The Star of Tea Time: A Perfect Lemon and Walnut Cake Recipe

Are you ready to bake a cake so soft and moist that it will fill your kitchen with a delicious aroma and leave everyone asking for more? This classic yet special cake, with its generous topping of walnuts and a hint of lemon zest, is incredibly easy to make. With our pro tips, you’re guaranteed to get the perfect texture every time!

Ingredients:

3 room-temperature eggs

150g of room-temperature butter (or margarine)

1.5 cups (approx. 300g) granulated sugar

1 cup (approx. 200ml) room-temperature milk

3 cups (approx. 600g) all-purpose flour

2 packets (approx. 20g) baking powder

1 packet vanilla sugar or 1 teaspoon vanilla extract

The zest of 1 lemon

A pinch of salt (to balance the flavors)

For topping: A generous amount of finely chopped walnuts

Instructions:

1. Prepare the Oven and Pan: Before you begin, preheat your oven to 180°C (350°F). Line the bottom of a springform pan with parchment paper and grease the sides with butter, then lightly flour them.
2. Cream the Butter and Sugar: In a large mixing bowl, beat the room-temperature butter and sugar with a mixer on high speed for about 5 minutes, until the mixture is light, fluffy, and pale in color.
3. Add the Eggs One by One: Continue mixing and add the eggs one at a time, ensuring each egg is fully incorporated into the mixture before adding the next.
4. Add the Wet Ingredients and Flavorings: Reduce the mixer speed to low. Add the room-temperature milk, lemon zest, and vanilla. Mix briefly until just combined.
5. Add the Dry Ingredients: In a separate bowl, sift the flour, baking powder, and salt. This process aerates the flour and helps the cake rise better. Slowly add the dry mixture to the wet mixture. Mix on the lowest speed or with a spatula until the flour is just incorporated. Be careful not to overmix.
6. Pour and Top: Pour the cake batter into your prepared pan. Sprinkle a generous amount of finely chopped walnuts evenly over the top. Place the cake on the middle rack of your preheated oven.
7. Bake: Bake for approximately 40-45 minutes. Avoid opening the oven door for the first 30 minutes. To check for doneness, insert a toothpick into the center of the cake. If it comes out clean, your cake is ready.

Pro Tips:

• Room Temperature is a Must: All your ingredients, especially the butter, eggs, and milk, should be at room temperature. Cold ingredients can prevent the batter from emulsifying and rising properly.

• The Power of Creaming: The most important secret to a soft and moist cake is thoroughly creaming the butter and sugar until it’s light and fluffy. This step incorporates air, which helps the cake rise.

• Don’t Overmix: Once you’ve added the flour, be careful not to overmix the batter. Overmixing can develop the gluten, resulting in a tough, dense cake.

• Preheat Your Oven: Always preheat your oven. Placing the batter in a cold oven will cause it to not rise properly.

Serving Suggestion:

Allow the cake to cool down slightly before removing it from the pan. Slice and serve with a hot cup of tea or freshly brewed coffee.

Enjoy your baking!