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Georgia Pecan Cake

This recipe came from my mother and has always been a hit with our family. One taste and you'll see why.
  • Total Time
    Prep: 15 min. Bake: 1 hour + cooling
  • Makes
    12-16 servings


  • 1 cup butter, softened
  • 2 cups sugar
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon lemon extract
  • 3 cups all-purpose flour
  • 3/4 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 cup buttermilk
  • 1 cup chopped pecans


  • In a large bowl, cream butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in extracts. Combine the flour, salt, baking powder and baking soda; set 1/4 cup aside. Add the remaining flour mixture to the creamed mixture alternately with buttermilk. Toss pecans with the reserved flour mixture; fold into batter.
  • Pour into a greased and floured 10-in. tube pan. Bake at 325° for 60-70 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
Nutrition Facts
1 slice: 360 calories, 18g fat (8g saturated fat), 84mg cholesterol, 311mg sodium, 45g carbohydrate (26g sugars, 1g fiber), 5g protein.

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  • lhangel
    Sep 30, 2014

    Nice variety of a "CAKE" that I've had for a long time. Our family likes it as a morning coffee cake. Passed the recipe on to many friends and family who also enjoyed it's wonderful flavor and like the fact that you can obtain the nutritional value for those who are on weight watchers.

  • vanderwarren
    Nov 9, 2008

    No comment left

  • FriedaG
    Dec 29, 2006

    No comment left