Print

Butter Pecan Pound Cake

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A rich and buttery pound cake studded with tender pecans, perfect for any occasion.

Ingredients

Scale
  • 1 cup unsalted butter, softened
  • 2 cups granulated sugar
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup buttermilk
  • 1 cup chopped pecans
  • Additional pecans for topping (optional)

Instructions

  1. Preheat the oven to 325°F (160°C) and grease and flour a bundt pan.
  2. Cream together the softened butter and sugar until light and fluffy.
  3. Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
  4. In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add to the butter mixture, alternating with buttermilk, starting and finishing with the flour mixture.
  5. Gently fold in the chopped pecans.
  6. Pour the batter into the prepared pan and smooth the top.
  7. Bake for 70-80 minutes or until a toothpick inserted comes out clean.
  8. Cool in the pan for about 15 minutes before transferring to a wire rack to cool completely.
  9. Optional: Top with additional pecans before serving.

Notes

Serve warm, at room temperature, or toasted. Pair with whipped cream or vanilla ice cream.

Nutrition

Find it online: https://pennykitchenz.com/butter-pecan-pound-cake/

Scroll to Top