Walnut Pound Cake Recipe is a rich, buttery dessert made with flour, eggs, sugar, and chopped walnuts, creating a dense, moist cake with a nutty flavor.
My interest in making this recipe grew from years of baking experience and memories of seeing it prepared during family events and in the cooking programs I followed.
Creating this Walnut Pound Cake allows me to revisit those moments and share the comforting flavor I remember. I will now guide you through each step of preparing it.
Why We Love This Walnut Pound Cake Recipe?
We love this Walnut Pound Cake Recipe because it carries a deep, buttery richness supported by the warm crunch of walnuts that remind us of classic home baked comfort.
Each slice offers a satisfying balance of sweetness and nuttiness that feels nostalgic and soothing. This recipe brings a sense of tradition, drawing from familiar techniques and flavours that make it dependable and enjoyable.
Walnut Pound Cake Recipe texture stays tender, its taste remains memorable, and its simplicity keeps it close to the heart.
How To Prepare Walnut Pound Cake Recipe?
Recipe Overview
Prep Time: 20 minutes
Cooking Time: 60 minutes
Total Time: 1 hour 20 minutes
Course: Dessert
Cuisine: American
Difficulty: Easy
Yield: 12 slices
Kitchen Utensils Needed
- Electric mixer (hand or stand mixer)
- Mixing bowls
- Rubber spatula
- Measuring cups and spoons
- Bundt pan
- Cooling rack
- Toothpick or cake tester
Ingredients
- 1½ cups all purpose flour
- 1 teaspoon baking powder
- 1 cup butter, softened
- ½ cup shortening (such as Crisco)
- 1 cup granulated sugar
- 4 large eggs, at room temperature
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- 1 cup milk
- ½ teaspoon almond extract
- 1 cup finely chopped walnuts
How To Make Walnut Pound Cake Recipe?
1. Prepare The Pan
Grease and flour a bundt pan, then heat the oven to 325°F (165°C).
2. Cream The Fats And Sugar
Beat the butter, shortening, and sugar together until the mixture looks light and fluffy.
3. Add The Eggs
Mix in the eggs one at a time, making sure each one is fully blended before adding the next.
4. Combine The Dry Ingredients
In another bowl, whisk together the flour, baking powder, and salt.
5. Bring The Batter Together
Add the dry mixture to the butter mixture in three portions, alternating with the milk. Mix just until everything comes together.
6. Add Flavorings And Walnuts
Stir in the vanilla and almond extracts, then gently fold in the chopped walnuts.
7. Bake And Serve
Pour the batter into the pan and bake for about 1 hour to 1 hour and 10 minutes, or until a toothpick comes out clean. Let the cake cool in the pan for 15 minutes, then move it to a rack to cool completely before serving.
Nutrition Facts Per Serving
| Nutrition | Amounts |
|---|---|
| Calories | 395 kcal |
| Carbohydrates | 32 g |
| Protein | 6 g |
| Fat | 28 g |
| Saturated Fat | 10 g |
| Cholesterol | 95 mg |
| Fiber | 1 g |
| Sugar | 20 g |
| Sodium | 210 mg |
Walnut Pound Cake Recipe
This Walnut Pound Cake Recipe delivers a classic, rich flavor built on butter, sugar, eggs, and finely chopped walnuts that create a dense, moist texture.
Walnut Pound Cake Recipe main speciality lies in the deep nutty character the walnuts bring, giving each slice a warm and comforting taste.
Years of baking experience and memories of seeing this cake made during family moments inspired me to prepare it again.
This Walnut Pound Cake Recipe reflects tradition, simplicity, and the kind of homemade sweetness that always feels familiar and inviting.
Expert Tips
● Use room temperature butter, eggs, and milk to create a smooth, unified batter that bakes evenly.
● Cream the butter, shortening, and sugar until very light to build structure and achieve the classic pound-cake lift.
● Fold the walnuts gently to maintain texture and prevent the batter from becoming dense.
● Bake at a steady moderate temperature to encourage a golden crust and a moist interior.
● Allow the cake to cool in the pan briefly, then finish cooling on a rack to preserve its tender crumb.
Serving Suggestions
1. Serve slices slightly warm and dusted lightly with powdered sugar for a simple, elegant finish.
2. Add a spoonful of softly whipped cream and a sprinkle of chopped walnuts for extra richness.
3. Pair each slice with fresh berries to enhance the cake’s nutty depth and provide a bright contrast.
4. Offer it alongside a scoop of vanilla ice cream to create a classic, comforting dessert.
5. Toast leftover slices briefly and enjoy them as a cozy companion to coffee or tea.
Healthy Nutrition Benefits
Walnut Pound Cake Recipe offers several nourishing qualities despite its indulgent nature. Walnuts contribute healthy fats, plant protein, and essential minerals that support heart function and overall vitality.
