Pecan and lemon drizzle cake recipe


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  • Lemon drizzle cake

This is a delicious lemon drizzle cake. Omit the pecans if you're looking for a plain lemon drizzle cake.

39 people made this

IngredientsServes: 14

  • 250g butter
  • 250g icing sugar
  • 3 eggs
  • 225g cake flour
  • 1 teaspoon vanilla extract
  • 1 tablespoon lemon zest
  • 60g chopped pecans
  • Lemon drizzle
  • 125g sifted icing sugar
  • 2 tablespoons fresh lemon juice

MethodPrep:20min ›Cook:45min ›Extra time:10min › Ready in:1hr15min

  1. In a large bowl, cream butter and 250g icing sugar until fluffy. Beat in eggs one at a time, beating well after each addition. Stir in flour and vanilla, then pecans and lemon peel. Turn batter into greased 23cm tube cake pan.
  2. Bake at 170 C / Gas mark 3 for 40 to 45 minutes, or until done. Cool. Remove cake from pan, and turn out onto serving plate.
  3. Make the lemon drizzle by mixing 125g icing sugar with fresh lemon juice. Drizzle over cake.

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Reviews & ratingsAverage global rating:(31)

Reviews in English (29)

This is probably the most delicious cake I have EVER made. So moist and tasty.I used gluten free flour.-25 Mar 2014

Yours looks so much more elegant than mine, LOL, but a great recipe and tastes terrific!-08 Jun 2013

by Michigan Mommy

My only change was to leave out the pecans since we were out. This was a wonderful tasting cake, but it was so small! I would definetly double the recipe to fit into a normal bundt/tube pan. It doesn't rise much and barely filled the bottom half of my pan. I also had to add 10 minutes to the cooking time. I would probably bake this again but just double the recipe and really watch the cook time. This is more like 6/8 servings, not 14!!-15 Mar 2005


Lemon Drizzle Loaf Cake with Poppy Seeds (GF, Nut Free)

This is the lightest, fluffiest gluten free lemon drizzle loaf cake, studded with crunchy poppy seeds and topped with a lemon syrup, lemon icing and candied lemon zest strips. It’s a perfect teatime treat and a recipe I know I personally will be baking again and again.

This gluten free lemon drizzle cake also happens to be nut free! It’s something I get asked regularly by nut allergy sufferers, how to adapt recipes to replace ground almonds. I thought it was about time I created a lovely cake that is suitable for everyone.

Most gluten free lemon drizzle cakes use ground almonds, but this recipe uses a standard gluten free flour blend only. Adding lemon juice to the mixture helps keep it moist, but generally I would recommend eating this cake in the first day or two when it is at its best (the case with many freshly baked cakes!).


1 cup (100 grams) chopped pecans (or walnuts)

1/2 cup (100 grams) light brown sugar (firmly packed)

1 teaspoon (2 grams) ground cinnamon

2 tablespoons (40 grams) honey

1 large firm textured apple (1/2 pound or 225 grams), peeled, cored, and thinly sliced (Granny Smith, Honey Crisp, Gala, etc.)

2 1/4 cups (290 grams) all purpose flour

one - 1/4 ounce package (7 grams) active dry yeast. (can also use 2 teaspoons (7 grams) SAF Red or Gold Instant Yeast )

1/4 cup (50 grams) granulated white sugar

3/4 teaspoon (3 grams) kosher salt

3/4 cup (180 ml/grams) very warm milk or water (125 degrees F (52 degrees C))


Suger Free Pound Cake Recipes - Caramel Pecan Pound Cake in 2020 | Sugar free recipes .

Suger Free Pound Cake Recipes

Gluten free brown sugar pound cake let's be yummy. Beat in the eggs one at time, whisking well between each addition. Notice how all the ingredients are measured exactly to one pound. They tend to be served plain, dusted with powdered sugar, lightly glazed, or sometimes with an this is a basic recipe for pound cake that mom used to make. Pound cake requires exactly one pound each of flour, sugar, butter, and eggs. Brown sugar pound cake with icing fuchsia freezer.

