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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