Lemon Blossom Walnut Cake

  • Yield 12-14 servings
  • Prep 25 mins
  • Cook 60 mins


1 cup butter or margarine, softened
2 cups sugar
4 -- eggs
3/4 cup buttermilk
1/4 cup lemon juice
-- Grated peel of 1 lemon
3 cups flour
1 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
1 cup chopped toasted walnuts
-- Lemon Soaking Syrup (Recipe follows)


  1. In large bowl cream butter and sugar; beat in eggs.  Add buttermilk, juice and peel; combine well. 

  2. Stir in flour, salt, baking powder, baking soda and walnuts; blend thoroughly. 

  3. Pour into greased and floured 10 to 12-cup tube pan. 

  4. Bake in 325F oven about 1 hour until pick inserted into center comes out clean.  Remove from oven; cool in pan 5 minutes. 

  5. Poke holes through bottom of cake with long pick; brush with half of the warm syrup.  Invert cake onto cooling rack.  Poke holes through top of cake; brush with remaining syrup. 

  6. Cool; garnish as desired.


  1. In small saucepan mix 1 2/3 cups powdered sugar and 1/3 cup lemon juice. 

  2. Stir over low heat to dissolve sugar.



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