Brush a 9-by-13-inch baking dish with butter.
Sprinkle with flour, shaking out excess.
Whisk eggs and 1/2 cup sugar in a large bowl with a fork.
Photo: Leigh Beisch
Add breadcrumbs, walnuts, baking powder, cinnamon and cloves; mix well.
Scrape into the prepared pan and smooth the top.
Bake until dark brown and firm, about 40 minutes.
Squeeze lemon into the syrup and add the lemon half to the pan.
Reduce heat to a simmer and cook until slightly reduced, 5 to 10 minutes.
Discard the lemon half.
While the cake is still warm, drizzle with the syrup.
Let cool for 30 minutes.
Serve with whipped cream (and/or ice cream or chocolate sauce), if desired.
To make ahead:
Refrigerate for up to 3 days.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
