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.
Nutrition & Diet Analysis (per serving)
653
kcal
33% DV
Protein
Fat
Carbs
Contains
Milk
Egg
Wheat/Gluten
Tree nuts
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).
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).