Whether you’re the actual First Lady or just the first lady of your household, you hardworking gals deserve something special for all that you do to help take care of everyone else! With a slice of First Lady Hickory Nut Cake, we know the warm and moist vanilla cake, threaded with crunchy nuts and hints of citrus, will prove just how much your family appreciates all the countless hours and sacrifices you give up with everything you do. Make sure you enjoy it with a steaming cup of coffee or tea, because First Lady Hickory Nut Cake brings the overdue escape of serenity you need and deserve!
Ingredients
- 1 cup unsalted butter, room temperature, plus more, to taste, for greasing the pan
- 3 cups all-purpose flour, plus more, to taste, for dusting the pan
- 2 cups granulated sugar
- 4 large eggs, yolks and whites separated
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 teaspoon lemon juice
- 1 cup whole milk
- 1 cup hickory nuts or pecans, chopped
- 1/2 teaspoon almond extract, optional
- 1/2 teaspoon vanilla extract, optional
Directions
Step 1 –Place a rack in the center of the oven. Preheat the oven to 350 degrees F.
Step 2 –Using the extra butter, lightly grease a 10-inch tube pan, then using the extra flour, dust the greased pan, shaking it gently to get rid of any excess flour.
Step 3 –In a large mixing bowl, beat the remaining 1 cup of butter with an electric mixer on medium speed until creamy, about 1 minute.
Step 4 –Add the sugar to the butter, a few tablespoons at a time, and beat on medium speed until light and creamy, about 2 minutes.
Step 5 –Add the egg yolks to the butter mixture, one at a time, and beat until well-combined.
Step 6 –In a separate large mixing bowl, add the remaining 3 cups of flour, the baking powder, and the salt. Sift the dry ingredients to prevent clumping.
Step 7 –In a large mixing bowl, add the egg whites and beat with an electric hand mixture until stiff peaks, about 4 minutes.
Step 8 –In a cup, combine the lemon juice with the milk.
Step 9 –With an electric hand mixer on low speed, alternate adding the flour mixture and the milk mixture to the butter mixture in three additions, beating after each addition, until just combined.
Step 10 –Add the nuts, the almond extract, and the vanilla extract into the batter and beat to combine.
Step 11 –Fold the egg whites into the batter by hand until no streaks remain, taking care not to knock the air out.
Step 12 –Pour the batter into the prepared pan and smooth the top.
Step 13 –Bake the cake until cooked through, about 55 minutes-1 hour.
Step 14 –Transfer the cake on a wire rack to cool, about 20 minutes.
Step 15 –Use a knife to run around the edges of the pan, then give the pan a shake.
Step 16 –Invert the cake onto the wire rack, right-side up, and cool for 30 minutes.
Step 17 –Slice and serve.
