🍰 Butter Pecan Pound Cake (Rich, Buttery & Nutty)
A dense, moist pound cake loaded with toasted pecans and buttery vanilla flavor—perfect with coffee or dessert sauce.
🧾 Ingredients
For the cake:
- 1 cup (225g) unsalted butter, softened
- 2 cups (400g) sugar
- 4 large eggs
- 2½ cups (310g) all-purpose flour
- ½ tsp baking powder
- ½ tsp salt
- 1 cup (240ml) milk (room temperature)
- 2 tsp vanilla extract
- 1 cup pecans (chopped, toasted)
Optional glaze:
- 2 tbsp butter
- ½ cup brown sugar
- 2–3 tbsp milk
- ½ tsp vanilla
👨🍳 Instructions
1. Toast the pecans
- Dry roast pecans in a pan for 3–5 minutes until fragrant
- Let them cool
2. Cream butter & sugar
- Beat butter and sugar together for 3–5 minutes until light and fluffy
3. Add eggs
- Add eggs one at a time, mixing well after each
4. Mix dry ingredients
- In a separate bowl, combine flour, baking powder, and salt
5. Combine batter
- Add dry ingredients and milk alternately (start and end with flour)
- Stir in vanilla and toasted pecans
6. Bake
- Pour into a greased loaf or bundt pan
- Bake at 175°C (350°F) for 60–75 minutes
- Check with a toothpick (should come out clean)
7. Cool
- Let it cool in pan 10–15 minutes, then transfer to rack
🍯 Optional glaze
- Melt butter + brown sugar + milk
- Simmer 2–3 minutes until slightly thick
- Add vanilla and drizzle over cooled cake
🔥 Tips for best results
- Room temperature ingredients = smoother batter
- Don’t overmix after adding flour (keeps it soft)
- Toasting pecans brings out deep flavor
- Use a bundt pan for classic bakery look
🍽️ Serving ideas
- With vanilla ice cream
- With coffee or chai
- Lightly warmed with caramel drizzle
If you want, I can give you a moist bakery-style version with cream cheese swirl or caramel pecan topping.
