Butter Pecan Pound Cake

Pecan desserts are a southern tradition. From adding them to layered desserts to making them the stars of the show in cakes and pies, pecans are a classic addition to so many different desserts. Over the years, I’ve put pecans in all kinds of recipes.



    • 3 cups cake flour
    • 2 cups sugar

    • 1 cup brown sugar
    • 3 sticks butter (room temperature)
    • 5 eggs (room temperature)
    • 1 T full fat buttermilk (room temperature)
    • 1/2 teaspoon baking powder
    • 1/4 teaspoon salt

    • 1 tablespoon vanilla extract
    • 1 tablespoon pound cake extract
    • 2 cups toasted pecansThick Glaze
    • 2 cups powdered sugar

  • 4 ounces butter
  • 4 ounces cream cheese
  • 4 teaspoons half and half


    1. Mix the butter with the sugar until fluffy (approx. 3-7 minutes).
    2. Slowly add the eggs one at a time.
    3. Add the flavors.

    1. Add the flour and milk.
    2. Start with the flour and end with the flour.
    3. Mix Pour into a greased
    4. pan with chopped pecans.

    1. Bake at 180 degrees for 1 hour and 10 minutes. Check after 45 minutes. Mine was ready after an hour.

    1. Insert a toothpick into the center of the cake. If the toothpick comes out with the cake in it, leave the cake in there for the entire baking time.
    2. The toothpick must come out clean.

    1. Let cool on a wire rack for 20 minutes. Then place on a plate with the cake.
    2. Remember to cover the dough to prevent the dough from drying out. A properly fitting cake pan is ideal.

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