Butter Pecan Pound Cake Recipe
This Butter Pecan Pound Cake Recipe brings together rich butter flavors with crunchy toasted pecans.
Equipment
- Large mixing bowl
- Electric mixer (hand or stand)
- 10-inch bundt pan or tube pan
- Measuring cups and spoons
- Wire cooling rack
- Rubber spatula
Ingredients
- 1 cup unsalted butter softened
- 1¾ cups granulated sugar
- 4 large eggs room temperature
- 3 cups all-purpose flour
- ½ teaspoon salt
- 1 cup whole milk
- 2 teaspoons vanilla extract
- 1 cup chopped pecans toasted
- ½ teaspoon butter extract optional
Instructions
- Preheat oven to 325°F degrees.
- Grease bundt pan with butter thoroughly.
- Toast pecans in skillet until fragrant.
- Cream butter and sugar until light.
- Add eggs one at a time.
- Mix flour and salt together.
- Alternate adding flour mixture and milk.
- Stir in vanilla and butter extracts.
- Fold in toasted pecans gently.
- Pour batter into prepared pan.
- Bake for 70-80 minutes exactly.
- Cool in pan 15 minutes.
- Turn out onto wire rack.
Notes
- Room temperature ingredients mix better and create smoother batter for perfect texture.
- Don't overmix the batter to avoid tough, dense cake texture issues.
- Toast pecans first to enhance nutty flavor and prevent soggy cake bottom.
- Check doneness with toothpick inserted in center before removing from oven.
- Cool completely before slicing to maintain proper cake structure and presentation