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Lemon Pecan Bundt Cake 

CAKE:

• 1 cup soft butter

• 2 cups sugar

• 4 eggs

• 1-1½ TSP. Lemon extract

• 1-1½ TSP. Vanilla extract

• 3 cups all-purpose flour

• ½ TSP. Salt

• 1 cup milk

• 1 TBSP. Lemon zest 

LEMON ICING:

• 1 TBSP. Soft butter

• 2 TBSP milk

• 1 TSP. Lemon extract

• 1 cup powdered sugar

• Stir icing ingredients in a small bowl until smooth. Drizzle over cake. 

PECAN SWIRL:

• 1-1½ cup chopped pecans

• 2/3 cups sugar

• 3 TBSP. Melted butter

• Stir three ingredients together in a small bowl and set aside 

METHOD:

1. In a mixing bowl, cream butter and sugar. Add the eggs one at a time, beating after each addition. Beat in extracts. Combine flour, baking powder, and salt; add to the creamed mixture alternately with milk. Stir in lemon peel.
2. Pour half of the batter into a greased bundt pan. And sprinkle with pecan mixture.
3. Pour the remainder of the batter on top of the nuts. Taking a spoon, swirl nuts gently through batter.

Bake cake at 350 for 45 to 60 minutes or until done.

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