Best Lemon Walnut Cake Tonys Town Square Disney Recipes

LEMON WALNUT CAKE - TONY'S TOWN SQUARE DISNEY RECIPE - (4.7/5)

Steps:

• Lemon Butter Cream: Place all ingredients in a sauce pan and heat to 170 and keep stirring to prevent burning. Remove from heat and place on sheet trays to cool down. Lemon Curd: Cream butter using the paddle attachment; make sure to scrape sides of bowls. Add the rest of the ingredients and cream for approximately 20 minutes. Method: Cut the sponge cake into three layers, drizzle some of the simple syrup on top of each layer. Place a layer of cake and then spread on some of the lemon curd. Place the second piece of cake on top and spread more curd on top of that layer. Top with the last piece of cake and the frost the cake with the butter cream. Then cover with the walnuts.

LEMON CAKE DONUTS

Steps:

• Lemon Confectioners'-Sugar Glaze: Whisk together confectioners' sugar and salt. Whisk in juice until mixture is smooth and thick, and has the texture of pourable honey. Glaze can be refrigerated in an airtight container up to 3 days; stir until smooth before using. (Makes 1 1/2 cups.)
• Donuts: Dust a baking sheet with flour. Whisk together flour, baking powder, baking soda, and salt. Beat butter, granulated sugar, and 1 tablespoon lemon zest on medium-high speed until light and fluffy, about 2 minutes. Beat in egg and yolk, then lemon juice. Scrape down bowl, then beat in dry ingredients in three additions, alternating with buttermilk, beginning and ending with dry ingredients. Turn out dough onto baking sheet; use floured hands to flatten to a 3/4-inch-thick rectangle. Refrigerate at least 1 hour and up to overnight (if longer than 1 hour, cover with plastic wrap).
• Pour oil into a large, deep, heavy pot, such as a Dutch oven, until it reaches 2 inches up side, leaving about 2 1/2 inches headroom. Clip a deep-fry thermometer to pot and heat oil over medium to 350 degrees. Meanwhile, using a floured 2 1/2-inch round donut cutter, cut out donuts (or use a 2 1/2-inch round cookie cutter, then cut out holes with a 1- to 1 1/2-inch round cutter). Pat together scraps; cut out more donuts (these will not be quite as tender). Working in batches of 3 so as not to crowd pot, carefully drop donuts into hot oil and cook, flipping a few times, until deep golden brown all over, 4 1/2 to 5 1/2 minutes (2 1/2 to 3 1/2 minutes for holes), maintaining oil temperature between 340 degrees and 350 degrees at all times. Transfer donuts and holes to a wire rack set in a rimmed baking sheet; let cool 10 minutes.
• While still slightly warm, dip top of each donut in glaze until halfway submerged, turning as needed to evenly coat one side, then place, glaze-side up, on rack. Zest lemons directly over donuts. Let stand until glaze sets and donuts are cool, about 1 hour. Donuts are best eaten the day they are made.

LEMON WALNUT CAKE

Steps:

• Preheat oven to 350°F.
• Generously grease a 12-cup bundt cake pan.
• Dot rounded side of walnut or pecan halves with butter; arrange in flutes on side and bottom of pan.
• Blend cake mix (dry), egg yolks, water, confectioner's sugar, 1/2 cup butter, and vanilla in a large mixer bowl on low speed, scraping bowl constantly, until moistened, about 1/2 minute.
• Beat on medium speed, scraping bowl frequently, 3 minutes.
• Do Not Overbeat!
• Beat egg whites until stiff; fold into batter.
• Carefully pour batter into pan.
• Bake 40 to 45 minutes or until wooden toothpick inserted into center of cake comes out clean.
• Cool 10 minutes on wire rack.
• Remove pan; cool cake completely.
• Sprinkle with powdered sugar if desired.

BLACK WALNUT CAKE RECIPE - (4.1/5)

Steps:

• Preheat oven to 350. Grease three 9-inch round cake pans. For cake, in a large bowl beat sugar, butter and shortening using an electric mixer until light and fluffy. Add eggs, one at a time, beating well after each. In a separate bowl combine flour, baking soda, and salt. Add to butter mixture alternately with buttermilk, mixing well after each addition. Stir in the vanilla and ground walnuts. Divide batter among prepared pans. Bake 25 minutes or until a toothpick inserted near center of each comes out clean. Cool in pans completely. Remove from pans; transfer to cooling rack. Meanwhile, for Cream Cheese Frosting, in a large bowl beat cream cheese with an electric mixer until creamy and smooth. Beat in butter. Slowly beat in powdered sugar and vanilla until smooth. To assemble, frost cake using about 1 cup frosting between layers. Makes 16 servings.