Walnut And Lemon Cake Recipes

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.

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!

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.

WALNUT AND LEMON CAKE

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.

WALNUT AND LEMON LOAF CAKE

Steps:

• Method:.
• Cream butter and 185g sugar.
• Add eggs and milk.
• Add lemon essence and mix well.
• Add flour, baking powder, walnuts and lemon rind.
• Bake at about 185 C (or 350 F) for about 30 minute.
• Mix the juice of the lemon with the half cup of sugar and pour it over the hot cake as soon as you take it out of the oven.
• As ovens vary, check that the cake is cooked by inserting a skewer into it when you think it is cooked. If the skewer comes out clean, it is cooked, but if the skewer comes out gloopy, it needs a bit more baking. If you haven't got a skewer, use a small sharp knife.

PARSNIP, LEMON AND WALNUT CAKE

Steps:

• Grease a square cake tin by brushing it lightly with neutrally-flavoured oil. Line it with baking parchment, then oil lightly again. Preheat the oven to 180°C/Gas 4.
• Peel and trim the parsnips, then coarsely grate enough to give 250g of grated vegetable. Set aside.
• In a large mixing bowl, whisk the eggs together, then add the oil, sugar, lemon zest, vanilla extract and grated parsnips. Stir to combine and set aside.
• Sift the self-raising flour, cinnamon and salt into a second large mixing bowl. Make a well in the centre, then pour in the parsnip mixture. Add the chopped walnut pieces and stir just enough to combine the ingredients and make a stiff batter.
• Pour the mixture into the prepared cake tin, spreading it out fairly evenly into the corners. Bake for 1 hour - 1 hour 20 minutes or until the cake is well risen, the top is firm and brown, and a metal skewer inserted in the centre of the cake comes out clean.
• Remove the cake from the oven and allow it to cool for 5-10 minutes in the tin before lifting it out to a wire rack to cool completely. Dredge with icing sugar before serving.

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.

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.