Butter Pecan Pound Cake (Printer-Friendly Version)
A rich and moist cake with crunchy toasted pecans and a buttery finish, ideal for sweet celebrations.
# Required Ingredients:
→ Cake
01 -
340 g unsalted butter, softened
02 -
400 g granulated sugar
03 -
240 ml buttermilk
04 -
5 large eggs, room temperature
05 -
315 g all-purpose flour
06 -
1 tsp baking powder
07 -
½ tsp salt
08 -
1 tsp vanilla extract
09 -
120 g toasted pecans, chopped
→ Glaze (Optional)
10 -
115 g unsalted butter
11 -
120 g powdered sugar
12 -
30 ml milk
13 -
1 tsp vanilla extract
# Step-by-Step Instructions:
01 -
Preheat the oven to 165°C. Grease and flour a 25 cm bundt or tube pan.
02 -
Spread chopped pecans on a baking sheet and toast in the oven for 5 to 7 minutes until fragrant. Set aside to cool.
03 -
In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy.
04 -
Incorporate eggs one at a time, beating well after each addition to ensure thorough mixing.
05 -
In a separate bowl, whisk together flour, baking powder, and salt.
06 -
Gradually add the dry ingredients to the butter mixture alternating with buttermilk, beginning and ending with dry ingredients. Stir gently until just combined.
07 -
Gently fold toasted pecans into the batter to distribute evenly.
08 -
Pour batter into prepared pan and smooth the surface. Bake for 75 to 85 minutes, or until a toothpick inserted into the center emerges clean. Allow to cool in the pan for 15 minutes.
09 -
Invert cake onto a wire rack and cool completely before glazing or serving.
10 -
Melt butter in a small saucepan over medium heat. Remove from heat and whisk in powdered sugar, milk, and vanilla extract until smooth. Drizzle glaze over cooled cake.
11 -
Slice and serve as desired, optionally accompanied by whipped cream or ice cream.
# Handy Cooking Tips:
01 -
Store in an airtight container at room temperature up to 3 days or refrigerated up to 5 days. Freeze slices up to 3 months wrapped individually.