Two favourite cake flavours - lemon and walnut - combine in this yummy tea-time treat.


  • 100g California walnuts
  • 125g Butter softened
  • 125g Caster sugar
  • 2tbsp Granulated sugar
  • 2 Lemons
  • 3 Medium eggs
  • 150g Self-raising flour
  • ½tsp Baking powder


  • STEP 1

    Preheat the oven to 180ºC/160ºC Fan/Gas Mark 4. Grease and line the base of a 1kg loaf tin with non-stick baking paper.

  • STEP 2

    Place 50g of walnuts in a food processor and blitz to a coarse powder, then chop a further 25g.

  • STEP 3

    Whisk the butter and caster sugar together until pale and fluffy. Whisk in the zest of 2 lemons, then whisk in the eggs, one at a time. Fold in the flour, baking powder and prepared walnuts until you have a smooth batter. Spoon into the prepared tin and bake for 35-40 mins until golden and a skewer comes out clean.

  • STEP 4

    Just before the cake comes out of the oven, mix the juice of 1 lemon with granulated sugar. Chop the remaining 25g of walnuts and stir into the syrup. Prick the cake with a skewer several times and drizzle over the lemon syrup. Allow to cool a little in the tin before removing, then allow to cool completely. Wrapped in foil, this cake will keep for 2-3 days.

Recipe courtesy of