Butter Pecan Pound Cake

My kids often say my kitchen smells like “love and butter.” Honestly, that’s the highest compliment a mom could ever receive! For me, food is truly a language of affection. It’s about more than just ingredients; it’s about creating memories, sharing warmth, and bringing smiles to the faces of the people I cherish most.

There are certain recipes that just *feel* like home, and for our family, this `Butter Pecan Pound Cake` is definitely one of them. I remember whipping up my first `Butter Pecan Pound Cake` years ago for a quiet Sunday afternoon, just wanting a simple, comforting treat. The aroma alone, a heavenly mix of toasted pecans and sweet vanilla, instantly filled our home.

My youngest, then just a toddler, pointed to the oven and said, “Mmm, yummy cake!” That moment, a small, simple joy, solidified this `Butter Pecan Pound Cake` as a staple in our household. It’s a testament to how the simplest flavors can create the most profound family moments. This `Butter Pecan Pound Cake` is more than just a dessert; it is a delicious tradition, a slice of pure comfort, and a way to show love.

You will adore how easy it is to prepare and how it fills your kitchen with the most inviting fragrance. Every bite of this moist, buttery `Butter Pecan Pound Cake` carries that same warmth and love. It truly is the perfect sweet ending to any meal, or a delightful treat all on its own.

Why You’ll Love This Butter Pecan Pound Cake Recipe

You will truly adore this `Butter Pecan Pound Cake` recipe for so many reasons! First, it is incredibly simple to make, even for busy parents or new bakers. You do not need fancy techniques to achieve a spectacular `Butter Pecan Pound Cake`.

Second, the flavor profile is utterly divine. The rich, buttery base complements the nutty crunch of toasted pecans perfectly. Every single bite of this `Butter Pecan Pound Cake` delivers a comforting, old-fashioned taste.

Furthermore, this recipe consistently produces an unbelievably moist and tender crumb. No dry, crumbly cakes here! This `Butter Pecan Pound Cake` stays fresh for days, making it ideal for make-ahead entertaining or simply enjoying throughout the week.

Finally, this `Butter Pecan Pound Cake` is a crowd-pleaser. Friends and family always rave about this amazing `Butter Pecan Pound Cake`. It embodies simple elegance, making it perfect for special occasions or a cozy afternoon with a cup of coffee. You will discover this `Butter Pecan Pound Cake` quickly becomes a beloved favorite in your own home.

Ingredients You’ll Need

Gathering your ingredients for this `Butter Pecan Pound Cake` is straightforward. You likely have most of these items already in your pantry! Using high-quality ingredients ensures the best flavor for your `Butter Pecan Pound Cake`.

I always choose real butter for its unmatched richness. Fresh pecans make a huge difference in the overall taste of this `Butter Pecan Pound Cake`.

Ingredient	Quantity	Notes
Unsalted Butter	1 cup (2 sticks), softened	Must be at room temperature for proper creaming.
Granulated Sugar	2 cups	Sweetens the cake and aids in texture.
Large Eggs	4, at room temperature	Adds moisture, structure, and richness.
All-Purpose Flour	3 cups, sifted	Provides the cake’s main structure.
Baking Powder	1 teaspoon	Helps the cake rise slightly.
Salt	1/2 teaspoon	Balances the sweetness and enhances flavor.
Buttermilk	1 cup, at room temperature	Contributes to tenderness and moistness.
Vanilla Extract	2 teaspoons	Essential for classic pound cake flavor.
Chopped Pecans	1 ½ cups, lightly toasted	The star of our `Butter Pecan Pound Cake`!
For the Glaze (Optional but Recommended):
Powdered Sugar	1 ½ cups	Forms the base of our simple glaze.
Milk or Cream	2-3 tablespoons	Adjust for desired glaze consistency.
Vanilla Extract	1/2 teaspoon	Adds depth to the glaze.

Substitutions & Variations

This `Butter Pecan Pound Cake` recipe is wonderfully adaptable! Feel free to customize it based on your preferences or what you have on hand. Firstly, you can easily swap out the pecans.

