Butter Pecan Poundcake

Why You’ll Love This Butter Pecan Poundcake

There’s something incredibly comforting about a Butter Pecan Poundcake. The rich, buttery flavor melts right in your mouth, leaving a delightful aftertaste that keeps you coming back for more. Plus, the toasted pecans add a satisfying crunch, balancing the soft texture of the cake perfectly. Imagine serving this at your next cozy gathering or holiday celebration, where each slice brings smiles and warmth to your table. It’s that kind of dessert that feels like a warm hug from the inside out, perfect for sharing with loved ones or enjoying all by yourself with a hot cup of coffee. Honestly, what’s not to love?

What is a Butter Pecan Poundcake

A Butter Pecan Poundcake is a lovely dessert that marries the robust flavors of butter and nuts beautifully. It’s dense yet moist, making it comforting and satisfying. Each bite is filled with buttery notes accented by the delightful crunch of pecans. For many, this cake symbolizes home and happy gatherings, often served during special occasions or simply as a sweet ending to a long day. It’s a classic comfort dessert that never goes out of style.

Ingredients

For the Cake:

• 1 cup unsalted butter, softened
• 2 cups granulated sugar
• 4 large eggs
• 3 cups all-purpose flour
• ¼ teaspoon baking powder
• ½ teaspoon salt
• 1 cup sour cream
• 1 teaspoon vanilla extract
• 1 teaspoon butter extract
• 1 cup pecans, chopped and toasted

For the Glaze:

• ½ cup powdered sugar
• 1 tablespoon milk
• 1 tablespoon butter, melted
• ½ teaspoon vanilla extract
• ¼ cup pecans, chopped (for garnish)
• 2 tablespoons caramel syrup (optional for drizzle)

Preparing Your Butter Pecan Poundcake

Preheat the Oven

First things first, set your oven to 325°F (163°C). Don’t forget to grease and flour a 10-inch bundt pan or tube pan. This will prevent any sticking, ensuring a flawless cake.

Prepare the Cake Batter

Cream Butter and Sugar

In a large mixing bowl, take that softened butter and sugar. Beat them together until it becomes light and fluffy—this will take about 5–7 minutes. This step is crucial because a well-creamed mixture is key to achieving that wonderful tenderness in your cake.

Add Eggs

Now, crack in the eggs one at a time. Make sure to mix well after each addition, allowing those eggs to fully incorporate into the butter mixture. This incorporation helps create that moist texture you want.

Mix Dry Ingredients

While that’s mixing, grab another bowl and whisk together the flour, baking powder, and salt. Doing this separately helps to evenly distribute the leavening agent and salt into the flour.

Combine Wet and Dry Ingredients

Next, gradually add your dry ingredient mixture to the butter mixture. Alternate with the sour cream! Start and end with the dry ingredients. This method helps avoid a lumpy batter and achieves a beautifully combined mixture.

Flavor and Nuts

Finally, stir in the vanilla extract, butter extract, and those delicious toasted pecans. Make sure everything is evenly mixed in; you want each bite to be packed with flavor!

Bake the Cake

Fill the Pan

Pour your batter into the prepared bundt pan, smoothing the top with a spatula. It’s all about making that surface nice and even for a beautiful finish.

Bake

Now, it’s time for the magic to happen! Bake your cake for about 60–70 minutes. You’ll know it’s done when a toothpick inserted into the center comes out clean. The anticipation will be worth it!

Cool

Once baked, allow the cake to cool in the pan for about 10 minutes. After that, carefully transfer it onto a wire rack to cool completely. This step helps set the cake properly.

Prepare the Glaze

Mix Glaze Ingredients

In a small bowl, whisk together the powdered sugar, milk, melted butter, and vanilla extract. Keep mixing until you achieve a smooth glaze. This drizzle will elevate your cake to the next level!

Drizzle the Glaze

Once your cake is completely cool, drizzle the glaze generously over the top. Don’t be shy—let it flow!

Garnish

For that extra touch, sprinkle some chopped pecans on top. If you’re feeling adventurous, drizzle with caramel syrup, adding a sweet touch that’s hard to resist.

