Step 1: Toast the Pecans
In a medium skillet, melt ½ cup of butter over medium heat. Add the chopped pecans and stir frequently for about 5–7 minutes, until fragrant and lightly toasted. Be careful not to burn them — they should be golden brown, not dark. Remove from heat and set aside to cool.

Step 2: Cream the Butter and Sugar
In a large mixing bowl, beat the softened butter and sugar together until light and fluffy, about 3–5 minutes. This step is essential for achieving that perfect pound cake texture — airy but dense enough to hold its shape.

Step 3: Add the Eggs
Beat in the eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl to make sure everything is evenly incorporated.

Step 4: Combine Dry Ingredients
In a separate bowl, whisk together flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture alternately with the cream. Start and end with flour, mixing on low speed to avoid overbeating.

Step 5: Add Flavor and Pecans
Stir in the vanilla extract and butter extract (if using). Fold in the toasted pecans gently with a spatula, distributing them evenly throughout the batter.

Step 6: Bake the Cake
Preheat your oven to 325°F (160°C). Grease and flour a 10-inch bundt pan or tube pan. 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.

Step 7: Cool and Glaze
Let the cake cool in the pan for 15 minutes before transferring it to a wire rack. If desired, drizzle with the optional butter glaze once cooled.