Butter Pecan Pound Cake: How to Bake It Perfectly
There’s something about butter pecan pound cake that feels like pure comfort. Maybe it’s the rich, buttery flavor, the crunch of toasted pecans, or that perfectly dense yet soft crumb that melts in your mouth.
Servings: 12 Slices
Calories: 350kcal
Ingredients
For the Cake:
- 1 cup 230g unsalted butter, softened
- 2 cups 400g granulated sugar
- 4 large eggs at room temperature
- 1 tablespoon pure vanilla extract
- 2 ¾ cups 345g all-purpose flour, sifted
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup 240ml whole milk, at room temperature
- 1 cup 120g chopped pecans, toasted
For the Butter Pecan Glaze:
- 4 tablespoons 60g unsalted butter
- ½ cup 100g brown sugar, packed
- ¼ cup 60ml heavy cream
- ½ teaspoon pure vanilla extract
- ¼ teaspoon salt
- ½ cup 60g chopped pecans, toasted
Instructions
- Toast the pecans at 350°F (175°C) for 5-7 minutes until golden and fragrant.
- Beat the softened butter and sugar together until light and airy.
- Add eggs one at a time, beating well after each addition to keep the batter smooth.
- Stir in vanilla extract for a warm, cozy flavor. For an extra twist, try adding a splash of maple extract.
- Whisk together the dry ingredients (flour, baking powder, and salt), then alternate adding them with the milk to the wet ingredients.
- Gently fold in the toasted pecans until evenly distributed throughout the batter.
- Pour the batter into a greased and floured bundt or loaf pan and bake at 325°F (163°C) for 60 minutes.
- Cool the cake in the pan for 10-15 minutes before transferring to a wire rack.
- For a decadent touch, drizzle a buttery pecan glaze over the cooled cake.
- Simply melt butter and brown sugar, stir in cream, vanilla, salt, and toasted pecans, and pour it over the cake. Enjoy!
Notes
- For the best flavor, stir in vanilla extract, and if you’re feeling adventurous, a little maple extract can give it an extra kick.
- Whisk the dry ingredients first and then alternate adding them with the milk to avoid overmixing. This ensures a smooth batter and prevents a dense cake.