Meyer Lemon Walnut Cake with Meyer Lemon Syrup Recipe

Meyer Lemon Walnut Cake with Meyer Lemon Syrup Recipe Image

Quick Recipe Facts

Best with Sunkist® Lemons
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More Information

Walnuts and lemons are a classic flavor pairing. This flourless and gluten-free walnut cake pairs beautifully with a Meyer lemon syrup. Meyer lemons are sweeter than other lemons, so you can top the cake with pieces of Meyer lemon to really bring out the lemon flavor.


  • 3 cups (12 ounces) walnuts
  • 1 Tbsp. granulated sugar
  • 4 large eggs, separated
  • 1 cup granulated sugar
  • 1 Tbsp. Sunkist® Meyer lemon zest (zest from 2 lemons)
  • 1/4 tsp. salt

  • Syrup:
  • 1/2 cup Sunkist® Meyer lemon juice (juice from 3 lemons)
  • 6 Tbsp. granulated sugar

  • Garnish:
  • 3 Sunkist® Meyer lemons, cut into segments

Instructions: (Makes 8 servings)

  • Preheat oven to 375 degrees. Spray a 9-inch round cake pan or 9-inch round spring form pan with cooking spray.
  • In a food processor combine the walnuts with 1 tablespoon sugar. Pulse 45-50 times to grind the walnuts into a consistency that resembles coarse corn meal, but be be careful not to grind too much or you will end up with walnut butter.
  • In a large mixing bowl use a whisk to beat the eggs yolks, sugar, and lemon zest until a thick, yellow batter forms.
  • Using a hand mixer or an electric stand mixer fitted with a whisk attachment, beat the egg whites until stiff peaks form and hold.
  • Using a rubber spatula, gently fold about one-quarter of the egg white mixture into the egg yolk mixture. Add the walnuts and stir until well blended. Gently fold in the rest of the egg whites until just incorporated. You want a very light, fluffy batter.
  • Pour the batter into the sprayed pan and bake for 50 to 55 minutes. Cool on a wire rack.
  • While the cake is baking, prepare the syrup by combining the lemon juice and sugar in a small saucepan over high heat. Bring to a boil, stir a few times to help the sugar dissolve, and then remove from the heat and allow the syrup to cool to room temperature.
  • To make beautiful Meyer lemon segments, use a sharp knife to cut the top (stem side) and bottom off the fruit. Set the fruit on its bottom and use your knife to cut away the rest of the peel, working from the top to bottom and rotating the fruit as you go until all of the peel has been removed. You want to remove all of the white pith as well. Cut out the segments, leaving behind the membrane that separates the segments. Place the segments in a small bowl.
  • To serve, cut the cake into 12 pieces and top each piece with a few teaspoons of syrup and 3-4 Meyer lemon segments.

Nutrition Information (per serving):

calories: 310, total fat: 20g, saturated fat: 2.3g, % calories from fat: 55%, % calories from saturated fat: 7%, protein: 7g, carbohydrates: 31g, cholesterol: 71mg, dietary fiber: 3g, sodium: 73mg