Butter Pecan Pound Cake is the epitome of Southern comfort and indulgence. This moist, dense cake is packed with the rich flavors of butter and pecans, making it a delightful treat for any occasion. The toasted pecans add a delightful crunch, while the creamy glaze takes this pound cake to the next level of decadence.
Perfect for family gatherings, holidays, or simply to satisfy a sweet craving, this recipe brings together the warmth of vanilla and the richness of pound cake extract, ensuring every bite is as flavorful as the last. Pair it with a warm cup of coffee or a scoop of vanilla ice cream for a truly heavenly dessert experience.
Why You’ll Love This Recipe
• Classic Southern Flavor: The buttery, nutty notes from the toasted pecans make this pound cake irresistible.
• Moist and Rich Texture: Thanks to buttermilk and the perfect balance of ingredients, the cake is wonderfully tender.
• Versatile Dessert: Great for celebrations, afternoon tea, or as a sweet ending to any meal.
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 teaspoon baking powder
• ¼ teaspoon salt
• 1 tablespoon vanilla extract
• 1 tablespoon pound cake extract
• 2 cups toasted pecans
For the Glaze
• 2 cups powdered sugar
• 4 oz butter
• 4 oz cream cheese
• 4 teaspoons half-and-half
Instructions
Step 1: Prepare the Cake Batter
1. Preheat your oven to 325°F and grease a tube pan thoroughly.
2. In a large mixing bowl, cream together the butter, granulated sugar, and brown sugar using an electric mixer. Beat for 3–7 minutes until the mixture is light and fluffy.
3. Add the eggs, one at a time, mixing well after each addition.
Step 2: Add Flavors and Dry Ingredients
1. Stir in the vanilla and pound cake extracts.
2. In a separate bowl, sift together the cake flour, baking powder, and salt.
3. Alternate adding the dry ingredients and buttermilk to the butter mixture, starting and ending with the dry ingredients. Mix until just combined, taking care not to overmix.
Step 3: Add Pecans and Bake
1. Gently fold in the toasted pecans.
2. Pour the batter evenly into the prepared tube pan and smooth the top with a spatula.
3. Bake for 1 hour and 10 minutes, checking after 45 minutes. The cake is done when a toothpick inserted in the center comes out clean.
Step 4: Cool the Cake
1. Let the cake cool in the pan on a wire rack for 20 minutes.
2. Carefully invert the cake onto a serving plate and allow it to cool completely.
Make the Glaze
1. In a medium bowl, combine the powdered sugar, butter, cream cheese, and half-and-half. Mix until smooth and creamy.
2. Once the cake is cool, drizzle the glaze generously over the top.
Serving Suggestions
• Slice and serve with a dollop of whipped cream or a scoop of vanilla ice cream.
• Pair with a cup of coffee or tea for a cozy treat.
Tips for Success
• Room Temperature Ingredients: Ensure all ingredients are at room temperature for a smooth batter and even baking.
• Toasting Pecans: Toast pecans in the oven at 350°F for 5–7 minutes for enhanced flavor.
• Proper Cooling: Allow the cake to cool before glazing to prevent the glaze from melting.
Storage Options
• Room Temperature: Store in an airtight container for up to 3 days.
• Refrigeration: Store in the fridge for up to 5 days. Bring to room temperature before serving.
• Freezing: Wrap slices tightly in plastic wrap and freeze for up to 2 months. Thaw overnight in the fridge.
Butter Pecan Pound Cake is a timeless dessert that never fails to impress. The blend of buttery richness and crunchy pecans makes it a favorite for all occasions. Enjoy every luscious bite! 🍰✨
