Two favourite cake flavours - lemon and walnut - combine in this yummy tea-time treat.
Lemon and California walnut drizzle cake
This delicious tea-time treat will be your new fave!
Total: 55 mins
Ingredients
- 100g California walnuts
- 125g Butter softened
- 125g Caster sugar
- 2tbsp Granulated sugar
- 2 Lemons
- 3 Medium eggs
- 150g Self-raising flour
- ½tsp Baking powder
Method
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 californiawalnuts.co.uk
