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Honey-Walnut Pound Cakes

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  • Prep 15 min
  • Total 2 hr 10 min
  • Servings 16
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Make two loaf cakes with one step-saving pound cake recipe.
Updated Jan 5, 2023
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  • 1
    Heat oven to 350°F (325°F for dark or nonstick pans). Grease bottoms only of two 8x4-inch or two 9x5-inch loaf pans.
  • 2
    In large bowl, beat cake ingredients on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pans.
  • 3
    Bake 8-inch loaves 37 to 45 minutes, 9-inch loaves 34 to 42 minutes, or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans. Cool completely, about 1 hour.
  • 4
    In microwavable bowl, microwave uncovered on Medium (50%) 15 seconds. Spread frosting over tops of loaves, allowing some to drizzle down sides. Store loosely covered.

Tips from the Betty Crocker Kitchens

  • tip 1
    Pound cakes freeze beautifully! Wrap the unfrosted cakes tightly, label them and freeze up to 4 months. To serve, loosen the wrap and thaw at room temperature 2 to 3 hours.
  • tip 2
    You’ll want to toast and chop extra walnuts for sprinkling on top of the warm glaze.


Nutrition Facts are not available for this recipe
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