Extreme Lemon Walnut Cake Recipes

Steps:

• 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!

Steps:

• Preheat oven to 350°F.
• Generously grease a 12-cup bundt cake pan.
• Dot rounded side of walnut or pecan halves with butter; arrange in flutes on side and bottom of pan.
• Blend cake mix (dry), egg yolks, water, confectioner's sugar, 1/2 cup butter, and vanilla in a large mixer bowl on low speed, scraping bowl constantly, until moistened, about 1/2 minute.
• Beat on medium speed, scraping bowl frequently, 3 minutes.
• Do Not Overbeat!
• Beat egg whites until stiff; fold into batter.
• Carefully pour batter into pan.
• Bake 40 to 45 minutes or until wooden toothpick inserted into center of cake comes out clean.
• Cool 10 minutes on wire rack.
• Remove pan; cool cake completely.
• Sprinkle with powdered sugar if desired.

Steps:

• Preheat oven as directed.
• Mix all ingredients and bake as directed.
• I use a Bundt pan or you may also use 2 large loaf pans.
• These cakes can be frozen for 30 days and still taste like you just baked them!