A delightful coffee cake with a zesty lemon flavor and a crunchy pecan topping, perfect for any occasion.
Preheat your oven to 350°F (175°C).
Always preheat the oven to ensure even baking.
In a small bowl, combine the chopped pecans, ground cinnamon, and brown sugar. Set aside.
Mix thoroughly to evenly distribute the cinnamon and sugar.
In a large mixing bowl, combine the lemon-flavored cake mix, lemon pudding mix, sour cream, eggs, vegetable oil, and lemon extract.
Mix on medium speed to ensure a smooth batter.
Pour half of the batter into a greased Bundt pan.
Use a spatula to spread the batter evenly.
Sprinkle half of the topping mixture over the batter.
Ensure an even layer of topping for consistent flavor.
Pour the remaining batter over the topping and spread evenly.
Gently spread the batter to avoid disturbing the topping layer.
Sprinkle the remaining topping mixture over the batter.
Distribute the topping evenly for a beautiful presentation.
Bake in the preheated oven for 30-35 minutes or until a toothpick inserted into the cake comes out clean.
Check the cake a few minutes before the suggested time to avoid overbaking.
Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Cooling in the pan helps the cake set and makes it easier to remove.
Slice and serve the cake. Enjoy!
Serve with a dollop of whipped cream or a drizzle of lemon glaze for added indulgence.
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