Walnut & Lemon Cake

Walnut & Lemon Cake

Posted by Kim McCosker on

Walnut & Lemon Cake

Serves 12 serves


  • 6 regular eggs
  • 1 cup caster sugar
  • 3 cups walnuts
  • 1 lemon


  • Preheat oven to 160C.
  • Lie a 22cm cake tin with baking paper.
  • Using an electric mixer, beat the eggs and sugar on a medium high heat for 8 minutes or until the mixture is thick, pale and tripled in volume.
  • Add the walnut meal and zest from the entire lemon.
  • Fold with a large metal spoon until just combined.
  • Spoon the mixture into the prepared tin.
  • Bake for 1 hour or until a skewer inserted into the centre comes out clean.
  • Set aside for 15 minutes to cool.

Recipe Notes

Note: this cake will sink as it has no flour to hold its rise.
Optional: Serve topped with a delicious Vegan Cream Cheese Frosting: you will need 270g can coconut, chilled overnight + 1/4 cup coconut yoghurt, 1/4 cup coconut oil (melted) and 3 tablespoons pure maple syrup. Use an electric beat to beat the cream on medium until soft peaks form. Add remaining ingredients with a generous pinch of sea salt and mix to combine. Chill for at least 1 hour to firm up. Use immediately.
Nutrition Facts
Walnut & Lemon Cake
Amount Per Serving
Calories 340 Calories from Fat 235
% Daily Value*
Fat 26.1g40%
Saturated Fat 2.1g13%
Sodium 38.8mg2%
Carbohydrates 18.8g6%
Fibre 2.4g10%
Sugar 18.7g21%
Protein 7.9g
Kilojoules 1423.1kJ16%
* Percentage based on 2000 calorie diet daily value.

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