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Butter Pecan Pound Cake

Irresistible Butter Pecan Pound Cake for Cozy Gatherings

Butter Pecan Pound Cake is a rich and moist dessert that captures the essence of Southern hospitality.
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Prep Time 20 minutes
Cook Time 1 hour 25 minutes
Cooling Time 15 minutes
Total Time 2 hours
Servings: 12 slices
Course: Desserts
Cuisine: Southern
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 1 cup Unsalted Butter, softened Can be substituted with margarine or dairy-free butter for a vegan version.
  • 2 cups Granulated Sugar Can be replaced with coconut sugar for a lower-glycemic option.
  • 1 cup Buttermilk Substitute with equal parts milk and vinegar or lemon juice if needed.
  • 4 Large Eggs Use flax eggs or applesauce (1/4 cup per egg) as alternatives.
  • 2.5 cups All-Purpose Flour For gluten-free, opt for a gluten-free flour blend.
  • 1 tsp Baking Powder Be sure it’s fresh for optimal results.
  • 0.5 tsp Salt Can be omitted for a low-sodium diet.
  • 1 tsp Vanilla Extract Almond extract can be used for a different twist.
  • 1 cup Chopped Toasted Pecans Walnuts can serve as a delicious substitute if desired.
For the Glaze (Optional)
  • 0.5 cup Unsalted Butter, melted Provides a buttery flavor to finish the cake.
  • 1 cup Powdered Sugar Consider agave syrup for a lower sugar option.
  • 2 tbsp Milk Feel free to use non-dairy milk as an alternative.
  • 1 tsp Vanilla Extract Enhances the overall flavor of the glaze.

Equipment

  • 10-inch bundt or tube pan
  • Electric mixer
  • Mixing bowls
  • spatula
  • Baking Sheet

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 325°F (165°C). Grease a 10-inch bundt or tube pan with unsalted butter and dust with flour.
  2. Spread chopped pecans on a baking sheet and toast in the oven for 5 to 7 minutes until fragrant and lightly golden. Allow to cool.
  3. In a large mixing bowl, cream softened butter and granulated sugar with an electric mixer until light and fluffy, about 3 to 5 minutes. Gradually add eggs one at a time.
  4. In a separate bowl, whisk together flour, baking powder, and salt. Gradually add this dry mix to the butter mixture, alternating with buttermilk, mixing just until incorporated.
  5. Gently fold in the cooled, toasted pecans using a rubber spatula, being careful not to overmix.
  6. Pour the batter into the prepared bundt pan and smooth the top. Bake for 75 to 85 minutes until a toothpick comes out clean.
  7. While the cake cools, melt unsalted butter for the glaze and whisk in powdered sugar, milk, and vanilla until smooth. Adjust consistency if needed.
  8. Once cooled, drizzle the glaze over the top and serve with ice cream or whipped cream if desired.

Nutrition

Serving: 1sliceCalories: 450kcalCarbohydrates: 60gProtein: 6gFat: 22gSaturated Fat: 10gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gCholesterol: 80mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 30gVitamin A: 10IUCalcium: 2mgIron: 4mg

Notes

Ensure butter is at room temperature for better creaming. Avoid overmixing the batter for a light texture.

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