Lemon Zest Walnut Cream Cheese Cake
Ingredients
Cake mixture
- 3 cups flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1 tablespoon lemon zest, fine
- 1 cup walnuts, coarsely chopped
- 1/2 cup coconut
- 1/2 cup butter, softened
- 200 grams cream cheese, softened
- 3 cups fine granulated sugar
- 6 large eggs
- 1 tablespoon vanilla extract
Glaze
- 2 cups powdered sugar
- 1/2 teaspoon vanilla
- 1-2 tablespoons milk
Garnish
- 10 whole walnuts
Preparation
Heat the oven to 180°C and set the middle rack.
In a deep bowl, place the butter and cheese and beat with an electric mixer until the mixture becomes fluffy.
Add the sugar and beat for 1-2 minutes until the mixture lightens in color, then gradually add the eggs while beating a little after each addition and add the vanilla.
Sift the flour, salt, and baking powder, then add the lemon zest, walnuts, and coconut and stir with a spoon until well mixed.
Prepare a decorative bundt cake mold by greasing it with vegetable shortening using a small brush and sprinkling with flour, shaking to cover the sides.
Pour the cake mixture into the mold.
Bake for 60-65 minutes or until done, testing by inserting a wooden skewer into the center; it should come out clean.
Remove the mold from the oven and let it cool completely.
Spread the glaze on the cake in a decorative pattern and sprinkle with whole walnuts for garnish.
For the glaze, in a deep plate, combine the powdered sugar, vanilla, and milk and stir with a spoon until smooth.