The cake provides sustained energy through natural carbohydrates, while eggs add important amino acids that aid muscle repair and general wellness.
Moderate portions can satisfy cravings and reduce overeating, creating a balanced approach to dessert enjoyment.
Each slice delivers comforting flavor along with nutrients that promote a sense of fullness and steady energy.
How To Make Walnut Pound Cake Recipe Tastier?
Enhance a Walnut Pound Cake Recipe by toasting the walnuts lightly before folding them into the batter. Use brown sugar instead of all white sugar to add a richer, caramel like flavor.
Incorporate a touch of sour cream or Greek yogurt to create a moist, tender crumb. A pinch of sea salt brings out the nutty sweetness.
Finish the cake with a simple glaze of powdered sugar and a little milk, or brush lightly with melted butter to deepen the aroma and taste.
How To Store The Finished Walnut Pound Cake Recipe?
Allow the Walnut Pound Cake Recipe to cool completely before wrapping it tightly in plastic wrap. Place the wrapped cake inside an airtight container to maintain moisture and preserve flavor.
The cake remains fresh at room temperature for a few days. For extended storage, freeze the cake in the same airtight wrapping.
Thaw Walnut Pound Cake Recipe carefully before serving to ensure the texture and taste stay consistent and enjoyable.
Frequently Asked Questions
Can I Use All Butter Instead Of Shortening?
Yes, using all butter will give a richer flavor but may slightly alter the cake’s texture.
How Should The Walnuts Be Prepared?
Chop the walnuts finely for even distribution and a consistent texture in every bite.
Can I Reduce The Sugar For A Less Sweet Cake?
Yes, reducing sugar by 10–15% works, but texture may be slightly denser.
Conclusion
This Walnut Pound Cake Recipe is easy, delicious, and truly a joy to make. I enjoyed every step and loved the rich, nutty flavor it delivered.
I hope you feel inspired to try it yourself soon it’s simple, rewarding, and perfect for any occasion. Once you make it, let me know how delicious yours turns out!
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Walnut Pound Cake Recipe
Equipment
- Electric mixer (hand or stand mixer)
- Mixing bowls
- Rubber spatula
- Measuring cups and spoons
- Bundt pan
- Cooling rack
- Toothpick or cake tester
Ingredients
- 1½ cups all purpose flour
- 1 teaspoon baking powder
- 1 cup butter softened
- ½ cup shortening such as Crisco
- 1 cup granulated sugar
- 4 large eggs at room temperature
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- 1 cup milk
- ½ teaspoon almond extract
- 1 cup finely chopped walnuts
Instructions
Prepare The Pan
- Grease and flour a bundt pan, then heat the oven to 325°F (165°C).
Cream The Fats And Sugar
- Beat the butter, shortening, and sugar together until the mixture looks light and fluffy.
Add The Eggs
- Mix in the eggs one at a time, making sure each one is fully blended before adding the next.
Combine The Dry Ingredients
- In another bowl, whisk together the flour, baking powder, and salt.
Bring The Batter Together
- Add the dry mixture to the butter mixture in three portions, alternating with the milk. Mix just until everything comes together.
Add Flavorings And Walnuts
- Stir in the vanilla and almond extracts, then gently fold in the chopped walnuts.
Bake And Serve
- Pour the batter into the pan and bake for about 1 hour to 1 hour and 10 minutes, or until a toothpick comes out clean. Let the cake cool in the pan for 15 minutes, then move it to a rack to cool completely before serving.
Notes
Nutrition Facts
Calories: 395 kcal | Carbohydrates: 32 g | Protein: 6 g | Fat: 28 g | Saturated Fat: 10 g | Cholesterol: 95 mg | Fiber: 1 g | Sugar: 20 g | Sodium: 210 mgHi, I’m Samia! I’ve spent the past five years creating recipes that are both delicious and unique. Cooking is my passion, and I love exploring different cuisines, blending flavors, and turning everyday meals into something memorable. From quick weeknight dinners to festive feasts, I aim to make every dish special. I’d love for you to join me on this culinary journey together we’ll explore simple, easy-to-follow recipes and tips that make cooking fun, inspiring, and full of joy!