Lemon Pecan Cake
Indulge in the zesty brightness and nutty decadence of this Lemon Pecan Cake, a show-stopping dessert perfect for any occasion. This recipe combines the tangy allure of fresh lemon juice and zest with the rich crunch of chopped pecans, creating a flavor-packed bundt cake that’s equal parts refreshing and comforting. The tender crumb owes its luxurious texture to buttermilk, while a simple yet elegant lemon glaze adds a glossy finish that enhances every bite. Garnished with pecans for added crunch, this cake is as stunning as it is delicious. With just 20 minutes of prep time and an impressive presentation, this Lemon Pecan Cake is ideal for gatherings, holiday tables, or whenever you’re craving something sweet with a citrusy twist.
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoons Salt
- 1 cup Unsalted butter, softened
- 1.75 cups Granulated sugar
- 4 large Eggs
- 2 tablespoons Lemon zest
- 0.25 cup Fresh lemon juice
- 1 teaspoon Vanilla extract
- 1 cup Buttermilk
- 1 cup Chopped pecans
- 1 cup Powdered sugar (for glaze)
- 2 tablespoons Fresh lemon juice (for glaze)
- 0.25 cup Chopped pecans (for garnish)
Instructions
Preheat your oven to 350°F (175°C). Grease and lightly flour a 9-inch bundt or tube pan and set aside.
In a medium mixing bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large mixing bowl, beat the softened butter and granulated sugar together with an electric mixer until light and fluffy, about 3-4 minutes.
Add the eggs one at a time to the butter-sugar mixture, beating well after each addition.
Mix in the lemon zest, lemon juice, and vanilla extract until fully incorporated.
Gradually add the dry ingredients to the wet mixture in three additions, alternating with buttermilk. Begin and end with the dry ingredients. Mix just until combined; do not overmix.
Gently fold in the chopped pecans using a spatula.
Pour the batter evenly into the prepared pan. Smooth the top and tap the pan gently on the counter to release any air bubbles.
Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cake from the oven and let it cool in the pan for 10-15 minutes. Then turn it out onto a wire rack to cool completely.
While the cake cools, prepare the glaze by whisking together the powdered sugar and fresh lemon juice in a small bowl until smooth.
Once the cake is completely cooled, drizzle the lemon glaze evenly over the top. Sprinkle the chopped pecans on top for garnish.
Allow the glaze to set for 10-15 minutes before slicing and serving. Enjoy!
Nutrition Facts
Calories |
6085 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 323.8 g | 415% | |
| Saturated Fat | 141.9 g | 710% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 1288 mg | 429% | |
| Sodium | 2659 mg | 116% | |
| Total Carbohydrate | 750.1 g | 273% | |
| Dietary Fiber | 24.5 g | 88% | |
| Total Sugars | 493.1 g | ||
| Protein | 80.0 g | 160% | |
| Vitamin D | 7.3 mcg | 36% | |
| Calcium | 623 mg | 48% | |
| Iron | 21.4 mg | 119% | |
| Potassium | 1698 mg | 36% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
