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Lemon Crunch Cake




Source of Recipe


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List of Ingredients




3/4 cup butter or margarine
1 1/2 cups sugar
3 eggs, well beaten
3 cups sifted cake flour
3 tsp baking powder
1/2 tsp salt
1 cup milk
juice and grated zest of one lemon
1 cup chopped pecans



Recipe



Cream butter and sugar until fluffy. Add eggs one at a time, mixing after each addition. Mix in sifted dry ingredients alternately with milk. Mix in lemon juice and zest.

Generously grease 10-inch tube pan.

Preheat oven to 375.

Pour chopped nuts over bottom of tube pan, distributing evenly. Pour batter over nuts. Bake at 375 for 1 hour and 15 minutes–check cake at 1 hour mark to test for doneness and monitor from there.