Butter Pecan Pound Cake

Butter Pecan Pound Cake: A Symphony of Indulgence and Elegance

Step into the realm of exquisite desserts with our Butter Pecan Pound Cake, a masterpiece that seamlessly blends the rich flavors of butter and toasted pecans into a velvety pound cake. This indulgent treat is not just a dessert; it’s a symphony of taste and texture, where the buttery crumb meets the crunch of toasted pecans in every delightful bite. Whether you’re a baking enthusiast or a novice in the kitchen, this recipe is your gateway to creating a dessert that exudes both indulgence and elegance. Join us on a journey as we unveil the secrets to crafting the perfect Butter Pecan Pound Cake that will leave your taste buds singing with joy.


For the Cake:

  • 1 cup unsalted butter, softened
  • 2 cups granulated sugar
  • 4 large eggs
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup sour cream
  • 1 teaspoon vanilla extract

For the Pecan Streusel:

  • 1 cup chopped pecans
  • 1/4 cup brown sugar, packed
  • 1 teaspoon ground cinnamon

For the Glaze:

  • 1 cup confectioners’ sugar
  • 2 tablespoons unsalted butter, melted
  • 2 tablespoons milk
  • 1/2 teaspoon vanilla extract


Prepare the Cake Batter:

  1. Cream Butter and Sugar:
    • In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
  2. Add Eggs:
    • Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl to ensure thorough mixing.
  3. Combine Dry Ingredients:
    • In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
  4. Alternate Mixing:
    • Gradually add the dry ingredients to the butter mixture, alternating with the sour cream. Begin and end with the dry ingredients. Mix until just combined.
  5. Incorporate Vanilla Extract:
    • Stir in the vanilla extract, ensuring it is evenly distributed throughout the batter.

Prepare the Pecan Streusel:

  1. Toast Pecans:
    • In a dry skillet over medium heat, toast the chopped pecans until fragrant. Be attentive to prevent burning.
  2. Create Streusel Mixture:
    • In a small bowl, combine the toasted pecans, brown sugar, and ground cinnamon to create the pecan streusel.

Layer the Batter and Streusel:

  1. Layer in the Pan:
    • Grease and flour a bundt pan. Spoon a third of the cake batter into the pan, spreading it evenly. Sprinkle half of the pecan streusel over the batter.
  2. Repeat Layers:
    • Add another layer of batter, followed by the remaining streusel. Finish with the remaining batter.

Bake to Perfection:

  1. Bake in Preheated Oven:
    • Preheat your oven to 325°F (163°C). Bake the Butter Pecan Pound Cake for 60-70 minutes or until a toothpick inserted into the center comes out clean.
  2. Cool and Unmold:
    • Allow the cake to cool in the pan for 15 minutes before transferring it to a wire rack to cool completely.

Prepare the Glaze:

  1. Whisk Glaze Ingredients:
    • In a bowl, whisk together confectioners’ sugar, melted butter, milk, and vanilla extract until smooth.
  2. Drizzle Glaze:
    • Once the cake is completely cooled, drizzle the glaze over the top, letting it cascade down the sides.

Cook Notes

  • Room Temperature Ingredients: Ensure that the butter, eggs, and sour cream are at room temperature for a smoother batter.
  • Avoid Overmixing: Mix the batter until just combined after adding the dry ingredients. Overmixing can result in a dense cake.
  • Toasting Pecans: Toasting the pecans enhances their flavor. Keep a close eye on them during toasting to prevent burning.
  • Bundt Pan Preparation: Properly grease and flour the bundt pan to ensure easy release of the cake.


Brown Butter Bliss:

  • Infuse an extra layer of flavor by browning the butter before incorporating it into the cake batter.

Maple Glaze Marvel:

  • Replace the vanilla extract in the glaze with maple extract for a delightful maple flavor.

Chocolate Swirl Sensation:

  • Introduce a chocolate swirl to the cake batter for a decadent variation.

Keto Versions

Almond Flour Alchemy:

  • Substitute almond flour for all-purpose flour to create a keto-friendly version.

Monk Fruit Magic:

  • Use monk fruit sweetener in place of granulated sugar for a low-carb alternative.

Coconut Cream Glaze:

  • Replace the milk in the glaze with coconut cream for a keto-friendly glaze.

Low-Carb Versions

Nut Flour Nirvana:

  • Blend almond and coconut flour for a lower-carb flour alternative.

Erythritol Euphoria:

  • Opt for erythritol as a sweetener in both the cake and glaze for a low-carb twist.

Greek Yogurt Goodness:

  • Substitute Greek yogurt for sour cream to reduce the carb content.

A Slice of Elegance and Bliss

In conclusion, our Butter Pecan Pound Cake isn’t just a dessert; it’s a slice of elegance and bliss that combines the richness of butter, the crunch of pecans, and the tender crumb of a perfect pound cake. Whether you follow the classic recipe, experiment with variations, explore keto adaptations, or savor the low-carb alternatives, this pound cake promises to be a star in your repertoire of delightful desserts.

As you cut into each slice, envision the joy that comes from creating a cake that marries the nutty goodness of pecans with the velvety softness of a pound cake. The Butter Pecan Pound Cake is not just a cake; it’s a promise of shared moments, celebrations, and the creation of sweet memories. So, gather your ingredients, preheat that oven, and relish in the anticipation of savoring a dessert that elevates any occasion. Cheers to the Butter Pecan Pound Cake – where every bite is a journey into the world of indulgence and the joy of savoring a well-crafted masterpiece!

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