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Butter Pecan Pound Cake

A delightful combination of rich buttery flavor and crunchy pecans, this pound cake is perfect for any occasion.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1 cup unsalted butter softened
  • 2 cups granulated sugar
  • 4 large eggs
  • 3 cups all-purpose flour
  • 1 cup buttermilk
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup chopped pecans toasted

Equipment

  • Mixing bowl
  • Electric mixer
  • Measuring cups and spoons
  • Rubber spatula
  • 9x5-inch loaf pan
  • Cooling rack

Method
 

  1. Preheat your oven to 350°F (175°C).
  2. Grease and flour a 9x5 inch loaf pan.
  3. In a mixing bowl, beat the softened butter and granulated sugar until light and fluffy.
  4. Add the eggs one at a time, mixing well after each addition.
  5. In another bowl, whisk together the flour, baking powder, and salt.
  6. Gradually add the dry mixture to the butter-sugar mixture, alternating with buttermilk.
  7. Stir in the vanilla extract and toasted pecans.
  8. Pour the batter into the prepared loaf pan and smooth the top.
  9. Bake for 1 hour, or until a toothpick inserted in the center comes out clean.
  10. Let the cake cool in the pan for 10 minutes before transferring it to a cooling rack.

Notes

Serve with a dollop of whipped cream or a drizzle of caramel sauce for an extra treat.