Butter Pecan Pound Cake


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

Thick Glaze:

  • 2 cups Powdered Sugar
  • 4 oz Butter
  • 4 oz Cream Cheese
  • 4 tsp Half and Half


  1. Cream butter and sugar together until smooth (about 3-7 minutes).
  2. Slowly add eggs one at a time.
  3. Add vanilla and pound cake extract for delightful flavors.
  4. Gradually add in the cake flour and buttermilk, starting with flour and ending with flour.
  5. Stir in the chopped toasted pecans for a nutty crunch.
  6. Pour the batter into a greased tube pan.
  7. Bake at 325 degrees Fahrenheit for 1 hour and 10 minutes. Check after 45 minutes; it may be ready at 1 hour.
  8. To ensure it’s done, insert a toothpick in the center of the cake. If it comes out clean, your cake is ready.
  9. 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.


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