Butter Pecan Pound Cake

Butter Pecan Pound Cake

Pecan desserts are a southern tradition. From layered treats to cakes and pies, pecans bring a rich, nutty flavor that’s hard to beat. Over the years, I’ve added them to countless recipes—and this Butter Pecan Pound Cake might just be my favorite!

Ingredients

For the Cake:

• 3 cups cake flour
• 2 cups sugar
• 1 cup packed brown sugar
• 3 sticks butter (room temperature)
• 5 eggs (room temperature)
• 1 cup whole buttermilk (room temperature)
• ½ tsp baking powder
• ¼ tsp salt
• 1 tbsp vanilla extract
• 1 tbsp pound cake extract (optional but recommended)
• 2 cups toasted pecans, chopped

For the Thick Glaze:

• 2 cups powdered sugar
• 4 oz butter
• 4 oz cream cheese
• 4 tsp half-and-half (or milk)

Instructions

1. Preheat oven to 325°F. Grease and flour a tube pan.
2. Cream together butter and sugars until smooth and fluffy (about 3–7 minutes).
3. Add eggs one at a time, mixing well after each addition.
4. Mix in vanilla and pound cake extracts.
5. Alternate adding flour and buttermilk, starting and ending with flour. Mix until just combined.
6. Fold in toasted pecans.
7. Pour batter into the prepared pan and bake for 1 hour and 10 minutes. Begin checking at the 45-minute mark.
8. Test doneness with a toothpick—it should come out clean from the center of the cake.
9. Cool in the pan on a wire rack for 20 minutes, then turn out onto a cake plate.
10. Once cooled completely, prepare the glaze by mixing all ingredients until smooth. Drizzle over the cooled cake.

Tip: Cover with a cake dome or wrap tightly to keep it moist. This cake gets even better the next day!

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