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Rosemaryblue 1 year, 8 months ago said:
Hello lastmoon! It just thrills me that you like the Lemon Pecan Cake so well. That is my mother's recipe!

I love your idea of cooking it in loaf pans, cooling, then freezing. I will do that next time.

If it is convenient for you, I would love to know how long you cooked it in the loaf pan, and if your pan is ceramic with clay bottom, glass, aluminum, etc. It is such a good idea to freeze it, because it is much easier to cut! Thanks so much for taking the time to let me know again! :)

Rosemaryblue 1 year, 8 months ago said:
Hello again, I am thrilled that you made the Lemon Pecan Cake. It truly is delicious!
Sometimes I have to adjust cooking time with my oven too. I usually just go by cake shrinking from the sides and toothpick in center. But I have found that a cake can be moist in the center, however, but still done.
It was very nice of you to comment, and I do appreciate it. I would love to share recipes with you! :)

Rosemaryblue 1 year, 8 months ago said:
Hello lastmoon, and welcome! I am so glad that you found the Lemon Pecan Cake recipe. It is one of our cherished and favorites! Looking forward to sharing recipes with you. Happy cookin'! :)