Lemon Pecan Cake

1. 1

   Cream butter;

2. 2

   gradually add brown sugar, beating until light and fluffy.

3. 3

   Add

4. 4

   egg yolks, one at a time, beating well after each addition.

5. 5

   Combine

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   flour,

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   baking powder and salt; add to creamed

8. 8

   mixture

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   alternately

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    with milk, beginning and ending with flour

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    mixture.

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    Beat

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    well

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    after

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    each addition. Stir in lemon

16. 16

    extract and pecans. Beat egg whites until stiff peaks form. Fold

17. 17

    into

18. 18

    batter.

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    Pour

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    batter

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    into a greased 10-inch tube pan.

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    Bake

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    at

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    325u00b0 for 1 hour and 15 minutes or until cake tests done.

25. 25

    Cool

26. 26

    in

27. 27

    pan

28. 28

    for 15 minutes, remove from pan and cool completely.

* Per serving · 4 servings · Values may vary.

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