Walnut Pound Cake B H G
Indulge in the rich, nutty flavors of Walnut Pound Cake B H G, a classic homemade dessert that's perfect for any occasion. This ultra-moist pound cake features a buttery base, balanced by the deep crunch of chopped walnuts, and a subtle hint of pure vanilla. Crafted with a tender crumb, thanks to the perfect blend of all-purpose flour and whole milk, this cake comes together in just 20 minutes of prep time before baking to golden perfection. Ideal as a centerpiece for tea parties or a cozy treat with coffee, it's topped off with an optional dusting of powdered sugar for a touch of elegance. With its straightforward method and wholesome ingredients, this walnut pound cake recipe is sure to become a family favorite.
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Recipe Information
Ingredients
- 1 cup Unsalted butter
- 1.5 cups Granulated sugar
- 4 Large eggs
- 2 teaspoons Pure vanilla extract
- 2 cups All-purpose flour
- 1 teaspoon Baking powder
- 0.5 teaspoon Salt
- 0.5 cup Whole milk
- 1 cup Chopped walnuts
- 2 tablespoons Powdered sugar (optional, for garnish)
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan with butter or non-stick cooking spray. Lightly flour the pan and tap out the excess.
In a large bowl, beat the softened unsalted butter and granulated sugar together using an electric mixer on medium speed until light and fluffy, about 3-5 minutes.
Add the eggs one at a time to the butter and sugar mixture, beating well after each addition. Stir in the vanilla extract.
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
Gradually add the dry ingredients to the wet ingredients, alternating with the whole milk. Begin and end with the dry ingredients, mixing until just combined.
Gently fold in the chopped walnuts using a spatula until evenly distributed.
Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
Bake in the preheated oven for 55-60 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Allow the cake to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
Optional: Dust the top of the cooled cake with powdered sugar before serving.
Nutrition Facts
Calories |
631 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.3 g | 48% | |
| Saturated Fat | 17.3 g | 87% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 159 mg | 53% | |
| Sodium | 232 mg | 10% | |
| Total Carbohydrate | 66.4 g | 24% | |
| Dietary Fiber | 1.9 g | 7% | |
| Total Sugars | 41.2 g | ||
| Protein | 9.5 g | 19% | |
| Vitamin D | 1.1 mcg | 5% | |
| Calcium | 50 mg | 4% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 150 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
