Apple Lemon Cake is fast becoming the cake of choice at birthdays in our circles. Adapted from Olwen Woodier’s classic 1984 Apple Cookbook, this version is rich in flavor and elegant enough for any occasion.
Preheat oven to 350oF. Grease and flour a 9×13-inch pan or a 10-inch tube pan.
Grate the zest of 1 lemon, reserving 1 t for the glaze. Juice the lemon, reserving 3 T for the glaze.
In large bowl, mix together:
1 c butter, melted
1/2 c vegetable oil
3 eggs
2 c sugar
3 t lemon zest
1-1/2 c white flour
1-1/2 c whole wheat flour
1 t baking soda
1 t baking powder
1 c pecans, chopped
3 New England apples, chopped
all but 3 T juice of lemon
Pour batter in pan. Bake 1 hour 20 minutes. Cool 10 minutes. Prick top of cake with fork tines.
Spread glaze over the warm cake:
1 c confectioners’ sugar
2 T butter, softened
3 T reserved juice of lemon
1 t lemon zest
1 T honey