Recipes

Lemon Walnut Drizzle Cake

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Total Time
50

Serves

9
Serving Size
88 g
Prep Time 10 Mins
Cook Time 40 Mins
Total Time 50 Mins
Calories 424 kcal
Total Fat 26 g
Saturated Fat 12 g
Carbohydrates 40 g
Dietary Fibre 1.4 g
Total Sugars 26 g
Protein 6.8 g

INGREDIENTS

  • 175 g butter softened
  • 1 lemon zest and juice
  • 175 g caster sugar
  • 3 large eggs
  • 175 g self raising flour
  • 50 g California Walnuts finely chopped + 25g roughly chopped
  • 50 g icing sugar sifted

PREPARATION

  1. Grease and line the base and sides of an air fryer tray with baking parchment.
  2. Whisk together the butter, lemon zest and caster sugar until pale and fluffy. Whisk in the eggs, 1 at a time. Stir the flour and 50g chopped Walnuts into the cake mixture with the juice of ½ lemon. Spoon into the prepared tray, level the surface and bake in the air fryer at 180oC for 35-40 minutes until a skewer comes out clean; cover with foil towards the end if it looks a little dark. Allow to cool.
  3. Blend the icing sugar with 1-2 tsp lemon juice to give a smooth and thick, but pipeable consistency and drizzle, or pipe over the cake and sprinkle with remaining Walnuts. Cut into 9 to serve.

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Tip: Maximize California Walnuts fresh taste and quality by keeping them in your refrigerator or freezer.