Lemon and walnut cake 225g butter, softened 1 teaspoon vanilla essence 1 cup caster sugar 5 eggs, at room temperature 1 cup Lighthouse Cake, Sponge & Steamed Bun Self Raising Flour 1 teaspoon ground cinnamon 2 teaspoons Anchor Baking Powder 2 1/4 cups walnuts, finely chopped 1/4 cup milk Lemon icing 1 1/2 cups pure icing sugar 1 large lemon, juiced Preheat oven to 180°C. Grease and line the base of a 6cm deep, 20cm (base) square cake pan. Using an electric mixer, cream butter, vanilla and sugar until light and fluffy. Add eggs, 1 at a time, beating well after each. Sift flour, cinnamon and baking powder into a bowl. Using a large metal spoon, stir flour mixture, 2 cups walnuts and milk into butter mixture until combined. Spoon mixture into pan. Smooth top. Bake for 50 minutes (cover loosely with foil once top is golden) or until a skewer inserted into the centre comes out clean. Stand cake in pan for 10 minutes. Turn onto a wire rack to cool completely. Make lemon icing: Sift icing sugar into a bowl. Add 1/4 cup lemon juice. Mix until smooth. Drizzle icing over cake. Sprinkle with remaining walnuts. Set aside for 30 minutes or until icing sets. Slice into small squares and serve.
Posted on: Fri, 26 Dec 2014 00:00:01 +0000
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