Lemon Walnut Cake Recipes

Steps:

• Lemon Confectioners'-Sugar Glaze: Whisk together confectioners' sugar and salt. Whisk in juice until mixture is smooth and thick, and has the texture of pourable honey. Glaze can be refrigerated in an airtight container up to 3 days; stir until smooth before using. (Makes 1 1/2 cups.)
• Donuts: Dust a baking sheet with flour. Whisk together flour, baking powder, baking soda, and salt. Beat butter, granulated sugar, and 1 tablespoon lemon zest on medium-high speed until light and fluffy, about 2 minutes. Beat in egg and yolk, then lemon juice. Scrape down bowl, then beat in dry ingredients in three additions, alternating with buttermilk, beginning and ending with dry ingredients. Turn out dough onto baking sheet; use floured hands to flatten to a 3/4-inch-thick rectangle. Refrigerate at least 1 hour and up to overnight (if longer than 1 hour, cover with plastic wrap).
• Pour oil into a large, deep, heavy pot, such as a Dutch oven, until it reaches 2 inches up side, leaving about 2 1/2 inches headroom. Clip a deep-fry thermometer to pot and heat oil over medium to 350 degrees. Meanwhile, using a floured 2 1/2-inch round donut cutter, cut out donuts (or use a 2 1/2-inch round cookie cutter, then cut out holes with a 1- to 1 1/2-inch round cutter). Pat together scraps; cut out more donuts (these will not be quite as tender). Working in batches of 3 so as not to crowd pot, carefully drop donuts into hot oil and cook, flipping a few times, until deep golden brown all over, 4 1/2 to 5 1/2 minutes (2 1/2 to 3 1/2 minutes for holes), maintaining oil temperature between 340 degrees and 350 degrees at all times. Transfer donuts and holes to a wire rack set in a rimmed baking sheet; let cool 10 minutes.
• While still slightly warm, dip top of each donut in glaze until halfway submerged, turning as needed to evenly coat one side, then place, glaze-side up, on rack. Zest lemons directly over donuts. Let stand until glaze sets and donuts are cool, about 1 hour. Donuts are best eaten the day they are made.

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!

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.

Steps:

• Heat oven to 375 degrees Fahrenheit/190 degrees Celsius. Grease an 8-inch/20-centimeter springform pan with oil or butter. Line the bottom of the pan with parchment paper and set aside.
• Place egg yolks and muscovado sugar in the bowl of a stand mixer fitted with the whisk attachment (or in a large bowl, if using a hand-held electric mixer). Whip on high speed for about 2 minutes, or until pale and fluffy, scraping down sides of bowl as necessary. Transfer mixture to a large bowl. Add walnuts, lemon zest and salt and mix well to combine.
• Clean and dry the stand mixer bowl and whisk attachment, then add egg whites to bowl. Whip on high speed for 2 minutes, or until stiff peaks form. Using a spatula, fold egg whites into the walnut mixture a third at a time; the mixture will be thick and quite difficult to bring together at first but will gradually loosen, so the final addition of whites lightens the batter considerably.
• Pour batter into pan and bake for 40 minutes, until evenly puffed. This is a moist cake, so a skewer inserted inside should not come out completely dry and clean. Let cake cool for 5 minutes, then release it from the pan. (You may need to run a small knife around the edge.) Carefully flip over cake, remove pan bottom and paper, and flip again to transfer it to a large plate. Brush surface with amaretto and then leave to cool completely.
• While cake is cooling, make the caramelized walnuts: Sprinkle sugar evenly over the bottom of a medium saucepan and place over medium heat. Cook gently for about 6 minutes, swirling pan but resisting the urge to stir, until you get a medium brown syrup, the consistency of maple syrup. Add walnuts and quickly stir them into the syrup until coated. Pour nuts onto a parchment-lined sheet pan, spread in a single layer, and sprinkle with a pinch of salt. Once cool and hardened, roughly chop into 1/2- and 1-inch/1- and 2-centimeter pieces.
• To serve: Add cream and sugar to the bowl of an electric stand mixer fitted with the whisk attachment (or use a large bowl and a hand-held whisk). Whip on high speed for 1 minute, or until firm and fluffy. When cake has cooled, spread cream over surface and then scatter with caramelized 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.