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Butter Pecan Pound Cake

A rich and indulgent Southern dessert that combines buttery flavors with crunchy pecans, easy to make and perfect for any gathering.
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Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 25 minutes
Servings: 12 slices
Course: Dessert
Cuisine: Southern
Calories: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup unsalted butter, softened Make sure the butter is at room temperature.
  • 2 cups granulated sugar
  • 4 large eggs Use eggs at room temperature for better mixing.
  • 3 cups all-purpose flour
  • 1 cup buttermilk Can substitute with milk mixed with vinegar.
  • 1 teaspoon vanilla extract
  • 1 cup chopped pecans Toast lightly for enhanced flavor.
  • 1 teaspoon baking powder
  • ½ teaspoon salt

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease and flour a 10-inch bundt pan.
  2. In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy, about 3-5 minutes.
  3. Slowly incorporate the eggs, one at a time, mixing well after each addition.
  4. In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add this mixture to the butter mixture, alternating with the buttermilk, bening and ending with the flour mix.
  5. Stir in the vanilla extract and chopped pecans until evenly distributed.
Baking
  1. Pour the batter into the prepared bundt pan, smoothing the top.
  2. Bake for about 60-70 minutes, or until a toothpick inserted in the center comes out clean.
  3. Allow the cake to cool in the pan for about 10-15 minutes before inverting it onto a wire rack. Let it cool completely.
Serving
  1. Enjoy a slice on its own, or serve with vanilla ice cream or fresh berries.

Notes

Store leftovers in an airtight container at room temperature for up to 3 days. For longer storage, wrap tightly in plastic wrap and freeze for up to 2 months. Thaw at room temperature or warm in the oven before serving.