pecan cake

Pecan Cake

Pecans are some of my favorite nuts. They’re so earthy and good. I also love how soft they are unlike how almonds can sometimes feel like you’re about to break your teeth! Pecan desserts are especially lovely. I think it’s because the sweetness of the cake or pie combines with that earthy, nutty pecan flavor to create something magical!

This pecan cake looks delicious, and it doesn’t look too difficult to make! 

Do you have a sweet tooth? Yeah, I do too! I’m always drooling over desserts, and then sometimes giving in to the temptation and shoving that sweet goodness into my mouth. Mmmm! This pecan pie looks perfect for any occasion that calls for a cake… That includes that Thursday evening you want a cake!


  • 1 cup butter, softened
  • 2 cups sugar
  • 4 eggs
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon lemon extract
  • 3 cups all-purpose flour
  • 3/4 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 cup buttermilk
  • 1 cup chopped pecans


  1. In a large mixing bowl, cream butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat  in extracts. Combine the flour, salt, baking powder and baking  soda; set 1/4 cup aside. Add the remaining flour mixture to the  creamed mixture alternately with buttermilk. Toss pecans with the  reserved flour mixture; fold into batter.
  2. Pour into a greased and floured 10-in. tube pan. Bake at 325  degrees F for 60-70 minutes or until a toothpick inserted near the  center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely

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