Extreme Lemon Walnut Cake Recipes

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LEMON BUNDT CAKE RECIPE BY TASTY



Lemon Bundt Cake Recipe by Tasty image

This classic lemon bundt cake recipe is perfect for any occasion: a bridal shower, summer BBQ, or even a treat for your family on a casual night in. The lemon glaze makes this cake perfectly moist. Top it with icing and zest and enjoy this beautiful and delicious treat.

Provided by Katie Aubin

Categories     Desserts

Time 2h30m

Yield 8 servings

Number Of Ingredients 16

3 cups all-purpose flour
2 teaspoons baking powder
1 cup unsalted butter, 2 sticks, room temperature
2 cups granulated sugar
1 teaspoon kosher salt
3 large eggs, room temperature
2 tablespoons lemon zest
¼ cup lemon juice
1 teaspoon vanilla extract
1 cup whole milk
nonstick cooking spray, for greasing
½ cup granulated sugar
¼ cup lemon juice
2 cups powdered sugar, sifted
3 tablespoons lemon juice
1 lemon, zested

Steps:

  • Preheat the oven to 350˚F (180˚C).
  • Make the cake: In a medium bowl, whisk together the flour and baking powder.
  • In a large bowl, cream the butter, sugar, and salt with an electric hand mixer until fluffy, about 3 minutes. Add the eggs, one at a time, beating until fully incorporated before adding the next. Add the lemon zest, lemon juice, and vanilla and beat to combine.
  • Add half the flour and beat to combine, then beat in the milk, then add the rest of the flour and beat just until incorporated. Scrape down the sides of the bowl with a rubber spatula and make sure any floury spots are incorporated.
  • Grease a 10-inch (25-cm) bundt pan with nonstick spray. Spoon the batter into the pan and smooth the top. Gently tap the pan against the counter to release any air bubbles.
  • Bake the cake for 50 minutes, until a toothpick inserted in the center comes out clean.
  • While the cake is baking, make the lemon glaze: In a small microwave-safe bowl, combine the sugar and lemon juice. Microwave for 1 minute, stirring halfway through, until the sugar is completely dissolved. Set aside.
  • Make the lemon icing: Sift the powdered sugar into a medium bowl. Add the lemon juice and whisk until smooth.
  • After the cake is done baking, let cool in the pan for 10 minutes, then invert onto a wire rack set over a baking sheet and remove the bundt pan. Use a knife to loosen the cake around the edges, if needed.
  • Use a skewer or fork to poke holes all over the top and sides of the cake. Brush the cake with the lemon glaze. If the glaze drips off, let the cake cool for a few more minutes, then continue brushing on the glaze. Let cool completely, at least 1 hour.
  • Pour the icing over the top of the cake, letting it drip down the sides. Grate lemon zest over the icing. Let the glaze dry completely, about 30 minutes.
  • Transfer the cake to a serving platter, slice, and serve.
  • Enjoy!

Nutrition Facts : Calories 762 calories, Carbohydrate 124 grams, Fat 26 grams, Fiber 2 grams, Protein 9 grams, Sugar 81 grams

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 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

MOTHER'S WALNUT CAKE



Mother's Walnut Cake image

Even though Mother baked this tall, beautiful cake often when I was growing up, it was a real treat every time. I like the walnuts in the cake and the frosting. Mother frequently used black walnuts from our trees.-Helen Vail, Glenside, Pennsylvania

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 16 servings.

Number Of Ingredients 16

1/2 cup butter, softened
1/2 cup shortening
2 cups sugar
4 large eggs
3-1/2 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
1-1/2 cups buttermilk
2 teaspoons vanilla extract
1-1/2 cups ground walnuts
FROSTING:
11 ounces cream cheese, softened
3/4 cup butter, softened
5 to 5-1/2 cups confectioners' sugar
1-1/2 teaspoons vanilla extract
1/3 cup finely chopped walnuts

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.

Nutrition Facts : Calories 685 calories, Fat 35g fat (16g saturated fat), Cholesterol 114mg cholesterol, Sodium 475mg sodium, Carbohydrate 86g carbohydrate (61g sugars, Fiber 1g fiber), Protein 9g protein.

WALNUT SPICE CAKE WITH LEMON GLAZE



Walnut Spice Cake with Lemon Glaze image

Categories     Cake     Mixer     Dessert     Bake     Thanksgiving     Lemon     Walnut     Spice     Fall     Cinnamon     Sour Cream     Nutmeg     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes 10 to 12 servings

Number Of Ingredients 19

For cake
2 cups all-purpose flour
1 1/2 teaspoons cinnamon
1 1/2 teaspoons ground allspice
1 1/2 teaspoons freshly grated nutmeg
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
2 sticks (1 cup) unsalted butter, softened
1 cup sugar
3 large eggs, separated
1 teaspoon vanilla
1 1/4 cups sour cream
1 cup walnuts (3 ounces), toasted , cooled, and finely chopped
For glaze
1 cup confectioners sugar
4 teaspoons fresh lemon juice
Special Equipment
a 12-cup bundt pan

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.

BLACK WALNUT CAKE



Black Walnut Cake image

I got this recipe from an old Army mess hall sergeant who later became a chef down in Savannah, GA. This is a wonderful, different nut cake. It is equally good served warm or cold. This cake can be wrapped and frozen 3 to 5 months. Thaw, and if desired, reheat to serve.

Provided by Patricia Canerdy

Categories     Desserts     Nut Dessert Recipes     Walnut Dessert Recipes

Time 1h55m

Yield 12

Number Of Ingredients 10

1 cup butter, softened
½ cup shortening
3 cups sugar
5 eggs
3 cups all-purpose flour
½ teaspoon baking powder
1 teaspoon ground cinnamon
1 cup milk
½ teaspoon vanilla extract
½ cup chopped black walnuts

Steps:

  • Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch tube pan.
  • In a large bowl, cream together the butter, shortening, and sugar until light and fluffy. Beat in the eggs one at a time, mixing just until the yellow disappears. Combine the flour, baking powder, and cinnamon; stir into the creamed mixture alternately with the milk. Stir in the vanilla and walnuts, and pour into the prepared pan.
  • Bake for 1 hour and 30 minutes, or until a knife or toothpick inserted into the crown comes out clean. Cool in the pan for about 15 minutes before turning out of the pan onto a wire rack to cool completely.

Nutrition Facts : Calories 591.6 calories, Carbohydrate 75.7 g, Cholesterol 119.8 mg, Fat 29.7 g, Fiber 1.3 g, Protein 7.9 g, SaturatedFat 13 g, Sodium 162.2 mg, Sugar 51.2 g

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