Lemon Walnut Cake(Makes Approximately 16 Servings)
A moist and flavorful lemon walnut cake with bright citrus notes and crunchy walnuts, perfect for gatherings or as a delightful afternoon treat.
Ingredients
- 2 cups sugar ⓘ
- 1 cup margarine or butter, softened ⓘ
- 3 eggs ⓘ
- 1/3 cup lemon juice ⓘ
- 2 teaspoons fresh grated lemon peel ⓘ
- 1 teaspoon vanilla extract ⓘ
- 2 cups Wheat Chex cereal, crushed to 3/4 cup ⓘ
- 2 cups all-purpose flour ⓘ
- 1 cup ground or finely chopped walnuts
- 2 teaspoons baking powder ⓘ
- 1/2 teaspoon baking soda ⓘ
- 1 cup dairy sour cream ⓘ
Instructions
- Preheat oven to 350°F.
- Grease and flour a 10-cup fluted tube pan.
- In a large bowl, cream together sugar and margarine.
- Stir in eggs until well combined.
- Add lemon juice, lemon peel, and vanilla extract; mix well.
- In a separate bowl, crush Wheat Chex cereal to 3/4 cup.
- Combine crushed cereal, flour, ground walnuts, baking powder, and baking soda.
- Gradually add dry ingredients to the wet mixture, mixing until just combined.
- Stir in dairy sour cream until smooth.
- Pour batter into prepared pan.
- Bake for approximately 40 minutes or until a toothpick inserted into the center comes out clean.
- Allow cake to cool before removing from pan and serving.
Tips & Substitutions
For a lighter texture, ensure your butter or margarine is at room temperature before creaming with sugar. If you prefer a nut-free version, you can omit the walnuts or substitute with sunflower seeds. For a more intense lemon flavor, add an additional teaspoon of lemon zest. Consider using Greek yogurt instead of sour cream for added protein and creaminess.
Serving Suggestions
This Lemon Walnut Cake is delightful on its own but can be enhanced with a dusting of powdered sugar or a drizzle of lemon glaze. Serve it alongside fresh berries or a scoop of vanilla ice cream for a refreshing dessert option. It pairs beautifully with a cup of tea or coffee, making it perfect for afternoon gatherings or brunch alongside dishes like Easy Spinach-Asparagus Quiche.
Storage & Reheating
Store any leftover cake in an airtight container at room temperature for up to three days. For longer storage, wrap the cake tightly in plastic wrap and place it in the refrigerator for up to a week. To reheat, slice individual pieces and warm them in the microwave for 10-15 seconds until just warm.
Nutrition & Diet Analysis (per serving)
Each serving of Lemon Walnut Cake(Makes Approximately 16 Servings) contains roughly 187 calories, with 5g protein, 35g carbohydrates, and 1g fat. It is an excellent source of vitamin C (28% of the Daily Value), and a good source of dietary fiber and iron. Note that it is relatively high in sodium, at 478mg per serving (21% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of flour in this recipe?
While all-purpose flour is recommended for this Lemon Walnut Cake, you can substitute whole wheat flour for a healthier option. Keep in mind that this may alter the texture slightly, making it denser. For a gluten-free alternative, try a 1:1 gluten-free flour blend.
Is there a way to make this cake dairy-free?
Yes, you can make this cake dairy-free by using a dairy-free margarine and substituting the sour cream with a dairy-free yogurt or a plant-based sour cream alternative. This will help maintain the moisture and texture of the cake.
How can I enhance the lemon flavor in the cake?
To intensify the lemon flavor, consider adding more fresh grated lemon peel or increasing the lemon juice to 1/2 cup. You can also incorporate lemon extract for an additional burst of citrus. Just be cautious not to overpower the cake with acid.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).