Pecan Lemon Cake

    55 minutes

    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.

    28 people made this

    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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    Reviews in English (30)


    My only change was to leave out the pecans since we were out. This was a wonderful tasting cake, but it was so small! I would definetly double the recipe to fit into a normal bundt/tube pan. It doesn't rise much and barely filled the bottom half of my pan. I also had to add 10 minutes to the cooking time. I would probably bake this again but just double the recipe and really watch the cook time. This is more like 6/8 servings, not 14!!  -  15 Mar 2005  (Review from Allrecipes USA and Canada)


    Like others, I eliminated the pecans and baked in a loaf pan. If you bake in a loaf pan, bump up the temp to 350 and cook for an hour. I wanted a more lemony flavor, so I added a teaspoon of lemon extract, and I also added some cornstarch to the flour to make it cake flour. This is definitely a drier pound cake ... about the texture of a scone. But that's perfect for serving with strawberries and whipped cream, or some other fruit that's been macerated.  -  02 Jun 2007  (Review from Allrecipes USA and Canada)


    I found this recipe trying to replace a lost one. Omitted the nuts which weren't in old recipe and baked in 9-inch Bundt pan (smaller than the usual one). You could use a 9 x 5 loaf pan also. There were 12 generous servings with peaches and whipped cream.  -  28 May 2006  (Review from Allrecipes USA and Canada)