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. Its main specialty lies in the deep nutty character the walnuts bring, giving each slice a warm and comforting taste.
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.