Lemon Nut Cake Recipe

Name: Lemon Nut Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 c. softened butter or margarine; 1/2 c. granulated sugar; 1 Tbsp. grated lemon peel; 2 Tbsp. milk; 2 eggs, separated; 3 Tbsp. lemon juice; 1 c. unsifted flour; 1 tsp. baking powder; 1/4 tsp. salt; 1/3 c. chopped pecans or walnuts; 1 tsp. ground nutmeg

Servings: persons

1/2 c. softened butter or margarine
1/2 c. granulated sugar
1 Tbsp. grated lemon peel
2 Tbsp. milk
2 eggs, separated
3 Tbsp. lemon juice
1 c. unsifted flour
1 tsp. baking powder
1/4 tsp. salt
1/3 c. chopped pecans or walnuts
1 tsp. ground nutmeg

1
In large mixer bowl, cream butter with sugar until light and fluffy.
2
Gradually blend in lemon peel, milk and egg yolks.
3
Add lemon juice.
4
Combine flour, baking powder and salt.
5
Add all at once to butter mixture.
6
Mix until blended.
7
Beat egg whites to soft peaks.
8
Blend into batter.
9
Combine with remaining ingredients.
10
Divide among 12 greased or Pam sprayed medium-size muffin cups.
11
Bake at 375u00b0 for 15 minutes or until done.
12
(Can be put in loaf pans.)

762

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1/2 c. softened butter or margarine, 1/2 c. granulated sugar, 1 Tbsp. grated lemon peel, 2 Tbsp. milk, and more.

Yes, Lemon Nut Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Lemon Nut Cake

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