Lemon drizzle

Lemon & California Walnut Drizzle cake

Course Dessert
Prep Time 15 minutes
Servings 8
Calories 381kcal


  • 100 g California Walnut Pieces
  • 125 g butter softened
  • 125 g caster sugar
  • 2 lemons
  • 3 medium eggs
  • 150 g self-raising flour
  • ½ tsp baking powder
  • 2 tbsp granulated sugar


  • Preheat the oven to 180oC, gas mark Grease and base line a 1 kg loaf tin.
  • Place 50g walnuts in a food processor and blitz to a coarse powder, chop a further 25g.
  • Whisk the butter and sugar in a large bowl until pale and fluffy. Whisk in the zest of 2 lemons and then whisk in the eggs, 1 at a time. Fold in the flour, baking powder and prepared walnuts to give a smooth batter. Spoon into the prepared tin and bake for 35-40 minutes until golden and a skewer comes out clean.
  • Just before the cake comes out of the oven, mix the juice of 1 lemon with granulated sugar. Chop the remaining 25g walnuts and stir into the syrup. Prick the cake with a skewer several times and drizzle over the lemon syrup. Allow to cool a little in the tin before removing then allow to cool completely.



Serving: 80g | Calories: 381kcal | Carbohydrates: 35.4g | Protein: 6.5g | Fat: 23.4g | Saturated Fat: 9.6g | Fibre: 1.5g | Sugar: 21.2g
Back to Recipe Search