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SOUTHERN RECIPES
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Lemon Pecan Bundt Cake 

CAKE:

  • 1 cup soft butter

  • 2 cups sugar

  • 4 eggs

  • 1-1 TSP. Lemon extract

  • 1-1 TSP. Vanilla extract

  • 3 cups all-purpose flour

  • TSP. Salt

  • 1 cup milk

  • 1 TBSP. Lemon zest 

LEMON ICING:

  • 1 TBSP. Soft butter

  • 2 TBSP milk

  • 1 TSP. Lemon extract

  • 1 cup powdered sugar

  • Stir icing ingredients in a small bowl until smooth. Drizzle over cake. 

PECAN SWIRL:

  • 1-1 cup chopped pecans

  • 2/3 cups sugar

  • 3 TBSP. Melted butter

  • Stir three ingredients together in a small bowl and set aside 

METHOD:

  1. In a mixing bowl, cream butter and sugar. Add the eggs one at a time, beating after each addition. Beat in extracts. Combine flour, baking powder, and salt; add to the creamed mixture alternately with milk. Stir in lemon peel.
  2. Pour half of the batter into a greased Bundt pan. And sprinkle with pecan mixture.
  3. Pour the remainder of the batter on top of the nuts. Taking a spoon, swirl nuts gently through batter.
Bake cake at 350 for 45 to 60 minutes or until done.

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