Try replacing the whole wheat flour with almond flour, Nancy, if you're looking for a buttery, nutty flavor. The texture of the cake might be slightly denser than it otherwise would be, but in a pleasant way, like pound cake. If you want it to be lighter, use 1/4 cup of almond flour and 1 1/4 cups of all-purpose flour. It'll be delightful! Kye@KAF

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