Walnuts or even a mix of pecans and walnuts taste delicious in this pound cake. For a different flavor profile, try adding ½ teaspoon of ground cinnamon or a pinch of nutmeg to the dry ingredients for a spiced `Butter Pecan Pound Cake`. Lemon zest or orange zest (about 1 tablespoon) brightens up this `Butter Pecan Pound Cake` beautifully.

If you do not have buttermilk, you can make a simple substitute. Add 1 tablespoon of white vinegar or lemon juice to a measuring cup, then fill it the rest of the way to 1 cup with whole milk. Let it sit for 5-10 minutes until it curdles slightly.

This works perfectly for the `Butter Pecan Pound Cake`. For a dairy-free version of this `Butter Pecan Pound Cake`, you can use plant-based butter sticks and a dairy-free milk substitute (like almond or oat milk) with a tablespoon of vinegar for the “buttermilk.” Just ensure your plant-based butter is suitable for baking.

Consider different glazes too! A simple brown sugar glaze (melted butter, brown sugar, milk, vanilla) adds even more depth to this `Butter Pecan Pound Cake`. A cream cheese glaze also pairs beautifully with the rich flavors of this `Butter Pecan Pound Cake`.

You can even skip the glaze entirely and dust it with powdered sugar for a simpler finish. To make this `Butter Pecan Pound Cake` gluten-free, use a 1:1 gluten-free baking flour blend. Always ensure your chosen blend contains xanthan gum for optimal texture. Remember, baking is about having fun and experimenting, so feel free to make this `Butter Pecan Pound Cake` your own!

This Butter Pecan Pound Cake recipe is wonderfully adaptable! Feel free to customize it based on your preferences or what you have on hand. For more exciting variations, check out the delicious Peanut Butter Sheet Cake with Frosting.

Step-by-Step Instructions

Baking this `Butter Pecan Pound Cake` is a truly rewarding experience. Just follow these clear steps for a perfect outcome.

1. Prepare Your Pan: First, generously grease and flour a 10-12 cup Bundt pan. Make sure to get into all the nooks and crannies.

This prevents the `Butter Pecan Pound Cake` from sticking. Set your pan aside. Preheat your oven to 325°F (160°C).

2. Toast Pecans (Optional but Recommended): Spread your chopped pecans on a baking sheet. Toast them in the preheated oven for 5-7 minutes, or until fragrant.

Watch them closely to prevent burning. Let them cool completely. Toasted pecans enhance the flavor of your `Butter Pecan Pound Cake`.

3. Combine Dry Ingredients: In a medium bowl, whisk together the sifted all-purpose flour, baking powder, and salt. Set this mixture aside.

This ensures all dry ingredients are evenly distributed throughout the `Butter Pecan Pound Cake`.
4. Cream Butter and Sugar: In a large mixing bowl, using an electric mixer, cream the softened butter and granulated sugar together.

Beat them on medium-high speed for 5-7 minutes. You want the mixture to become light, fluffy, and pale in color. This step incorporates air, making your `Butter Pecan Pound Cake` tender.

5. Add Eggs: Add the eggs one at a time to the creamed butter mixture. Beat well after each addition.

Scrape down the sides of the bowl as needed to ensure everything combines evenly. The mixture might look a little curdled at first, but keep going.
6.

Alternate Wet and Dry: Reduce the mixer speed to low. Begin adding the flour mixture in three additions, alternating with the buttermilk in two additions. Start and end with the flour.

For example, add 1/3 of the flour, mix until just combined. Then add 1/2 of the buttermilk, mix until just combined. Continue this pattern.

Do not overmix; overmixing develops gluten and can make your `Butter Pecan Pound Cake` tough.
7. Stir in Vanilla and Pecans: Once the last of the flour is just incorporated, stir in the vanilla extract.

Then, gently fold in the cooled, toasted pecans using a spatula. Mix until just distributed throughout the batter for your `Butter Pecan Pound Cake`.
8.

Pour into Pan and Bake: Pour the batter evenly into your prepared Bundt pan. Gently tap the pan on the counter a few times to release any air bubbles.
9.

Bake: Bake for 60-75 minutes, or until a wooden skewer or toothpick inserted into the center of the `Butter Pecan Pound Cake` comes out clean. Baking times vary, so start checking around 60 minutes.
10.

