Butter Pecan Pound Cake

My grandmother used to pull a loaf of pound cake from the oven and the whole kitchen would go quiet — that warm, nutty smell made everyone pause mid-conversation. I still remember watching browned butter bubble in her old saucepan, the scent turning from sweet cream to toasty caramel, and her tapping the loaf pan like it held secret music. This Butter Pecan Pound Cake takes me right back: crunchy toasted pecans, a tender, buttery crumb, and that little caramel note from browned butter that makes people close their eyes. It’s the kind of cake you slice thick, butter not required, and serve with coffee or a scoop of vanilla when you want to feel a little spoiled.

Quick Facts

• Yield: Serves 8–10
• Prep Time: 20 minutes
• Cook Time: 60–70 minutes
• Total Time: 80–90 minutes

Why This Recipe is Awesome

This cake manages a lot of delicious things at once: a dense-but-tender crumb, a nutty browned-butter flavor, and crunchy toasted pecans in every bite. It tastes fancy but plays nicely with simple ingredients you already trust. It’s so forgiving even your oven can’t mess it up — just watch the color and poke it with a toothpick. Who doesn’t love golden edges and a soft, buttery center?

Ingredients

For the Main Dish:

• 1 cup (2 sticks) unsalted butter (we’ll brown most of it)
• 1 cup granulated sugar
• 1/2 cup light brown sugar, packed
• 4 large eggs, room temperature
• 2 tsp vanilla extract
• 2 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp fine sea salt
• 1/2 cup sour cream or Greek yogurt, room temperature
• 1 cup toasted pecans, chopped (plus extra for topping)

For the Glaze / Garnish (optional):

• 1 cup powdered sugar
• 2 tbsp browned butter (cooled)
• 1–2 tbsp milk or heavy cream
• 1/4 tsp vanilla extract
• Pinch of salt and a few chopped toasted pecans for sprinkling

How I Make It

Step 1:

Preheat your oven to 350°F and grease a 9×5 loaf pan (line with parchment for easy removal). Place 1 cup unsalted butter in a medium saucepan over medium heat. Watch carefully as the butter foams, then browns — you’ll smell a nutty, caramel aroma and see brown flecks at the bottom. That’s the magic. Pour the browned butter into a bowl to cool slightly while it keeps that warm aroma.

Step 2:

Toast 1 cup pecans in a dry skillet over medium heat for 3–5 minutes, shaking the pan. They’ll smell toasty and turn a deeper brown; don’t walk away — they go from perfect to burnt fast. Chop and set aside. In a large bowl, beat the cooled browned butter (reserve 2 tbsp for the glaze) with 1 cup granulated sugar and 1/2 cup light brown sugar until glossy and slightly fluffy, about 2 minutes. Add 4 large eggs one at a time, beating until each is incorporated, then stir in 2 tsp vanilla extract.

Step 3:

Whisk together 2 cups all-purpose flour, 1 tsp baking powder, and 1/2 tsp salt in a separate bowl. Add the dry ingredients to the butter mixture in two additions, alternating with 1/2 cup sour cream, beginning and ending with the flour. Use a spatula and fold until just combined — you want a velvety batter, not overworked gluten. Fold in the chopped toasted pecans, saving a handful for the top.

Step 4:

Pour the batter into the prepared loaf pan and smooth the top. Sprinkle the reserved pecans over the batter. Bake at 350°F for about 60–70 minutes, or until the top turns deep golden and a toothpick inserted near the center comes out with a few moist crumbs (not wet batter). If the top browns too quickly, tent with foil for the last 15 minutes. Listen for the gentle crackle and enjoy that rich nutty smell filling the kitchen.

Step 5:

Let the cake cool in the pan for 15 minutes, then transfer to a wire rack to cool completely. If you want the glaze, whisk 1 cup powdered sugar with the reserved 2 tbsp browned butter, 1–2 tbsp milk, 1/4 tsp vanilla, and a pinch of salt until pourable. Drizzle over the cooled loaf and sprinkle with extra toasted pecans. Slice thick and serve with coffee or vanilla ice cream.

Pro Tips

• Brown the butter carefully over medium heat and remove when it smells nutty. It will keep cooking in the pan’s residual heat, so transfer it promptly.
• Bring eggs and sour cream to room temperature for a smoother, more stable batter.
• If your oven runs hot, reduce temperature to 325°F and add 10–15 minutes to the bake time to avoid an overly dark crust.
• Want extra pecan crunch? Fold in 1/4 cup finely chopped pecans plus 1/2 cup coarsely chopped for texture contrast.

Common Mistakes to Avoid

• Skipping preheating: Classic rookie move. It changes texture and bake time.
• Overmixing: Leads to dense or chewy results. Mix until just combined.
• Guessing cook time: Always use visual cues or a timer, not just vibes.
• Overcrowding pans: Give your food some breathing room to crisp properly.

Alternatives & Substitutions

• Swap the 1/2 cup sour cream for plain yogurt; the cake stays moist and tangy.
• Replace pecans with toasted walnuts for a similar but slightly earthier flavor.
• Dairy-free option: use a plant-based butter suitable for baking (and skip the glaze or use dairy-free milk). Expect a slightly different brown-butter note.
• Gluten-free: use a 1:1 gluten-free baking flour and add 1/4 tsp xanthan gum if your blend lacks it; texture will be a touch crumblier.

Variations & Tips

• Stir 2 tbsp maple syrup into the glaze for a fall twist.
• Fold in 1/2 cup mini chocolate chips for a kid-friendly version.
• Add 1/2 tsp ground cinnamon to the dry mix for warm spice notes.
• Make mini loaves for gifts — reduce baking time to 25–30 minutes.
• For a boozy adult twist, stir 1 tbsp bourbon into the glaze.
• Try orange zest in the batter for a bright citrus-pecan combo.

FAQ (Frequently Asked Questions)

Can I make this ahead of time?

Yes! Bake and cool the cake completely, then wrap tightly in plastic or foil. Store at room temperature for up to 3 days or freeze slices for up to 3 months. Thaw at room temperature and refresh in a 300°F oven for 10 minutes if you like a warm slice.

Can I double the recipe?

Sure thing. Use two loaf pans and check doneness around the original bake time — they may need a few extra minutes depending on your oven and pan size.

Can I substitute butter with oil?

Technically yes, but you’ll miss that buttery magic. Use ¾ the amount of oil and expect less of that caramelized brown-butter flavor.

How do I know it’s done?

Bake until the top is deep golden and a toothpick inserted into the center comes out with a few moist crumbs. The loaf should spring back slightly when you press the top. If the toothpick has wet batter, give it more time.

What if I don’t have ingredient X?

Out of sour cream? Use plain yogurt or full-fat milk with 1 tsp lemon juice. No brown sugar? Use all granulated sugar and add 1 tbsp molasses for depth.

How I Like to Serve It

I love this loaf warm with melting butter or a scoop of vanilla ice cream for a simple dessert. It makes a cozy brunch centerpiece alongside strong coffee or chai. For afternoon tea, thin slices with a smear of orange marmalade shine. It also travels well to potlucks — slice it ahead and let people grab a piece.

Notes

• Store leftovers wrapped at room temperature for up to 3 days or in the fridge for up to 5 days. Reheat gently in a low oven or microwave for 10–15 seconds.
• No meat temps needed here — just bake until set and golden, about 60–70 minutes.

Final Thoughts

Closing: Go bake this — it smells like comfort, tastes like celebration, and somehow makes every kitchen feel like home. Now go impress someone — or just yourself — with your homemade masterpiece!