Butter Pecan Pound Cake Recipe

 

Here’s a rich and buttery Butter Pecan Pound Cake recipe—perfect for dessert or a special occasion!

Ingredients:

For the Cake:

• 1 cup (2 sticks) unsalted butter, softened
• 2 cups granulated sugar
• 4 large eggs
• 1 cup sour cream (or buttermilk)
• 2 ½ cups all-purpose flour
• 1 tsp baking powder
• ½ tsp salt
• 1 tsp vanilla extract
• 1 cup chopped pecans, toasted

For the Butter Pecan Glaze (Optional but delicious!):

• ½ cup unsalted butter
• 1 cup brown sugar, packed
• ¼ cup heavy cream
• ½ cup chopped pecans

Instructions:

1. Toast the Pecans:

• Preheat oven to 325°F (165°C).
• Spread pecans on a baking sheet and toast for 5-7 minutes until fragrant. Set aside.

2. Make the Cake Batter:

• In a large bowl, cream together butter and sugar until light and fluffy (about 3-4 minutes).
• Add eggs one at a time, beating well after each addition.
• Mix in sour cream and vanilla extract.
• In another bowl, whisk together flour, baking powder, and salt.
• Gradually add the dry ingredients to the wet mixture, stirring just until combined.
• Fold in the toasted pecans.

3. Bake the Cake:

• Grease and flour a bundt pan or loaf pan.
• Pour the batter into the pan and spread evenly.
• Bake for 60-75 minutes, or until a toothpick inserted in the center comes out clean.
• Let cool in the pan for 10 minutes, then transfer to a wire rack.

4. Make the Butter Pecan Glaze (Optional):

• In a saucepan, melt butter over medium heat.
• Add brown sugar and heavy cream, stirring constantly until smooth.
• Stir in chopped pecans and simmer for 2-3 minutes.
• Pour the warm glaze over the cooled cake.

5. Serve & Enjoy!

• Slice and serve with a cup of coffee or a scoop of vanilla ice cream!

Would you like any variations, like adding a caramel drizzle or chocolate chips?