Share on facebook share on pinterest share by email more sharing options. Instead of the more common 'creaming' method where the butter and sugar are beaten together first and then the eggs, followed by the flour and milk are added, this recipe uses what we call the 'one bowl' or 'quick method'. Featured in 5 delectable dessert recipes. This pound cake recipe uses a slightly different method to mix the batter. Pound cake requires exactly one pound each of flour, sugar, butter, and eggs.

Sugar Free Vanilla Pound Cake - THE SUGAR FREE DIVA from thesugarfreediva.com Flip it onto a wire rack and cool completely before slicing. Sugar free pound cakethe sugar free diva. In order to get the same volumn in this sugar free version, i add the addition of nonfat dry milk powder & baking soda. I am sorry i must disagree with all reviews i made this recipe for my coworkers birthday since she does not eat anything with real sugar in it. Gradually add the sugar and continue beating for 4 mins until very light and fluffy, about 4 minutes. Is it the sour cream? This pound cake recipe uses a slightly different method to mix the batter. Pound cake is a classic american plain cake similar to an english sponge but with a slightly denser texture. This link is to an external site that may or may not meet. Whole wheat pound cake recipe.

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Pound cake is a rich dessert traditionally made with a pound each of butter, flour, eggs, and sugar. Baking sugar free pound cake? Sugar free splenda pound cake. Mix the eggs, one at a time, into the batter. Featured in 5 delectable dessert recipes. Where does pound cake originate? Pound cake is a classic american plain cake similar to an english sponge but with a slightly denser texture. See more ideas about sugar free desserts, sugar free recipes, free desserts. In a medium bowl, combine the milk, lemon extract, and vanilla extract. Pound cakes are traditionally rich tasting, dense in texture, and large. This is the recipe for sugar free lemon loaf cake. Some needed a thin drizzle of. Using an electric mixer, beat the butter and sugar together until soft and creamy. Looking for cake frosting recipes? Whole wheat pound cake recipe.

This link is to an external site that may or may not meet. Enjoying a sweet life anyway. The height of the cake rises to the. My sugar free orange cake is all finished. Sugar free pound cakethe sugar free diva. They tend to be served plain, dusted with powdered sugar, lightly glazed, or sometimes with an this is a basic recipe for pound cake that mom used to make.

Healthy Citrus Pound Cake Recipe (Made Without Butter and . from dessertswithbenefits.com The recipe for pound cake was feel free to try any of the above variations to traditional pound cake, or their glazes. Pound cake requires exactly one pound each of flour, sugar, butter, and eggs. Looking for cake frosting recipes? All you need to make. Chopped toasted pecans, ¼ c. Brown sugar, and 2 tsp. They tend to be served plain, dusted with powdered sugar, lightly glazed, or sometimes with an this is a basic recipe for pound cake that mom used to make. Flip it onto a wire rack and cool completely before slicing.

Using an electric mixer, beat the butter and sugar together until soft and creamy.

See more ideas about sugar free desserts, sugar free recipes, free desserts. Pound cake requires exactly one pound each of flour, sugar, butter, and eggs. They tend to be served plain, dusted with powdered sugar, lightly glazed, or sometimes with an this is a basic recipe for pound cake that mom used to make. Chopped toasted pecans, ¼ c. Mix the eggs, one at a time, into the batter. Sugar free pound cakethe sugar free diva. Brown sugar pound cake with icing fuchsia freezer. Flip it onto a wire rack and cool completely before slicing. Make dinner tonight, get skills for a lifetime. Some required a dusting of powdered sugar. Some needed a thin drizzle of.

This pound cake doesn't start out in a cold oven, like the gluten free iced lemon pound cake (also a starbucks copycat recipe) we made not so very long ago. I am sorry i must disagree with all reviews i made this recipe for my coworkers birthday since she does not eat anything with real sugar in it. My sugar free orange cake is all finished. It simply bakes low and slow (325°f, for about an hour). Gradually add the sugar and continue beating for 4 mins until very light and fluffy, about 4 minutes. Looking for cake frosting recipes?

