Handwritten recipe for Walnut-Lemon Cake
by: salvagedrecipes

Walnut-Lemon Cake with Old-Fashioned Lemon Filling

Walnut-Lemon Cake
Walnut Lemon Cake is a delightful vintage layer cake that combines the earthy crunch of walnuts with a light, citrusy lemon filling. The batter is enriched with egg whites for an airy crumb and finished with a homemade lemon custard that strikes the perfect balance between sweet and tart. This cake reflects a nostalgic era of scratch baking, with each step crafted by hand, yielding a comforting dessert ideal for springtime gatherings or afternoon tea.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Course Dessert
Cuisine American
Servings 10
Calories 412 kcal

Ingredients
  

For the Cake:

  • ½ cup shortening
  • 1 cup sugar
  • 1½ cups all-purpose flour
  • 3 tsp baking powder
  • ¼ tsp salt
  • ½ cup milk
  • ¼ tsp vanilla extract
  • 1 cup walnut meats (chopped)
  • 3 egg whites

For the Lemon Filling:

  • 3 egg yolks
  • ¾ cup sugar
  • ¼ tsp salt
  • 1 tbsp cornstarch
  • ¾ cup cold water
  • 1 tbsp butter
  • ¼ cup lemon juice
  • ½ tsp vanilla extract

Instructions
 

Step 1: Prepare the Cake Batter

  • Cream shortening and sugar together until light.
  • Stir in sifted flour, baking powder, and salt alternately with milk.
  • Add vanilla extract and chopped walnuts.
  • Fold in stiffly beaten egg whites gently.

Step 2: Bake the Cake

  • Pour batter into two greased and floured 8-inch cake pans.
  • Bake at 350°F for 30 minutes or until a toothpick inserted comes out clean.
  • Let cakes cool in pans for 10 minutes, then transfer to wire racks to cool completely.

Step 3: Make the Lemon Filling

  • In the top of a double boiler, mix egg yolks, sugar, salt, cornstarch, butter, and lemon juice.
  • Gradually stir in cold water.
  • Cook over boiling water for 8–10 minutes, stirring constantly, until thickened.
  • Remove from heat and stir in vanilla extract.
  • Let cool completely before using.

Step 4: Assemble the Cake

  • Spread lemon filling between the two cake layers.
  • Dust top with powdered sugar or leave plain.
  • Optional: Garnish with walnut halves or lemon zest curls.

Tips

  • Toast walnuts lightly before folding in for deeper flavor
  • Use fresh lemon juice only for the filling for best acidity
  • Beat egg whites to soft peaks before folding for a lighter crumb
  • Line cake pans with parchment for easy removal
  • Chill lemon filling before assembling for cleaner layers
  • Add a thin powdered sugar glaze for extra sweetness
  • Substitute pecans if walnuts are unavailable
  • Serve with whipped cream or vanilla ice cream
  • Cake improves in flavor after resting several hours

Nutrition

Calories: 412kcalCarbohydrates: 54gProtein: 6gFat: 20gSaturated Fat: 4gPolyunsaturated Fat: 9gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 60mgSodium: 180mgPotassium: 123mgFiber: 1gSugar: 37gVitamin A: 101IUVitamin C: 3mgCalcium: 112mgIron: 2mg
Keyword heirloom recipe, homemade cake, lemon filling, retro dessert, vintage baking, walnut cake
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