Pecan Pound Cake
This pecan pound cake combines buttery richness with the crunch of toasted pecans for a timeless dessert that feels like home in every bite. Perfect for gatherings, gifting, or enjoying with coffee.
Equipment
- Bundt Pan
- Mixing Bowls
- Wire Rack
- Electric Mixer
Ingredients
Core Ingredients
- 2 cups unsalted butter softened
- 3 cups granulated sugar
- 6 large eggs
- 3 cups all-purpose flour
- 1 cup chopped pecans toasted
- 1 tsp vanilla extract
- 1/2 tsp salt
- 1/2 tsp baking powder
- 1 cup whole milk
Optional Additions
- powdered sugar for dusting
- caramel sauce for drizzling
Instructions
- Cream butter and sugar together in a large mixing bowl until light and fluffy.
- Add eggs one at a time, mixing well after each addition.
- Whisk together flour, baking powder, and salt in a separate bowl.
- Add flour mixture to butter mixture in three parts, alternating with milk. Start and end with flour.
- Fold in toasted pecans and vanilla gently.
- Pour batter into a greased and floured bundt pan. Bake at 325°F (160°C) for 75–85 minutes, or until a toothpick inserted in the center comes out clean.
- Cool in the pan for 15 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
For added indulgence, dust with powdered sugar or drizzle with caramel sauce. This cake stays fresh for several days and freezes beautifully.