Serve this pound cake topped with hazelnuts. Perfect for dessert.
Hazelnut Pound Cake Loaf
- Prep Time 10 min
- Total 2 hr 30 min
- Servings 12
- Ingredients 11
Ingredients
- 2 cups Gold Medal™ all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup butter or margarine, softened
- 1 cup packed brown sugar
- 1/2 cup granulated sugar
- 3 eggs
- 1/2 cup milk
- 1/2 teaspoon hazelnut extract or vanilla
- 1/2 cup Nutella® hazelnut spread with cocoa
- 1/4 cup chopped hazelnuts (filberts)

Make With
Gold Medal Flour
Instructions
-
Step1Heat oven to 350°F. Generously grease bottom and sides of 9x5-inch loaf pan with shortening; lightly flour. In medium bowl, mix flour, baking powder and salt; set aside.
-
Step2In large bowl, beat butter and both sugars with electric mixer on medium speed about 2 minutes or until creamy. Add eggs, one at a time, beating well after each addition. On low speed, add flour mixture to sugar mixture alternately with milk, beating just until smooth. Beat in extract. Pour into pan.
-
Step3Bake 1 hour to 1 hour 5 minutes or until toothpick inserted in center comes out clean, covering with foil during last 30 minutes of baking. Cool 15 minutes; remove from pan to cooling rack. Cool completely, about 1 hour.
-
Step4In small microwavable bowl, microwave hazelnut spread uncovered on High 20 to 30 seconds or until melted; stir. Drizzle over cake; sprinkle with hazelnuts.
Nutrition
420
Calories
22g
Total Fat
5g
Protein
51g
Total Carbohydrate
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 420
- Total Fat
- 22g
- 0%
- Saturated Fat
- 14g
- 0%
- Sodium
- 256mg
- 0%
- Total Carbohydrate
- 51g
- 0%
- Dietary Fiber
- 1g
- 0%
- Protein
- 5g
% Daily Value*:
- Vitamin A
- 0%
- 0%
- Vitamin C
- 0%
- 0%
- Calcium
- 0%
- 0%
- Iron
- 0%
- 0%
Exchanges:
1 Starch; 2 Other Carbohydrate; 4 Fat;Carbohydrate Choice
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