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Walnut Loaf Cake

Walnut Loaf Cake

A juicy vanilla walnut loaf cake, just perfect for afternoon tea or a midday snack. Delicious, and packed with goodness.

My mum used to buy Walnut loaf cake onces in a while – they had buttercream of some kind either on top or in the middle and I loved it. It was one of the only non-chocolate based cakes I would even bother with at that young age. So, I thought I would recreate it, without buttercream as I’m really trying to get my bikini bod on as I’m going to Kenya for New years and my baker’s flab will not get rid of itself. I know what you’re all thinking – “cake in general is hardly the way to go if you want to lose weight” (I hear that slightly bitchy tone! haha). But I don’t want to be one of those people who doesn’t enjoy themselves because they want to look like Jennifer Aniston. I don’t and I shant!

Moving on from my narcissism – Walnuts and nuts in general are so bloody expensive – has anyone else noticed this? But definitely worth it for a walnutty treat. I added some yoghurt in to make it nice and juicy. A lot of the recipes I saw online had banana in for moisture, but I really wanted to taste walnut and banana can be a bit strong as a combination flavour I find.

Walnut Loaf Cake

See Also
Vanillekipferl Cookies Recipe

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Walnut Loaf Cake


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4.9 from 17 reviews

  • Author: Trisha Jones
  • Total Time: 1 hour 10 minutes
  • Yield: 1 loaf cake 1x

Description

A juicy vanilla walnut loaf cake, just perfect for afternoon tea or a midday snack. Delicious, and packed with goodness.


Ingredients

Units Scale
  • 1 3/4 cups Walnuts (shelled & roasted) (200g)
  • 1 cup (2 sticks) salted butter (250g)
  • 1 cup Caster sugar (210g)
  • 1 3/4 cups plain flour (210g)
  • 3 tsp baking powder
  • 2 eggs
  • 2 tbsp plain yoghurt
  • 1 tsp Vanilla essence

Instructions

Prepare the Loaf Pan

  • Grease a loaf pan and line it with greaseproof paper.

Preheat the Oven

  • Preheat your oven to 325°F (160°C).

Prepare the Walnuts

  • Using a pestle and mortar, crush the walnuts until you have a mix of fine powder and small chunky pieces.

Cream Butter and Sugar

  • In a mixing bowl, cream together the butter and sugar until the mixture is soft and fluffy.

Add Eggs

  • Beat in the eggs one at a time, ensuring each egg is fully mixed in before adding the next.

Incorporate Dry Ingredients

  • Sieve in the flour and baking powder, then mix thoroughly until well combined.

Add Final Ingredients

  • Stir in the vanilla essence, yoghurt, and crushed walnuts. Mix until the ingredients are evenly dispersed throughout the batter.

Fill the Loaf Pan

  • Pour the batter into the prepared loaf pan, ensuring it’s evenly spread.

Bake

  • Bake in the preheated oven for about 60 minutes. If a skewer inserted into the center comes out clean, the loaf is done. To prevent over-browning or burning, you can cover the loaf with tinfoil, especially if it needs to bake on the longer end of the time range.

Cool and Serve

    • After baking, let the loaf cool before slicing. For an added treat, serve with vanilla ice cream.
  • Prep Time: 10 mins
  • Cook Time: 60 mins
  • Category: Dessert
  • Method: Baking
  • Cuisine: British
View Comments (30)
  • Official Honest Cooking comment here: this recipe has been a favorite of ours since it was first published 10 years ago – but it does seem like a lot of folks are experiencing the cooking time suggestion as too short. We REALLY appreciate the feedback and have re-tested the recipe recently. Because of that, we have updated the recipe instructions to reflect a longer cook time with a lower temperature for a loaf pan.

    However, if you use a round cake pan, the baking time should still be 30-40 minutes max.

  • Turned out lovely, only thing is it took double the time – 60 minutes to cook, after 30 mins it was nowhere near ready!






  • I tried this for my father in law for fathers day in no way at all would this cake be ready after 30 miss I opened the oven and the middle sunk right down not wanted to be defeated I tried again as it a promised cake that he loves just tried it again checked it after 50 mins and the middle was completely sunken again so annoyed

  • My Auntie Rene used to make me a Walnut Loaf when I was a child but I never got the recipe from her so I’ve been looking for ages and this recipe seems to fit the bill. Sadly she is no longer with us but I’m going to make it and see how near to hers it is. My Mum would spread butter on it so that will be the test???






  • This was delicious, and really easy to make. As others have said, it took an hour to bake… after half an hour it was wobbly!






  • I tried this as it’s one of my favourites. I baked for 30 mins but nowhere near long enough. So I tried for a further 10 mins looked fine but dark on the outside so had to get it out as I didn’t want to ruin it. As soon as I took it out it sank. None of my bakes have sunk I’m so disappointed!

  • I made this cake yesterday and like everyone else who has commented, it took twice the time, in fact even a little longer, until it was cooked properly in the middle. The cake itself is absolutely delicious.






  • Way too much butter and like everyone else found it took twice as longhorn to cook. Wasn’t very nice unfortunately

  • Yup. I’ve made it 5 times now and it has to cook for 50/60 minutes but at 180 it tends to burn the edges so I lower the heat to 170. Recipe states 30 minutes, no way. Friends and I love e it though. Will try it with banana and less butter. Haven’t used the yoghurt since the first go because of the sloppy cake after 30 mins and the sunken centre.






  • I made this and followed the directions to the letter. The loaf wasn’t cooked in the middle, it collapsed completely. I left it in the oven for 35 minutes. Made it 60 minutes and it turned out great.






  • I make this cake for a real ‘cakey’. She reckons this is the finest cake recipe ever. You’ve made someone very happy!!






  • My house smells devine, but as most previous comment s state it did not cook in 30 mins, mine totally hadn’t either I’ve put some foil over to try and stop it burning. Also I used cashews instead of walnuts hope it turns out ok after checking it so many times.
    I made 1 loaf tin and a half loaf tin there is lots of mixture

    EDIT: With the updated cook time, this turned out perfectly!






  • I.made this a few years ago and as several comments say, 30m not nearly enough. 45m was borderline so I’m trying with 55m this time.






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