Lemony Pecan-Buttermilk Cake

3 cups sifted cake flour
2 teaspoons baking powder
½ teaspoon sale
1 cup unsalted butter, softened
2 cups granulated sugar
1¼ teaspoon vanilla
¼ teaspoon lemon oil (optional)
5 eggs
⅔ cups buttermilk
¼ finely shredded lemon peel
½ cup lemon juice
1½ cups Pecan Valley Pecan Pieces; toasted
1 recipe Lemon Glaze1. Preheat oven to 350ºF. Grease and flour a 10-inch fluted tube pan. Set pan aside.
2. In a medium bowl combine the cake flour, baking powder and salt; set aside.
3. In a large mixing bowl beat the softened butter with an electric mixer on high speed for 30 seconds. Add the 2 cups of granulated sugar, vanilla, and if desired, lemon oil; beat about 4 minutes or until light and fluffy.
4. Add eggs, 1 at a time, beating for 20 to 30 seconds after each addition. Alternately add the flour mixture and buttermilk to the butter mixture, beating on low speed after each addition, starting, and ending with flour. Beat just until combined. Using a wooden spoon, stir in lemon peel and the ½ cup lemon juice. Stir in pecans. Spoon batter into prepared pan.
5. Bake in a preheated oven for 1 hour or until a wooden toothpick inserted neat the center of the cake comes out clean and the top springs back when lightly touched.
6. Cool cake in pan on a wire rack for 10 minutes. Invert cake onto wire rack set over a shallow baking pan. Poke holes in the top of the cake with a toothpick or wooden skewer. Spoon Lemon Glaze over cake. Cool completely.

Makes 12 to 16 servings

Lemon Glaze
¼ cup granulated sugar
2 tablespoons lemon juiceIn a small saucepan heat and stir granulated sugar and lemon juice until sugar is dissolved.

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