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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
1/2 cup butter, softened |
2 cups sugar |
4 eggs |
1 cup all-purpose flour |
1 cup cracker crumbs |
1 1/2 teaspoons baking powder |
1 cup milk |
1 teaspoon lemon extract |
1 cup chopped pecans |
lemon glaze |
lemon slices |
Directions:
1. Cream butter; gradually add sugar, beating well. Add eggs, one at a time, beating well after each addition.
2. Combine flour, cracker crumbs, and baking powder; add to creamed mixture alternately with milk, beginning and ending with flour mixture. Mix well after each addition. Stir in lemon extract and chopped pecans.
3. Pour batter into 2 greased and floured 8-inch round cake pans. Bake at 350° for 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes; remove layers from pans, and let cool completely. Spoon Lemon Glaze between layers and over top of cake. Garnish with lemon slices.
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