Description
A Southern classic, Butter Pecan Pound Cake is rich, moist, and filled with toasted pecans for the perfect buttery crunch. It’s a timeless dessert for holidays, gatherings, and cherished family moments.
Ingredients
Scale
- 1 cup (2 sticks) unsalted butter, softened
- 2½ cups granulated sugar
- 5 large eggs
- 2¾ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup whole milk or buttermilk
- 2 teaspoons pure vanilla extract
- 1½ cups toasted pecans, chopped
- Optional glaze: 1 cup powdered sugar, 2 tbsp milk, ½ tsp vanilla
Instructions
- Preheat oven to 325°F (165°C). Grease and flour a Bundt pan or two 9×5” loaf pans.
- Cream the butter and sugar until light and fluffy, about 5 minutes.
- Beat in the eggs one at a time, mixing well after each addition.
- In a separate bowl, whisk together flour, baking powder, and salt.
- Alternate adding dry ingredients and milk to the batter, starting and ending with the flour mixture.
- Stir in vanilla extract and 1 cup of chopped toasted pecans.
- Pour batter into prepared pan(s), smoothing the top.
- Bake for 75–85 minutes (Bundt) or 60–70 minutes (loaf), or until a toothpick comes out clean.
- Cool in pan for 10–15 minutes, then transfer to a wire rack to cool completely.
- For the glaze, mix powdered sugar, milk, and vanilla. Drizzle over cooled cake and sprinkle remaining pecans on top.
Notes
Toast pecans before folding into the batter for maximum flavor. Use room-temperature ingredients for the best texture. Store well-wrapped at room temperature or freeze for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 75 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Southern
Keywords: butter pecan, pound cake, Southern dessert, holiday cake