Lemon Pecan Cake
Lemon Pecan Cake offers a moist, flavorful treat with the tang of lemon, sweetness of candied fruits, and crunch of pecans. Its rich texture and vibrant flavors make it perfect for special occasions or when you crave a nostalgic, fruit-filled dessert that delights all ages.
Ingredients
Instructions
- Cream the oleo until smooth.
- Gradually add sugar, beating well.
- Add eggs one at a time, mixing thoroughly after each addition.
- Stir in 3 cups of flour, lemon flavoring, and chopped pecans.
- Toss chopped dates in 1 cup of flour, then fold into the batter.
- Divide the batter evenly into two angel food cake pans.
- Bake at 250°F until done, approximately 1 hour.
- Place a pan of water underneath the cakes while baking.
Tips & Substitutions
For a lighter texture, consider using unsalted butter instead of oleo for a fresher flavor. If you don't have lemon flavoring, fresh lemon juice and zest can be a great substitute. Be sure to toss the dates in flour to prevent them from sinking to the bottom of the cake. This cake can be served as a delightful dessert, paired well with a cup of tea or coffee.
Serving Suggestions
Serve slices of Lemon Pecan Cake with a dollop of whipped cream or a scoop of vanilla ice cream for an indulgent treat. This cake pairs beautifully with a refreshing fruit salad or a cup of herbal tea. For a festive presentation, consider garnishing with candied lemon slices or a sprinkle of powdered sugar on top.
Storage & Reheating
Store any leftover Lemon Pecan Cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate the cake, where it can last up to a week. To reheat, simply slice and warm in the microwave for about 15-20 seconds, or enjoy it at room temperature for the best flavor.
Nutrition & Diet Analysis (per serving)
Each serving of Lemon Pecan Cake contains roughly 443 calories, with 7g protein, 49g carbohydrates, and 28g fat. It is an excellent source of dietary fiber (30% of the Daily Value) and vitamin C (25% of the Daily Value), and a good source of protein and iron. It also contributes 8g of dietary fiber toward your daily target.
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 different nuts in this recipe?
Yes, you can substitute the pecans with walnuts or almonds if desired. Just be sure to chop them similarly to maintain the texture of the cake. Each nut will impart its unique flavor, making the cake versatile.
How can I make this cake more moist?
To enhance the moisture, consider adding a half cup of sour cream or yogurt to the batter. This will help keep the cake tender and flavorful. You can also drizzle a simple lemon syrup over the cooled cake for added moisture.
Is it possible to freeze this cake?
Absolutely! To freeze, wrap the cooled cake tightly in plastic wrap and then in aluminum foil to prevent freezer burn. It can be frozen for up to three months. When ready to enjoy, thaw it in the refrigerator overnight before serving.
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).