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…