Description
Butter Pecan Pound Cake is a rich, moist, and nutty cake that combines buttery pound cake with toasted pecans for a comforting, indulgent dessert. Perfect for holidays, potlucks, or as a sweet treat with coffee, it’s versatile and crowd-pleasing.
Ingredients
1 cup unsalted butter, softened
1 cup granulated sugar
1/2 cup brown sugar
4 large eggs
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup milk or heavy cream
2 teaspoons vanilla extract
1 1/2 cups toasted pecans, chopped
Optional: powdered sugar or glaze for topping
Instructions
- Preheat oven to 325°F (163°C) and grease and flour a bundt pan (or two loaf pans).
- Cream softened butter with granulated sugar and brown sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition.
- In a separate bowl, whisk together flour, baking powder, and salt.
- Alternately add dry ingredients and milk to the butter mixture, beginning and ending with dry ingredients.
- Stir in vanilla extract and fold in toasted pecans.
- Pour batter into prepared pan and smooth the top.
- Bake for 60–70 minutes, or until a toothpick inserted into the center comes out clean.
- Cool in pan for 10 minutes, then transfer to a wire rack to cool completely.
- Dust with powdered sugar or drizzle with glaze before serving, if desired.
Notes
Toast pecans beforehand for deeper flavor.
Add a butter glaze made with powdered sugar, butter, and milk for extra sweetness.
Use bourbon or rum extract instead of vanilla for added depth.
Substitute part of the milk with sour cream for an extra moist cake.
Add a pinch of cinnamon or nutmeg to complement the pecans.
- Prep Time: 15 minutes
- Cook Time: 65 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12 of cake)
- Calories: 410
- Sugar: 24g
- Sodium: 160mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 95mg