For a richer flavor, use European-style butter with a higher fat content. Toasting the walnuts before adding them to the batter enhances their nutty flavor. If you don't have cake flour, you can make your own by using 3 cups all-purpose flour, removing 6 tablespoons, and adding 6 tablespoons of cornstarch. Be careful not to overbake the cake, as it can become dry. Check for doneness a few minutes before the recommended baking time. This cake freezes well. Wrap tightly in plastic wrap and then in foil for up to 2 months.
Western Pound Cake
-
PREP TIME20 mins
-
COOK TIME35 mins
-
TOTAL TIME55 mins
-
SERVING12 People
-
VIEWS13
Embark on a nostalgic journey with this Western Pound Cake, a recipe reminiscent of cherished childhood memories and family traditions. Its tender crumb and delicate sweetness make it the perfect canvas for a decadent fudge icing or enjoyed simply on its own.
Ingridients
Adjust Servings
Nutrition
-
Carbohydrate70 g
-
Cholesterol104 mg
-
Fiber2 g
-
Protein8 g
-
Saturated Fat13 g
-
Sodium203 mg
-
Sugar40 g
-
Fat27 g
-
Unsaturated Fat0 g
Follow The Directions
01
Step
5 mins
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch baking pan. (5 minutes)
02
Step
10 mins
In a small bowl, reserve 1 tablespoon of cake flour. In a separate, larger bowl, sift together the remaining cake flour and baking powder. Set both bowls aside. (10 minutes)
03
Step
5 mins
In the small bowl with the reserved flour, toss the grated chocolate and chopped walnuts until evenly coated. This prevents them from sinking to the bottom of the cake. (5 minutes)
04
Step
7 mins
In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. This step is crucial for creating a tender cake. (7 minutes)
05
Step
3 mins
Gradually beat in the eggs, one at a time, ensuring each egg is fully incorporated before adding the next. Stir in the vanilla extract. (3 minutes)
06
Step
5 mins
Gradually add the flour mixture to the butter mixture, alternating with the milk, beginning and ending with the flour. Mix until just combined, being careful not to overmix. (5 minutes)
07
Step
2 mins
Gently fold in the chocolate and walnuts. (2 minutes)
08
Step
2 mins
Pour the batter into the prepared baking pan and spread evenly. (2 minutes)
09
Step
35 mins
Bake in the preheated oven for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean. (35 minutes)
10
Step
10 mins
Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. (10 minutes)
11
StepOnce cooled, frost with your favorite fudge icing or dust with powdered sugar. Slice and serve.
YOU MAY ALSO LIKE
RECIPE REVIEWS
LEAVE A REVIEW
Please Rate
Jackeline Auer
Jun 29, 2025The chocolate and walnut combination is perfect. I added a pinch of cinnamon to the batter for extra warmth.
Kaya Bins
Jun 22, 2025I followed the recipe exactly, and it turned out beautifully. The instructions were clear and easy to follow.
Llewellyn Ortiz
Jun 11, 2025This is the best pound cake I've ever made! Thank you for sharing this wonderful recipe.
Donna Macgyver
Jun 8, 2025This cake is so moist and delicious! It's become a family favorite.
Peyton Schiller
May 30, 2025My family loved this cake! I used a chocolate ganache instead of fudge frosting and it was amazing.