lemon pecan fruitcake baked goods

Author of this recipe: Manuel Mildenberger

"Discover a delicious lemon pecan fruitcake recipe! Perfectly moist, zesty, and nutty—ideal for holidays or any occasion. Easy to bake!"

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Ingredients

• Here’s a list of all the ingredients for a **lemon pecan fruitcake**, optimized with SEO-friendly formatting and relevant keywords:
• - **All-purpose flour** (for a light and fluffy cake texture)
• - **Unsalted butter** (adds richness and moisture to the cake)
• - **Granulated sugar** (for sweetness and structure)
• - **Fresh lemon zest** (adds a bright, citrusy flavor)
• - **Fresh lemon juice** (enhances the tangy lemon taste)
• - **Eggs** (binds the ingredients and adds moisture)
• - **Baking powder** (helps the cake rise)
• - **Salt** (balances the sweetness and enhances flavors)
• - **Chopped pecans** (adds a nutty crunch and texture)
• - **Dried fruits** (such as raisins, cranberries, or apricots for a fruity twist)
• - **Vanilla extract** (adds depth and warmth to the flavor profile)
• - **Milk or buttermilk** (for a tender crumb and moist cake)
• - **Optional: Lemon glaze** (made with powdered sugar and lemon juice for a sweet, tangy topping)
• This **lemon pecan fruitcake** is perfect for holidays, special occasions, or as a delightful dessert. The combination of **citrusy lemon**, **nutty pecans**, and **sweet dried fruits** makes it a crowd-pleaser!

Steps

1. # How to Make a Delicious Lemon Pecan Fruitcake: A Step-by-Step Guide
3. If you're looking for a unique and flavorful baked good, this **lemon pecan fruitcake** is the perfect choice. Combining the zesty tang of lemons, the nutty crunch of pecans, and the sweetness of dried fruits, this recipe is a crowd-pleaser. Follow these detailed steps to create a moist, aromatic, and visually stunning fruitcake that’s perfect for holidays, special occasions, or everyday indulgence.
5. ---
7. ## **Ingredients for Lemon Pecan Fruitcake**
8. *(Keywords: lemon pecan fruitcake recipe, fruitcake ingredients, baking essentials)*
10. - 2 cups all-purpose flour
11. - 1 cup unsalted butter, softened
12. - 1 cup granulated sugar
13. - 4 large eggs
14. - 1/2 cup fresh lemon juice
15. - 1 tbsp lemon zest
16. - 1 tsp vanilla extract
17. - 1/2 tsp baking powder
18. - 1/4 tsp salt
19. - 1 cup chopped pecans
20. - 1 cup mixed dried fruits (raisins, cranberries, apricots)
21. - 1/4 cup candied lemon peel (optional)
23. ---
25. ## **Step-by-Step Instructions**
27. ### **Step 1: Preheat and Prepare**
28. *(Keywords: preheat oven, prepare baking pan, baking tips)*
29. 1. Preheat your oven to **325°F (165°C)**.
30. 2. Grease a 9x5-inch loaf pan with butter or non-stick spray.
31. 3. Line the pan with parchment paper for easy removal.
33. ---
35. ### **Step 2: Mix Dry Ingredients**
36. *(Keywords: dry ingredients, baking essentials, fruitcake batter)*
37. 1. In a medium bowl, whisk together **2 cups of flour**, **1/2 tsp baking powder**, and **1/4 tsp salt**. Set aside.
39. ---
41. ### **Step 3: Cream Butter and Sugar**
42. *(Keywords: creaming butter and sugar, baking techniques)*
43. 1. In a large mixing bowl, beat **1 cup of softened butter** and **1 cup of sugar** until light and fluffy (about 3-4 minutes).
44. 2. Add **4 eggs**, one at a time, mixing well after each addition.
46. ---
48. ### **Step 4: Add Lemon Flavor**
49. *(Keywords: lemon juice, lemon zest, citrus flavor)*
50. 1. Stir in **1/2 cup of fresh lemon juice**, **1 tbsp of lemon zest**, and **1 tsp of vanilla extract**. Mix until fully combined.
52. ---
54. ### **Step 5: Combine Wet and Dry Ingredients**
55. *(Keywords: mixing batter, baking tips)*
56. 1. Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Avoid overmixing.
58. ---
60. ### **Step 6: Fold in Pecans and Fruits**
61. *(Keywords: pecans, dried fruits, fruitcake mix-ins)*
62. 1. Gently fold in **1 cup of chopped pecans**, **1 cup of mixed dried fruits**, and **1/4 cup of candied lemon peel** (if using).
64. ---
66. ### **Step 7: Bake the Fruitcake**
67. *(Keywords: baking time, oven temperature, fruitcake baking)*
68. 1. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
69. 2. Bake for **60-70 minutes**, or until a toothpick inserted into the center comes out clean.
71. ---
73. ### **Step 8: Cool and Serve**
74. *(Keywords: cooling baked goods, serving fruitcake, storage tips)*
75. 1. Let the cake cool in the pan for 15 minutes, then transfer it to a wire rack to cool completely.
76. 2. Slice and serve with a dusting of powdered sugar or a drizzle of lemon glaze for extra flavor.
78. ---
80. ## **Pro Tips for the Perfect Lemon Pecan Fruitcake**
81. - **Storage:** Wrap the cooled cake in plastic wrap and store it in an airtight container for up to a week.
82. - **Flavor Boost:** Soak the dried fruits in lemon juice or brandy overnight for a richer taste.
83. - **Presentation:** Garnish with lemon slices or extra pecans for a festive touch.
85. ---
87. This **lemon pecan fruitcake** is a delightful blend of citrusy brightness and nutty richness, making it a standout dessert for any occasion. Follow these steps to create a moist, flavorful, and visually appealing baked good that will impress your family and friends. Happy baking!

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