Mar 16, 2015

Spongy Walnut Pound Cake

Try this new dessert and my tea time favorite "Spongy Walnut Pound Cake". When I first tasted it, it was very indulging, spongy and nutty served with fresh fruit. This is a classic recipe in Indian bakery's made without nuts.

My friend Neha taught me this recipe. I was extremely overwhelmed and blow away when I took a bite of this cake for the first time. Though I don't bake often, I made this cake several times in last couple of years.


3 Eggs
1 cup Sugar
3/4 cup Butter
1/4 cup Cold Milk (optional)
2 tsp Vanilla extract
1 1/2 tsp Baking powder
Pinch of salt
1 1/2 cups Flour
1/2 cup Chopped Walnuts


  • Beat together eggs, sugar, milk and butter using a electric mixer on high speed until it is fluffy
  • Add vanilla extract, salt and baking powder. And then beat the mixture
  • Reduce the speed of electric mixer and slowly add the flour in batches. Mix until the batter becomes creamy
  • Now add chopped walnuts and fold the batter
  • Preheat over at 350 F
  • Pour the batter on a greased cake pan and place it on middle rack in the oven. Bake for 1 hour until a wooden skewer inserted in the middle of the cake comes out clean. Allow 30 minutes for cooling time
  • Serve with fresh fruit

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