Butter Pecan Pound Cake
Main Dishes

Butter Pecan Pound Cake

Introduction

Butter Pecan Pound Cake is a delightful dessert that combines the rich flavors of butter, toasted pecans, and a moist and tender pound cake. This recipe has been passed down through generations and is a beloved favorite in many households. The combination of the nutty pecans and the buttery cake creates a heavenly treat that is perfect for any occasion.

Why You’ll Love This Recipe

This Butter Pecan Pound Cake recipe is truly special for several reasons. Firstly, it is incredibly easy to make, requiring just a few simple ingredients that are likely already in your pantry. Secondly, the flavor is absolutely divine – the nuttiness of the pecans perfectly complements the buttery richness of the pound cake. Lastly, this cake has a wonderful texture, with a tender crumb that melts in your mouth.

Ingredients

To make this delicious Butter Pecan Pound Cake, you will need the following ingredients:

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

Optional ingredient substitutions:

  • You can use salted butter instead of unsalted butter, but reduce the added salt to 1/4 teaspoon.
  • If you prefer a gluten-free version, you can use a gluten-free flour blend instead of all-purpose flour.
  • For a dairy-free option, you can substitute the milk with almond milk or coconut milk.

Step-by-Step Instructions

Follow these simple steps to create a perfect Butter Pecan Pound Cake:

  1. Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan.
  2. In a large mixing bowl, cream together the softened butter and sugar until light and fluffy.
  3. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
  4. In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the butter mixture, alternating with the milk.
  5. Gently fold in the toasted pecans.
  6. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
  7. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
  8. Allow the cake to cool in the pan for 10 minutes, then remove it from the pan and transfer it to a wire rack to cool completely.
  9. Slice and serve the Butter Pecan Pound Cake on its own or with a dollop of whipped cream or a scoop of vanilla ice cream.

Expert Tips for Success

Here are some helpful tips to ensure your Butter Pecan Pound Cake turns out perfectly:

  • Make sure the butter is softened but not melted. Room temperature butter will cream more easily with the sugar.
  • Toasting the pecans before adding them to the batter enhances their flavor. Simply spread the chopped pecans on a baking sheet and bake at 350°F (175°C) for about 5-7 minutes, or until fragrant.
  • Do not overmix the batter once you’ve added the dry ingredients. Overmixing can result in a dense and tough cake.
  • Allow the cake to cool completely before slicing to ensure clean and neat slices.

Variations and Substitutions

While this Butter Pecan Pound Cake recipe is delicious as is, you can also customize it to your liking:

For a chocolate twist, you can add 1/2 cup of chocolate chips to the batter.

If you prefer a citrus flavor, you can add the zest of one lemon or orange to the batter.

If you have dietary restrictions, you can substitute the all-purpose flour with a gluten-free flour blend or almond flour.

Serving Suggestions

The Butter Pecan Pound Cake is a delightful treat on its own, but you can also serve it with some additional accompaniments to enhance the experience:

For a touch of elegance, serve the cake with a drizzle of caramel sauce and a sprinkle of sea salt.

You can also serve it with a side of fresh berries and a dollop of whipped cream for a refreshing twist.

FAQs

Q: Can I freeze the Butter Pecan Pound Cake?

A: Yes, you can freeze the cake for up to 3 months. Wrap it tightly in plastic wrap and place it in an airtight container before freezing.

Q: Can I use other nuts instead of pecans?

A: Absolutely! You can substitute pecans with walnuts, almonds, or hazelnuts for a different flavor profile.

Final Thoughts

The Butter Pecan Pound Cake is a true delight for any dessert lover. Its rich buttery flavor, combined with the crunch of toasted pecans, creates a cake that is both comforting and indulgent. Whether you’re baking it for a special occasion or simply craving a sweet treat, this recipe is sure to satisfy your taste buds. So go ahead, give it a try, and experience the magic of this delightful cake!

Butter Pecan Pound Cake

Recipe by Author

A delightful dessert that combines the rich flavors of butter, toasted pecans, and a moist and tender pound cake. This beloved recipe is easy to make and perfect for any occasion.

Course: Dessert Cuisine: American Difficulty: easy
4.5 from 120 votes
🍽️
Servings
10
⏱️
Prep time
20
minutes
🔥
Cooking time
50
minutes
📊
Calories
380
kcal
Cook Mode
Keep the screen of your device on

Ingredients

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

Directions

  1. Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan.
  2. In a large mixing bowl, cream together the softened butter and sugar until light and fluffy.
  3. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
  4. In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the butter mixture, alternating with the milk.
  5. Gently fold in the toasted pecans.
  6. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
  7. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
  8. Allow the cake to cool in the pan for 10 minutes, then remove it from the pan and transfer it to a wire rack to cool completely.
  9. Slice and serve the Butter Pecan Pound Cake on its own or with a dollop of whipped cream or a scoop of vanilla ice cream.

Nutrition Facts

Calories: 380
Fat: 20
Carbohydrates: 45
Protein: 5
Sodium: 200
Fiber: 2
Sugar: 30
Butter Pecan Pound Cake