Lemon Walnut Rum Ring
A moist lemon walnut cake with a hint of rum, perfect for teatime or celebrations, offering bright citrus flavor complemented by crunchy walnuts.
Ingredients
Instructions
- Cream together the butter and sugar until light and fluffy.
- Add the beaten egg yolks and mix well.
- Sift together the flour, baking powder, and baking soda.
- Gradually add the dry ingredients alternately with sour cream, mixing after each addition.
- Stir in grated lemon peel and chopped walnuts.
- In a separate bowl, beat the egg whites until stiff peaks form.
- Gently fold the egg whites into the batter.
- Add lemon juice and mix until combined.
- Pour the batter into a prepared ring mold or bundt pan.
- Bake at 350°F (175°C) until a toothpick inserted into the center comes out clean, about 45-55 minutes.
- Allow to cool before removing from the pan.
Nutrition & Diet Analysis (per serving)
866
kcal
43% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).