Lemon Pecan Cake Recipes

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LEMON PECAN CAKE



Lemon Pecan Cake image

Yummy. I've been looking for a new cake to make and this recipe sounds delish! This is a healthier cake and would be vegan, but there is honey added. From "The Best of Silver Hills Delicious Vegetarian Cuisine" cookbook.

Provided by Enjolinfam

Categories     Dessert

Time 55m

Yield 1 cake, 8 serving(s)

Number Of Ingredients 12

1 cup raw cashews
1/2 cup honey
2 teaspoons egg substitute
1 teaspoon lemon flavoring
1/4 teaspoon salt
1 cup cold water
2 teaspoons baking powder
1 cup unbleached white flour
1/2 cup pecans, chopped
1/4 cup brown sugar
1 tablespoon lemon peel, finely grated
1/4 cup maple syrup

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.

Nutrition Facts : Calories 319.9, Fat 13, SaturatedFat 2, Sodium 173.9, Carbohydrate 49.7, Fiber 1.7, Sugar 31.2, Protein 5.1

LEMON PECAN POUND CAKE



Lemon Pecan Pound Cake image

I love lemon! A little different since it is baked in a springform pan. This recipe originally came from Ladies Home Journal in 1983.

Provided by Lvs2Cook

Categories     Dessert

Time 1h5m

Yield 8-10 serving(s)

Number Of Ingredients 9

1 cup butter, softened
2 cups confectioners' sugar
3 eggs
1 1/3 cups flour
1 teaspoon vanilla
1/2 cup chopped pecans
1 tablespoon grated lemon rind
3 tablespoons fresh lemon juice
1/3 cup sugar

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.

Nutrition Facts : Calories 506.1, Fat 30, SaturatedFat 15.6, Cholesterol 140.3, Sodium 190.6, Carbohydrate 55.9, Fiber 1.3, Sugar 38.4, Protein 5.4

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