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Lemon walnut Bundt cake served
Aromatic Bundt cake with zesty lemon and earthy walnuts

Lemon and walnut Bundt cake

Author: Flavelo
Recipes Cakes and Desserts
The queen of sponge cakes. The heavy, oily character of the walnut and the fresh acidity of the lemon create a perfect balance. This is not the choking kind of Bundt; the butter creaming technique ensures an airy structure. An elegant companion for breakfast coffee or afternoon tea alike.
🕒 Prep Time 20 mins
🍳 Cook Time 45 mins
⌛ Total Time 1 hr 5 mins
🍽️ Servings 8 servings
🔥 Calories 350 kcal
🌍 Cuisine Hungarian

Ingredients

Equipment Needed

  • Bundt tin
  • Electric mixer

Allergen Information

⚠️ Gluten
⚠️ Milk
⚠️ Eggs
⚠️ Nuts (Walnuts)

Instructions

1 ✓

Cream the soft butter with the sugar until fluffy (pale), then add the eggs one by one, mixing thoroughly after each egg.

Tip: The sugar crystals cut the butter, trapping tiny air bubbles, which makes the cake light (mechanical leavening).
2 ✓

Mix the lemon juice and zest into the batter.

Tip: The citric acid may react with the baking powder later, helping the rise.
3 ✓

In another bowl, mix the flour, baking powder, salt and ground walnuts.

Tip: Mixing the dry ingredients ensures the baking powder is distributed evenly.
4 ✓

Alternately add the flour mixture and the milk to the butter base. Only mix until homogeneous!

Tip: In case of overmixing, the gluten strands strengthen and the cake will be dense and chewy.
5 ✓

Pour into the greased, floured tin. Bake at 175°C for approx. 45-50 minutes. Check with a skewer.

Tip: If the top browns too quickly, cover with aluminium foil halfway through the baking time.

Recipe FAQ

Why didn't it come out of the tin?
You didn't grease/flour it enough, or tried to turn it out too soon. Leave to cool in the tin for 10 minutes.

Ingredients

  • 250 g Plain flour
  • 150 g Ground walnuts
  • 180 g Caster sugar
  • 150 g Soft butter
  • 3 pieces Eggs
  • 1 packet Baking powder
  • 1 piece Lemon (zest and juice)
  • 100 ml Milk
  • 1 pinch Salt