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Walnut, Lemon and Cardamom Cake

The light flavors of lemon and cardamom work well alongside the nutty taste of the walnuts. You’ll be sure to eat more than one slice!

Difficulty Level

Walnut, Lemon and Cardamom Cake

The light flavors of lemon and cardamom work well alongside the nutty taste of the walnuts. You’ll be sure to eat more than one slice!

  • 2 HR 45 MIN Total Time
  • 35 MIN Prep Time
  • 12 Servings

Ingredients

  • 1 box (500g) Betty Crocker™ SuperMoist™ White Cake Mix
  • 3 egg whites
  • 80ml vegetable oil
  • 230ml water
  • 8 cardamom pods, lightly crushed, seeds removed and ground
  • Zest and juice (45ml) of 1 lemon
  • 250g walnuts, finely chopped
  • 1 sachet (35g) Betty Crocker™ Whipping Cream Mix
  • 115ml cold milk

Garnish 

  • 12 walnut halves
  • Additional lemon zest

Utensils

  • 23cm square cake pan23cm round loose-based cake pan or spring form pan at least 7cm deep
  • Electric mixer or whisk
  • Large bowl
  • Large spoon
  • Zester
  • Toothpick
  • Cooling rack
  • Medium bowl
  • Knife
  • Spatula

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Instructions Hide Images

Preheat oven to 180°C. Grease 23cm round loose-based cake pan or spring form pan at least 7cm deep with butter; lightly sprinkle with flour.

Beat cake mix, egg whites, oil and water in large bowl with electric mixer on low speed until moistened. Beat on medium speed 2 minutes. Fold in cardamom, lemon zest, lemon juice and 150g of the finely chopped walnuts with large spoon; pour into pan.

Bake 45 to 50 minutes or until toothpick inserted in center of cake comes out clean. Cool 10 minutes in pan; remove to cooling rack to cool completely.

Beat whipping cream mix and cold milk in medium bowl as directed on package. Add remaining finely chopped walnuts; beat again until combined.

Cut cake in half horizontally. Place one half of the cake on a serving plate cut side up. Spread half of the whipping cream mixture over top. Place remaining half of cake, cut side down on top of whipping cream. Spread remaining whipping cream on top of cake. Decorate with walnut halves and additional lemon zest. Cut into slices to serve.

Expert Tips

Toast the walnuts before chopping for a richer, roasted flavor.

This cake will keep 2 to 3 days, stored in an airtight box in the refrigerator. Let stand at room temperature 30 minutes before serving.

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