Denyse’s Lemon and Walnut Cake

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Denyse's Lemon and Walnut Cake

It’s time for this month’s reader recipe and it’s a cracker! This lemon cake is the business – a soft, buttery sponge, dotted with walnuts and finished off with a crunchy topping.

Remember Denyse? Not only did she share her story in the She’s So Inspiring series but now she’s sharing a family recipe too and I have to say this is one recipe you’re going to want to adopt in to your family too, it’s lemonicious!

If you check out the recipe archives, you’ll see I’m no stranger to a good lemon cake recipe, there’s this Lemon Yoghurt Cake, this Gluten Free Lemon Drizzle Cake and this Lemon Cake with Crunchy Topping. 

I’m pretty stoked to add Denyse’s cake to the lemon collection and have taken the liberty of adding a Thermomix conversion because everyone needs to have this cake and eat it! I think you’ll love the value added crunch from the walnuts and that topping, well, it’s the tops!

Have you got a favourite family recipe? Are you a fan of all things lemon too?

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Ingredients

115g butter

1 cup (220g) caster sugar

2 eggs

1 1/2 cups (225g) self raising flour

1/2 cup (125g) milk

1/2 teaspoon salt

1/4 cup (25g) chopped walnuts

Juice and rind of 1 large lemon

1/2 cup (110g) caster sugar, extra

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How to – Traditional

  1. Grease and line a loaf tin. Preheat oven to 180C/160C fan-forced.
  2. Cream butter and sugar well.
  3. Add eggs one at a time, beating well after each addition.
  4. Add sifted flour and salt, alternately with milk.
  5. Add nuts and lemon rind.
  6. Bake for about 45 minutes.
  7. Meanwhile, mix lemon juice with extra sugar and stir until sugar dissolves.
  8. When cake is cooked and hot from oven, pour over lemon juice and sugar and leave to cool in tin.

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How to – Thermomix

  1. Grease and line a loaf tin. Preheat oven to 180C/160C fan-forced.
  2. Place butter and sugar in TM bowl and mix for 30 seconds  on speed 4. Insert the butterfly and mix for 1 minute on speed 4, scraping down half way through. Remove the butterfly.
  3. With the blades running on speed 4, add eggs one at a time through the hole in the lid, beating well after each addition. This should take about 30 seconds.
  4.  Add half the flour and salt and mix for 30 seconds  on speed 4.
  5. Add half the milk and mix for 30 seconds  on speed 3.
  6. Add the remaining flour and mix for 30 seconds  on speed 4.
  7. Add the remaining milk and mix for 30 seconds  on speed 4.
  8. Add nuts and lemon rind and combine on reverse speed 3  for 10 seconds.
  9. Bake for about 45 minutes.
  10. Meanwhile, mix the lemon juice with extra sugar and stir until sugar dissolves.
  11. When cake is cooked and hot from oven, pour over lemon juice and sugar and leave to cool in tin.

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