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Meyer Lemon Walnut Cake

Meyer Lemon Walnut Cake

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Servings: Serves 12

Prep Time: 40 minutes

Cook Time: 60 minutes

Ingredients: Add ingredients to List

vegetable cooking spray
21/2 cups sifted flour, plus additional for dusting pan
5 Meyer lemons, divided
21/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/2 cup (1 stick) unsalted butter, at room temperature
11/2 cups sugar
3 eggs
1 tsp. vanilla extract
1/3 cup finely chopped walnuts
1 cup confectioners' sugar, sifted
lemon slices for garnish (optional)

directions:

1. Preheat oven to 350 degrees F. Spray a bundt or tube pan with vegetable cooking spray, then dust with flour.
2. Place 3 of the lemons in a medium saucepan and cover with water. Bring to a boil, then reduce heat, cover, and simmer for 30 minutes. Drain and halve each lemon. Cool in a medium bowl about 20 minutes, remove the seeds, and pull off the stems. Process the lemons until smooth in a food processor or blender. Alternatively, return lemons to the bowl and puree with an immersion blender. Set 1 cup of the pureed lemon aside. (Reserve any extra for another use.)
3. While lemons cook, grate 1 Tbsp. zest from remaining 2 lemons, then halve and juice the lemons. Strain out pulp and measure 6 Tbsp. juice.
4. In a large bowl, whisk the 2 1/2 cups flour, baking powder, baking soda, and salt.
5. In a second large bowl, use an electric mixer on high speed to cream butter. Gradually add sugar and continue beating until light and fluffy, about 2 to 3 minutes. Add eggs, one at a time, beating until fully incorporated. Add vanilla, 4 Tbsp. of the lemon juice, lemon zest, and lemon puree and beat until smooth.
6. Add half the flour mixture and beat until smooth on low speed, then add remaining flour and beat until smooth. Stir in walnuts by hand.
7. Pour batter into prepared pan. Bake until lightly golden on top and a toothpick inserted in the center comes out clean, about 33 to 38 minutes.
8. Cool cake in pan for 10 minutes, then cool on a wire rack about 11/2 hours.
9. Prepare the icing. In a small bowl, stir together confectioners' sugar and remaining 2 Tbsp. juice. Drizzle half over cake. Let set for a few minutes, then drizzle remaining icing. To serve, cut into slices and garnish with lemon slices if desired.
Source: Hannaford fresh Magazine, January - February 2015

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Quantity Ingredients coupon
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vegetable cooking spray  
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21/2 cups sifted flour, plus additional for dusting pan  
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5 Meyer lemons, divided  
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21/2 tsp. baking powder  
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1/2 tsp. baking soda  
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1/2 tsp. salt  
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1/2 cup (1 stick) unsalted butter, at room temperature  
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11/2 cups sugar  
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3 eggs  
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1 tsp. vanilla extract  
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1/3 cup finely chopped walnuts  
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1 cup confectioners' sugar, sifted  
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lemon slices for garnish (optional)  
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* Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Saturated Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carbohydrate Less Than 300g 375g
Dietary Fiber Less Than 25g 30g
Nutritional Facts
Servings Serves 12
Base Nutrients
Calories 300 kcal (15%)
Calories from Fat 99 kcal (0%)
Total Fat 11 g (16%)
Saturated Fat 5 g (25%)
Cholesterol 65 mg (21%)
Sodium 280 mg (11%)
Total Carbohydrates 50 g (16%)
Dietary Fiber 1 g (4%)
Protein 5 g (8%)
Vitamins
Vitamin A n/a
Vitamin C n/a
Minerals
Calcium n/a
Iron n/a
Meyer Lemon Walnut Cake is rated 3.0 out of 5 by 1.
Rated 3 out of 5 by from Lemon Peel The cake is easy to make, but be very careful with the lemon puree. I read the recipe, but I was not sure whether to peel the lemons AFTER cooking. I made the puree with the peels and it was not edible. I would advise to peel the lemons after cooking so the puree is not so bitter. Otherwise, it was a great cake. I will make again for Easter and for summer parties.
Date published: 2015-03-29
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