Description
This moist and buttery Butter Pecan Pound Cake is loaded with nutty pecans and topped with a rich, sugary glaze. Perfect for holidays, celebrations, or casual gatherings, it’s a decadent treat everyone will love.
Ingredients
For the Cake:
- Unsalted butter, room temperature
- Granulated sugar
- Brown sugar
- Eggs
- Vanilla extract
- All-purpose flour
- Baking powder
- Salt
- Buttermilk
- Pecans, roughly chopped
For the Glaze:
- Unsalted butter, room temperature
- Brown sugar
- Water
- Pecan extract or vanilla extract
- Powdered sugar
Instructions
- Preheat the Oven: Preheat to 350°F and lightly grease one or two 9×5-inch loaf pans.
- Prepare Dry Ingredients: In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
- Cream Butter and Sugars: In a large bowl, cream butter, sugar, and brown sugar until light and fluffy (3-5 minutes).
- Add Wet Ingredients: Beat in eggs one at a time, followed by vanilla extract.
- Combine Mixtures: Alternate adding the flour mixture and buttermilk to the butter mixture, beginning and ending with dry ingredients.
- Fold in Pecans: Gently mix in chopped pecans.
- Bake: Pour batter into prepared pans. Bake for 55-60 minutes or until a toothpick inserted into the center comes out clean.
- Prepare Glaze: Heat butter, brown sugar, and water in a small saucepan until smooth. Remove from heat, add pecan or vanilla extract, and whisk in powdered sugar.
- Glaze the Cake: Pour glaze over slightly cooled cake and let it set before serving.
Notes
- Substitute pecans with walnuts or omit for a nut-free version.
- Adjust glaze consistency with additional powdered sugar if needed.
- Avoid overmixing the batter to prevent a dense texture.
- Prep Time: 20 minutes
- Cook Time: 55-60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Southern
