Lemony Pecan-Buttermilk Cake - cooking recipe

Ingredients

3 c. sifted cake flour
2 tsp. baking powder
1/2 tsp. salt
1 c. butter, softened
2 c. granulated sugar
1 1/4 tsp. vanilla
1/4 tsp. lemon oil (optional)
5 eggs
2/3 c. buttermilk
1/4 c. finely shredded lemon peel
1/2 c. lemon juice (4 to 6 regular lemons, 8 to 10 Meyer lemons)
1 1/2 c. pecans, toasted
1/4 c. granulated sugar
2 Tbsp. lemon juice

Preparation

Preheat oven to 350\u00b0. Grease and flour a 10-inch fluted tube pan. Set pan aside.