Prep 15 mins
Cook 45 mins
This is a low, dense coffee cake, with a hint of citrus. I recommend using the lemon extract vs the vanilla called for in the recipe. My cake tends to fall in the center as some of the posters have mentioned. I tried baking in a 9x9 pan and it helped, but still sank a little. If anyone has suggestions, I love to hear them as this really is a delicious coffee cake --Brenda.
- Preheat oven to 350 degrees.
- Mix sugar and butter until light and fluffy.
- Add egg mix well.
- Stir in flour, baking soda, and baking powder,alternating with buttermilk.
- Add lemon rind, vanilla or lemon extract, and pecans.
- Stir to mix.
- Pour batter into well buttered, floured loaf pan. Bake for 45-50 minutes.
- Check for doneness with toothpick.
- Remove from pan and sprinkle with sugar.
This cake is delightful. I mixed the ingredients with an electric mixer, used a squirt of lemon juice b/c I had no lemon rind, and opted for the vanilla over the lemon extract since my husband dislikes citrus cakes. The batter was light and airy, similar to Cool Whip. This baked perfectly in 40 minutes, since I have a new oven. The texture of the finished product was fluffy, yet dense. Delicious, and goes nicely with tea. Thanks so much for posting!
My grandmother used to make this cake. It's supposed to be made in a Bundt cake pan. I guess it doesn't matter as far as flavor is concerned but if you would like to make it the traditional way use the Bundt pan. In Chile this cake is eaten at tea time, which they call "Once" (pronounced own-seh) which translates to eleven. I'm not sure why it's called eleven since Once is eaten at 5-6:00 PM. Que Que and a cup of black tea go together very nicely. Thank you for the recipe.
A lovely simple cake with a great, dense and soft texture. Used lemon zest and also added 1/2 ts lemon extract in addition to vanilla. Mine took a bit longer to bake, closer to 55 minutes. Thanks for sharing!