Lemony Pecan-Buttermilk Cake
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A home-kitchen version of lemony pecan-buttermilk cake, written step by step so it's easy to follow that's worth the oven time.
Ingredients
- 3 c. sifted cake flour
- 2 tsp. baking powder
- 1/2 tsp. salt
- 1 c. butter, softened
- 2 c. granulated sugar
- 1 1/4 tsp. vanilla
- 1/4 tsp. lemon oil (optional)
- 5 eggs
- 2/3 c. buttermilk
- 1/4 c. finely shredded lemon peel
- 1/2 c. lemon juice (4 to 6 regular lemons, 8 to 10 Meyer lemons)
- 1 1/2 c. pecans, toasted
- 1/4 c. granulated sugar
- 2 Tbsp. lemon juice
Method
Preheat oven to 350°. Grease and flour a 10-inch fluted tube pan. Set pan aside.
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