Butter Pecan Pound Cake

Indulge in the rich, traditional flavors of the South with our Butter Pecan Pound Cake. Pecans, the beloved stars of Southern desserts, take center stage in this decadent recipe, creating a classic treat that’s perfect for any occasion.

 

Ingredients:

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)

1/2 tsp Baking Powder

1/4 tsp Salt

1 tbsp Vanilla Extract

1 tbsp Pound Cake Extract

2 cups Toasted Pecans

Thick Glaze:

2 cups Powdered Sugar

4 oz Butter

4 oz Cream Cheese

4 tsp Half and Half

 

Instructions:

Cream together butter and sugar until smooth (approximately 3-7 minutes).

Slowly add eggs, one at a time.

Incorporate vanilla extract and pound cake extract for an extra layer of flavor.

Alternately add flour and milk to the mixture, starting and ending with flour.

Gently stir in the chopped toasted pecans.

Pour the batter into a greased tube pan.

Bake at 325 degrees Fahrenheit for 1 hour and 10 minutes. Check for doneness after 45 minutes. The cake is ready when a toothpick inserted into the center comes out clean.

Allow the cake to cool in the pan on a wire rack for 20 minutes before transferring it to a cake plate. Be sure to cover it to prevent drying. Opt for a snug-fitting cake pan for the perfect result.

Delight your taste buds with the perfect blend of buttery goodness and the nutty crunch of pecans in every slice of this Butter Pecan Pound Cake. A timeless Southern tradition, reinvented for your baking pleasure. Enjoy!