The result was a simple, sweet, and deliciously-textured cake! It was actually better the next day, when the lemon flavor really bloomed. It was nutty, chocolately, and lemony, with a wonderfully crisp and melting outer edge. It didn't anything more than a dusting of powdered sugar.
A Modestly-Sized Cake with Lemon, Walnuts, and Chocolate Chunks
1 9-inch cake layer
3/4 cup (1 1/2 sticks) unsalted butter, softened
3/4 cup sugar
3 large eggs
1 teaspoon vanilla
1 cup flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup cream
2 lemons, zested
2/3 cup chopped walnuts
2/3 cup chopped chocolate
Heat the oven to 350°F. Lightly grease a 9-inch cake pan with baking spray of butter.
In the bowl of a stand mixer, or in a large bowl using a hand mixer, beat the butter and sugar until soft and creamy. Add the eggs and vanilla and beat until fluffy, about 3 minutes. Add the flour, baking powder, and salt and continue beating until well combined. Mix in the cream. Stir in the lemon zest, walnuts, and chocolate, and spread in the baking pan. Bake for 30-40 minutes or until a toothpick comes out clean. Let cool for 15 minutes before serving.
Related: Why We Love: Single Layer Cakes
(Images: Faith Durand)