Tangy Lemon Walnut Cake

Sitting around Sunday evening and we are feeling the need for a little something.  This is a yummy little something!

Lemon Walnut Cake:
1 cup flour
1 cup sugar
1/4 tsp salt
1/2 cup butter, softened
3 eggs
1 tsp vanilla
2 Tbl lemon zest
3 Tbl lemon juice
½ cup chopped walnuts

Lemon Glaze:
1 cup powdered sugar
4 Tbl lemon juice
lemon zest

Preheat oven to 350°.  Line an 8″x8″ square pan with foil, leaving overhang on each side, spray with non-stick spray.  Combine flour, sugar, and salt in large bowl.  With electric mixer, mix softened butter into dry ingredients.  In small bowl whisk eggs, vanilla, lemon zest, and lemon zest.  Add egg mixture to butter mixture and mix well.  Pour into prepared pan.  Sprinkle chopped walnuts over top of cake batter.  Bake for 25 minutes.  Cool.  Whisk glaze ingredients together.  Poke toothpick all over cake to make small places for some of glaze to soak into cake.  Spoon glaze over top of cake, let set up (I put mine in fridge for about 15 minutes.  Using foil, lift cake out of pan onto cutting board, pull foil away from sides.  Cut into desired size pieces.

One Year Ago Today:  Lemon Blueberry Bread with Coconut

If you are interested in Demarle bakeware & kitchen tools please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

 

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