Description
This Butter Pecan Pound Cake is a rich and buttery dessert featuring toasted pecans folded into a moist, tender pound cake. Baked in a bundt pan, it offers a classic southern flavor with a hint of vanilla and optional butter extract for an extra buttery taste. The cake can be enjoyed plain or topped with a simple vanilla glaze for added sweetness and shine.
Ingredients
Scale
For the Pound Cake
- 1 1/2 cups unsalted butter, softened
- 2 cups granulated sugar
- 5 large eggs
- 3 cups all-purpose flour, sifted
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup buttermilk or whole milk
- 2 teaspoons vanilla extract
- 1 teaspoon butter extract (optional)
- 1 1/2 cups chopped pecans, toasted
For the Glaze (Optional)
- 1 cup powdered sugar
- 2 tablespoons milk or heavy cream
- 1/2 teaspoon vanilla extract
Instructions
- Prepare the Oven and Pans: Preheat your oven to 325°F (163°C). Grease and flour a 10-inch bundt pan or tube pan to ensure easy cake removal after baking.
- Toast the Pecans: In a small skillet over medium heat, toast the chopped pecans for 3-5 minutes, stirring constantly until they turn golden brown and aromatic. Set aside to cool.
- Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy, about 4-5 minutes. Add the eggs one at a time, fully incorporating each before adding the next.
- Mix the Dry Ingredients: In a separate bowl, whisk together the sifted flour, baking powder, and salt. Set aside.
- Combine the Wet and Dry Ingredients: Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk. Begin with flour mixture, then buttermilk, repeating until combined. Mix just until smooth. Stir in vanilla extract and butter extract if using.
- Add the Pecans: Gently fold the toasted pecans into the batter, taking care not to overmix to maintain the cake’s light texture.
- Bake the Cake: Pour the batter into the prepared bundt pan and smooth the top with a spatula. Bake for 60-70 minutes or until a toothpick inserted into the center comes out clean. If the cake browns too quickly, tent it with aluminum foil and continue baking.
- Cool and Serve: Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
- Optional Glaze: Whisk together powdered sugar, milk or heavy cream, and vanilla extract until smooth. Drizzle the glaze over the cooled pound cake for a glossy, sweet finish.
Notes
- Make sure to toast pecans carefully to avoid burning and bring out maximum flavor.
- Do not overmix the batter after adding flour and pecans to keep the cake tender.
- If you don’t have buttermilk, whole milk with a tablespoon of lemon juice or vinegar can substitute.
- Use a bundt or tube pan for best results and to get the classic pound cake shape.
- The butter extract is optional but enhances the buttery flavor if available.
- The glaze adds sweetness but is optional; the cake is delicious plain as well.
