Lemon-Walnut Bread

By tjgaray

Ingredients

• For the cake:
• 1 3/4 cup all-purpose flour
• 1 1/4 tsp baking powder
• 1/4 tsp salt
• 1 stick butter
• 1 cup lemon sugar (lacking this, I upped the quantity of lemon zest instead, more flavor with lemon sugar)
• 2 eggs
• 1 tbsp lemon zest
• 1 1/2 tsp lemon extract
• 2 tbsp ground walnuts
• 1/2 cup + 2 tbsp heavy cream
• 1/2 cup chopped walnuts, toasted and cooled
• For the glaze:
• 1/2 cup lemon juice
• 1/3 cup + 2 tsp sugar
• 1/4 tsp lemon extract

Preparation

Step 1

Sift the flour, baking powder and salt together into a bowl.

Cream the butter until smooth. Add the sugar in 3 additions, beating well after each addition. Beat until the mixture is pale and fluffy. Add the eggs one at a time, incorporating the first well before adding the next. Stir in the lemon zest, lemon extract and ground walnuts.

Stir in half of the flour mixture, all of the heavy cream then the rest of the flour mixture, mixing to just incorporate each addition before adding the next. Stir in the toasted walnuts.

Scrape the batter into the prepared pan and bake for 50 minutes or until a skewer comes out with just a few moist crumbs attached. Cool the cake in the pan for 5 minutes before unmolding onto a rack.

While the cake is baking, make the glaze. Combine the lemon juice and sugar in small saucepan and place on low heat until the sugar has dissolved, about 5 minutes. After the sugar has dissolved, continue heating for another minute. Pour the glaze into a bowl and stir in the lemon extract. Set aside to cool slightly.

When the cake has been unmolded, immediately brush the cake with the cooled glaze. Cool the cake completely before slicing.