Walnut Spice Cake with Lemon Curd
Submitted by kaby
Warmly spiced walnut cake with molasses, honey, ginger, and cinnamon topped with bright lemon curd. A cozy, one-pan dessert with bold flavor and a citrus zing.
YIELD
8 servingsPREP
15 minCOOK
50 minREADY
80 minGinger, cinnamon, black pepper, molasses, and honey. This cake hits you with deep, warming spice from the first whiff out of the oven.
Chopped walnuts add crunch throughout, and a generous spoonful of tangy lemon curd on top cuts right through all that sweetness with a bright, citrus punch.
It’s the kind of dessert that works equally well warm from the oven or at room temperature the next day. Maybe even better the next day, if we’re being honest.
Pro Tips
- Use unsulfured molasses for a cleaner, less bitter flavor.
- The black pepper isn’t a typo. It adds a subtle warmth that plays beautifully against the ginger and cinnamon.
- Store-bought lemon curd works great here. No need to make your own unless you want to.
- Serve slightly warm with a dollop of whipped cream alongside the lemon curd for extra indulgence.
Ingredients
Directions
Preheat oven to 350℉ (180℃).
Butter 8-inch square baking dish .
Sift first 6 ingredients together.
Whisk egg and sugar in large bowl to blend.
Whisk in butter and lemon peel.
Combine hot water, molasses and honey in large cup.
Add to butter mixture alternately with dry ingredients, beginning and ending with dry ingredients.
Mix in walnuts.
Transfer to prepared dish.
Bake until springy to touch, about 50 minutes.
Cool cake slightly on rack.
Cut cake into squares.
Serve warm or at room temperature, spooning lemon curd over each piece.
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