Recipe for lemon nut cake?

cake has pecans and white raisins, and a full 2 oz bottle of lemon flavoringRecipe for lemon nut cake?
INGREDIENTS


1 cup butter


2 cups confectioners' sugar


3 eggs


1 1/2 cups cake flour


1 teaspoon vanilla extract


1 tablespoon lemon zest


1/2 cup chopped pecans


1 cup sifted confectioners' sugar


2 tablespoons fresh lemon juice


DIRECTIONS


In a large bowl, cream butter and 2 cups confectioners' 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 9 inch tube pan.


Bake at 325 degrees F (165 degrees C) for 40 to 45 minutes, or until done. Cool. Remove cake from pan, and invert onto serving plate.


Make glaze by mixing 1 cup sifted confectioners' sugar with fresh lemon juice. Drizzle over cake.





or try this one





GERMAN LEMON NUT CAKE





2 sticks butter


2 sticks butter


2 c. sugar


6 eggs


4 c. sifted flour


2 tsp. baking powder


4 c. chopped pecans


1 lb. white raisins


1 1/2 oz. lemon extract





Cream butter, butter and sugar. Add eggs, one at a time, beating thoroughly. Sift flour and baking powder together. Add gradually, beating well after each addition. Scantily flour the nuts and raisins. Fold into mixture. Stir in lemon extract. Bake in tube pan at 325 degrees about 1 1/2 hours or until toothpick comes out clean. This is a very old German recipe.Recipe for lemon nut cake?
http://www.cooks.com/rec/view/0,199,1511…
OLD-FASHIONED LEMON-NUT COFFEE CAKE





1/3 c Sugar -- brown, packed


1/3 c Sugar -- granulated


3/4 ts Baking powder


1/4 ts Baking soda


1/2 c Butter -- chilled


1/3 c Nuts -- chopped walnuts or


1 Egg


1/3 c Buttermilk


2 ts Lemon rind -- grated





Preheat oven to 350 degrees F. Butter an 8- or 9-inch


square cake pan. In a large mixing bowl, combine the


flour, brown sugar, granulated sugar, baking powder,


and baking soda. Cut in the butter until the mixture


resembles coarse crumbs. Add the nuts. Remove and


reserve 1/3 cup of the mixture. In another bowl, beat


in the egg, buttermilk, and lemon rind or lemon


extract together. Stir the egg mixture into dry


ingredients. Do not overmix. Batter will not be


smooth-looking. Turn batter into prepared cake pan.


Sprinkle reserved crumb mixture over the top. Bake 25


minutes, until golden. Serve warm. makes 1 8“ or 9”


square cake





Recipe From:Great Old-Fashioned American Desserts


Copyright 1987 by Beatrice Ojakangas from Usenet


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