Cool: Once baked, remove the `Butter Pecan Pound Cake` from the oven. Let it cool in the pan on a wire rack for 10-15 minutes. This cooling period helps the cake firm up before inversion.

11. Invert and Cool Completely: After 10-15 minutes, carefully invert the `Butter Pecan Pound Cake` onto the wire rack to cool completely. Cooling completely is crucial before glazing.

12. Prepare Glaze (Optional): While the cake cools, whisk together the powdered sugar, milk/cream, and vanilla extract in a small bowl. Adjust the milk until you reach your desired consistency.

You want it thick enough to coat but thin enough to drizzle.
13. Glaze and Serve: Once the `Butter Pecan Pound Cake` is completely cool, drizzle the glaze over the top. Let the glaze set for a few minutes before slicing and serving this delightful `Butter Pecan Pound Cake`.

Pro Tips for Success

Achieving a perfect `Butter Pecan Pound Cake` is simple with a few key tips. First, ensure all your cold ingredients, especially butter, eggs, and buttermilk, reach room temperature before you begin. Room temperature ingredients emulsify better, creating a smoother batter and a more tender `Butter Pecan Pound Cake`. This is perhaps the most important tip for any pound cake.

Secondly, do not overmix the batter once you add the flour. Overmixing develops the gluten in the flour, resulting in a tough, dense `Butter Pecan Pound Cake`. Mix only until the flour streaks disappear. A light hand keeps your `Butter Pecan Pound Cake` wonderfully tender.

Properly preparing your Bundt pan is another crucial step. Grease and flour the pan generously and thoroughly. Use a pastry brush to ensure every crevice has a coating of butter or baking spray, then dust with flour, tapping out the excess.

This prevents your beautiful `Butter Pecan Pound Cake` from sticking. I even dust with a little extra flour for this specific `Butter Pecan Pound Cake` to be extra safe.

Toasting the pecans before adding them significantly enhances their flavor. This simple step deepens the nutty taste and aroma throughout the `Butter Pecan Pound Cake`. Just a few minutes in the oven makes a big difference.

Finally, do not open the oven door during the first 45-50 minutes of baking. This can cause the `Butter Pecan Pound Cake` to fall or bake unevenly. Trust your oven and resist the urge to peek!

When checking for doneness, a wooden skewer inserted into the thickest part should come out clean, without wet batter. You will master this amazing `Butter Pecan Pound Cake` with these simple guidelines.

Achieving a perfect Butter Pecan Pound Cake is simple with a few key tips. For additional tips on creating a delightful dessert, read our Buttermilk Pie Recipe from Scratch.

Storage & Reheating Tips

Proper storage ensures your `Butter Pecan Pound Cake` stays fresh and delicious for days. At room temperature, store the `Butter Pecan Pound Cake` tightly covered with plastic wrap or in an airtight container for up to 3-4 days. A cake dome also works wonderfully. This method keeps the `Butter Pecan Pound Cake` moist and prevents it from drying out.

For longer storage, you can refrigerate the `Butter Pecan Pound Cake`. Wrap it tightly in plastic wrap, then place it in an airtight container. It will last for up to a week in the refrigerator. Before serving, bring the `Butter Pecan Pound Cake` back to room temperature for the best flavor and texture.

This `Butter Pecan Pound Cake` freezes beautifully! For freezing, ensure the cake is completely cooled. You can freeze the whole `Butter Pecan Pound Cake` or individual slices.

Wrap the `Butter Pecan Pound Cake` tightly in plastic wrap, then an additional layer of aluminum foil. Place it in a freezer-safe bag or container. It will keep well in the freezer for up to 2-3 months.

To thaw, simply unwrap the `Butter Pecan Pound Cake` and let it sit at room temperature for several hours or overnight. Individual slices thaw much quicker.

You can gently reheat slices of `Butter Pecan Pound Cake` if desired. A few seconds in the microwave (15-30 seconds, depending on slice size) warms it through without drying it out. You can also warm slices in a toaster oven for a slightly crisper exterior. Enjoying this `Butter Pecan Pound Cake` is easy, no matter how you store it!

