Lemon Nut Cake

1 cup butter, softened
3 1/2 cups sugar
8 eggs
2 cups flour
1 tablespoon baking powder
2 lemons
1 1/4 cups chopped walnuts
vanilla ice cream

Preheat oven to 350 F.

Finely grate the peel from 1 lemon, squeeze out the juice. Set aside.

Beat butter and 1 1/2 cups sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat until fluffy. Combine baking powder with flour, add one cup flour to sugar mixture and beat well. Add lemon juice and peel, beat well. Add remaining flour and beat well. Stir in chopped walnuts.

Spread batter in a greased 9×13 baking pan. Bake at 3500 F for 40 minutes or until toothpick inserted in center comes out clean and cake springs back when lightly touched in center. While cake is cooling prepare syrup below. Pour hot syrup over warm cake. Serve cold with a scoop of vanilla ice cream.


Combine remaining 2 cups sugar with 2 cups water. Slice remaining lemon into wedges, squeeze lemon into sugar and water then drop in wedge. Bring syrup to a boil. Boil 5 minutes. Remove lemon wedges and pour syrup over cake.

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