Walnut Buttermilk Lemon Cake

By BobLongo

Ingredients

• Cake
• 2 cups walnuts, chopped into medium-sized pieces
• Finely grated rind of 2 or 3 large lemons (I used 3)
• 1/3 cup lemon juice
• 3 cups sifted cake flour
• 2 tsp. baking powder
• 1/2 tsp. salt
• 8 oz. (2 sticks) unsalted butter
• 2 cups granulated sugar
• 1 tsp. vanilla extract
• 5 large eggs
• 2/3 cup buttermilk
• Glaze
• 1/3 cup lemon juice
• 1/2 cup granulated sugar

Details

Preparation time 20mins
Cooking time 40mins

Preparation

Step 1

Preheat oven to 350. Butter or grease a Bundt pan and sprinkle with fine bread crumbs.
Sift together the flour, baking powder and salt. Set aside.
Mix the lemon juice and the lemon zest. Set aside.
Mix the butter until soft. Add the sugar and vanilla, mixing well. Add the eggs one at a time. On low speed, add half of the sifted flour mixture. Add the buttermilk, beating well and then add the remaining flour mixture.
Stir in the lemon juice and then the walnuts.
Turn the batter into the pan and smooth the top. Bake for about an hour, until a cake tester comes out clean and the cake springs back when gently pressed.
Glaze: Mix the two ingredients together while the cake is baking. Stir occasionally.
When the cake is done, let it stand for 10 minutes and then turn it out of the pan. Place it on a wire rack with parchment paper or foil underneath. Brush the glaze over the entire cake and let it completely cool.