Easy Lemon Cake With Walnuts Recipes

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WALNUT AND LEMON CAKE



Walnut and Lemon Cake image

This delightful Walnut and Lemon Cake consists of a moist and delicate walnut sponge cake, topped with a lemon crispy layer and topped with chocolate glaze.

Provided by Ella Marincus-HomeCookingAdventure

Categories     Dessert

Time 45m

Number Of Ingredients 11

140 g butter
7 tbsp sugar
4 tbsp flour
6 tbsp ground walnuts
1 lemon finely grated zest
4 egg whites
4 egg yolks
7 tbsp powdered sugar
100 g dark chocolate
1 tbsp butter
2 tbsp heavy cream

Steps:

  • Preheat the oven to 180C (350F).Butter 10-inch(26 cm) springform pan(with a removable base), and dust with flour.
  • In a large bowl, cream together butter and sugar until well mixed. Add walnuts, lemon zest and flour and mix well.
  • Separate egg yolks form egg whites. Whip egg whites until foamy and form stiff peaks. Fold in egg whites into butter mixture.
  • Mix egg yolks with sugar until thick, creamy and pale yellow colored.
  • Pour the butter mixture into prepared pan and bake for 15 minutes. Remove from the oven and add yolks mixture on top of the cake and bake for another 15 minutes.
  • To prepare chocolate glaze melt the chocolate over a bain-marie until smooth. Stir in butter and heavy cream until well blended. Use immediately, pour over the cake.

Nutrition Facts : ServingSize 1 g, Calories 299 kcal, Carbohydrate 23.7 g, Protein 4.9 g, Fat 21.2 g, SaturatedFat 11.5 g, Cholesterol 123 mg, Sugar 19.7 g

ALBANIAN WALNUT CAKE WITH LEMON GLAZE



Albanian Walnut Cake With Lemon Glaze image

I have not tried this cake yet. It is supposed to be moist and rich, but not overly sweet. I'm posting this for the Zaar World Tour. It's from a Moosewood cookbook.

Provided by MsBindy

Categories     Dessert

Time 1h15m

Yield 12-15 serving(s)

Number Of Ingredients 17

1/2 cup butter, at room temperature
3/4 cup sugar
2 eggs, lightly beaten
1/3 cup plain yogurt
1/3 cup buttermilk (or additional 1/3 cup yogurt)
2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon cinnamon
1 tablespoon freshly grated lemon rind
1 cup walnuts, toasted and finely chopped
3/4 cup water
1 cup sugar
1 cinnamon stick (or 1/2 tsp ground cinnamon)
1/4 cup fresh lemon juice
1/4 teaspoon ground allspice
1 dash ground cloves

Steps:

  • Preheat oven to 350°F.
  • Cream together the butter and sugar until light and fluffy, and then mix in the eggs.
  • Blend the yogurt with the buttermilk.
  • Sift together the cake dry ingredients and add them alternating with the yogurt mixture into the egg mixture.
  • Stir in the lemon rind and walnuts.
  • Pour the batter into a buttered 9X13 baking pan and bake for 30-40 minutes until a toothpick inserted into the center comes out clean. The cake will still be moist.
  • Make the glaze by simmering together all the ingredients, covered, for about 15 minutes.
  • Remove the cinnamon stick.
  • When the cake is done, remove it from the oven, turn off the oven, pour the glaze over the hot cake and return it to the oven for about 10 minutes.
  • Cut the cake into squares and serve it warm or cool.

Nutrition Facts : Calories 341, Fat 15.3, SaturatedFat 5.9, Cholesterol 52.5, Sodium 226.3, Carbohydrate 47.8, Fiber 1.4, Sugar 30.2, Protein 5.3

LEMON WALNUT CAKE



Lemon Walnut Cake image

Make and share this Lemon Walnut Cake recipe from Food.com.

Provided by Caryn

Categories     Dessert

Time 1h5m

Yield 1 ten inch Bundt cake

Number Of Ingredients 8

1/2 cup walnut halves or 1/2 cup pecan halves
butter, softened
1 (18 ounce) package strawberry cake mix or 1 (18 ounce) package yellow cake mix
4 eggs, separated
1 cup water
1/2 cup confectioners' sugar
1/2 cup butter, softened
2 teaspoons vanilla

Steps:

  • Preheat oven to 350°F.
  • Generously grease a 12-cup bundt cake pan.
  • Dot rounded side of walnut or pecan halves with butter; arrange in flutes on side and bottom of pan.
  • Blend cake mix (dry), egg yolks, water, confectioner's sugar, 1/2 cup butter, and vanilla in a large mixer bowl on low speed, scraping bowl constantly, until moistened, about 1/2 minute.
  • Beat on medium speed, scraping bowl frequently, 3 minutes.
  • Do Not Overbeat!
  • Beat egg whites until stiff; fold into batter.
  • Carefully pour batter into pan.
  • Bake 40 to 45 minutes or until wooden toothpick inserted into center of cake comes out clean.
  • Cool 10 minutes on wire rack.
  • Remove pan; cool cake completely.
  • Sprinkle with powdered sugar if desired.

