Lemon Zest Nut 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, soft
- 200 grams cream cheese, soft
- 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
Decoration
- 10 whole walnuts
Preparation
Heat the oven to 180°C and set the middle rack.
In a deep bowl, place the butter and cream cheese, and beat with an electric mixer until fluffy.
Add the sugar and beat for 1-2 minutes until light-colored, 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 to mix well.
Prepare a decorative bundt pan by greasing it with vegetable shortening and dusting with flour.
Pour the cake mixture into the prepared pan.
Bake for 60-65 minutes until a toothpick inserted in the center comes out clean.
Remove the pan from the oven and let it cool completely.
Spread the glaze over the cake decoratively and sprinkle with whole walnuts.
For the glaze, in a deep plate, combine powdered sugar, vanilla, and milk, stir until smooth, and spread immediately on the cake.
