Butter Pecan Pound Cake
Let me tell you, this Butter Pecan Pound Cake brings me right back to my grandma’s cozy kitchen, where the warm, nutty aroma would swirl through the house every holiday season. The cake was always the star—rich, buttery, with those toasted pecans giving each bite that perfect crunch and a little nutty surprise. It’s the kind of baking that feels like a big, comforting hug wrapped up in golden cake form. If you’ve ever wanted a dessert that tastes like home, love, and a touch of nostalgia, this recipe is it. Trust me, once you’ve tried this, you’ll find all the reasons to keep a pound cake pan handy year-round.
Quick Facts
- Yield: Serves 10-12
- Prep Time: 20 minutes
- Cook Time: 1 hour 10 minutes
- Total Time: 1 hour 30 minutes
Ingredients
For the Main Dish:
- 1 cup (2 sticks) unsalted butter, softened
- 1 ½ cups granulated sugar
- 4 large eggs, at room temperature
- 2 cups all-purpose flour
- 1 tsp baking powder
- ½ tsp salt
- ½ cup whole milk, at room temperature
- 1 tsp vanilla extract
- 1 cup pecans, chopped and toasted
How I Make It
Step 1:
Start by preheating your oven to 325°F. Grease and flour a 9×5-inch loaf pan well—this step ensures your cake will slide out clean and perfect. Then, toast your chopped pecans on a baking sheet at 350°F for about 8 minutes or until fragrant and golden. Let them cool while you mix the batter.
Step 2:
In a large bowl, cream the softened butter and sugar together until it’s light and fluffy—this takes about 3-4 minutes using a hand or stand mixer on medium speed. This step traps air for a tender crumb, so don’t rush it!
Step 3:
Add the eggs one at a time, beating well after each addition to keep the batter smooth and well-emulsified. Then stir in the vanilla extract.
Step 4:
In a separate bowl, whisk together the flour, baking powder, and salt. Then, add this dry mixture to the butter mixture alternately with the milk, beginning and ending with the flour. Mix just until combined—overmixing can make the cake tough.
Step 5:
Gently fold in the toasted pecans, saving a small handful to sprinkle on top for a pretty finish.
Step 6:
Pour the batter into your prepared pan, smooth the top, and sprinkle with the reserved pecans. Bake for 65-75 minutes, or until a toothpick inserted in the center comes out clean. Let it cool in the pan for 15 minutes, then transfer to a wire rack to cool completely before slicing.
Variations & Tips
- Swap half the pecans for walnuts or almonds for a different nutty twist.
- Add a pinch of cinnamon or nutmeg to the dry ingredients for a warm spice note.
- Use browned butter instead of softened butter for a deeper, nuttier flavor.
- If using unsalted butter, taste your batter and add a little extra salt if needed.
- For a glaze, whisk powdered sugar with a splash of milk and drizzle over the cooled cake.
How I Like to Serve It
This cake shines on its own, but I love pairing it with a scoop of vanilla ice cream or a dollop of freshly whipped cream. It’s fantastic for afternoon tea or as a cozy dessert after a big family dinner—especially during those chilly fall or winter evenings when you want a warm, nutty treat.
Notes
- Store any leftovers covered tightly at room temperature for up to 3 days or refrigerate for up to a week.
- Reheat individual slices gently in the microwave for about 10-15 seconds to revive that fresh-baked warmth.
Closing: This Butter Pecan Pound Cake is the kind of recipe that fills your kitchen with warmth and your heart with happiness every single time.
