Description
This Best Southern Butter Pecan Pound Cake is a rich, buttery dessert featuring tender crumb studded with toasted pecans. Creamy vanilla icing adds a luscious finish, making it perfect for special occasions or a delicious southern-style treat.
Ingredients
Scale
Cake
- 1 1/2 cups softened butter
- 3 3/4 cups powdered sugar
- 6 eggs
- 2 teaspoons vanilla extract
- 1/2 cup sour cream
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 2/3 cup chopped pecans
Icing (Optional)
- 1 1/4 cups powdered sugar
- 1 1/2 teaspoons vanilla extract
- 2 tablespoons unsalted butter, melted
- 2-3 tablespoons maple syrup or milk or heavy whipping cream
Instructions
- Preheat and prepare pan: Preheat your oven to 325°F (163°C). Grease and flour a Bundt cake pan thoroughly to ensure the cake releases easily after baking.
- Cream butter and sugar: In a large mixing bowl, beat the softened butter and powdered sugar together until light and fluffy, ensuring the sugar is well incorporated for a smooth batter.
- Add eggs: Incorporate the eggs one at a time, beating well after each addition to maintain a smooth texture without curdling.
- Add sour cream and vanilla: Mix in the sour cream followed by the vanilla extract, blending thoroughly to add moisture and enhance flavor.
- Combine dry ingredients: In a separate small bowl, whisk together the all-purpose flour and salt until evenly combined.
- Mix dry into wet: Gradually add the dry mixture to the wet ingredients, stirring just until combined to avoid overmixing which can toughen the cake.
- Fold in pecans: Gently fold the chopped pecans into the batter to distribute evenly without breaking the nuts.
- Bake: Pour the batter into the prepared Bundt pan, smoothing the top. Bake in the preheated oven for about one hour, or until a toothpick or cake tester inserted into the center comes out clean.
- Cool and unmold: Allow the cake to cool in the pan for at least 30 minutes. Then, carefully invert the cake onto a serving plate.
- Prepare icing (optional): In a small bowl, mix the powdered sugar, vanilla extract, melted butter, and maple syrup (or milk or heavy cream) until smooth. Drizzle the icing over the cooled cake for added sweetness and moisture.
Notes
- Do not overmix the batter to keep the cake tender and light.
- Allow the cake to cool in the pan for at least 30 minutes before flipping to avoid breaking.
- The icing is optional but adds a lovely sweetness and gloss to the cake.
- Use room temperature butter and eggs for even mixing and better texture.
- Chop pecans coarsely for the best texture contrast.
Nutrition
- Serving Size: 1 slice (1/16 of cake)
- Calories: 410
- Sugar: 28g
- Sodium: 150mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0.5g
- Carbohydrates: 49g
- Fiber: 1.5g
- Protein: 5g
- Cholesterol: 120mg
