Ingredients:
For the Cake:
3 cups cake flour.
2 cups granulated sugar.
1 cup packed brown sugar.
3 sticks unsalted butter (room temperature).
5 large eggs (room temperature).
1 cup whole buttermilk (room temperature).
1/2 tsp baking powder.
1/4 tsp salt.
1 tbsp vanilla extract.
1 tbsp pound cake extract.
2 cups toasted pecans (chopped).
For the Glaze:
2 cups powdered sugar.
4 oz unsalted butter.
4 oz cream cheese.
4 tsp half-and-half.
Instructions:
Step 1
Preheat your oven to 325°F (163°C).
Step 2
Grease and flour a tube pan or bundt pan.
Step 3
In a large bowl, beat together the butter, granulated sugar, and brown sugar until smooth and creamy (about 3-7 minutes).
Step 4
Add eggs one at a time, mixing well after each addition.
Step 5
Stir in the vanilla extract and pound cake extract.
Step 6
In a separate bowl, whisk together the cake flour, baking powder, and salt.
Step 7
Gradually add the dry ingredients and buttermilk to the butter mixture, alternating between the two.
Step 8
Start with the flour mixture and end with the flour mixture. Mix just until combined.
Step 9
Gently fold in the toasted, chopped pecans.
Step 10
Pour the batter into the prepared pan and smooth the top.
Step 11
Bake for 1 hour and 10 minutes. Check for doneness after 45 minutes. A toothpick should come out clean when the cake is done.
Step 12
Let the cake cool in the pan on a wire rack for 20 minutes.
Turn the cake out onto a cake plate and let it cool completely.
Step 13
Melt the butter and cream cheese together in a saucepan over low heat.
Step 14
Whisk in powdered sugar and half-and-half until smooth.
Step 15
Drizzle the glaze over the cooled cake and let it set for a few minutes before serving.
Pro Tips for Perfect Butter Pecan Pound Cake:
Room Temperature Ingredients: Make sure your butter, eggs, and buttermilk are at room temperature for a smoother batter and better rise.
Toast the Pecans: Toasting the pecans enhances their flavor, giving the cake a deeper, nuttier taste. Just bake them at 350°F for 5-7 minutes, or until fragrant.
Don’t Overmix: When adding the flour and buttermilk, mix just until incorporated to avoid a dense cake.
Check for Doneness: Start checking the cake around 45 minutes by inserting a toothpick. If it comes out clean, it’s done!
Cool Properly: Let the cake cool in the pan for 20 minutes before turning it out. This helps it set and reduces the risk of it breaking apart.
Nutrition (Per Serving – Based on 12 servings):
Calories: 475 kcal
Fat: 28g
Saturated Fat: 15g
Carbohydrates: 55g
Fiber: 1g
Sugar: 42g
Protein: 5g
Cholesterol: 95mg
Sodium: 210mg
Calcium: 40mg
Iron: 1.5mg