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Butter Pecan Pound Cake

Butter Pecan Pound Cake is a rich and buttery cake that’s filled with the delightful crunch of toasted pecans. It’s not heavy or overly sweet either.
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Ingredients Equipment Method

Ingredients
  

  • 1 cup 2 sticks unsalted butter, softened
  • 2 cups granulated sugar
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 3 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup milk
  • 1 cup chopped pecans toasted

Equipment

  • Mixing bowl
  • Electric mixer or stand mixer
  • Measuring cups and spoons
  • Bundt pan or loaf pan
  • Spatula
  • Cooling rack

Method
 

  1. Preheat the Oven:
  2. Preheat your oven to 325°F (163°C).
  3. Grease and flour a Bundt pan or loaf pan.
  4. Prepare the Batter:
  5. In a large mixing bowl, cream the softened butter and sugar together until light and fluffy using an electric mixer or stand mixer.
  6. Add the eggs one at a time, beating well after each addition.
  7. Mix in the vanilla extract.
  8. Combine Dry Ingredients:
  9. In a separate bowl, whisk together the flour, baking powder, and salt.
  10. Mix Wet and Dry Ingredients:
  11. Gradually add the dry ingredients to the butter mixture, alternating with the milk. Begin and end with the dry ingredients.
  12. Gently fold in the toasted pecans.
  13. Bake the Cake:
  14. Pour the batter into the prepared pan, spreading it evenly.
  15. Bake in the preheated oven for 70-80 minutes, or until a toothpick inserted into the center of the cake comes out clean.
  16. Cool and Serve:
  17. Allow the cake to cool in the pan for about 10 minutes.
  18. Remove the cake from the pan and let it cool completely on a wire rack.
  19. Slice and serve as desired.
  20. Butter Pecan Pound Cake is a comforting and delicious dessert that’s perfect for any occasion. Enjoy the rich, buttery flavor with a delightful crunch of toasted pecans, bringing back memories of family gatherings and special moments.