Extreme Lemon Walnut Cake Food

EXTREME LEMON BUNDT CAKE

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!

LEMON WALNUT CAKE

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.

WALNUT AND LEMON CAKE

Steps:

• Preheat the oven to 180C (350F).Butter 10-inch(26 cm) springform pan(with a removable base), and dust with flour.
• In a large bowl, cream together butter and sugar until well mixed. Add walnuts, lemon zest and flour and mix well.
• Separate egg yolks form egg whites. Whip egg whites until foamy and form stiff peaks. Fold in egg whites into butter mixture.
• Mix egg yolks with sugar until thick, creamy and pale yellow colored.
• Pour the butter mixture into prepared pan and bake for 15 minutes. Remove from the oven and add yolks mixture on top of the cake and bake for another 15 minutes.
• To prepare chocolate glaze melt the chocolate over a bain-marie until smooth. Stir in butter and heavy cream until well blended. Use immediately, pour over the cake.

EXTREME LEMON WALNUT CAKE

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!

WALNUT CAKE

Steps:

• Heat oven to 375 degrees Fahrenheit/190 degrees Celsius. Grease an 8-inch/20-centimeter springform pan with oil or butter. Line the bottom of the pan with parchment paper and set aside.
• Place egg yolks and muscovado sugar in the bowl of a stand mixer fitted with the whisk attachment (or in a large bowl, if using a hand-held electric mixer). Whip on high speed for about 2 minutes, or until pale and fluffy, scraping down sides of bowl as necessary. Transfer mixture to a large bowl. Add walnuts, lemon zest and salt and mix well to combine.
• Clean and dry the stand mixer bowl and whisk attachment, then add egg whites to bowl. Whip on high speed for 2 minutes, or until stiff peaks form. Using a spatula, fold egg whites into the walnut mixture a third at a time; the mixture will be thick and quite difficult to bring together at first but will gradually loosen, so the final addition of whites lightens the batter considerably.
• Pour batter into pan and bake for 40 minutes, until evenly puffed. This is a moist cake, so a skewer inserted inside should not come out completely dry and clean. Let cake cool for 5 minutes, then release it from the pan. (You may need to run a small knife around the edge.) Carefully flip over cake, remove pan bottom and paper, and flip again to transfer it to a large plate. Brush surface with amaretto and then leave to cool completely.
• While cake is cooling, make the caramelized walnuts: Sprinkle sugar evenly over the bottom of a medium saucepan and place over medium heat. Cook gently for about 6 minutes, swirling pan but resisting the urge to stir, until you get a medium brown syrup, the consistency of maple syrup. Add walnuts and quickly stir them into the syrup until coated. Pour nuts onto a parchment-lined sheet pan, spread in a single layer, and sprinkle with a pinch of salt. Once cool and hardened, roughly chop into 1/2- and 1-inch/1- and 2-centimeter pieces.
• To serve: Add cream and sugar to the bowl of an electric stand mixer fitted with the whisk attachment (or use a large bowl and a hand-held whisk). Whip on high speed for 1 minute, or until firm and fluffy. When cake has cooled, spread cream over surface and then scatter with caramelized walnuts.

LEMON-WALNUT TEA LOAF

Steps:

• Heat oven to 350°F.
• Combine flour and baking powder. Beat butter and sugar in medium bowl with mixer until light and fluffy. Blend in lemon zest and juice. Add eggs, 1 at a time, beating well after each addition.
• Add flour mixture alternately with milk, beating on low speed after each addition just until blended. Stir in nuts.
• Pour into greased and floured 8x4-inch loaf.
• Bake 55 min. to 1 hour or until toothpick inserted in center comes out clean. Cool in pan 10 min. Remove to wire rack; cool completely.

LEMON WALNUT CAKE

Steps:

• Preheat oven to 350f degrees.
• Lightly grease a deep 8 inch removable bottomed or springform cake pan.
• Line the bottom of the pan with baking parchment or waxed paper.
• Peel and chop the banana.
• Process with the lowfat spread and dates.
• Add 1 egg and 1 tablespoon of the flour to the creamed mixture.
• Process briefly to mix, then add the remaining eggs one at a time, eaach with another 1 tablespoon flour.
• Scrape the mixture into a bowl and fold in the remaining flour, with the walnut pieces.
• Grate the rind from 3 lemons and thinly pare the rind from the fourth (for decoration).
• Squeeze the juice from 2 lemons.
• Stir the grated lemon rind and juice into the mixture.
• Spoon the batter into the prepared pan and level the top.
• Bake for 50 to 60 minutes, or until a fine skewer inserted into the centre comes out clean.
• Cool on a wire rack.
• Decorate with the pared lemon rind.