Description
This butter pecan pound cake is rich, moist, and perfect for summer gatherings. Packed with toasted pecans and finished with a buttery brown sugar glaze, it’s a Southern-inspired dessert straight from my kitchen to yours.
Ingredients
For the Cake:
1 cup (2 sticks) unsalted butter, softened
2 cups granulated sugar
5 large eggs, at room temperature
2 ½ cups all-purpose flour
½ teaspoon baking powder
¼ teaspoon salt
1 cup whole milk
1 ½ teaspoons pure vanilla extract
1 ½ cups chopped pecans, toasted
¼ teaspoon ground cinnamon (optional)
For the Glaze:
2 tablespoons unsalted butter
½ cup packed brown sugar
2 tablespoons milk or heavy cream
½ teaspoon vanilla extract
¼ cup chopped pecans (for garnish)
Instructions
1. Preheat oven to 325°F (163°C). Grease and flour a 10-inch bundt pan.
2. Toast pecans in a dry skillet over medium heat for 5–7 minutes, stirring often. Set aside to cool.
3. In a large bowl, cream butter and sugar until light and fluffy (about 5 minutes).
4. Add eggs one at a time, beating well after each addition.
5. In a separate bowl, whisk flour, baking powder, salt, and cinnamon (if using).
6. Alternately add dry ingredients and milk to the butter mixture, starting and ending with dry. Stir in vanilla.
7. Fold in toasted pecans gently.
8. Pour batter into the prepared pan. Bake 70–75 minutes, or until a toothpick inserted comes out clean.
9. Let the cake cool in the pan for 10–15 minutes, then invert onto a wire rack to cool completely.
10. For the glaze: melt butter in a saucepan, stir in brown sugar and milk. Simmer 2 minutes, remove from heat, stir in vanilla. Drizzle over cake and garnish with pecans.
Notes
Cake can be stored at room temperature for 3 days or frozen for 2 months.
Salted butter may be used — just omit the added salt.
Add a splash of maple syrup or bourbon to the glaze for a fun twist.
- Prep Time: 20 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 510
- Sugar: 32g
- Sodium: 180mg
- Fat: 30g
- Saturated Fat: 12g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 105mg
Keywords: butter pecan pound cake, summer dessert, pound cake recipe