Lemon Blossom Walnut Cake

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


1cup butter or margarine, softened
2cups sugar
4-- eggs
3/4cup buttermilk
1/4cup lemon juice
-- Grated peel of 1 lemon
3cups flour
1teaspoon salt
1teaspoon baking powder
1/2teaspoon baking soda
1cup 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.

Nutritional Info *per serving

  • Calories 410
  • Glycemic Load 23
  • Fat 17g
  • Saturated Fat 10g
  • Polyunsaturated Fat 1g
  • Monounsaturated Fat 4.5g
  • Cholesterol 105mg
  • Sodium 460mg
  • Potassium 90mg
  • Carbohydrate 59g
  • Fiber 1g
  • Sugars 35g
  • Protein 6g
  • Trans Fat 0.5g
  • Vitamin A 10%
  • Vitamin C 4%
  • Calcium 6%
  • Iron 10%