Gluten-free Pound Cake | Recipe | Gluten free pound cake . from i.pinimg.com The height of the cake rises to the. All you need to make. In order to get the same volumn in this sugar free version, i add the addition of nonfat dry milk powder & baking soda. But feel free to use any ingredient of your choice. Featured in 5 delectable dessert recipes. Instead of the more common 'creaming' method where the butter and sugar are beaten together first and then the eggs, followed by the flour and milk are added, this recipe uses what we call the 'one bowl' or 'quick method'.

· i created this sugar free version of this cream cheese pound cake from my basic cream cheese/sour cream pound cake.

Using an electric mixer, beat the butter and sugar together until soft and creamy. All you need to make. This is the recipe for sugar free lemon loaf cake. Where does pound cake originate? But feel free to use any ingredient of your choice. Some needed a thin drizzle of. The recipe for pound cake was feel free to try any of the above variations to traditional pound cake, or their glazes. This link is to an external site that may or may not meet. I would like to try the sugar free pound cake. In a medium bowl, combine the milk, lemon extract, and vanilla extract. Each of them is delicious and allows you to experiment with. This pound cake doesn't start out in a cold oven, like the gluten free iced lemon pound cake (also a starbucks copycat recipe) we made not so very long ago. Instead of the more common 'creaming' method where the butter and sugar are beaten together first and then the eggs, followed by the flour and milk are added, this recipe uses what we call the 'one bowl' or 'quick method'. But what is the sugar alternative in this recipe? Grab your free copy of one of our most popular and engaging activity packets!

This is the recipe for sugar free lemon loaf cake.

Gradually add the sugar and continue beating for 4 mins until very light and fluffy, about 4 minutes.

Brown sugar pound cake with icing fuchsia freezer.

Whole wheat pound cake recipe.

Where does pound cake originate?

· i created this sugar free version of this cream cheese pound cake from my basic cream cheese/sour cream pound cake.

But feel free to use any ingredient of your choice.

Enjoying a sweet life anyway.

Allow the cake to cool for five minutes.

Whole wheat pound cake recipe.

Grab your free copy of one of our most popular and engaging activity packets!

Brown sugar pound cake with icing fuchsia freezer.

See more ideas about sugar free desserts, sugar free recipes, free desserts.

But feel free to use any ingredient of your choice.

It simply bakes low and slow (325°f, for about an hour).

Share on facebook share on pinterest share by email more sharing options.

· i created this sugar free version of this cream cheese pound cake from my basic cream cheese/sour cream pound cake.

Notice how all the ingredients are measured exactly to one pound.

Pound cake is a rich dessert traditionally made with a pound each of butter, flour, eggs, and sugar.

But what is the sugar alternative in this recipe?

Chopped toasted pecans, ¼ c.

In a medium bowl, combine the milk, lemon extract, and vanilla extract.

My sugar free orange cake is all finished.

They tend to be served plain, dusted with powdered sugar, lightly glazed, or sometimes with an this is a basic recipe for pound cake that mom used to make.

Chopped toasted pecans, ¼ c.

But what is the sugar alternative in this recipe?

Whether you're in the classroom or keeping your little as stated earlier, the first pound cake recipes were so named because they included a pound of the basic ingredients, flour, eggs, butter and sugar.

Notice how all the ingredients are measured exactly to one pound.

Pound cake is a rich dessert traditionally made with a pound each of butter, flour, eggs, and sugar.

If you want to make up a big batch of flour that will work great in this recipe, hop over to my gluten free lemon sugar cookies recipe, i tell you how to.

Sugar free pound cakethe sugar free diva.

I am sorry i must disagree with all reviews i made this recipe for my coworkers birthday since she does not eat anything with real sugar in it.

This pound cake recipe uses a slightly different method to mix the batter.


