Ah yes! 😋 A Butter Pecan Pound Cake is rich, nutty, and buttery—perfect for dessert or with coffee. Here’s a simple, step-by-step recipe.
Butter Pecan Pound Cake
Ingredients
- 1 cup unsalted butter, softened
- 1 ½ cups granulated sugar
- 4 large eggs
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- ½ tsp baking powder
- ¼ tsp salt
- ½ cup milk
- 1 cup chopped pecans, toasted
Optional: extra butter and sugar for topping
Instructions
- Preheat oven & prepare pan
- Preheat oven to 350°F (175°C).
- Grease and flour a 9×5-inch loaf pan (or line with parchment).
- Cream butter & sugar
- Beat softened butter and sugar until light and fluffy (about 3–4 minutes).
- Add eggs & vanilla
- Beat in eggs, one at a time, then add vanilla extract.
- Mix dry ingredients
- In a separate bowl, whisk flour, baking powder, and salt.
- Combine wet and dry ingredients
- Gradually add dry ingredients to butter mixture, alternating with milk. Mix until smooth.
- Fold in pecans
- Gently fold in toasted pecans.
- Bake
- Pour batter into prepared pan.
- Bake for 55–65 minutes, or until a toothpick inserted comes out clean.
- Cool & serve
- Let cake cool in the pan 10 minutes, then transfer to a wire rack.
- Slice and enjoy!
Tips
- Toasting pecans enhances the buttery flavor.
- For extra decadence, drizzle a simple butter glaze over the top: 2 tbsp butter + 1 cup powdered sugar + 1–2 tbsp milk.
- Can also make mini loaves or cupcakes with the same batter.
If you want, I can make a “fancy variation” recipe with caramel or chocolate swirls for the Butter Pecan Pound Cake—basically next-level indulgence 😏.
Do you want me to do that?
