Pecan Lemon Cake – a delicious recipe with Pecans, Sugar, Eggs Whites, Ground Cinnamon, Ground Ginger, u00bc. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 375F.
2
Grease a 9-inch cake pan and line bottom with parchment paper.
3
In a food processor, blend whole pecans until finely chopped. Add 4
4
tablespoons of sugar and blend again. Set aside.
5
In the bowl of an electric mixer fitted with the paddle attachment, combine egg yolks, another 4 tablespoons of sugar, cinnamon, ginger, salt, lemon juice and zest. Mix until creamy.
6
Add chopped pecans, and stir until well combined.
7
Beat the egg whites until stiff. Gently fold egg whites into the batter.
8
Pour batter into the prepared cake pan. Bake for 30 to 35 minutes until toothpick inserted into the center of the cake comes out clean. Let cool for 5 minutes before taking out of the pan.
9
Let cool completely. Sprinkle the top lightly with powdered sugar.
430
kcal
Calories
26
g
Fat
43
g
Carbs
12
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1-1/2 cup Whole Pecans, 8 Tablespoons Sugar, Divided, 3 whole Eggs Whites And Yolks Separated, 1/2 teaspoons Ground Cinnamon, and more.
Yes, Pecan Lemon Cake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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