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Walnut Loaf Cake

Walnut Loaf Cake

Trisha Jones serves up a healthy loaf cake with walnut, yoghurt and vanilla.
By Trisha Jones

Walnut Loaf Cake

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.

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Walnut Loaf Cake

Walnut Loaf Cake Recipe

  • Author: Trisha Jones
  • Prep Time: 10 mins
  • Cook Time: 30 mins
  • Total Time: 40 mins
  • Category: Dessert


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


  1. Grease and line a cake loaf tin with greaseproof paper
  2. Preheat the oven to 180°C
  3. Using a pestle and mortar, crush the walnuts until in very small pieces (some like powder, some chunkier)
  4. Mix together the butter and sugar until soft and fluffy
  5. Add in the eggs one at a time and beat in until fully mixed
  6. Sieve in the flour and baking powder and mix in thoroughly
  7. Finally add in the vanilla essence, yoghurt and walnuts and stir in thoroughly until evenly dispersed
  8. Pour into the prepared loaf tine
  9. Bake for about 30 minutes in the preheated oven or until a skewer comes out clean
  10. Leave to cool and cut into slices – eat with vanilla ice cream.

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View Comments (30)
  • 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!

  • You need to check your quantities. 250gm butter, really? I did try it and got an outside crust with soggy middle. I also had to cook it for 50 minutes and still the centre was wet wet wet…

  • 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. Wondered if the oven temperature was for a conventional oven or a fan oven, I reduced the temperature as I have a fan oven was this the problem ? The recipe does not state what type of oven the temperature is for so assumed conventional .

  • Definitely needed to bake it for much longer.

    The cake was super sweet and greasy because of the butter. Would definitely tweak.

    Also added in some bananas and cinnamon to give it a more complex flavour.

  • 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. What did i do wrong?

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

  • Inedible owing to about 3 times the amount of butter. Had to thrown whole cake away. Enormous waste of time and ingredients.

  • Super cake, but takes more than 30 minutes. I added a tablespoon of honey to reduce the sharpness of the sugar.

  • So I followed the recipe to the letter, the ingredients overflowed my loaf dish, and the cooking time at 180 was 50 minutes and it’s a fairly new oven

  • 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

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