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Butter Pecan Pound Cake
Olivia

Butter Pecan Pound Cake

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Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 35 minutes
Servings: 12
Course: Dessert
Cuisine: Southern-inspired
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

For the Cake
  • 1 cup butter softened
  • 1 cup granulated sugar
  • 1 cup brown sugar
  • 4 large eggs
  • 3 cups all-purpose flour
  • 1 tsp salt
  • 1 tsp baking powder
  • 2 tsp pure vanilla extract
  • 1 cup buttermilk
  • 1 cup butter melted (for pecans)
  • 1 cup pecans chopped
For the Glaze
  • ¼ cup butter
  • ½ cup granulated sugar
  • 2 tbsp water
  • 1 tsp pure vanilla extract

Equipment

  • Mixing bowls
  • Electric hand mixer or stand mixer
  • Measuring cups and spoons
  • Bundt Pan or Loaf Pans
  • Spatula
  • Cooling Rack
  • Small Saucepan
  • Toothpick or Cake Tester

Method
 

  1. Toast the Pecans: In a small skillet, melt 1 cup butter and add the chopped pecans. Toast them on low heat until golden and fragrant. Set aside to cool.
  2. Cream the Butter and Sugars: In a large mixing bowl, beat softened butter with granulated sugar and brown sugar until light and fluffy. This gives the cake its tender crumb.
  3. Add Eggs and Vanilla: Mix in the eggs, one at a time, followed by vanilla extract.
  4. Combine Dry Ingredients: In another bowl, whisk flour, salt, and baking powder.
  5. Mix Wet and Dry: Alternate adding the flour mixture and buttermilk to the butter mixture. Start and finish with flour. Mix just until combined.
  6. Fold in Pecans: Gently stir in the toasted pecans.
  7. Bake the Cake: Pour batter into a greased bundt pan or loaf pans. Bake at 325°F (165°C) for about 1 hour 15 minutes, or until a toothpick comes out clean.
  8. Make the Glaze: In a small saucepan, combine butter, sugar, water, and vanilla. Bring to a gentle boil, then simmer until slightly thickened.
  9. Finish with Glaze: Pour the warm glaze over the cake once it’s cooled for 10 minutes. This step gives the cake a shiny finish and adds sweetness.

Notes

Tips & Tricks

  1. Toast the Pecans First: Toasting brings out the natural flavor and adds crunch. Don’t skip this step—it makes a big difference.
  2. Use Real Butter: Margarine won’t give you the same rich taste or texture. Stick with real butter for the best results.
  3. Don’t Rush the Mixing: Take your time creaming the butter and sugar. This step traps air and helps the cake rise with a soft crumb.
  4. Check Early: Start checking your cake about 10 minutes before the suggested baking time. Every oven is different, and this prevents overbaking.
  5. Glaze Generously: Pour the glaze slowly over the warm cake so it soaks in, giving you extra sweetness in every bite.