Pre-heat the oven to 160C/325F/Gas 3. Line a 900g/2lb loaf tin with baking parchment.

Cream the butter with the sugar in a food mixer until pale and fluffy. In a separate bowl sift together the flour and baking powder then mix with the almonds.

Lightly beat the eggs then fold them into the butter mixture in two or three sessions, beating them in thoroughly each time. If the mixture looks as if it is about to curdle, stir in some of the flour.

Grate the zest from the lemon and mix it with the thyme leaves. Pound the two together with a pestle, or some other heavy weight, and stir into the cake mixture.

Gradually mix in the flour, baking powder and almonds.

Spoon the cake mixture into the lined tin and bake for 45 minutes (if dividing the mixture into smaller tins reduce the time accordingly).

For the topping, dissolve the sugar in the juice of the lemons over a moderate heat and stir in the thyme leaves (a few flowers would be good here too). As the cake comes from the oven, spike the surface with a skewer and spoon over the syrup.


Related Video

This cake recipe is easy and delicious. I didn't make the whiskey glaze, I made a traditional chocolate glaze to drizzle over the cake instead. Everybody loved it. The recipe says to not use skim milk, worked really well for me, no difference whatsoever. Used the zest of one lemon plus juice. Will do it again and again and again.

This was very popular at work. I personally thought the whiskey was a bit strong and it could use a bit more lemon. I had followed other reviewers and used the zest of one lemon and the juice of a lemon. I'm going to make this again today with limoncello instead of whiskey.

Made this cake last night. Cut oil in half, used lots of lemon juice and left out the nuts.Extra zest helped too. Delicious! I used a simple mocha frosting recipe to drizzle over the cake.

Made this as a birthday cake for a friend who loves whiskey cake. Also took it camping. Not one bite left - a total hit. More lemon is mo betta - zest, juice, throw it all in.

a nice recipe, but nothing outstanding. very easy to make and certainly use more whisky and more lemon than called for. we make a similar recipe with rum that is identical to a Tortuga Rum Cake which is much better. I would make it again.

I added lemon zest and lemon juice per previous reviewers, however by the 2nd day the cake had "mellowed" to the point of just tasting like plain yellow cake - no significant lemon or whiskey flavor. This recipe makes a nice moist easy yellow cake, but tastes fairly uninteresting unless eaten the first day.

Very good. Next time I'll leave out the nuts--bleck. I went with other reviewers' suggestions and reduced the oil, and added lemon zest and juice. Next time I'll add even a bit more juice.

Following other reviewers' advice, I used zest from two lemons and juice from one. Also cut oil in half. Recipe was a crowd-pleaser!

ALthough I make it the original way I also do chocolate cake mix and pudding, no lemon. Great take-with or camping cake as can slice for a container or take whole.

Never thought Iɽ be ecstatic about a mix but this works with the additives. Not lemony but more whiskied (who complains?) It cooked earlier than advised. Moist (that magic necessity) and flavorsome as it melts in the mouth.

First of all, I divided the recipe in half as I was making in the mini-bundt cake pans (6 mini cakes). I took the advice of another reviewer and added the juice of half of a lemon (since I was making half the recipe), but I added the full amount of lemon peel. Also I let the syrup cool and then spooned it over the top of the cake prior to serving. A huge success!

After reading other people's comments that lemon flavor was not pronounced enough, I added juice from one large lemon to batter. I also added 1/4 cup light sour cream to the milk, because I did not have whole milk in the house. Lastly, I mixed the pecans with walnuts. The cake had a wonderful texture and just enough lemon flavor. Everyone asked for a second slice!

An easy/quick cake. I used lemon cake mix, instant vanilla pudding, chopped walnuts and Seagram's 7. Best served the next day as other reviewers suggested as the syrup has a chance to set in.

this recipe was so easy and so good! it makes a really moist and flavorful cake!

