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.

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.

ALBANIAN WALNUT CAKE WITH LEMON GLAZE

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.

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.

APPLE WALNUT CAKE WITH LEMON GLAZE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan. Combine apples and sugar. Make sure apples are measured exactly or cake will be too heavy and mushy. Let stand a few minutes.
• In a large bowl, beat eggs slightly, then beat in oil and vanilla. Mix in flour, soda, cinnamon and salt. Stir in apple mixture and chopped walnuts. Pour batter into prepared pan.
• Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

WARM PEAR AND WALNUT CAKE WITH LEMON CUSTARD SAUCE

Steps:

• Make sauce:
• Whisk sugar and egg yolks in medium bowl to blend. Bring half and half and lemon peel to simmer in heavy medium saucepan. Gradually whisk hot half and half mixture into yolk mixture. Return to saucepan. Stir over medium heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 5 minutes (do not boil). Strain custard into bowl; discard solids. Whisk lemon juice and vanilla into custard. Chill until cold, about 3 hours. (Can be prepared 2 days ahead. Cover and keep refrigerated.)
• Make topping:
• Preheat oven to 350°F. Butter 9-inch-diameter cake pan with 2-inch-high sides. Stir sugar and water in heavy small saucepan over low heat until sugar dissolves. Increase heat; boil without stirring until syrup turns deep amber, occasionally swirling pan and brushing down sides of pan with wet pastry brush, about 10 minutes. Pour caramel over bottom of prepared pan. Overlap pears atop caramel.
• Make cake:
• Mix flour, baking powder and salt in medium bowl. Using electric mixer, beat sugar and butter in large bowl until creamy. Add eggs and lemon peel; beat until light and fluffy. Combine milk and brandy in small bowl. Mix dry ingredients into batter alternately with milk mixture in 3 additions each. Stir in nuts.
• Pour batter atop pears in pan. Bake cake until golden on top and tester inserted into center comes out clean, about 1 hour. Cool in pan 5 minutes. Run small knife around edges of pan to loosen cake. Place platter over cake and invert onto platter. Let stand 1 minute. Remove pan. Serve cake warm with cold sauce.

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.