The Best Walnut Pound Cake Recipe

Indulge in the rich, nutty flavor of walnut pound cake. Made in a loaf pan, it comes right out of the pan with no problem. This step by step guide will teach you how to create this delicious dessert at home. Swap in black walnuts for even more flavor.

Ingredients

• Large Eggs
• All Purpose Flour (plain flour)
• Baking Powder
• Butter, softened
• Vanilla Extract
• Granulated Sugar
• Walnuts, chopped

Old Fashioned Walnut Pound Cake

If you’re looking for an addictive treat for breakfast or brunch, look no further than this humble walnut pound cake from scratch.

While looking for a recipe for a cake to top with my stewed rhubarb, I found this old fashioned recipe from my McCall’s Cook Book (the green edition). I always start in my old cook books, and lately this particular cook book has been my starting point.

I love walnuts as does my thirteen year old daughter. That fact, and the fact that this is a walnut pound cake in a loaf pan sealed the deal for me. I sometimes struggle getting cakes out of tube pans or a Bundt pan which makes it a little stressful.

I find that removing breads from loaf pans is much easier. Another trick I of the trade is to use this Pam Cooking Spray with Flour. It removes the greasing and flouring step, and makes it way easier.

Black Walnut Pound Cake

If you have black walnut supply at home, I would highly recommend using them in this recipe as well. It would take the walnut flavor to a whole new level.

This walnut cake is perfect on it’s own, but I also like it smeared with butter because let’s face it, butter makes everything better. This is my own personal mantra. Or, dip it in your morning coffee. That’s my Dad’s mantra. All good desserts should be dipped in coffee.

What’s your food mantra? Feel free to comment below in our comment section.

How to make walnut pound cake?

Step by Step Instructions

1. Preheat oven to 325 degrees F. Grease and flour (or use Pam Cooking Spray with flour) a 9×5 loaf pan.
2. Separate egg whites from the egg yolks.
3. Sift flour and baking powder in a separate bowl.
4. In the large bowl of a stand mixer or a large bowl using an electric mixer, cream softened butter and vanilla extract at medium speed until light, scrapping down the sides as needed.
5. Add sugar 1/2 cup at a time, beating until light and fluffy.
6. Then, add egg yolks, one at a time, beating well after each addition.
7. At low speed, beat in flour mixture until just combined; stir in chopped nuts.
8. Beat egg whites until stiff peaks form.
9. Gently fold egg whites into the batter, using an over-and-under motion.
10. Pour batter into prepared pan.
11. Bake for 70 minutes or until a cake tester or toothpick comes out clean.
12. Cool in the pan on a wire rack for 15 minutes. Loosen the edges, remove from pan and continue to cool.

Storage Instructions

Let leftover cake cool completely. Store in an airtight container on the counter at room temperature. Or, wrap tightly in plastic wrap and then in an airtight zip-lock freezer bag, and store in the freezer for up to 6 months.

For the full ingredient amounts and recipe steps for walnut loaf from scratch, scroll to the recipe card at the bottom of this post.

Recipe FAQs

• Let the butter soften to room temperature so it creams easily.
• To separate eggs, crack the egg in half, and then pass the yolk between the two halves allowing the egg white to fall into a bowl underneath.
• Sift the flour with a sifter or through a sieve like this one. If you omit this step, it isn’t the end of the world.
• If desired, add a frosting.

Recipe Variations

• To make this a spice cake, add ground cinnamon and cloves to the dry ingredients.
• Substitute margarine for butter, if needed.
• Use black walnuts for a black walnut cake.
• Add some dried fruit to the batter such as raisins, dried cranberries or dried currants.
• Omit vanilla extract, and use another extract of your choice such as orange extract or lemon extract to suite your taste.
• Serve in thin slices with butter, or thick slices as a cake. Use it as a base for a rhubarb chutney, or cut into cubes and dip in chocolate fondue.
• Substitute chopped pecans for walnuts.

What is the difference between pound cake and regular cake?

Pound cake is typically denser and firmer than regular cake because it contains a higher proportion of flour, butter, and eggs.

Why is my pound cake not moist?

There are several potential reasons why your pound cake may not be moist. It could be due to overmixing the batter, using too much flour, or baking it for too long. Additionally, not having enough fat or liquid in the recipe can also result in a dry pound cake. Check the type of eggs you used. Most recipes require large eggs instead of medium-sized eggs. This would cause the liquid portion to be off.

What flavors pair with walnut?

Walnuts have a rich, nutty flavor that pairs well with ingredients such as honey, cinnamon, blue cheese, and apples. These flavors complement the natural earthiness of walnuts and create a delicious balance in both sweet and savory dishes. Walnuts are also a perfect option for baking desserts – like this walnut pound cake. The earthy flavors balance out the sweetness of cookies, breads and cakes.

What do you mix walnuts with?

Incorporating walnuts into your cooking can involve mixing them with a variety of ingredients. For example, you can mix them with salads, yogurt, oatmeal, baked goods, and pasta dishes. Walnuts add a delightful crunch and nutty flavor to a wide range of dishes, making them a versatile ingredient in both sweet and savory recipes. Make a simple snack mix by combining whole walnuts with dried cranberries and dark chocolate chips.

Pound Cake Recipes

Grandma’s Traditional Pound Cake

Chocolate Pound Cake

Sour Cream Pound Cake

Pistachio Pound Cake

Kahlua Pound Cake

Kitchen Utensils and Pantry Staples for Walnut Pound Cake

• Stand Mixer
• Spoonula
• Nut Chopper
• Mixing Bowls
• Wire Rack
• Walnuts
• Baking Powder
• Vanilla Extract
• All Purpose Flour
• Granulated Sugar