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Butter Pecan Pound Cake

Butter Pecan Pound Cake
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Indulge in the rich, nutty flavors of this Butter Pecan Pound Cake, a southern-inspired classic that combines buttery goodness with toasted pecans for a perfectly moist and tender crumb. This dessert is perfect for family gatherings, holidays, or any occasion where a little sweetness is needed. Serve it as is, or drizzle with a creamy glaze for an extra touch of decadence. Butter pecan dessert recipe, easy pound cake recipe, and moist pecan pound cake are trending keywords to ensure this recipe finds its way to your heart and your table.

Ingredients

Scale
  • For the Cake:
    • 1 cup unsalted butter, softened
    • 2 cups granulated sugar
    • 1 cup light brown sugar, packed
    • 5 large eggs, at room temperature
    • 3 cups all-purpose flour
    • 1 tsp baking powder
    • 1/2 tsp salt
    • 1 cup whole milk
    • 2 tsp vanilla extract
    • 1 cup chopped pecans, toasted
  • Optional Glaze:
    • 1 cup powdered sugar
    • 2–3 tbsp heavy cream
    • 1/2 tsp vanilla extract

Instructions

  • Preheat and Prepare:
    Preheat the oven to 325°F (160°C). Grease and flour a 10-inch bundt pan or loaf pan. Set aside.
  • Toast Pecans:
    Place chopped pecans on a baking sheet and toast in the oven for 5–7 minutes or until fragrant. Allow them to cool.
  • Cream Butter and Sugar:
    In a large bowl, beat the butter, granulated sugar, and brown sugar together until light and fluffy (about 3–4 minutes).
  • Add Eggs:
    Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next.
  • Mix Dry Ingredients:
    In a separate bowl, whisk together the flour, baking powder, and salt.
  • Combine Wet and Dry Ingredients:
    Alternate adding the dry ingredients and milk to the butter mixture, beginning and ending with the flour. Mix until just combined. Stir in the vanilla extract and toasted pecans.
  • Bake the Cake:
    Pour the batter into the prepared pan. Smooth the top with a spatula and bake for 75–85 minutes, or until a toothpick inserted into the center comes out clean.
  • Cool and Glaze (Optional):
    Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely. If desired, whisk together the glaze ingredients and drizzle over the cooled cake.

Notes

  • For deeper flavor, use brown butter instead of regular butter.
  • Store the cake in an airtight container at room temperature for up to 4 days.
  • Serve with whipped cream or a scoop of vanilla ice cream for an extra treat.

Keywords: Butter Pecan Pound Cake, southern dessert, easy pound cake, moist cake recipe, pecan dessert recipe, holiday cake recipe

Find it online: https://inqelab.com/butter-pecan-pound-cake/