Easter is all about the colorful eggs, Easter bunny, and sweet treats. one among the simplest you’ll prepare to celebrate Easter is Lemon & Walnut Drizzle Cake. Cakes are easy to form and may be prepared on many special occasions and festivities. This delectable cake recipe is formed with chopped walnuts and features a sweet and zesty flavor. Made with the essential ingredients that are required to bake a cake, Lemon and walnut drizzle cake may be a delicacy everyone will love. you’ll prepare it on birthdays, anniversaries, pot luck, kitty parties, and the other occasion. Try it now! (Recipe: Celebrity Chef Sabyasachi Gorai)
How to make Lemon & Walnut Drizzle Cake
Step 1- Preheat the oven and prepare the loaf tin
Preheat the oven to 180°C, gas mark 4. Grease and baseline a 1 kg loaf tin.
Step 2- Grind walnuts
Place 50g walnuts in a food processor and blitz to a coarse powder, chop a further 25g.
Step 3- Whisk the ingredients
Whisk the butter and sugar in a large bowl until pale and fluffy. Whisk in the zest of 2 lemons and then whisk in the eggs, 1 at a time.
Step 4- Add the dry ingredients and mix well to prepare a smooth batter
Fold in the flour, baking powder and prepared walnuts to give a smooth batter. Spoon into the prepared tin and bake for 35-40 minutes until golden and a skewer comes out clean.
Step 5- Drizzle lemon and sugar mixture over the cake
Just before the cake comes out of the oven, mix the juice of 1 lemon with granulated sugar. Chop the remaining 25g walnuts and stir into the syrup. Prick the cake with a skewer several times and drizzle over the lemon syrup. Allow cooling a little in the tin before removing then allow to cool completely.(Tip- Try using a mixture of lemon and lime juice. This cake will keep for 2-3 days when wrapped in foil.)