This was O.K. Used a yellow cake mix, the cake was lacking in lemon flavor. I even added about twice as much lemon zest. The whiskey sauce was also not very strong, I may have cooked it too long, not sure. I even added a little extra whiskey and lemon juice to it and poked the holes with skewers. The cake was very moist. Also made thinned cream cheese icing with extra lemon juice, still not lemony enough. The pecans were not very flavorful, added texture but were not crisp or nutty. I would toast them if I made it again, which I probably won't. It was a nice moist cake, just not very much flavor. Totally unable to stand up to vanilla icecream, just tasted like warm mush, better alone.

So simple to make, and delicious. I follow the recipe exactly, and I get requests for this cake just about every time I get invited for dinner.

I made the recipe pretty much to a T. I did use a skewer to poke holes for the syrup as suggested. Mine baked for about 45 minutes. The overall effect was pretty good but I expected more of the lemon and whiskey flavor to come through (I was thinking like rum cake). I used good bourbon, Makers Mark and would have liked the flavor to be more prominent. I very rarely cook with mixes, but this was quick and didn't taste like a mix. I would try the lemon cake mix next time to increase the lemon flavor. Overall it was a nice quick dessert, just didn't blow me away.

I added about 3/4 cup of marmalade and left out the pecans, this time. Yum. Also followed another reviewers' advice and thinned cream cheese frosting to drizzle over the top. It made about 6 mini loaf pans--great for gifts.

Great cake, everyone loved it. I used rum instead of whiskey, turned out great.

I made the cake with the lemon cake mix as recommended above. It was delicious. I also poured thined out cream chees icing over it. It really complemented the cake. For the whiskey I used Jack Daniels, but I think that it would also taste good with Cointreau or Amaretto. The cake was super fast and easy to make and I will definitely make it again!

I have made this cake numerous times. The best was my dad's birthday where traditional rum cake used to be tradition. It's simple, attractive, and yummy. Being a bourbon snob, I only use Kentucky bourbon in such recipes. They have a great fullness to their flavor. I also have substituted orange for lemon for the flavoring even to the point of adding a splash of Grand Marnier or other orange liquer to the sauce!

This is agreat cake if you need something quick. I have a question about this receipe. In Canada, we have Canadian (Rye) Whiskey. There is also bourbon whiskey, scotch whiskey, Jack Daniels, etc. I used Rye Whiskey but wondered if that made it a little less flavorful. What are others using?

My husband makes this often for holiday parties in the Williams-Sonoma cathedral bundt mold with a dusting of confectioner's sugar. It always looks spectacular for such an easy cake. Everyone raves about it and goes for seconds. Best served fairly warm with ice cream.

I too used a lemon cake mix rather than the yellow. It was absolutely delicious! Everyone had seconds. It makes a very moist and light cake that would be a refreshing dessert after a heavy meal or on a warm, summer night.

THis was a great way to use some whiskey that we have in our liquor closet and never used. The cake was easy to make and was delious with vanilla ice cream on top.


Recipe Summary

  • 2 cups butter, softened
  • 1 ¼ cups granulated sugar
  • 1 ¼ cups firmly packed light brown sugar
  • 6 large eggs
  • 1 tablespoon vanilla extract
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon table salt
  • 4 cups all-purpose flour, divided
  • 1 cup milk
  • 4 cups chopped toasted pecans
  • Shortening
  • Citrus Glaze

Preheat oven to 325°. Beat butter at medium speed with a heavy-duty electric stand mixer until creamy. Gradually add sugars, beating 3 to 5 minutes or until light and fluffy. Add eggs, 1 at a time, beating just until blended after each addition. Stir in vanilla extract.

Stir together baking powder, salt, and 3 3/4 cups flour in a medium bowl. Add flour mixture to butter mixture alternately with milk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Stir together pecans and remaining 1/4 cup flour in a small bowl add to batter, and stir just until combined. Pour batter into a greased (with shortening) and floured 10-inch tube pan.

