Butter Pecan Pound Cake

Indulge in Sweet Delight: Butter Pecan Pound Cake

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Prepare your taste buds for a journey of sweet bliss with our delectable recipe for Butter Pecan Pound Cake. This heavenly dessert is a testament to the divine combination of rich buttery flavor and crunchy pecans, creating a symphony of taste and texture that is simply irresistible. Whether you’re celebrating a special occasion or simply craving a decadent treat, this pound cake is sure to impress. With its moist crumb and luscious glaze, Butter Pecan Pound Cake is the ultimate indulgence for any dessert lover. So, let’s dive into the recipe and discover how to create this mouthwatering masterpiece in your own kitchen!


For the Cake:

  • 1 cup (2 sticks) unsalted butter, room temperature
  • 1 cup sugar
  • 1 cup brown sugar
  • 5 eggs
  • 1 tablespoon vanilla extract
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/4 cup buttermilk
  • 2 cups pecans, roughly chopped

For the Glaze:

  • 1/2 cup (1 stick) unsalted butter, room temperature
  • 3/4 cup brown sugar
  • 2 tablespoons water
  • 1 tablespoon pecan extract or vanilla extract
  • 1/2-2 cups powdered sugar, plus more until desired consistency is reached


1. Preheat and Prepare:

  • Preheat your oven to 325°F (160°C). Grease and flour a 10-inch bundt pan, ensuring all sides are coated evenly.

2. Cream Butter and Sugars:

  • In a large mixing bowl, cream together the room temperature butter, sugar, and brown sugar until light and fluffy.

3. Add Eggs and Vanilla:

  • Beat in the eggs one at a time, then stir in the vanilla extract until well combined.

4. Mix Dry Ingredients:

  • In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk, until fully incorporated.

5. Fold in Pecans:

  • Gently fold the roughly chopped pecans into the batter, ensuring they are evenly distributed throughout.

6. Bake the Cake:

  • Pour the batter into the prepared bundt pan, smoothing the top with a spatula. Bake in the preheated oven for 60-70 minutes, or until a toothpick inserted into the center comes out clean.

7. Make the Glaze:

  • While the cake is baking, prepare the glaze. In a saucepan, melt the unsalted butter over medium heat. Stir in the brown sugar and water until dissolved, then bring the mixture to a simmer. Remove from heat and stir in the pecan extract or vanilla extract.

8. Finish with Powdered Sugar:

  • Gradually whisk in the powdered sugar until the glaze reaches your desired consistency, adding more if needed.

9. Glaze and Serve:

  • Once the cake has cooled for 10-15 minutes, carefully invert it onto a serving platter. Drizzle the warm glaze over the top of the cake, allowing it to drip down the sides. Serve slices of Butter Pecan Pound Cake warm or at room temperature.

Cook Notes and Variations:

  • Toasting Pecans: For added flavor, toast the pecans in a dry skillet over medium heat until fragrant before adding them to the batter.
  • Almond Extract: For a subtle almond flavor, substitute almond extract for the pecan extract in the glaze.
  • Chocolate Drizzle: For an extra indulgent touch, drizzle melted chocolate over the glazed cake before serving.

Keto and Low-Carb Versions:

  • Almond Flour: Substitute almond flour for all-purpose flour to create a keto-friendly version of the cake.
  • Sugar-Free Sweeteners: Use sugar-free sweeteners such as erythritol or stevia in place of sugar in both the cake and glaze to reduce the carb content.

Frequently Asked Questions (FAQs):

  1. Can I use a different type of nut in this recipe?
    • Yes, you can substitute pecans with walnuts, almonds, or hazelnuts if desired.
  2. How should I store leftovers?
    • Store any leftover cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 1 week.
  3. Can I freeze this cake?
    • Yes, you can freeze the cake either whole or in slices. Wrap it tightly in plastic wrap and aluminum foil before placing it in the freezer for up to 3 months. Thaw overnight in the refrigerator before serving.
  4. Can I omit the glaze?
    • While the glaze adds extra sweetness and flavor, you can omit it if desired or substitute it with a simple powdered sugar dusting.

Indulge in a slice of pure bliss with Butter Pecan Pound Cake, a decadent dessert that is sure to satisfy even the most discerning sweet tooth. With its buttery crumb, crunchy pecans, and luscious glaze, this pound cake is a true delight for the senses. Whether enjoyed as a dessert for a special occasion or as a treat to brighten an ordinary day, Butter Pecan Pound Cake is guaranteed to bring joy with every bite. So, gather your ingredients and get ready to bake up a taste of sweet perfection that will leave everyone craving more.

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