Description
Butter Pecan Pound Cake is a timeless Southern dessert that combines rich buttery flavor with the irresistible crunch of toasted pecans. Dense yet tender, moist yet sturdy, this classic pound cake delivers everything that makes old-fashioned Southern baking so beloved. Every slice is packed with nutty pecan goodness and a rich buttery crumb that melts in your mouth.
Ingredients
🍰 For the Pound Cake
- 3 cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1½ cups unsalted butter, softened
- 3 cups granulated sugar
- 6 large eggs, room temperature
- 1 cup sour cream
- 2 teaspoons vanilla extract
- 1 teaspoon butter extract (optional)
- 1½ cups chopped pecans, toasted
🧈 For the Butter Glaze
- ½ cup unsalted butter
- 1 cup granulated sugar
- ¼ cup water
- 1 teaspoon vanilla extract
🌰 Garnish
- Toasted pecan halves
- Chopped pecans
- Powdered sugar (optional)
Instructions
Step 1: Prepare the Oven and Pan
Preheat oven to 325°F (163°C).
Grease and flour a 10-inch Bundt pan or tube pan thoroughly.
Set aside.
Step 2: Toast the Pecans
Spread pecans on a baking sheet.
Bake for 6–8 minutes until fragrant.
Allow to cool completely.
Set aside.
Step 3: Mix Dry Ingredients
In a medium bowl whisk together:
- Flour
- Baking powder
- Salt
Set aside.
Step 4: Cream Butter and Sugar
In a large mixing bowl beat butter until creamy.
Gradually add sugar.
Beat for 5–6 minutes until light and fluffy.
This step is crucial for a tender pound cake.
Step 5: Add Eggs
Add eggs one at a time.
Mix well after each addition.
Scrape down the bowl as needed.
Add:
- Vanilla extract
- Butter extract
Mix until combined.
Step 6: Add Flour and Sour Cream
Alternate adding:
- Flour mixture
- Sour cream
Begin and end with the flour mixture.
Mix until just combined.
Do not overmix.
Fold in toasted pecans.
Step 7: Bake the Cake
Pour batter into prepared pan.
Smooth the top.
Bake for 75–90 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 15 minutes.
Turn onto a wire rack.
Step 8: Prepare the Butter Glaze
In a saucepan combine:
- Butter
- Sugar
- Water
Cook over medium heat until sugar dissolves.
Do not boil excessively.
Remove from heat.
Add vanilla extract.
Brush or drizzle glaze over the warm cake.
Allow glaze to soak into the cake.
Notes
- Toast pecans for maximum flavor.
- Use room-temperature ingredients.
- Grease the Bundt pan thoroughly.
- Avoid overmixing the batter.
- Allow the cake to cool before removing from the pan.
- Brush glaze onto the cake while it’s still warm.
- Prep Time: 25 minutes
- Cook Time: 85 minutes
Nutrition
- Calories: 690
- Sugar: 52g
- Sodium: 170mg
- Fat: 42g
- Carbohydrates: 72g
- Protein: 8g