How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Black Walnut Pound Cake?

You need 10 ingredients. The key ingredients include: 1 c. butter (no substitute), 1/2 c. shortening (I use Crisco), 5 eggs, 1/2 tsp. baking powder, and more.

Is Black Walnut Pound Cake suitable as baking & desserts?

Yes, Black Walnut Pound Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

How do I store leftover Black Walnut Pound Cake?

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Black Walnut Pound Cake Recipe

Name: Black Walnut Pound Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 c. butter (no substitute); 1/2 c. shortening (I use Crisco); 5 eggs; 1/2 tsp. baking powder; 3 c. sugar; 1 c. milk; 3 c. all-purpose flour; 1/2 tsp. black walnut extract; 1/2 c. black walnuts, chopped; pinch of salt

Bake this irresistible Black Walnut Pound Cake at home. Made with butter, shortening, eggs and baking powder. Easy step-by-step instructions included.

This Black Walnut Pound Cake relies on simple, everyday ingredients such as butter (no substitute), shortening (i use crisco), eggs and baking powder. It comes together quickly and makes 4 servings, at about 2198 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

Whether you're rounding off a family dinner, bringing a treat to a gathering, or simply satisfying a sweet craving, this Black Walnut Pound Cake delivers. Serve it warm or at room temperature, and add a scoop of ice cream or a spoonful of whipped cream for an extra-special finish.

Updated Jun 30, 2026

Serves 4 Baking & Desserts

2198

kcal

Calories

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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Black Walnut Pound Cake

Tips for the best results

Variations & substitutions

My Personal Notes

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