Nancy J. Patrykus


This is one of my long saved recipes from an old church cook book, published 65 years ago!
If you are a lemon aficionado this cake is for you!
I have tweaked it, and improved it with a few minor changes, for spring 2013.
I put the nuts in the bottom of the cake pan, instead of in the cake. Then added grated lemon rind along with the lemon juice of one lemon. I also made a lemon glaze for over the top, after the cake is turned upside down so the nuts ended upon top.
It is a delectable light as a feather cake, and I am sure it will be one of your favorites. Enjoy.
Nancy.. May 31,2013


★★★★★ 1 vote

Family or guests
15 Min
55 Min


  • 3/4 c
  • 1-1/2 c
  • 3 c
    eggs....well beaten
  • 3
  • 3 tsp
    baking powder
  • 1/2 tsp
  • 1 c
  • 1
    lemon........the juice and grated rind
  • 1 c
    .......chopped nuts
  • --------
    glaze: powdered sugar, yellow food coloring & lemon flavoring and couple drops of water. mix * pour on top the cake.
  • ·
    info: you will need no vanilla in the cake batter ..for a true lemon flavor.



  1. Cream b utter till light.
    Gradually add in the sugar, until light & fluffy.
    TIP ONE:
    To measure butter,(even shortening)
    say for 3/4 cup .
    Put water in a measuring cup up to the 1-1/4 cup mark, then add butter until the water reaches the 2 cup mark. Be sure to submerge the butter under the water. Then pour off the water, and add your butter to the recipe.!
  2. Add beaten eggs one at a time, blend well.
    TIP TWO:
    Occasionally you will get a spoiled egg, and if you break the eggs into your batter.
    You would have to through it all away.
    But if you BREAK EACH EGG into a separate bowl, then if it is good, add it to your batter. Break and add each egg ..one at a time.
  3. Put all the dry ingredients into a bowl.
    Mix well.
    Measure the milk.
    Add milk and dry ingredients to the creamed mixture.
    If you get into the habit, to SIFT the dry ingredients together, you will find there is a huge difference to the finished recipe.
    Your cakes will be lighter, higher and fluffier.
    TIP FOUR::
    You don't have a sifter ???? Poor baby...use a metal mesh strainer. It will work just as well! Just measure your dry ingredients into the sifter or strainer.
    You can sift powdered sugar on top of cakes this way also!
  4. Chop the nuts. Put the nuts into the bottom of a greased Bundt cake pan.
    Grandma always used a hammer to chop the nuts.!!!...LOL
    (and pliers to pull a loose tooth)..OUCH!
    TIP SIX:
    I have a grinder, but it just as easy to put the nuts in a zip lock plastic bag, and crush with a rolling pin.
    No rolling pin???
    Not to worry, use the side of a drinking
    glass.. and roll away!
  5. Grate the yellow rind from a lemon.
    Careful not the bitter white part.
    Then add all the juice and grated lemon rind to the batter from the lemon.
    If you roll the lemon a few times on the counter it will release the juice easier for you.
  6. Heat the oven to 350F.
    Pour batter into the cake pan.
    Bake for 55 minutes to 1 hour.
  7. Remove from oven, cool on a wire rack for
    10 minutes only.
    Then turn the pan upside down on the wire rack.
    Let cool again, on the wire rack.
  8. The cut cake... with lemon glaze, or you can just powder with confectioners sugar..
    Your choice.
  9. TIP NINE:
    If you have an electric garbage
    disposal in your sink
    (not the dog!) LOL
    just cut the up lemon or orange rinds and grind them up!!!...for a sweet smelling disposal.
    I hope you liked the added tips..
    Their are many younger cooks out there.
    These tips, might be appreciated.

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