Step 3: Prepare the Lemon Syrup
- While the cake is baking, prepare the syrup. In a saucepan, combine sugar, water, and lemon juice. Bring to a boil over medium heat, then reduce to low and simmer for 5–7 minutes, stirring occasionally until slightly thickened. The syrup should be clear and glossy.
- Once the cake is baked, remove it from the oven and immediately pour the warm syrup evenly over the hot cake. The syrup will soak into the layers, adding sweetness and keeping the cake moist.
- Let the cake rest until it reaches room temperature. This allows the flavors to develop and the syrup to fully absorb.
Serving
- Serve slices warm or at room temperature, topped with a sprinkle of powdered sugar or an extra drizzle of syrup if desired.
- This cake pairs beautifully with tea, coffee, or a small scoop of vanilla ice cream for a decadent finish.
Storage
- Store the cake covered at room temperature for up to 3 days, or refrigerate for up to 1 week.
- For longer storage, freeze individual pieces wrapped tightly in plastic wrap and foil for up to 2 months.
Rich, buttery, and beautifully layered, this Traditional Walnut Layer Cake with Lemon Syrup is an old-world dessert that’s sure to impress. With its nutty filling and sweet, citrus-kissed glaze, it’s the perfect centerpiece for any gathering — elegant, comforting, and completely irresistible. 🍋🥮✨
