Lemon & California Walnut Drizzle Cake

Lemon & California Walnut Drizzle Cake

If you've exhausted your banana bread repertoire why not give this nutty twist on a lemon drizzle cake a try? Using fresh lemons and finely chopped walnuts, it's destined to be a weekend crowd pleaser.
Serves 8
Total Time
55 Minutes
100g of California walnut pieces
125g of butter, softened
125g of caster sugar
2 lemons
3 medium eggs
150g of self-raising flour
½ tsp of baking powder
Step 1

Preheat the oven to 180°C, gas mark 4. Grease and base line a 1kg loaf tin.

Step 2

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

Step 3

Whisk the butter and sugar in a large bowl until pale and fluffy. Whisk in the zest of 2 lemons and then whisk in the eggs, one at a time. Fold in the flour, baking powder and prepared walnuts to give a smooth batter. Spoon into the prepared tin and bake for 35-40 minutes 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, and then cool completely.

Cooks Tip: Try using a mixture of lemon and lime juice. This cake will keep for 2-3 days when wrapped in foil.

Recipe courtesy of California Walnuts.

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