Walnut Pound Cake
A rich, moist walnut pound cake featuring a tender crumb and nutty flavor, perfect for teatime or special occasions. The combination of brown sugar, yogurt, and chopped walnuts creates a delightful texture and taste that appeals to both casual bakers and dessert enthusiasts alike.
Ingredients
- 3 1/4 cups all-purpose flour ⓘ
- 2 teaspoons baking soda ⓘ
- 1/2 teaspoon salt ⓘ
- 1/2 pound (1 cup) butter or margarine, softened ⓘ
- 1 1/2 cups firmly packed light brown sugar ⓘ
- 4 eggs, separated
- 1 cup plain low-fat yogurt ⓘ
- 1/2 cup milk ⓘ
- 2 teaspoons vanilla extract ⓘ
- 1 cup chopped walnuts ⓘ
- walnut halves ⓘ
Instructions
- Sift together flour, baking soda, and salt; set aside.
- In a large bowl, cream butter and sugar until light and fluffy.
- Add egg yolks, one at a time, beating well after each addition.
- At low speed, gradually beat in yogurt, milk, and vanilla.
- Gradually add dry ingredients, beating until fluffy.
- Scrape the bowl as needed during mixing.
- Stir in chopped walnuts.
Tips & Substitutions
For a lighter texture, ensure your butter is properly softened but not melted. You can substitute Greek yogurt for plain low-fat yogurt for added creaminess. If you have a nut allergy, try using sunflower seeds instead of walnuts. For added flavor, consider toasting the walnuts before adding them to the batter.
Serving Suggestions
Serve walnut pound cake plain or dusted with powdered sugar for an elegant touch. It pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream. A side of fresh berries can enhance the flavors. This cake also complements a cup of tea or coffee, making it a perfect afternoon treat.
Storage & Reheating
Store leftover walnut 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 and warm individual pieces in the microwave for 10-15 seconds or enjoy at room temperature.
Nutrition & Diet Analysis (per serving)
Each serving of Walnut Pound Cake contains roughly 646 calories, with 7g protein, 54g carbohydrates, and 28g fat. It is a good source of protein (13% of the Daily Value) and iron (13% of the Daily Value). Note that it is relatively high in sodium, at 479mg per serving (21% 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 a different type of flour in this recipe?
Yes, you can use whole wheat flour for a healthier option, but it may change the texture slightly. If using gluten-free flour, ensure it's a 1:1 substitute designed for baking to achieve similar results.
What can I do if my batter is too thick?
If your batter feels too thick, you can add a little more milk, one tablespoon at a time, until you reach your desired consistency. Be careful not to overmix, as this can affect the cake's texture.
How can I make this cake more visually appealing?
To enhance the presentation, consider adding walnut halves on top before baking or drizzling with a simple glaze made from powdered sugar and milk. Fresh mint leaves or a sprinkle of cocoa powder can also add a nice touch.
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).