Pecan and lemon drizzle cake

    1 hour 15 min

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

    40 people made this

    Serves: 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

    Prep: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.

    Recently viewed

    Reviews & ratings
    Average global rating:

    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


    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  (Review from Allrecipes US | Canada)