It’s so nice to have a man around the house – especially a man who knows his way around the kitchen!
While I was working, Victor was creating – and what a creation it turned out to be – a pecan-topped lemon cake based on his apple cake recipe. Genius.
This is a bit drier than a traditional layer cake and would work equally-well as a breakfast or coffee cake.
And any cake that one can eat for breakfast, lunch, or dinner is a perfect cake in my not-so-humble opinion!
Pecan-Topped Lemon Cake
- 3 cups flour
- 2 cups sugar
- 1 cup oil
- 1/4 cup lemon juice
- 4 eggs
- 2 tsp vanilla
- 3 tsp baking powder
- 1 cup chopped pecans
- 3 tbsp sugar
Preheat oven to 350°.
Combine flour, sugar, baking powder and set aside.
Beat together eggs, lemon juice & vanilla. Add oil, mix in flour mixture.
Pour batter into a well-greased springform pan. Top with pecans and sprinkle sugar on top.
Bake at 350° for 1 to 1 1/2 hours or until cake tests done.
Cool before slicing.
I see more of this in my future…