How to Make 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 once 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.

How to Make Walnut Loaf Cake

Prepare the Loaf Pan

1. Grease and Line: Grease a loaf pan and line it with parchment paper for easy removal.

Preheat the Oven

2. Set Temperature: Preheat your oven to 325°F (160°C).

Prepare the Walnuts

3. Crush Walnuts: Using a food processor or a pestle and mortar, crush the walnuts until they are coarsely ground.

Cream Butter and Sugar

4. Mix: In a mixing bowl, cream together the softened butter and caster sugar until the mixture is light and fluffy.

Add Eggs

5. Incorporate Eggs: Beat in the eggs one at a time, making sure each is well incorporated before adding the next.

Incorporate Dry Ingredients

6. Mix Dry Ingredients: Sift together the flour and baking powder. Gradually add to the creamed mixture, mixing until just combined.

Add Final Ingredients

7. Add Flavorings: Stir in the vanilla essence and yogurt, then fold in the crushed walnuts.

Fill the Loaf Pan

8. Pour the Batter: Transfer the batter to the prepared loaf pan, smoothing the top with a spatula.

Bake

9. Cooking Time: Bake for about 60 minutes, or until a skewer inserted into the center comes out clean. If the top browns too quickly, cover loosely with foil.

Cool and Serve

10. Cooling: Allow the loaf to cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
11. Serving Suggestion: Serve slices of walnut loaf with a dollop of whipped cream or a scoop of vanilla ice cream.

Recipe Notes

• Walnut Prep: Toasting the walnuts before crushing them can enhance their flavor.
• Checking Doneness: Start checking the loaf for doneness after 50 minutes to prevent over-baking.
• Storage: This loaf can be wrapped in cling film and stored at room temperature for several days or frozen for longer storage.

Walnut Loaf Cake

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4.8 from 37 reviews

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

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Description

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

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Ingredients

Units USM Scale 1x2x3x

• 1 3/4 cups (200g) walnuts, shelled & roasted
• 1/2 cup (1 stick) salted butter (125g), softened
• 1 cup (210g) caster sugar
• 1 3/4 cups (210g) plain flour
• 1 tsp (5g) baking powder
• 2 large eggs
• 2 tbsp plain yogurt
• 1 tsp vanilla essence

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Instructions

Prepare the Loaf Pan

1. Grease and Line: Grease a loaf pan and line it with parchment paper for easy removal.

Preheat the Oven

2. Set Temperature: Preheat your oven to 325°F (160°C).

Prepare the Walnuts

3. Crush Walnuts: Using a food processor or a pestle and mortar, crush the walnuts until they are coarsely ground.

Cream Butter and Sugar

4. Mix: In a mixing bowl, cream together the softened butter and caster sugar until the mixture is light and fluffy.

Add Eggs

5. Incorporate Eggs: Beat in the eggs one at a time, making sure each is well incorporated before adding the next.

Incorporate Dry Ingredients

6. Mix Dry Ingredients: Sift together the flour and baking powder. Gradually add to the creamed mixture, mixing until just combined.

Add Final Ingredients

7. Add Flavorings: Stir in the vanilla essence and yogurt, then fold in the crushed walnuts.

Fill the Loaf Pan

8. Pour the Batter: Transfer the batter to the prepared loaf pan, smoothing the top with a spatula.

Bake

9. Cooking Time: Bake for about 60 minutes, or until a skewer inserted into the center comes out clean. If the top browns too quickly, cover loosely with foil.

Cool and Serve

10. Cooling: Allow the loaf to cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
11. Serving Suggestion: Serve slices of walnut loaf with a dollop of whipped cream or a scoop of vanilla ice cream.

Notes

• Walnut Prep: Toasting the walnuts before crushing them can enhance their flavor.
• Checking Doneness: Start checking the loaf for doneness after 50 minutes to prevent over-baking.
• Storage: This loaf can be wrapped in cling film and stored at room temperature for several days or frozen for longer storage.

• Prep Time: 10 mins
• Cook Time: 60 mins
• Category: Dessert
• Method: Baking
• Cuisine: British