Extreme Lemon Walnut Cake

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr
SERVES: 9-12
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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!
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