Texas Lemon Pecan Cake
A rich, nutty cake with lemon flavor, perfect for special occasions or teatime, featuring a moist texture and a beautiful cracked top that adds rustic charm.
Ingredients
Instructions
- Preheat oven to 350°F (175°C).
- Place a pan of water on the lower rack to keep the cake moist during baking.
- Cream together sugar and butter until smooth and fluffy.
- Add eggs one at a time, mixing well after each addition.
- In a separate bowl, sift together flour and baking powder.
- Gradually add the flour mixture and lemon extract to the creamed mixture, mixing well.
- Stir in chopped pecans.
- Pour batter into two well-greased and floured Bundt pans, dividing evenly.
- Bake for about 30 minutes, then place a brown paper bag cutout over the cakes to prevent over-browning.
- Continue baking for approximately 1 hour at 350°F, or until a toothpick inserted into the center comes out clean.
- Remove from oven and let cool for a few minutes before removing from pans.
Tips & Substitutions
For a lighter texture, consider using cake flour instead of all-purpose flour. If you prefer a nuttier flavor, lightly toast the pecans before adding them to the batter. You can substitute lemon extract with fresh lemon juice for a slightly different taste, but be sure to adjust the sugar slightly to balance the acidity.
Serving Suggestions
This cake is delightful on its own but can be enhanced with a dusting of powdered sugar or a drizzle of lemon glaze. Serve it alongside a scoop of vanilla ice cream or a dollop of whipped cream for an indulgent treat. It pairs beautifully with Sweet Potatoes And Cranberries for a festive meal.
Storage & Reheating
Once cooled, store the Texas Lemon Pecan Cake in an airtight container at room temperature for up to three days. For longer storage, refrigerate it for up to a week or freeze slices wrapped in plastic wrap and foil for up to three months. To reheat, let it come to room temperature, then warm in the oven at 300°F for 10-15 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Texas Lemon Pecan Cake contains roughly 1180 calories, with 11g protein, 95g carbohydrates, and 84g fat. It is an excellent source of iron (27% of the Daily Value), protein (23% of the Daily Value), and vitamin C (20% of the Daily Value), and a good source of dietary fiber and calcium. It also contributes 5g 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 a different type of nut in this cake?
Yes, you can substitute pecans with walnuts or almonds if you prefer. Just keep in mind that walnuts may impart a slightly different flavor, while almonds will provide a crunchier texture. Adjust the quantity according to your taste preferences.
What should I do if my cake is too dry?
If your cake turns out dry, it may have been overbaked. To remedy this, you can brush the cooled cake with a simple syrup made of equal parts sugar and water, heated until dissolved. This will add moisture and sweetness back into the cake.
How can I make this cake more lemony?
To enhance the lemon flavor, you can add the zest of one or two lemons to the batter. This will give the cake a vibrant citrus aroma and taste. You can also increase the amount of lemon extract slightly, but be cautious not to overpower the other flavors.
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).