Preheat your oven to 325°F (163°C). Generously grease and flour a 10-inch tube pan or Bundt pan, making sure to coat all the grooves and corners.

If you prefer, use a baking spray designed for cakes. Properly preparing the pan helps prevent the cake from sticking when it is time to turn it out.

If you are toasting the pecans, place them in a dry skillet over medium-low heat for approximately 3–5 minutes, stirring frequently until fragrant. Transfer them to a plate and allow them to cool completely.

Step 2: Cream the Butter and Sugar

Place the softened butter in a large mixing bowl. Beat with an electric mixer on medium speed until smooth and creamy.

Gradually add the granulated sugar and continue beating for approximately 4–5 minutes, scraping down the sides of the bowl as needed. The mixture should look pale and fluffy.

This step incorporates air into the batter, helping create the characteristic texture of a traditional pound cake. Avoid rushing the creaming process, but do not continue beating excessively once the mixture is light and well combined.

Step 3: Add the Eggs and Vanilla

Add the eggs one at a time, beating well after each addition. Scrape down the bowl occasionally to ensure the ingredients are evenly mixed.

Add the vanilla extract and mix until combined. If the batter looks slightly curdled, do not worry; it should come together as the dry ingredients and sour cream are added.

Adding the eggs gradually helps maintain a smooth batter and improves the final texture.

Step 4: Combine the Dry Ingredients and Sour Cream

In a separate bowl, whisk together the flour, baking soda, salt, and optional cinnamon.

Add approximately one-third of the flour mixture to the butter mixture and mix on low speed until just combined. Add half of the sour cream, followed by another portion of flour, the remaining sour cream, and the final portion of flour.

Mix gently after each addition, stopping as soon as the ingredients are incorporated. Overmixing after adding the flour can make the cake tougher.

Fold in the cooled chopped pecans with a silicone spatula, distributing them evenly throughout the batter.

Step 5: Bake and Cool the Cake

Spoon the batter into the prepared pan and smooth the top. Tap the pan gently on the counter to release any large air pockets.

Bake for approximately 75–90 minutes, checking toward the end of the baking time. The cake is ready when a long wooden skewer inserted into the center comes out clean or with a few moist crumbs, and the top is golden brown.

If the top begins browning too quickly, loosely cover it with foil during the final part of baking.

Allow the cake to cool in the pan for 15–20 minutes. Carefully invert it onto a wire rack and let it cool completely before slicing or adding glaze.

For the optional glaze, whisk together the powdered sugar, milk or cream, and vanilla until smooth. Drizzle over the cooled cake and sprinkle with extra chopped pecans.