Name: Wholewheat Lemon Walnut Tea Cake recipe by Simran Oberoi Multani at BetterButter
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 8
Ingredients: 115 gm butter; 100 g sugar; 2 eggs, separated; Grated rind of 2 lemons; 2 tbsp lemon juice; 215 gm wholewheat flour; 2 tsp baking powder; 125 ml milk; 55 gms walnuts chopped; 1/8 tsp salt; 1/2 cup cream cheese (if you want to make the sauce topping); 2 tbsp icing sugar

Ingredients Serving: 8

115 gm butter
100 g sugar
2 eggs, separated
Grated rind of 2 lemons
2 tbsp lemon juice
215 gm wholewheat flour
2 tsp baking powder
125 ml milk
55 gms walnuts chopped
1/8 tsp salt
1/2 cup cream cheese (if you want to make the sauce topping)
2 tbsp icing sugar

Instructions

Preheat the oven to about 180 degrees Celsius. Also grease a loaf tin and keep it ready.
Cream the butter with the sugar until its light and fluffy. Beat the egg yolks into it one at a time.
Next, add the lemon rind and juice. Mix it well till it's blended.
In a separate bowl, sift the flour and baking powder 3 times. Fold it into the butter mixture alternating it with milk. Also fold in the walnuts and set aside.
Beat the egg whites and salt until stiff peaks form, fold in the eggs whites into the walnut mixture carefully until it's just blended.
Pour this batter into the prepared tin and bake it for 40-45 minutes until a knife/toothpick inserted in the centre of the loaf comes out clean.
Whisk the cream cheese with the icing sugar. Top the cake with the cream cheese once it has cooled off.
Cut in slices and serve.

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