Description
A rich and moist Butter Pecan Pound Cake that combines the nutty flavor of toasted pecans with a buttery, tender crumb, finished with a smooth buttery glaze and garnished with whole pecans for an elegant touch. Perfect for special occasions or a delightful afternoon treat.
Ingredients
Scale
Cake
- 1 cup (2 sticks) unsalted butter, softened
- 2 cups granulated sugar
- 1 cup light brown sugar, packed
- 5 large eggs, room temperature
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup whole milk, room temperature
- 2 teaspoons vanilla extract
- 1 teaspoon butter extract (optional, but adds great flavor)
- 1½ cups toasted pecans, roughly chopped
Glaze
- 2 cups powdered sugar
- 4 tablespoons unsalted butter, melted
- 3–4 tablespoons heavy cream or milk (adjust for desired consistency)
- 1 teaspoon vanilla extract
Garnish
- Whole pecan halves, for garnish
Instructions
- PREHEAT THE OVEN: Preheat your oven to 325°F (163°C). Grease and flour a 10-inch bundt or tube pan to prevent sticking.
- CREAM BUTTER AND SUGARS: In a large mixing bowl, beat the softened butter with granulated and light brown sugar until light, fluffy, and pale in color, about 3-5 minutes. This process incorporates air for a tender cake.
- ADD EGGS: Add eggs one at a time, beating well after each addition to ensure full incorporation and a smooth batter.
- COMBINE DRY INGREDIENTS: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt until evenly combined.
- ALTERNATE ADDING DRY INGREDIENTS AND MILK: Gradually add the dry ingredients to the butter mixture alternately with the whole milk, beginning and ending with the flour mixture. Mix on low speed just until combined to avoid a tough cake.
- ADD FLAVORINGS AND PECANS: Stir in the vanilla extract, butter extract (if using), and toasted chopped pecans gently to distribute them evenly throughout the batter.
- POUR AND BAKE: Pour the batter evenly into the prepared pan and spread into an even layer. Bake for about 1 hour 15-20 minutes or until a toothpick inserted into the center comes out clean.
- COOL THE CAKE: Allow the cake to cool in the pan for 15 minutes, then invert onto a wire rack and let cool completely before glazing.
- MAKE THE GLAZE: In a bowl, combine the powdered sugar, melted butter, heavy cream or milk (starting with 3 tablespoons), and vanilla extract. Whisk until smooth, adjusting liquid to achieve a pourable glaze consistency.
- GLAZE AND GARNISH: Drizzle the glaze evenly over the cooled cake. Decorate the top with whole pecan halves for a beautiful presentation. Let the glaze set before serving.
Notes
- Ensure butter and eggs are at room temperature for better creaming and texture.
- Toast the pecans ahead of time in a dry skillet or oven for maximum flavor and crunch.
- Butter extract is optional but enhances the buttery aroma and taste.
- Allow the glaze to set at room temperature for 10-15 minutes before slicing.
- Store the cake in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
- For an extra moist cake, you can brush the cake with a simple syrup before glazing.
