Lemon Pecan Cake is a beautifully rich, old-fashioned Southern dessert that perfectly balances buttery sweetness with the tangy freshness of lemon. The addition of candied cherries and pecans gives this cake a festive flair, making it ideal for holidays or special gatherings. Its delicate crumb and nutty aroma are the result of careful overnight resting, which allows the flavors to meld deeply before baking. This cake is often enjoyed during the Christmas season and embodies the comforting, nostalgic essence of homemade baking traditions.
Ingredients
- 1 lb unsalted butter (4 sticks, softened)
- 1 lb light brown sugar (2½ cups)
- 6 eggs (seperated)
- 4 cups all-purpose flour
- 1 tsp baking powder
- 1½ oz lemon extract
- 1 lb pecans (coarsely chopped)
- ½ lb red candied cherries (halved)
- ½ lb green candied cherries (halved)
Instructions
Step 1: Prepare the Pan:
- Grease and flour a 10-inch tube or Bundt pan thoroughly to prevent sticking.
Step 2: Cream Butter and Sugar:
- In a large mixing bowl, cream the softened butter until smooth.
- Gradually add the brown sugar, beating until the mixture is light and fluffy (about 5–7 minutes).
Step 3: Add Egg Yolks:
- Add the egg yolks one at a time, beating well after each addition to ensure full incorporation.
Step 4: Sift Dry Ingredients:
- In a separate bowl, sift together the flour and baking powder.
Step 5: Combine Wet and Dry Ingredients:
- Gradually add 2 cups of the sifted flour mixture to the creamed butter mixture, alternating with the lemon extract.
- Mix until just combined; do not overmix.
Step 6: Prepare Fruits and Nuts:
- In a medium bowl, combine the remaining 2 cups of flour with the chopped pecans and candied cherries.
- Toss to coat the fruits and nuts evenly. This helps prevent them from sinking to the bottom during baking.
Step 7: Incorporate Fruits and Nuts:
- Fold the floured fruits and nuts into the batter gently until evenly distributed.
Step 8: Beat Egg Whites:
- In a clean bowl, beat the egg whites until stiff peaks form.
- Gently fold the beaten egg whites into the batter, taking care not to deflate them.
Step 9: Refrigerate Batter:
- Pour or spoon the batter into the prepared pan, smoothing the top.
- Cover with plastic wrap and refrigerate overnight. This rest period allows the flavors to meld and improves the cake’s texture.
Step 10: Bake the Cake:
- Preheat the oven to 250°F (120°C).
- Place the chilled cake in the oven and bake for 30 minutes.
- Increase the oven temperature to 300°F (150°C) and continue baking for an additional 2 hours, or until a toothpick inserted into the center comes out clean.
Step 11: Cool and Serve:
- Remove the cake from the oven and allow it to cool in the pan for 15–20 minutes.
- Invert the cake onto a wire rack to cool completely.
- Once cooled, slice and serve.
Tips
- Substitute almond extract for half the lemon extract for a softer flavor.
- Add ½ cup of shredded coconut for a tropical twist.
- Replace half the pecans with walnuts for a more complex nutty taste.
- For a glaze, mix powdered sugar and lemon juice and drizzle over the cooled cake.
- Store tightly wrapped at room temperature for up to a week; it improves with age.
Nutrition
Calories: 520kcalCarbohydrates: 45gProtein: 6gFat: 36gSaturated Fat: 12gPolyunsaturated Fat: 5gMonounsaturated Fat: 17gTrans Fat: 0.5gCholesterol: 110mgSodium: 120mgPotassium: 190mgFiber: 2gSugar: 32gVitamin A: 580IUVitamin C: 1mgCalcium: 55mgIron: 1.2mg
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