Extreme Lemon Walnut Cake
Indulge your citrus cravings with this zesty and nutty Extreme Lemon Walnut Cake—a flavorful masterpiece that’s bursting with fresh lemon juice, aromatic zest, and a delightful crunch from chopped walnuts. This moist and tender cake is perfectly balanced with a bright lemon glaze that drizzles down its golden layers, making it as visually stunning as it is delicious. With just 20 minutes of prep time, this foolproof dessert combines the richness of butter, the fluffiness of whipped eggs, and the irresistible tang of lemon, making it an ideal treat for any occasion. Perfect for lemon lovers, this easy-to-follow recipe is a must-try for its unique combination of citrus and nutty textures. Serve it as a showstopping centerpiece for brunch or pair it with tea for an elegant afternoon dessert!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1.5 cups Granulated sugar
- 2 teaspoons Baking powder
- 0.5 teaspoons Salt
- 0.75 cups Unsalted butter (softened)
- 4 pieces Large eggs
- 0.5 cups Whole milk
- 0.5 cups Fresh lemon juice
- 2 tablespoons Lemon zest
- 1 teaspoon Vanilla extract
- 0.75 cups Chopped walnuts
- 1 cup Powdered sugar
- 2 tablespoons Fresh lemon juice (for glaze)
- 1 tablespoon Milk (for glaze)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy, about 2-3 minutes.
Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract, lemon juice, and lemon zest.
Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Begin and end with the dry ingredients, mixing just until combined after each addition.
Gently fold in the chopped walnuts until evenly distributed throughout the batter.
Pour the batter into the prepared cake pan and smooth the top with a spatula.
Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely.
To make the glaze, whisk together the powdered sugar, fresh lemon juice, and milk until smooth and pourable.
Drizzle the glaze over the cooled cake, letting it drip down the sides for a decorative effect.
Let the glaze set for about 10 minutes before slicing and serving.
Nutrition Facts
Calories |
4772 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 229.2 g | 294% | |
| Saturated Fat | 105.2 g | 526% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 1147 mg | 382% | |
| Sodium | 2444 mg | 106% | |
| Total Carbohydrate | 644.8 g | 234% | |
| Dietary Fiber | 15.1 g | 54% | |
| Total Sugars | 432.1 g | ||
| Protein | 70.2 g | 140% | |
| Vitamin D | 7.7 mcg | 38% | |
| Calcium | 452 mg | 35% | |
| Iron | 17.6 mg | 98% | |
| Potassium | 1345 mg | 29% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
