Butter Pecan Pound Cake is a rich, moist, and buttery dessert with the perfect crunch of toasted pecans. This Southern favorite is full of warm, nutty flavors, making it ideal for family gatherings, holidays, or any time you crave a sweet treat. Topped with a buttery glaze or a dusting of powdered sugar, this cake is sure to impress with its classic charm and decadent taste.

Ingredients

For the Cake:

• 1 cup (230g) unsalted butter, softened
• 2 cups (400g) granulated sugar
• 1 cup (240ml) buttermilk
• 4 large eggs
• 2 ½ cups (315g) all-purpose flour
• 1 tsp baking powder
• ½ tsp salt
• 1 tsp vanilla extract
• 1 cup (120g) toasted pecans, chopped

For the Glaze (Optional):

• ½ cup (115g) unsalted butter
• 1 cup (120g) powdered sugar
• 2 tbsp (30ml) milk
• 1 tsp vanilla extract

Directions

1. Preheat the Oven:
   Preheat your oven to 325°F (165°C). Grease and flour a 10-inch bundt or tube pan.
2. Toast the Pecans:
   Spread the chopped pecans on a baking sheet and toast in the oven for 5-7 minutes, or until fragrant. Set aside to cool.
3. Prepare the Batter:
   In a large mixing bowl, cream together the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
4. Combine Dry Ingredients:
   In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk, starting and ending with the flour mixture. Mix until just combined.
5. Add Pecans:
   Fold in the toasted pecans gently to distribute them evenly in the batter.
6. Bake the Cake:
   Pour the batter into the prepared pan and smooth the top. Bake for 75-85 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 15 minutes, then invert onto a wire rack to cool completely.
7. Make the Glaze (Optional):
   In a small saucepan, melt the butter over medium heat. Remove from heat and whisk in powdered sugar, milk, and vanilla until smooth. Drizzle the glaze over the cooled cake.
8. Serve:
   Slice and serve as-is or with a dollop of whipped cream for an extra indulgence.

Notes

• Storage: Store the cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days.
• Freezing: Wrap slices individually in plastic wrap and freeze for up to 3 months. Thaw at room temperature before serving.
• Variations: Add a teaspoon of cinnamon or nutmeg for a spiced twist. You can also use pecan halves for a decorative topping.
• Glaze Alternatives: Swap the glaze for a caramel drizzle or serve with a scoop of butter pecan ice cream for a luxurious treat.

This Butter Pecan Pound Cake is a timeless dessert, offering a buttery richness and nutty goodness in every bite. It’s the perfect centerpiece for any dessert table!

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Butter Pecan Pound Cake

A delicious and rich butter pecan pound cake perfect for any occasion. Moist, flavorful and easy to make.

Prep : 10 Total : 25 minutes

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Ingredients

  

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Main Ingredients

• 1.5 cups butter softened
• 1.5 cups sugar
• 5 large eggs room temperature
• 2 cups all-purpose flour sifted
• 1 tsp baking powder
• 1 cup chopped pecans toasted

Instructions

 

Preparation Steps

• Preheat the oven to 350°F (175°C). Grease and flour a bundt pan.
• In a large bowl, cream together the butter and sugar until light and fluffy.
• Add the eggs one at a time, beating well after each addition.
• Sift together the flour and baking powder, then gradually add to the creamed mixture.
• Fold in the toasted pecans.
• Pour the batter into the prepared bundt pan and smooth the top.
• Bake for 60 minutes, or until a toothpick comes out clean.
• Allow to cool in the pan for 15 minutes, then turn out onto a wire rack to cool completely.

Notes

This pound cake pairs wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream.