Here’s a classic Butter Pecan Pound Cake—rich, buttery, nutty, and perfect for coffee or dessert. 🥧🌰
This recipe makes one 9×5-inch loaf.
Butter Pecan Pound Cake
Ingredients
For the Cake:
- 1 cup (225 g) unsalted butter, softened
- 1½ cups (300 g) sugar
- 4 large eggs, room temperature
- 1 tsp vanilla extract
- ½ tsp almond extract (optional, enhances pecan flavor)
- 2½ cups (315 g) all-purpose flour
- 1 tsp baking powder
- ½ tsp salt
- ½ cup (120 ml) whole milk
- 1 cup (120 g) chopped pecans, toasted
For the Topping (Optional Glaze):
- ¼ cup (60 g) butter, melted
- ¼ cup (30 g) chopped pecans
- 2–3 tbsp brown sugar
Instructions
1. Prep
- Preheat oven to 350°F (175°C).
- Grease and flour a 9×5-inch loaf pan.
- Toast pecans lightly in a dry skillet (5 min) and set aside.
2. Cream Butter & Sugar
- Beat butter and sugar until light and fluffy (3–4 min).
- Add eggs one at a time, beating after each.
- Stir in vanilla and almond extract.
3. Mix Dry Ingredients
- Whisk flour, baking powder, and salt in a separate bowl.
4. Combine
- Add dry ingredients to butter mixture alternately with milk (start and end with flour).
- Fold in toasted pecans.
5. Bake
- Pour batter into prepared pan.
- Optional: Sprinkle the brown sugar pecan topping over the batter.
- Bake 60–70 minutes until a toothpick inserted comes out clean.
- Cool 10 min in pan, then transfer to a wire rack.
Tips & Variations
- Extra buttery flavor: Use browned butter instead of regular butter.
- Moist cake: Don’t overmix batter.
- Glaze option: Brush the top with simple syrup or a light vanilla glaze after baking.
- Mini loaves: Divide batter into 2–3 mini loaf pans for gifts or faster baking.
This cake keeps well at room temperature for 2–3 days and even longer refrigerated.
I can also give you a restaurant-style version with caramel drizzle and toasted pecan crunch topping if you want it to feel extra luxurious.
Do you want me to do that?
