Go Back

Butter Pecan Pound Cake Recipe

Chef Samia
This rich and buttery Butter Pecan Pound Cake is packed with toasted pecans for a deliciously nutty flavor. Perfect for holidays, parties, or just as an indulgent treat!
Print Recipe
Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 35 minutes
Course Dessert
Cuisine American
Servings 12 servings
Calories 420 kcal

Ingredients
  

  • 1 cup 2 sticks unsalted butter, softened
  • 2 cups granulated sugar
  • 4 large eggs
  • 3 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup buttermilk
  • 1 cup chopped toasted pecans
  • 1 teaspoon vanilla extract

Instructions
 

  • Preheat oven to 325°F. Grease and flour a 10-inch bundt pan.
  • Toast pecans in a skillet for 5 minutes until fragrant.
  • Cream butter and sugar until light and fluffy.
  • Add eggs one at a time, beating well after each addition.
  • Mix flour, baking powder, and salt. Gradually add to butter mixture, alternating with buttermilk.
  • Fold in pecans and vanilla.
  • Pour batter into the pan and bake for 70-80 minutes.
  • Cool for 10 minutes, then transfer to a wire rack to cool completely.

Notes

  • Toasting the pecans enhances their flavor.
  • Serve with caramel glaze or whipped cream for added sweetness.
Keyword Butter Pecan Cake, Butter Pecan Pound Cake, Easy Pound Cake, Pound Cake Recipe