Butter Pecan Pound Cake
Ingredients:
For the Cake:
3 cups (360g) all-purpose flour
½ tsp baking powder
½ tsp salt
1 cup (240ml) buttermilk
1 cup (226g) unsalted butter, softened
½ cup (120ml) vegetable oil
2 cups (400g) granulated sugar
5 large eggs, room temp
1 tbsp vanilla extract
1½ cups toasted pecans, chopped
For the Vanilla Glaze:
1½ cups powdered sugar
2–3 tbsp heavy cream or milk
½ tsp vanilla extract
For the Caramel Drizzle:
½ cup caramel sauce (store-bought or homemade)
Topping:
¾ cup toasted pecan halves
Instructions:
1. Toast the Pecans:
Preheat oven to 350°F (175°C).
Spread pecans on a baking sheet and toast for about 6–8 minutes, stirring halfway. Let cool.
2. Make the Cake Batter:
Grease and flour a Bundt pan well.
Cream together butter, oil, and sugar until light and fluffy (about 4 minutes).
Add eggs one at a time, beating after each addition.
Stir in vanilla.
In a separate bowl, whisk flour, baking powder, and salt.
Add flour mixture to wet ingredients alternately with buttermilk, starting and ending with flour.
Fold in 1½ cups toasted chopped pecans.
3. Bake the Cake:
Pour batter into prepared pan and smooth the top.
Bake for 60–70 minutes, or until a toothpick comes out clean.
Cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.
4. Make the Glaze:
Mix powdered sugar, vanilla, and cream until smooth and pourable.
5. Assemble:
Drizzle the vanilla glaze over the cooled cake.
Follow with caramel sauce drizzle.
Top with pecan halves while the glaze is still tacky. #cakeideas #cakeideals #lemon8baker #foodieshare
Butter Pecan Pound Cake is a beloved classic dessert known for its rich, buttery flavor and nutty crunch. This recipe combines toasted pecans folded into a tender, moist pound cake batter made with all-purpose flour, buttermilk, and a blend of butter and vegetable oil to create a perfect texture. The addition of vanilla extract enhances the sweet, comforting aroma. Beyond the cake itself, a smooth vanilla glaze made from powdered sugar, heavy cream, and vanilla extract adds a delicate sweetness and silky finish. A luxurious caramel drizzle elevates the dessert further, providing a buttery, slightly salty contrast to the sweet glaze and cake. The cake is finished with toasted pecan halves, which add both visual appeal and satisfyingly crunchy texture. Baking this cake in a Bundt pan ensures beautiful presentation and even baking. Toasting the pecans before incorporating them is key to intensifying their flavor and crunch. Gentlefolding also prevents overmixing, which keeps the cake tender. When baking, test doneness with a toothpick to avoid overbaking and ensure a moist interior. The use of buttermilk adds subtle tanginess and moisture while reacting with baking powder to help the cake rise properly. Butter Pecan Pound Cake pairs wonderfully with coffee, tea, or even a scoop of vanilla ice cream for an indulgent dessert experience. For variations, consider adding a pinch of cinnamon or nutmeg to the batter for warm spice notes, or substitute the caramel drizzle with chocolate ganache for a chocolate-pecan delight. This dessert is often shared during holidays and family gatherings due to its rich taste and festive appearance. With simple yet high-quality ingredients and straightforward steps, this recipe is approachable for bakers of all levels wanting a crowd-pleasing homemade cake that highlights the natural flavor of toasted pecans baked into a buttery pound cake base.