What to Serve With This Recipe

This `Butter Pecan Pound Cake` is a star on its own, but certain accompaniments elevate the experience even further. For a simple and comforting pairing, a freshly brewed cup of coffee or a hot mug of tea makes a perfect match. The rich flavor of the `Butter Pecan Pound Cake` balances beautifully with a warm beverage. A tall glass of cold milk also provides a classic, nostalgic pairing for this delightful `Butter Pecan Pound Cake`.

For a more decadent dessert, consider serving slices of `Butter Pecan Pound Cake` with a scoop of vanilla bean ice cream or a swirl of homemade whipped cream. The coolness and creaminess offer a lovely contrast to the dense, buttery cake. A drizzle of caramel sauce or a sprinkle of extra toasted pecans over the top adds an extra touch of indulgence to this `Butter Pecan Pound Cake`.

Fresh berries, such as raspberries, blueberries, or sliced strawberries, bring a bright, fresh counterpoint to the richness of the `Butter Pecan Pound Cake`. A simple berry compote also works wonderfully. During the holiday season, a dollop of cranberry sauce or a sprinkle of candied ginger can add a festive touch.

Whether you serve it plain or with delicious additions, this `Butter Pecan Pound Cake` always impresses. It is a versatile dessert that fits any occasion.

This Butter Pecan Pound Cake is a star on its own, but certain accompaniments elevate the experience even further. Consider pairing it with the comforting flavors of an Old Fashioned Butter Cake Recipe for a delightful dessert spread.

FAQs

Why is my `Butter Pecan Pound Cake` dry?

A dry `Butter Pecan Pound Cake` usually results from overbaking or overmixing the batter. Ensure you bake the cake only until a toothpick comes out clean, and remove it promptly. Also, mix the flour into the batter just until combined to prevent gluten development. Using room temperature ingredients helps maintain moisture in your `Butter Pecan Pound Cake`.

Can I make this `Butter Pecan Pound Cake` ahead of time?

Absolutely! This `Butter Pecan Pound Cake` is an excellent make-ahead dessert. You can bake it a day or two in advance and store it tightly covered at room temperature.

It often tastes even better the next day as the flavors meld. You can also freeze the `Butter Pecan Pound Cake` for longer storage.

How do I keep the pecans from sinking to the bottom of the `Butter Pecan Pound Cake`?

To prevent pecans from sinking, try tossing them with 1-2 tablespoons of the all-purpose flour (from your measured amount) before folding them into the batter. The flour coating helps them adhere to the batter and distributes them more evenly throughout your `Butter Pecan Pound Cake`.

What kind of pan should I use for this `Butter Pecan Pound Cake`?

This recipe calls for a 10-12 cup Bundt pan. Make sure it is well-greased and floured to prevent sticking. You can also use two 8.5 x 4.5 inch loaf pans or a 9×13 inch baking pan, but adjust baking times accordingly (typically shorter for smaller pans).

Can I use self-rising flour for this `Butter Pecan Pound Cake`?

No, this `Butter Pecan Pound Cake` recipe is formulated for all-purpose flour. Self-rising flour contains baking powder and salt already, so substituting it directly would alter the leavening and seasoning, likely resulting in a less successful `Butter Pecan Pound Cake`. Stick to all-purpose flour for the best results.

Butter Pecan Pound Cake is a classic dessert that combines the rich, buttery flavor of pound cake with the nutty crunch of toasted pecans. It is often celebrated for its moist texture and nostalgic appeal, making it a favorite among home bakers. Learn more about this delightful cake and its history through a detailed article.

Nutrition Information (per serving)

*Disclaimer: This is an estimated nutritional value per serving for the `Butter Pecan Pound Cake` and glaze, based on standard ingredient values. Actual values may vary depending on specific brands, preparation methods, and serving sizes.*

Nutrient	Amount
Calories	480 kcal
Total Fat	25 g
Saturated Fat	13 g
Cholesterol	100 mg
Sodium	250 mg
Total Carbohydrates	60 g
Dietary Fiber	1 g
Total Sugars	40 g
Protein	6 g

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