Nutrition Facts : Calories 3952.5, Fat 209.3, SaturatedFat 77, Cholesterol 1100.2, Sodium 4293.7, Carbohydrate 469, Fiber 9.5, Sugar 284.1, Protein 57.5

EXTREME LEMON WALNUT CAKE



Extreme Lemon Walnut Cake image

Make and share this Extreme Lemon Walnut Cake recipe from Food.com.

Provided by Kittencalrecipezazz

Categories     Dessert

Time 1h

Yield 9-12 serving(s)

Number Of Ingredients 9

1 cup butter, softened (no subs please!)
3 1/2 cups white sugar, divided
8 eggs
2 cups flour
1 tablespoon baking powder
2 large lemons
1 -2 teaspoon lemon extract (optional)
1 1/4 cups chopped walnuts
vanilla ice cream

Steps:

  • Set oven to 350 degrees.
  • Grease a 13 x 9-inch baking pan.
  • Finely grate the peel from ONE lemon, and squeeze out the juice from ONE lemon; set aside.
  • With an electric mixer beat the butter, 1-1/2 cups sugar, and the lemon extract (if using) until light and fluffy for about 4-5 minutes (no less than 4 minutes, no sugar granules should remain in the creamed mixture!).
  • Crack eggs open in a dish, making certain that there are no shells.
  • Add in a couple at a time to the creamed mixture, beating well after each addition(beat until fluffy, about 3 minutes).
  • In a small bowl, mix the flour with baking powder.
  • Add in 1 cup at a time to the creamed mixture; beat until well combined.
  • Stir in chopped walnuts.
  • Transfer the batter to prepared cake pan.
  • Bake for 40 minutes, or until cake tests done.
  • While the cake is baking, prepare the syrup.
  • Combine remaining 2 cups sugar with 2 cups water.
  • Slice remaining lemon into wedges.
  • Squeeze out the juice into sugar/water, the drop in a couple wedges.
  • Bring to a boil; boil 5 minutes.
  • Remove lemon wedges.
  • When cake has finished baking, pour the hot lemon syrup over warm cake.
  • Cool cake and serve with vanilla ice cream.
  • Delicious!

Nutrition Facts : Calories 760.1, Fat 35.8, SaturatedFat 15.4, Cholesterol 242.2, Sodium 330.1, Carbohydrate 104.5, Fiber 3, Sugar 78.6, Protein 11.4

LEMON WALNUT CAKE



Lemon Walnut Cake image

Make and share this Lemon Walnut Cake recipe from Food.com.

Provided by Derf2440

Categories     Breads

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 7

1 large banana
1 cup lowfat margarine, spread (i use Becel)
1 cup pitted dates
5 eggs
2 3/4 cups whole wheat flour (or half whole wheat and half all purpose flour)
3/4 cup walnut pieces
4 large lemons

Steps:

  • Preheat oven to 350f degrees.
  • Lightly grease a deep 8 inch removable bottomed or springform cake pan.
  • Line the bottom of the pan with baking parchment or waxed paper.
  • Peel and chop the banana.
  • Process with the lowfat spread and dates.
  • Add 1 egg and 1 tablespoon of the flour to the creamed mixture.
  • Process briefly to mix, then add the remaining eggs one at a time, eaach with another 1 tablespoon flour.
  • Scrape the mixture into a bowl and fold in the remaining flour, with the walnut pieces.
  • Grate the rind from 3 lemons and thinly pare the rind from the fourth (for decoration).
  • Squeeze the juice from 2 lemons.
  • Stir the grated lemon rind and juice into the mixture.
  • Spoon the batter into the prepared pan and level the top.
  • Bake for 50 to 60 minutes, or until a fine skewer inserted into the centre comes out clean.
  • Cool on a wire rack.
  • Decorate with the pared lemon rind.

Nutrition Facts : Calories 346.2, Fat 11.3, SaturatedFat 1.8, Cholesterol 132.2, Sodium 48.3, Carbohydrate 58, Fiber 10.5, Sugar 16.9, Protein 12.6

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