Lemon Pecan Cake Recipes

Steps:

• Blend first 6 ingredients in blender until smooth.
• Pour blended mixture into a large bowl and add flour and baking powder. Mix well.
• In a small bowl, mix together brown sugar, pecans and lemon peel.
• Pour maple syrup into the bottom of an oiled 8" x 8" cake pan.
• Sprinkle pecan mixture over maple syrup. Then spoon cake batter on top of pecans. Bake at 350 degrees F for 30 minutes or until lightly browned.
• Turn cake out of pan and let cool.

Steps:

• Preheat the oven to 350 degrees F. Grease and flour 2 (8 1/2 by 4 1/4 by 2 1/2-inch) loaf pans. You may also line the bottom with parchment paper, if desired.
• Cream the butter and 2 cups granulated sugar in the bowl of an electric mixer fitted with the paddle attachment, until light and fluffy, about 5 minutes. With the mixer on medium speed, add the eggs, 1 at a time, and the lemon zest.
• Sift together the flour, baking powder, baking soda, and salt in a bowl. In another bowl, combine 1/4 cup lemon juice, the buttermilk, and vanilla. Add the flour and buttermilk mixtures alternately to the batter, beginning and ending with the flour. Divide the batter evenly between the pans, smooth the tops, and bake for 45 minutes to 1 hour, until a cake tester comes out clean.
• Combine 1/2 cup granulated sugar with 1/2 cup lemon juice in a small saucepan and cook over low heat until the sugar dissolves. When the cakes are done, allow to cool for 10 minutes. Remove the cakes from the pans and set them on a rack set over a tray or sheet pan; spoon the lemon syrup over them. Allow the cakes to cool completely.
• For the glaze, combine the confectioners' sugar and the lemon juice in a bowl, mixing with a wire whisk until smooth. Pour over the tops of the cakes and allow the glaze to drizzle down the sides.

Steps:

• Preheat the oven to 325 degrees F.
• In a large bowl, whisk together the brown sugar, granulated sugar and eggs until incorporated. Stir in the butter, vanilla, lemon zest and juice, milk, flour and 1 cup chopped pecans until combined. Pour the mixture into the unbaked pie shell. Arrange the pecan halves on top of the pie in a circular pattern.
• Bake until the crust is golden brown and the filling is set but still a little loose in the center (it will set as it cools), about 55 minutes. Serve warm or at room temperature.

Steps:

• Preheat oven to 325º.
• Grease an 8-inch springform pan.
• In large mixer bowl, cream butter and confectioner's sugar until fluffy.
• Add eggs one at a time and beat well after each addition.
• Stir in flour and vanilla.
• Continue beating until just mixed.
• Fold in pecans and lemon rind.
• Pour batter into pan and bake for 50 minutes or until tester comes out clean.
• Remove to wire rack to cool.
• While cake is still HOT, combine glaze ingredients and brush liberally over cake.