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
- Grease and Line: Grease a loaf pan and line it with parchment paper for easy removal.
Preheat the Oven
- Set Temperature: Preheat your oven to 325°F (160°C).
Prepare the Walnuts
- Crush Walnuts: Using a food processor or a pestle and mortar, crush the walnuts until they are coarsely ground.
Cream Butter and Sugar
- Mix: In a mixing bowl, cream together the softened butter and caster sugar until the mixture is light and fluffy.
Add Eggs
- Incorporate Eggs: Beat in the eggs one at a time, making sure each is well incorporated before adding the next.
Incorporate Dry Ingredients
- Mix Dry Ingredients: Sift together the flour and baking powder. Gradually add to the creamed mixture, mixing until just combined.
Add Final Ingredients
- Add Flavorings: Stir in the vanilla essence and yogurt, then fold in the crushed walnuts.
Fill the Loaf Pan
- Pour the Batter: Transfer the batter to the prepared loaf pan, smoothing the top with a spatula.
Bake
- 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
- Cooling: Allow the loaf to cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
- 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
- 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
- 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
Instructions
Prepare the Loaf Pan
- Grease and Line: Grease a loaf pan and line it with parchment paper for easy removal.
Preheat the Oven
- Set Temperature: Preheat your oven to 325°F (160°C).
Prepare the Walnuts
- Crush Walnuts: Using a food processor or a pestle and mortar, crush the walnuts until they are coarsely ground.
Cream Butter and Sugar
- Mix: In a mixing bowl, cream together the softened butter and caster sugar until the mixture is light and fluffy.
Add Eggs
- Incorporate Eggs: Beat in the eggs one at a time, making sure each is well incorporated before adding the next.
Incorporate Dry Ingredients
- Mix Dry Ingredients: Sift together the flour and baking powder. Gradually add to the creamed mixture, mixing until just combined.
Add Final Ingredients
- Add Flavorings: Stir in the vanilla essence and yogurt, then fold in the crushed walnuts.
Fill the Loaf Pan
- Pour the Batter: Transfer the batter to the prepared loaf pan, smoothing the top with a spatula.
Bake
- 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
- Cooling: Allow the loaf to cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
- 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
Frequently Asked Questions
Can I substitute walnuts with another nut in this loaf cake?
Yes. Pecans are the closest substitute and work at a 1:1 ratio; the loaf will be slightly sweeter. Hazelnuts also work well and pair naturally with vanilla. Avoid macadamias (too buttery, throws off the fat balance) or peanuts (wrong flavor profile for this style of cake). Toast whichever nut you use before crushing — the recipe notes this enhances the flavor. 
How long does walnut loaf cake keep, and can I freeze it?
The recipe notes the loaf can be wrapped in cling film and stored at room temperature for several days. For longer storage, it freezes well — wrap tightly in plastic then foil and freeze for up to 3 months. Thaw overnight at room temperature before slicing.
Why did my walnut loaf cake sink in the middle?
The most common cause is underbaking. The recipe bakes at 325°F (160°C) for about 60 minutes — start checking with a skewer at the 50-minute mark, but the cake is only done when the skewer comes out clean. Opening the oven door early, or overmixing after adding the flour, can also cause the center to sink. If the top browns too quickly before the center is set, cover loosely with foil and continue baking.
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Walnut Loaf Cake
- Total Time: 75 minutes
- Yield: Serves 10 1x
Description
A moist vanilla walnut loaf cake,
perfect for afternoon tea or a snack.
Ingredients
- 1 3/4 cups (200 g) walnuts, shelled and roasted
- 1/2 cup (125 g) salted butter, softened
- 1 cup (237 ml) caster sugar
- 1 3/4 cups (210 g) plain flour
- 1 tsp (5 g) baking powder
- 2 large eggs
- 2 tbsp plain yogurt
- 1 tsp vanilla essence
Instructions
- Prepare the Loaf Pan
- Grease a loaf pan and line it with parchment paper for easy removal.
- Preheat the Oven
- Preheat your oven to 325°F (160°C).
- Prepare the Walnuts
- Using a food processor or a pestle and mortar, crush the walnuts until they are coarsely ground.
- Cream Butter and Sugar
- In a mixing bowl, cream together the softened butter and caster sugar until the mixture is light and fluffy.
- Add Eggs
- Beat in the eggs one at a time, making sure each is well incorporated before adding the next.
- Incorporate Dry Ingredients
- Sift together the flour and baking powder. Gradually add to the creamed mixture, mixing until just combined.
- Add Final Ingredients
- Stir in the vanilla essence and yogurt, then fold in the crushed walnuts.
- Fill the Loaf Pan
- Transfer the batter to the prepared loaf pan, smoothing the top with a spatula.
- Bake
- 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
- Allow the loaf to cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Cuisine: American
mom baked hers with frosting. this was better.
I made this did not over mix but still was heavy and dense was still good tho
The cake turned out with a good walnut flavour but I hit Nicholas’s timing issue. At 30 minutes mine was nowhere near done, needed closer to 55 to come clean off a skewer. Oven thermometer says my oven runs true, so the recipe might genuinely need a longer bake time than the printed number. Good crumb once it got there.
I keep a loaf in the freezer now, sliced. two minutes in the toaster straight from frozen and the outside crisps up while the inside stays soft from the yoghurt in the batter. better than fresh honestly.
My oven runs hot so I did 55 min at 150C with foil on top for the last 20 and it came out perfectly. Every oven is different and that’s the frustrating part of baking honestly.
Wondering if it’s possible to use almond flour instead of regular flour for a gluten-free version?
the yoghurt in the batter is what keeps this from drying out. I’ve made walnut cakes without it and they’re always denser and less forgiving if you overbake by even a few minutes.
Baked this for a weekend treat! Tasted great, though I think it needed a little extra time in my oven for the center to set fully. Still, everyone enjoyed it.
Made this walnut loaf cake last weekend. Was awesome. The walnut pieces added just the right crunch. A hit!