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    You are in: Home / Recipes / Lemon Walnut Cake Recipe
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    Lemon Walnut Cake

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 15 mins

    15 mins

    1 hr

    Derf's Note:

    Lovely moist delicious cake!! From Cooking for diabetics.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 350f degrees.
    2. 2
      Lightly grease a deep 8 inch removable bottomed or springform cake pan.
    3. 3
      Line the bottom of the pan with baking parchment or waxed paper.
    4. 4
      Peel and chop the banana.
    5. 5
      Process with the lowfat spread and dates.
    6. 6
      Add 1 egg and 1 tablespoon of the flour to the creamed mixture.
    7. 7
      Process briefly to mix, then add the remaining eggs one at a time, eaach with another 1 tablespoon flour.
    8. 8
      Scrape the mixture into a bowl and fold in the remaining flour, with the walnut pieces.
    9. 9
      Grate the rind from 3 lemons and thinly pare the rind from the fourth (for decoration).
    10. 10
      Squeeze the juice from 2 lemons.
    11. 11
      Stir the grated lemon rind and juice into the mixture.
    12. 12
      Spoon the batter into the prepared pan and level the top.
    13. 13
      Bake for 50 to 60 minutes, or until a fine skewer inserted into the centre comes out clean.
    14. 14
      Cool on a wire rack.
    15. 15
      Decorate with the pared lemon rind.

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    Ratings & Reviews:

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    Nutritional Facts for Lemon Walnut Cake

    Serving Size: 1 (160 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 346.1
     
    Calories from Fat 102
    29%
    Total Fat 11.3 g
    17%
    Saturated Fat 1.8 g
    9%
    Cholesterol 132.1 mg
    44%
    Sodium 48.2 mg
    2%
    Total Carbohydrate 58.0 g
    19%
    Dietary Fiber 10.5 g
    42%
    Sugars 16.8 g
    67%
    Protein 12.6 g
    25%

    The following items or measurements are not included:

    lowfat margarine

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