Lemon Walnut Cake with Cream Cheese Frosting

Lemon Walnut Cake:

Flour - 1 cup
Sugar - 1/2 cup
Butter - 1/2 cup = 1 stick = room temperature
Eggs - 2 = room temperature
Baking Powder - 1/2 tsp
Lemon zest - 1 tbsp
Walnut - 1/2 cup = chopped




1- Mix flour and baking powder in a bowl
2- Whipped butter and sugar on high for 2 minutes, then on medium until well mixed.
3- Add one egg at a time and mix well into the butter 'mousse'.
4- Add into flour and baking soda. Mix well.
5 - Fold in lemon zest and walnuts.
6- Bake in a pre-heated 350 deg F oven until the edge is slightly brown and a tooth pick comes clean when inserted.

Cream Cheese Frosting:

Cream Cheese - 8 oz = 1 package = room temperature
Butter - 1/2 stick = room temperature
Powder Sugar - 1 cup
Vanilla Extract - 1 tsp
Salt - pinch




1- Beat cream cheese and butter on high until well mixed.
2- Add in the remaining ingredients and beat until it's nice and fluffy.
3- Use immediately. Or keep in the refrigerator until needed. Best served at room temperature.


There you have it!!

N.B. It is also very good to have 2 tbsp of Matcha in place of lemon zest and walnuts.