Lemony Pecan-Buttermilk Cake
A zesty and nutty cake combining bright lemon flavors with toasted pecans, complemented by a tender buttermilk batter. Perfect for brunch, teatime, or special occasions, this moist and flavorful cake offers a delightful balance of citrus and crunch, appealing to citrus lovers and nut enthusiasts alike.
Ingredients
- 3 cups sifted cake flour ⓘ
- 2 teaspoons baking powder ⓘ
- 1/2 teaspoon salt ⓘ
- 1 cup butter softened ⓘ
- 2 cups granulated sugar ⓘ
- 1 1/4 teaspoons vanilla extract ⓘ
- 1/4 teaspoon lemon oil (optional) ⓘ
- 5 eggs ⓘ
- 2/3 cup buttermilk ⓘ
- 1/4 cup finely shredded lemon peel ⓘ
- 1/2 cup lemon juice ⓘ
- 1 1/2 cups pecans toasted ⓘ
- 1/4 cup granulated sugar ⓘ
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 10-inch fluted tube pan. Set aside.
- In a bowl, sift together cake flour, baking powder, and salt.
- In a large mixing bowl, beat softened butter and granulated sugar until light and fluffy.
- Add vanilla and lemon oil (if using), then beat in eggs one at a time.
- Gradually add the dry ingredients, alternating with buttermilk, beginning and ending with dry ingredients.
- Fold in finely shredded lemon peel and lemon juice until well combined.
- Stir in toasted pecans.
- Pour batter into prepared pan, smoothing the top.
- Bake for approximately 50 minutes, or until a toothpick inserted into the center comes out clean.
- Allow cake to cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
Tips & Substitutions
For a lighter texture, ensure that the butter is properly creamed until fluffy. If you don't have lemon oil, you can substitute it with an extra teaspoon of vanilla extract. For a nuttier flavor, try using walnuts instead of pecans. Additionally, make sure to toast the nuts to enhance their flavor. This cake can also be made with almond flour for a gluten-free variation.
Serving Suggestions
Serve slices of this Lemony Pecan-Buttermilk Cake with a dusting of powdered sugar or a drizzle of lemon glaze for added sweetness. It pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream. For an elegant touch, consider serving it alongside fresh berries or with a cup of tea. This cake is a delightful addition to any brunch or dessert table.
Storage & Reheating
Store any leftover cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and refrigerate for up to a week. To reheat, simply place a slice in the microwave for about 10-15 seconds or enjoy it cold for a refreshing treat. You can also freeze the cake for up to 3 months.
Nutrition & Diet Analysis (per serving)
Each serving of Lemony Pecan-Buttermilk Cake contains roughly 778 calories, with 7g protein, 84g carbohydrates, and 36g fat. It is an excellent source of iron (29% of the Daily Value), and a good source of vitamin C and protein. Note that it is relatively high in sodium, at 919mg per serving (40% 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 regular milk instead of buttermilk?
Yes, you can substitute regular milk by adding 1 tablespoon of vinegar or lemon juice to a cup of milk and letting it sit for 5 minutes. This will create a similar acidity to buttermilk, which is important for the cake's texture.
How can I tell when the cake is done baking?
The cake is done when a toothpick inserted into the center comes out clean or with a few moist crumbs. Additionally, the edges should start to pull away from the sides of the pan, and the top should be golden brown.
Can I make this cake ahead of time?
Absolutely! This cake actually tastes better the next day as the flavors meld together. You can bake it a day in advance, let it cool completely, and store it in an airtight container until you're ready to serve it. Just remember to add any toppings right 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).