You are here: Home » Recipes » Lemon Blossom Walnut Cake Lemon Blossom Walnut Cake Recipe by California Walnut Board Yield 12-14 servings Prep 25 mins Cook 60 mins PrintEmail Ingredients 1 cup butter or margarine, softened2 cups sugar4 -- eggs3/4 cup buttermilk1/4 cup lemon juice -- Grated peel of 1 lemon3 cups flour1 teaspoon salt1 teaspoon baking powder1/2 teaspoon baking soda1 cup chopped toasted walnuts -- Lemon Soaking Syrup (Recipe follows) Instructions In large bowl cream butter and sugar; beat in eggs. Add buttermilk, juice and peel; combine well. Stir in flour, salt, baking powder, baking soda and walnuts; blend thoroughly. Pour into greased and floured 10 to 12-cup tube pan. Bake in 325F oven about 1 hour until pick inserted into center comes out clean. Remove from oven; cool in pan 5 minutes. 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. Cool; garnish as desired. LEMON SOAKING SYRUP: In small saucepan mix 1 2/3 cups powdered sugar and 1/3 cup lemon juice. Stir over low heat to dissolve sugar.