Butter Pecan Pound Cake
Learn how to make the most tender, soft, moist and delicious Butter Pecan Pound Cake and feature it on your holiday dinner table!
Servings: 10 servings
Ingredients
Pound Cake:
- 1 cup unsalted butter, room temperature 250 g
- 1 cup granulated sugar 200 g
- 5 medium eggs room temperature
- 1 tsp vanilla extract
- 2 cups all-purpose flour 250 g
- 4 tsp baking powder
- 1 pinch of salt
- ¼ cup milk 60 ml
- 1 cup pecan nuts chopped
Frosting:
- 2 oz cream cheese softened, from a block
- ¼ cup butter softened
- ¼ cup powdered sugar
- 2 tbsp milk
- 1 tsp vanilla extract
- Whole toasted pecan nuts for garnish
Instructions
- Preheat your oven to 350 degrees F. Grease and flour a bundt pan.
- In a large mixing bowl, beat the butter and sugar together until the mixture is light and fluffy.
- Gradually mix in the eggs one at a time, then stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, and salt. Now sift the flour mixture gradually into the butter-egg mixture, alternating with the milk. Begin and end with the dry ingredients, until the batter is smooth and well combined.
- Fold in the chopped pecan nuts, then pour the batter into the prepared bundt pan and smooth the surface with a spatula.
- Bake for 50-60 minutes in the preheated oven, until a skewer inserted into the cake comes out clean.
- Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
- No prepare the cream cheese frosting: In a mixing bowl, beat the cream cheese and butter together until smooth, using a hand mixer.
- Add the powdered sugar, milk and vanilla extract and beat until creamy and smooth.
- Once the cake is cooled, frost the top with the prepared frosting and garnish with additional pecan nuts.
Notes
- To get the perfect texture, make sure you use melted butter for the recipe. Once it has melted, allow it to cool down and then use it.
- Use softened cream cheese to make the frosting. Cold cream cheese may not have the same uniform texture you're looking for.
- To add an extra bit of crunchiness to the pecans, toast them lightly in a pan for a few minutes, allow them to cool down and then use them for the recipe.
- Avoid overmixing the cake batter once you add in the flour. This will actually cause the cake to become dense and lose its fluffy texture.
Nutrition
Calories: 500kcal | Carbohydrates: 45g | Protein: 7g | Fat: 35g | Saturated Fat: 17g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 150mg | Sodium: 266mg | Potassium: 128mg | Fiber: 2g | Sugar: 21g | Vitamin A: 925IU | Vitamin C: 0.1mg | Calcium: 141mg | Iron: 2mg