Louise'S Cream Nut Cake
A moist, buttery cake with a rich vanilla flavor, perfect for celebrations or teatime, offering a classic taste suited for all ages and occasions.
Ingredients
Instructions
- Cream sugar and butter together until smooth and fluffy.
- Add egg yolks one at a time, mixing well after each addition.
- Stir in vanilla and milk until combined.
- Gradually add the dry ingredients (flour and baking powder) to the wet mixture.
- Beat the batter well until smooth.
- Divide the batter evenly into two greased 9-inch pans.
- Bake at 350°F (175°C) for 30 minutes or until a toothpick inserted into the center comes out clean.
- Remove from oven and cool before icing or serving.
Tips & Substitutions
For a lighter texture, ensure the butter is at room temperature before creaming with sugar. You can substitute whole milk with almond or oat milk for a dairy-free option, or use coconut oil instead of butter for a vegan version. If you want a nutty flavor, add chopped walnuts or pecans to the batter, which pairs beautifully with Louise'S Cream Nut Cake.
Serving Suggestions
Serve slices of Louise'S Cream Nut Cake with a dollop of whipped cream or a scoop of vanilla ice cream for added indulgence. It pairs wonderfully with a cup of coffee or tea. For a festive touch, consider drizzling chocolate sauce on top or serving alongside Maple-Glazed Carrots for a delightful contrast.
Storage & Reheating
Store leftover cake in an airtight container at room temperature for up to three days. For longer storage, refrigerate it for up to a week, ensuring it's well covered to prevent drying out. To reheat, gently warm individual slices in the microwave for about 10-15 seconds until just warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Louise'S Cream Nut Cake contains roughly 2046 calories, with 53g protein, 49g carbohydrates, and 152g fat. It is an excellent source of protein (107% of the Daily Value), iron (89% of the Daily Value), and vitamin A (81% of the Daily Value), and a good source of dietary fiber and potassium. Note that it is relatively high in sodium, at 730mg per serving (32% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use all-purpose gluten-free flour instead of regular flour?
Yes, you can substitute all-purpose gluten-free flour in this recipe. However, ensure that the blend you use contains xanthan gum or add it separately to help with the cake's structure and texture.
How do I know when the cake is done baking?
A toothpick inserted into the center of the cake should come out clean or with a few moist crumbs. If it comes out with wet batter, bake for an additional 5-10 minutes, checking frequently to avoid overbaking.
Can I freeze the cake for later use?
Absolutely! Wrap the cooled cake tightly in plastic wrap or aluminum foil, then place it in a freezer bag. It can be frozen for up to three months. Thaw in the refrigerator overnight before serving for the best texture.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).