Extreme Lemon Walnut Cake Recipes

EASY LEMON CAKE WITH WALNUTS

Steps:

• Melt the butter in a water bath. Beat the eggs with the sugar and butter.
• Add a pinch of salt, the baking powder, vanilla and grated lemon zest. While stirring nonstop, add the flour and walnuts .
• Pour the mixture into a buttered and floured cake form. Bake at 340°F (170 °C) until ready, about 40-50 min.
• After taking it out of the oven, poke holes in it with a fork and pour on the juice of the 2 lemons over the top and sides.

WALNUT MEYER LEMON BUNDT CAKE RECIPE

Steps:

• Preheat oven to 350 degrees. Grease and flour the Bundt pan, then set aside.
• Cream together the softened butter and sugar.
• In a medium bowl, add the sea salt to the Meyer lemon juice to dissolve, then add the remaining wet ingredients and whisk well.
• Sift together the flour with baking powder and baking soda.
• Add the wet and dry ingredient mixtures to the creamed butter and mix well, until smooth, then fold in the walnuts until evenly distributed.
• Pour into the Bundt pan and bake until a pick pulls clean (about 45 minutes).
• Allow the cake to cool for a few minutes, then turn out top down onto a cooling rack. Once cooled trim bottom to flatten, then place back on rack to be iced.
• Whisk together the glaze ingredients, then pour over the Walnut Meyer Lemon Bundt cake.
• Top with Walnut pieces and allow icing to set before serving.

LEMON WALNUT CAKE

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.

GLAZED WALNUT-LEMON LOAF

Steps:

• In a large bowl, cream shortening and 1 cup sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in lemon zest. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk. Fold in walnuts. , Pour into a greased and floured 9x5-in. loaf pan. Bake at 350° for 45-50 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes. , In a small bowl, whisk lemon juice and remaining sugar until sugar is dissolved; pour over bread. Cool 10 minutes longer; remove from pan to a wire rack to cool completely.

WALNUT CAKE

Steps:

• Preheat the oven to 350 degrees F/180 degrees C. Grease an 8-inch/20-cm round cake pan and line with parchment paper.
• Grind the walnuts together with the breadcrumbs in a food processor. Put the egg whites in a large bowl for whisking. Whisk the yolks and granulated sugar in a bowl set over a saucepan of simmering water (without letting the bowl touch the water) until they have tripled in volume and become thick, pale and ribbony. Take the yolk mixture off the heat. Scatter the nut mixture over the yolk mixture, along with the chocolate, if using, then drizzle over the butter and espresso. Fold very gently to blend. Whisk the egg whites to stiff peaks. Stir a spoonful of whites into the batter to loosen it, and then gently fold in the remainder.
• Pour the batter into the prepared cake pan. Bake until a toothpick inserted into the center comes out clean, 35 to 40 minutes. Remove from the oven and let cool on a wire rack before flipping the cake out onto a serving plate.
• Decorate with a sifting of confectioners' sugar and a few walnut halves. Some white blossoms look nice, too. Serve small portions of cake with whipped cream and chocolate shavings or with coffee ice cream.

WALNUT SPICE CAKE WITH LEMON GLAZE

Steps:

• Make cake:
• Put oven rack in middle position and preheat oven to 350°F. Butter bundt pan.
• Sift together flour, cinnamon, allspice, nutmeg, baking soda, baking powder, and salt into a bowl. Beat together butter and sugar in another bowl with an electric mixer at medium-high speed until pale and fluffy, about minutes in a standing mixer or 4 with a handheld. Add yolks 1 at a time, beating well after each addition, then beat in vanilla. Reduce speed to low, then add flour mixture and sour cream alternately in batches, mixing well after each addition.
• Beat egg whites in another bowl with cleaned beaters until they just hold stiff peaks, then fold whites and walnuts into batter gently but thoroughly.
• Spoon batter into pan, smoothing top, and bake until a wooden pick or skewer comes out clean, 40 to 50 minutes. Cool cake in pan on a rack 10 minutes, then invert onto rack and cool completely.
• Make glaze:
• Whisk together confectioners sugar and lemon juice until smooth. Transfer cake to a plate, then drizzle glaze over cake and let stand until glaze is set, about 20 minutes.

MOTHER'S WALNUT CAKE

Steps:

• Preheat oven to 350°. Cream butter, shortening and granulated sugar. Add eggs, one at a time, beating well after each addition. Combine flour, baking soda and salt; gradually add to creamed mixture alternately with buttermilk and vanilla. Beat on low speed just until combined. Stir in ground walnuts. , Pour into three greased and floured 9-in. round pans. Bake until a toothpick inserted in the center comes out clean, 20-25 minutes. Cool 5 minutes; remove from pans to wire racks to cool completely. , For frosting, beat cream cheese and butter. Add confectioners' sugar; mix well. Beat in vanilla until smooth. Spread frosting between layers and over the top and sides of cake. Sprinkle with walnuts. Refrigerate.

EXTREME LEMON WALNUT CAKE

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!