Bake at 325° for 1 hour and 15 minutes to 1 hour and 30 minutes or until a long wooden pick inserted in center comes out clean, shielding with aluminum foil after 55 minutes to prevent excessive browning. Cool in pan on a wire rack 15 minutes remove cake from pan to wire rack. Cool 20 minutes.


Lemon drizzle cake (paleo, primal, grain-free, gluten-free, dairy-free, refined sugar-free)

Hi everyone! This week I had the huge honour of guest posting on the Paleo blog Zenbelly with a recipe for a delicious lemon drizzle cake! To get the recipe, please click on the link at the end of the post to visit Simone’s blog. Thank you so much!
PS: Thank you so, so much for your lovely words and emails about my latest post. It really means the world to me!

You know when you bake something so delicious you just can’t stop eating it by the fistful? Yeah. That.

I’ve always been one of the odd ones who loves all things lemon. The irresistible zing which seemingly travels right down to your toes following the sweet, ever so slightly tart first bite always has me running back for more. Sweet and buttery (no worries – it’s dairy free!) yet moist and tangy… I think I may well be obsessed. Can we talk about the fact that the coconut lemon drizzle on top is so good I may or may not have eaten that entire jar right there in the background? Also, drizzles make everything 1000x prettier.

This cake is a double whammy – it’s super pretty, and it has the most ridiculously amazing flavour. (I contemplated using more adjectives but I figured that all you’ll want to do is scroll down and make cake by now.) Flavour is actually a combination of the taste and the smell of something (thanks online university gastronomy class!), which means that this cake seriously trumps them all. It’s got that sweet, slightly zingy taste and the overwhelmingly delicious aroma of freshly squeezed lemon. If you’ve got some lemons, a few eggs, and a salivating mouth, you could even be eating it within the hour!

To get the recipe from my guest post on Simone’s wonderful blog, please click here!


How to Make Lemon Custard Cake

Next, add lemon juice and lemon zest and mix until combined. Don’t skip the lemon zest. Freshly grated lemon zest gives that wonderful burst of flavor. After lemon juice, slowly beat in the milk until well combined.

Finally, add egg whites and whisk by hand. It will seem hard to incorporate light and airy egg whites foam into the thin and greasy mixture, but you don’t need to fold it in completely. It’s OK to have small lumps from egg whites. In fact, you need to leave small lumps of egg whites. When you pour the mixture in the pan, lumps will float on the surface and create the top layer during the baking.

Pour the batter into the pan and bake for 40-60 minutes, until the cake is barely jiggly in the center, but the top is firm to touch. It’s a bit tricky to tell when the cake is done. Baking time might vary depending on your oven or the pan you use but start checking after 35 minutes. Do not overbake it, or the cake won’t have three layers. it will turn out rubbery and won’t have a custard layer in the center. Cool the cake completely before dusting with powdered sugar.


Directions

Preheat oven to 350 degrees F (325 degrees F if using a glass cake pan). Butter a 13 x 9 x 2-inch baking pan well and set aside.

For Lemon Pecan Streusel: Stir together first 4 ingredients. Cut in cold butter until mixture is like coarse cornmeal. Stir in lemon zest and pecans and set aside.

For Coffee Cake: Sift together flour, baking powder and baking soda, and set aside.

With a mixer, cream butter and lemon zest until the butter is soft. Add the sugar and beat to mix well. Add the eggs, one at a time, beating after each addition until thoroughly incorporated. Scrape down the bowl as needed.

On low speed, add the dry ingredients in three batches alternately with the sour cream in two batches, beating only until incorporated after each addition. Scrape batter into buttered pan and smooth the top. Sprinkle evenly with Lemon Pecan Streusel.

Bake for 30 to 45 minutes, until a cake tester or wooden pick inserted in the middle comes out clean and dry. Baking time may vary with different ovens and types of pans.

For Lemon Glaze: In a small bowl, stir lemon juice into confectioners' sugar. When cake has cooled slightly, drizzle glaze over cake.


Watch the video: Lemon Drizzle Cake, Quick u0026 easy


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