Lemon Nut Cake
Lemon Nut Cake is an moderately easy dinner. Made with 6 eggs, 4 c. flour, 2 c. sugar, 2 c. butter and 2 oz. lemon extract, this recipe delivers authentic, satisfying flavors. Bursting with flavor in every bite.
π¨βπ³ Instructions
Cream butter and sugar.
Beat in eggs, one at a time.
Add lemon extract.
Add 3 cups flour that has been sifted with baking powder and salt; blend well.
Add 1 cup flour to pecans and raisins; mix into batter.
Mix well.
Put into 9 or 10-inch tube cake pan that has been greased well and dusted with flour.
Bake in a 275Β° oven for 2 hours.
Let cool in pan for about 7 or 8 minutes; turn out.
Cool and store like fruit cake.
Better after a day or two.
π· Perfect Pairings
Complete your meal with these
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