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.
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
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