Lemon Pecan Cake Recipes

LEMON PECAN POUND CAKE

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.

LEMON-PECAN SUNBURST COFFEE CAKE

Steps:

• Preheat the oven to 375ºF.
• Grease a 9-inch round cake pan.
• Separate the biscuit dough into 8 biscuits.
• Place 1 biscuit in the center of the pan.
• Cut the remaining biscuits in half, forming 14 half-circles.
• Arrange these pieces around the center biscuit in a sunburst pattern, with all the cut sides facing in the same direction. I overlapped the circle sides and let the flat sides rest on the bottom of the pan.
• In a small bowl, combine the pecans, granulated sugar, and lemon zest; mix well.
• Brush the tops of the biscuits with the melted butter and sprinkle with the pecan mixture.
• Bake 20-25 min, or until golden brown.
• Meanwhile, in a small bowl, combine the confectioners' sugar, cream cheese, and enough lemon juice to make a pourable glaze; beat until smooth.
• Drizzle the glaze over the warm coffee cake.
• Let stand for 10 min, or just until the glaze is set.
• Serve warm.