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Butter Pecan Pound Cake

A dense, moist cake infused with rich buttery flavor and crunchy toasted pecans, perfect for any occasion.
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Prep Time 30 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 45 minutes
Course Dessert
Cuisine American
Servings 12 servings
Calories 400 kcal

Ingredients
  

For the Cake

  • 3 cups All Purpose Flour
  • 2 cups Granulated Sugar
  • 1.5 cups Unsalted Butter - room temperature (3 sticks)
  • 5 Large Eggs - room temperature
  • 1 cup Buttermilk - room temperature
  • 0.5 teaspoon Baking Powder
  • 0.5 teaspoon Salt
  • 2 teaspoons Vanilla Extract
  • 1 teaspoon Butter extract

For the Toasted Pecans

  • 2 cups Pecans - chopped
  • 0.5 cup Unsalted butter
  • 3-4 tablespoons Granulated Sugar
  • 2 teaspoons Cinnamon

For the Icing

  • 2 cups Powdered Sugar
  • 4 ounces Cream cheese - room temperature
  • 1/3 cup Heavy cream
  • 0.25 cup Unsalted Butter
  • 1 teaspoon Vanilla Extract
  • Chopped pecans (for garnish)

Instructions
 

Toasted Pecans

  • Melt 1/2 cup of butter in a skillet over medium heat.
  • Add the chopped pecans and toast for about two minutes, stirring occasionally.
  • Stir in the cinnamon and sugar, and toast for about two more minutes or until browned.
  • Remove from heat and let cool.

Pound Cake

  • Preheat your oven to 325°F.
  • Combine flour, baking powder, and salt in a bowl; set aside.
  • Beat butter in a bowl, gradually add granulated sugar and brown sugar until light and fluffy.
  • Add vanilla and butter extracts to the mixture.
  • Add eggs one at a time, mixing only until combined.
  • Mix in flour mixture alternately with buttermilk, starting and ending with flour.
  • Gently fold in toasted pecans.
  • Pour batter into a greased 12-cup bundt pan.
  • Bake for 1 hour and 15 to 1 hour and 30 minutes, until toothpick comes out clean.
  • Let cool for 20 minutes before removing from pan.

Icing

  • Beat room temperature butter and cream cheese until smooth.
  • Add powdered sugar and vanilla, mix until combined.
  • Slowly add heavy cream until desired consistency is reached.
  • Pour glaze over cooled cake and garnish with chopped pecans.

Notes

Store cake at room temperature covered for a few days, in the refrigerator for up to a week, or freeze tightly for up to three months.
Keyword Baking, Butter Pecan Cake, Comfort Food, Dessert Recipe, Pound Cake