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)
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.