Butter Pecan Pound Cake

Butter Pecan Pound Cake is rich and moist with that buttery texture you crave in a classic southern dessert. The toasted pecans add a wonderful crunch and warm nutty flavor that makes this cake perfect for family gatherings, holidays, or anytime you want a comforting sweet treat. This cake also gets a lovely finish from a buttery glaze or a simple dusting of powdered sugar, bringing a bit of elegance without fuss.

I first made this cake at a family reunion and it instantly became the star dessert. Everyone loved how the pecans added an unexpected layer of flavor that was not too sweet but perfectly nutty.

Ingredients

• Unsalted butter: softened the base of the rich batter, opt for high-quality European style if possible for extra creaminess
• Granulated sugar: to sweeten and help create that tender crumb
• Buttermilk: adds moisture and a subtle tang, choose fresh or make your own by adding vinegar to milk if needed
• Large eggs: bring structure and richness, room temperature is best for even mixing
• All-purpose flour: for that classic pound cake texture; make sure it is fresh and sift before measuring
• Baking powder: to lighten the cake so it isn’t dense or heavy
• Salt: enhances all the flavors without becoming detectable
• Vanilla extract: for warmth and depth; pure vanilla extract gives much better flavor than imitation
• Toasted pecans: chopped small enough to distribute throughout the batter while still giving crunch; toast until fragrant to bring out their nuttiness

For the Glaze (Optional)

• Unsalted butter: melted provides a smooth base for the glaze
• Powdered sugar: for sweetness and a glossy finish
• Milk: to thin the glaze to pourable consistency
• Vanilla extract: to tie the flavors together with warmth

Step-by-Step Instructions

Preheat the Oven:

Preheat your oven to 325 degrees Fahrenheit or 165 degrees Celsius. Thoroughly grease and flour a 10-inch bundt or tube pan. This ensures the cake releases easily and maintains its shape.

Toast the Pecans:

Spread the chopped pecans evenly on a baking sheet. Place in the oven and toast for 5 to 7 minutes until you can smell their nutty aroma. Be careful not to burn them—remove and let cool.

Prepare the Batter:

In a large mixing bowl, beat the softened butter and granulated sugar together until the mixture is light, pale, and fluffy. This can take up to 5 minutes but is crucial for a tender cake. Add the eggs one at a time beating well after each addition to fully incorporate.

Mix Dry Ingredients:

In a separate bowl, whisk together the sifted all-purpose flour, baking powder, and salt. This mix ensures even distribution and prevents clumps.

Combine Mixtures:

Gradually add your dry ingredients to the creamed butter mixture, alternating with the buttermilk. Begin and end with the flour mixture. Stir gently to just combine avoiding overmixing which can make the cake tough.

Fold in Pecans:

Using a spatula, gently fold in the toasted pecans so they are evenly spread without breaking down.

Bake the Cake:

Pour the batter into your prepared pan and gently smooth the top with a spatula. Place in the oven and bake for 75 to 85 minutes. The cake is done when a skewer inserted in the center comes out clean or with just a few moist crumbs.

Cool the Cake:

Let the cake cool in the pan for 15 minutes on a wire rack. Invert the cake onto the rack to cool completely. This step prevents sogginess and makes glazing easier.

Make the Glaze (Optional):

Melt the butter in a small saucepan over medium heat. Remove from heat and whisk in powdered sugar, milk, and vanilla extract until smooth and pourable. Drizzle the glaze evenly over the completely cooled cake.

Serve:

Slice and serve as is, or with whipped cream or vanilla ice cream if you want to make it extra special.

Bookmark

I have a soft spot for the toasted pecans in this cake. Toasting releases oils that transform the flavor completely. At a holiday party, my aunt remarked how these pecans reminded her of cozy fireside moments which made me appreciate how food and memories intertwine.

Storage Tips

Store your Butter Pecan Pound Cake in an airtight container to preserve moisture and prevent it from drying out. You can keep it at room temperature for up to three days or refrigerate it for as long as five days if you want it to last longer. For longer storage, slice and wrap pieces tightly in plastic wrap and freeze them; just thaw at room temperature before serving for a fresh taste.

Ingredient Substitutions

If you don’t have buttermilk on hand, you can easily make a substitute by adding one tablespoon of vinegar or lemon juice to one cup of milk and letting it sit for five minutes before using. For a dairy-free option, use coconut or almond milk with a bit of vinegar added to mimic buttermilk. Pecans can be swapped with walnuts or hazelnuts for variation, though the flavor will be different but still delicious.

Serving Suggestions

Butter Pecan Pound Cake shines when served simply with a cup of coffee or tea. For a treat, add a scoop of vanilla bean ice cream or a dollop of lightly sweetened whipped cream. A drizzle of caramel sauce or a dusting of powdered sugar can add extra flair for entertaining.

Pro Tips

• Make sure to toast the pecans until fragrant but not burnt—burnt nuts will turn the cake bitter
• Don’t skip the step of creaming butter and sugar well as this gives the cake its tender crumb and volume
• Be gentle when folding pecans in so they stay evenly distributed and maintain the cake’s delicate texture

Common Recipe Questions

→ How do I properly toast pecans for this cake?

Spread chopped pecans evenly on a baking sheet and toast in a preheated oven at 325°F (165°C) for 5-7 minutes until fragrant but not burnt.

→ Can I substitute buttermilk in the batter?

You can replace buttermilk with regular milk plus a tablespoon of lemon juice or vinegar to maintain acidity and tenderness in the cake.

→ What indicates the cake is fully baked?

Insert a toothpick into the center; if it comes out clean or with a few moist crumbs, the cake is done baking.

→ How should I store leftover cake to keep it fresh?

Store in an airtight container at room temperature for up to 3 days or refrigerate up to 5 days to maintain moisture.

→ Can I add spices or other toppings to enhance flavor?

Yes, adding cinnamon or nutmeg during mixing or topping with pecan halves or a caramel drizzle can add warmth and texture.