Serving Suggestions

Serving a Butter Pecan Poundcake will surely please your guests. You could serve it with whipped cream for an added layer of richness, or, for a treat, pair it with a scoop of vanilla ice cream. Both options will take your dessert experience up a notch!

Tips for Success

• Be sure that your butter is at room temperature. This will make mixing easier and create a better texture.
• Avoid overmixing the batter after adding the flour. Overmixing can lead to a denser cake than intended.

Variations

Want to mix things up a bit? Feel free to replace the pecans with walnuts for a different nutty profile. Alternatively, adding chocolate chips can add a delightful sweetness that complements the buttery flavor beautifully.

Storage Tips

Keep any leftover cake in an airtight container at room temperature for up to 3 days. If you want it to last longer, consider refrigerating it. Just remember to let it come back to room temperature before serving.

FAQs

Q1: Can I use salted butter instead of unsalted?
A1: Yes, you can! Just be careful to adjust the salt in the recipe accordingly.

Q2: How do I know when the cake is done?
A2: A toothpick inserted in the center should come out clean.

Q3: Can I make this recipe in advance?
A3: Yes, this cake can be made a day ahead and stored in an airtight container.

Q4: What if I can’t find butter extract?
A4: You can skip it or increase the vanilla extract for flavor.

Q5: Can I freeze the Butter Pecan Poundcake?
A5: Absolutely! Just wrap it tightly in plastic wrap and freeze for up to 3 months.

This Butter Pecan Poundcake is the ultimate comforting bake with its rich texture and nutty flavors. It is perfect for sharing and impressing loved ones, creating memorable moments around the table. With the aroma of butter and pecans wafting through your kitchen, it’s hard not to get excited! So, gather your loved ones and enjoy the warmth a homemade cake can bring. Happy baking!

More Easy Desserts Recipes:

• No Bake Lemon Blueberry Dessert
• Lemon Rosemary & Olive Oil Cake
• Lemon Raspberry Cake
• Mini Carrot Cake

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

📖 Recipe Card

Butter Pecan Poundcake

Print Recipe

Pin Recipe

This Butter Pecan Poundcake offers a lovely blend of rich butter and toasted pecans. It’s dense yet moist, making it an ideal comfort dessert for any occasion.

• Total Time: 1 hour 30 minutes
• Yield: 12 servings 1x

Ingredients

Scale 1x2x3x

• 1 cup unsalted butter, softened
• 2 cups granulated sugar
• 4 large eggs
• 3 cups all-purpose flour
• ¼ teaspoon baking powder
• ½ teaspoon salt
• 1 cup sour cream
• 1 teaspoon vanilla extract
• 1 teaspoon butter extract
• 1 cup pecans, chopped and toasted
• ½ cup powdered sugar
• 1 tablespoon milk
• 1 tablespoon butter, melted
• ½ teaspoon vanilla extract
• ¼ cup pecans, chopped (for garnish)
• 2 tablespoons caramel syrup (optional for drizzle)

Instructions

• Preheat the oven to 325°F (163°C) and grease a bundt pan.
• Cream together the butter and sugar until fluffy.
• Add eggs one at a time, mixing well after each.
• In a separate bowl, whisk flour, baking powder, and salt.
• Gradually add dry ingredients to the butter mixture, alternating with sour cream.
• Stir in vanilla extract, butter extract, and toasted pecans.
• Pour batter into the prepared pan and smooth the top.
• Bake for 60–70 minutes until a toothpick comes out clean.
• Cool in the pan for 10 minutes, then transfer to a rack.
• Mix glaze ingredients and drizzle over the cooled cake.

Notes

Ensure butter is at room temperature for easier mixing.
Avoid overmixing the batter after adding flour to maintain a light texture.

• Author: Martha
• Prep Time: 20 minutes
• Cook Time: 70 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Calories: 320
• Sugar: 25
• Sodium: 200
• Fat: 15
• Saturated Fat: 9
• Unsaturated Fat: 5
• Trans Fat: 0
• Carbohydrates: 45
• Fiber: 1
• Protein: 4
• Cholesterol: 80