Pecan Lemon Cake
Lemon cake with lemon cream cheese icing
This lemon cream cheese icing... there are no adequate words to describe it. If I were not a grownup, I would have licked the bowl. Since I am in fact a grownup, I scraped the bowl with a spoon and licked it off the spoon. The pecans add a perfect, flavorful crunch. The lemon cake itself is so dense and moist but the flavor is very light.
Now, because the cake is so dense and moist, you need to be VERY careful when removing it from the cakes pans. I always line my cake pans with parchment paper and even then I still spray them with cooking spray. Wait until the cakes have cooled at least 10-15 minutes before removing them from the pans (but also don't leave them in there too long). Then, just to be extra careful, run a knife along the outside to make sure none of the cake is sticking to the sides. Next, place a cooling rack on top of the cake pan and hold the rack and the pan together before flipping it all over. Allow the cakes to cool completely before icing or you will have a runny mess on your hands. Spread icing between the layers and all over the top and sides of the cake. Sprinkle pecan pieces over the top. Serve immediately or refrigerate until serving because the icing has cream cheese in it! This cake is delicious cold.