Pecan Lemon Cake

• 1-1/2 cup Whole Pecans
• 8 Tablespoons Sugar, Divided
• 3 whole Eggs Whites And Yolks Separated
• 1/2 teaspoons Ground Cinnamon
• 1/2 teaspoons Ground Ginger
• 1/4 teaspoons Salt
• 2 Tablespoons Lemon Juice
• 1 Tablespoon Lemon Zest
• 1/4 cups Powdered Sugar

1. Preheat oven to 375F.
2. Grease a 9-inch cake pan and line bottom with parchment paper.
3. In a food processor, blend whole pecans until finely chopped. Add 4
4. tablespoons of sugar and blend again. Set aside.
5. In the bowl of an electric mixer fitted with the paddle attachment, combine egg yolks, another 4 tablespoons of sugar, cinnamon, ginger, salt, lemon juice and zest. Mix until creamy.
6. Add chopped pecans, and stir until well combined.
7. Beat the egg whites until stiff. Gently fold egg whites into the batter.
8. Pour batter into the prepared cake pan. Bake for 30 to 35 minutes until toothpick inserted into the center of the cake comes out clean. Let cool for 5 minutes before taking out of the pan.
9. Let cool completely. Sprinkle the top lightly with powdered sugar.

pecans, sugar, eggs whites, ground cinnamon, ground ginger, ubc, lemon juice, lemon zest, ubc

Taken from tastykitchen.com/recipes/desserts/pecan-lemon-cake/ (may not work)