Nut Pound Cake
A rich, buttery nut pound cake with toasted nuts and subtle lemon flavor, perfect for dessert or teatime gatherings, offering a moist crumb and crunchy nut topping.
Ingredients
Instructions
- Cream butter and sugar well until light and fluffy.
- Add eggs one at a time, beating well after each addition.
- Mix in canned milk and lemon flavoring.
- Gradually add flour, reserving 1/2 cup for dredging nuts.
- Dredge chopped nuts in the reserved flour.
- Fold nuts into the batter last.
- Pour batter into a tube pan and bake at 325°F for 1 hour and 20 minutes.
Tips & Substitutions
For a lighter texture, ensure the butter is at room temperature before creaming with sugar. If you don't have canned milk, you can substitute with evaporated milk or whole milk mixed with a bit of cream. To enhance flavor, consider adding a dash of vanilla extract along with the lemon flavoring. If using different nuts, ensure they are finely chopped to blend well into the cake.
Serving Suggestions
This Nut Pound Cake pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful dessert. It can also be served alongside coffee or tea for an afternoon treat. For a festive touch, consider drizzling a simple glaze over the top or serving it with fresh berries to balance the richness.
Storage & Reheating
Store any leftover Nut Pound Cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and refrigerate for up to a week. To reheat, slice the cake and warm gently in the microwave for 10-15 seconds or enjoy it at room temperature.
Nutrition & Diet Analysis (per serving)
Each serving of Nut Pound Cake contains roughly 841 calories, with 11g protein, 96g carbohydrates, and 46g fat. It is an excellent source of iron (24% of the Daily Value) and protein (22% of the Daily Value), and a good source of vitamin C and dietary fiber. It also contributes 4g of dietary fiber toward your daily target.
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 different types of nuts in this recipe?
Absolutely! This recipe is versatile, and you can use any nuts you like, such as walnuts, pecans, or almonds. Just ensure they are chopped finely and dredged in flour to prevent sinking in the batter.
What can I do if my cake is too dense?
If your Nut Pound Cake turns out dense, it may be due to overmixing the batter or not properly creaming the butter and sugar. Always cream until light and fluffy and mix flour just until combined. Ensure your ingredients are at room temperature for best results.
Can I freeze this cake?
Yes, you can freeze Nut Pound Cake! Wrap it tightly in plastic wrap and then in aluminum foil to prevent freezer burn. It can be frozen for up to 3 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).