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1
Set oven to 350 degrees.
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2
Grease a 13 x 9-inch baking pan.
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3
Finely grate the peel from ONE lemon, and squeeze out the juice from ONE lemon; set aside.
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4
With an electric mixer beat the butter, 1-1/2 cups sugar, and the lemon extract (if using) until light and fluffy for about 4-5 minutes (no less than 4 minutes, no sugar granules should remain in the creamed mixture!).
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5
Crack eggs open in a dish, making certain that there are no shells.
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6
Add in a couple at a time to the creamed mixture, beating well after each addition(beat until fluffy, about 3 minutes).
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7
In a small bowl, mix the flour with baking powder.
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8
Add in 1 cup at a time to the creamed mixture; beat until well combined.
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9
Stir in chopped walnuts.
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10
Transfer the batter to prepared cake pan.
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11
Bake for 40 minutes, or until cake tests done.
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12
While the cake is baking, prepare the syrup.
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13
Combine remaining 2 cups sugar with 2 cups water.
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14
Slice remaining lemon into wedges.
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15
Squeeze out the juice into sugar/water, the drop in a couple wedges.
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16
Bring to a boil; boil 5 minutes.
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17
Remove lemon wedges.
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18
When cake has finished baking, pour the hot lemon syrup over warm cake.
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19
Cool cake and serve with vanilla ice cream.
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20
Delicious!
