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Pecan Pound Cake

A delicious blend of buttery richness and crunchy pecans, this Pecan Pound Cake is sure to impress with its moist texture and nutty flavor.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 10 slices
Course: Dessert
Cuisine: American
Calories: 350
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 baking soda
  • 1/2 teaspoon salt
  • 1 cup chopped pecans

Equipment

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

Method
 

  1. Preheat your oven to 350°F (175°C).
  2. Grease the loaf pan with butter or cooking spray.
  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 a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
  6. Gradually add the dry mixture to the creamed mixture, alternating with buttermilk.
  7. Gently fold in the chopped pecans using a rubber spatula.
  8. Pour the batter into the prepared loaf pan and smooth the top.
  9. Bake for 60 minutes 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 wire rack.

Notes

Serve with whipped cream or vanilla ice cream.