Pecan Lemon Cake

Pecan Lemon Cake


28 people made this

A very simple cake to make in a ring tin, but light and delicious with a lemon glaze. The perfect mid afternoon snack with tea or coffee.


Serves: 14 

  • 250g butter
  • 2 cups (375g) icing sugar
  • 3 eggs
  • 1 1/2 cups (185g) cake flour
  • 1 teaspoon vanilla essence
  • 1 tablespoon lemon zest
  • 1/2 cup chopped pecans
  • 1 cup (185g) sifted icing sugar
  • 2 tablespoons fresh lemon juice

Preparation:10min  ›  Cook:45min  ›  Ready in:55min 

  1. In a large bowl cream butter and 2 cups icing sugar until fluffy. Beat in eggs one at a time, beating well after each addition. Stir in flour and vanilla then pecans and lemon peel. Pour batter into greased 25cm ring tin.
  2. Bake at 165 degrees C for 40 to 45 minutes, or until done. Cool. Remove cake from pan and invert onto serving plate.
  3. Make glaze by mixing 1 cup sifted icing sugar with fresh lemon juice. Drizzle over cake.

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