Go Back

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.
Print Recipe Pin Recipe

Equipment

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

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

Instructions
 

  • Preheat the Oven:
  • Preheat your oven to 325°F (163°C).
  • Grease and flour a Bundt pan or loaf pan.
  • Prepare the Batter:
  • In a large mixing bowl, cream the softened butter and sugar together until light and fluffy using an electric mixer or stand mixer.
  • Add the eggs one at a time, beating well after each addition.
  • Mix in the vanilla extract.
  • Combine Dry Ingredients:
  • In a separate bowl, whisk together the flour, baking powder, and salt.
  • Mix Wet and Dry Ingredients:
  • Gradually add the dry ingredients to the butter mixture, alternating with the milk. Begin and end with the dry ingredients.
  • Gently fold in the toasted pecans.
  • Bake the Cake:
  • Pour the batter into the prepared pan, spreading it evenly.
  • Bake in the preheated oven for 70-80 minutes, or until a toothpick inserted into the center of the cake comes out clean.
  • Cool and Serve:
  • Allow the cake to cool in the pan for about 10 minutes.
  • Remove the cake from the pan and let it cool completely on a wire rack.
  • Slice and serve as desired.
  • 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.