Did You Know?
The history of pound cake dates back to Europe in the 18th century, where the traditional recipe called for a pound each of butter, sugar, eggs, and flour, hence the name “pound cake.” This delightful twist on the classic adds toasted pecans for a rich, nutty flavor.
- 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)
- 1/2 Tsp Baking Powder
- 1/4 Tsp Salt
- 1 Tablespoon Vanilla Extract
- 1 Tablespoon Pound Cake Extract
- 2 Cups Toasted Pecans
- 2 cups Powdered Sugar
- 4 oz Butter
- 4 oz Cream Cheese
- 4 tsp Half and Half
- Cream butter and sugar together until smooth (about 3-7 minutes).
- Slowly add eggs one at a time.
- Add vanilla and pound cake extract for delightful flavors.
- Gradually add in the cake flour and buttermilk, starting with flour and ending with flour.
- Stir in the chopped toasted pecans for a nutty crunch.
- Pour the batter into a greased tube pan.
- Bake at 325 degrees Fahrenheit for 1 hour and 10 minutes. Check after 45 minutes; it may be ready at 1 hour.
- To ensure it’s done, insert a toothpick in the center of the cake. If it comes out clean, your cake is ready.
- Let it cool in the pan on a wire rack for 20 minutes, then transfer it to a cake plate. Be sure to cover it to prevent it from drying out.