any leftover Lemon Nut Cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week. To reheat, slice and warm in the microwave for about 10-15 seconds, ensuring it remains moist and delicious.
Nutrition & Diet Analysis (per serving)
Each serving of Lemon Nut Cake contains roughly 849 calories, with 6g protein, 37g carbohydrates, and 79g fat. It is a good source of dietary fiber (17% of the Daily Value), protein (12% of the Daily Value), and iron (10% of the Daily Value). Note that it is relatively high in sodium, at 464mg per serving (20% 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 nut in this recipe?
Yes, you can substitute the pecans with walnuts or almonds if you prefer. Just make sure to chop them to a similar size to maintain texture. Each nut will add its unique flavor, making the cake versatile.
How can I make this cake more lemony?
To enhance the lemon flavor, you can add the zest of one lemon along with the lemon extract. This adds a fresh citrus aroma and deeper flavor, making your Lemon Nut Cake even more delightful.
Can I freeze the Lemon Nut Cake?
Absolutely! You can freeze the cake wrapped tightly in plastic wrap and then in aluminum foil for up to 3 months. Thaw in the refrigerator overnight before serving for the best texture.
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).