Butter Pecan Pound Cake

If you’ve ever been lucky enough to grow up around southern kitchens, you know that pecan desserts are practically a love language. This Butter Pecan Pound Cake is the kind of cake you make for family gatherings, Sunday dinners, or any time you want to spoil someone with old-fashioned comfort. Rich, buttery, and studded with toasted pecans, it’s topped with a dreamy cream cheese glaze and even more pecans for good measure. It’s simple, classic, and completely irresistible!

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Why You’ll Love This Recipe

• Deeply Buttery & Rich: With three sticks of butter and a hint of brown sugar, this cake is ultra-moist and full of warm, caramel notes.
• Loaded with Pecans: Toasted pecans throughout the cake and sprinkled on top add nutty crunch in every bite.
• Showstopper Presentation: The thick glaze and pecan topping make this cake look as good as it tastes.
• Perfect for Any Occasion: From potlucks to holidays or just because—this cake is always a hit!
• Classic Southern Comfort: It’s nostalgic, crowd-pleasing, and absolutely timeless.

Ingredients

For the Cake:

• 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)
• ½ tsp baking powder
• ¼ tsp salt
• 1 tablespoon vanilla extract
• 1 tablespoon pound cake extract (optional, but wonderful if you have it!)
• 2 cups toasted pecans, chopped

For the Thick Glaze:

• 2 cups powdered sugar
• 4 oz butter
• 4 oz cream cheese
• 4 tsp half and half (or milk, for consistency)

Instructions

1. Prepare Oven & Pan:
   Preheat your oven to 325°F (165°C). Grease. and flour a tube (Bundt) pan well.
2. Cream Butter & Sugars:
   In a large mixing bowl, cream together the butter, sugar, and brown sugar until light and fluffy (about 3–7 minutes).
3. Add Eggs:
   Add the eggs. one at a time; mixing well after each addition.
4. Add Flavors:
   Mix in the vanilla extract and pound cake extract.
5. Add Dry & Wet Ingredients Alternately:
   Mix together the cake flour, baking powder, and salt in a separate bowl. Add the flour mixture to the batter alternately with the buttermilk, beginning and ending with the flour. Mix just until combined.
6. Fold in Pecans:
   Gently stir in the toasted chopped pecans.
7. Bake:
   Pour the batter; into the prepared tube pan, and smooth the top. Bake for 1 hour to 1 hour 10 minutes, checking after 45 minutes. The cake is done when a toothpick; inserted in the center comes out clean.
8. Cool:
   Let the cake cool; in the pan on a wire rack for 20 minutes, then turn out onto a cake plate to cool completely.
9. Make the Glaze:
   Beat together powdered sugar, butter, cream cheese, and half & half until smooth and thick. Adjust the consistency with more half & half or milk if needed.
10. Glaze & Decorate:
    Once the cake is completely cool. Drizzle the thick glaze over the top and sprinkle with extra chopped toasted pecans.
11. Serve & Enjoy:
    Slice and enjoy this buttery, nutty, truly Southern cake!

Tips & Tricks

• Toast Your Pecans: Always toast the pecans first to bring out their best flavor.
• Room Temperature Ingredients: This makes for the fluffiest cake crumb and smoothest batter.
• Don’t Overmix: Stop mixing once the flour is incorporated to keep the cake tender.
• Glaze Consistency: For a pourable glaze, add more milk; for a thick, rich topping, use less.
• Storage: Cover well to keep the cake from drying out. It will keep for up to 4 days at room temp, or longer in the fridge.

FAQ

1. Can I freeze Butter Pecan Pound Cake?
   Yes! Slice and wrap individual pieces tightly. Thaw at room temperature; and glaze fresh before serving.
2. What’s the secret to a moist pound cake?
   Room temperature ingredients, proper creaming of the butter and sugar, and not overbaking are key!
3. Can I use regular milk instead of buttermilk?
   Buttermilk is best for flavor and texture, but you can substitute with regular milk plus 1 tbsp of vinegar or lemon juice.
4.  Can I skip the pound cake extract?
   Absolutely—just use vanilla, but the extra extract gives a wonderful bakery-style aroma.

Can I add anything else to the batter?
Chopped toffee bits or a sprinkle of cinnamon would be delicious!

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