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Homemade Butter Pecan Poundcake

  • Author: olivia
  • Total Time: 90 minutes
  • Yield: 12 servings 1x
  • Diet: Vegetarian

Description

A delightful poundcake combining rich butter flavor with the nutty crunch of toasted pecans, perfect for any occasion.

Ingredients

Scale
  • 1 cup unsalted butter, softened
  • 2 cups granulated sugar
  • 4 large eggs
  • 3 cups all-purpose flour
  • 1/4 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup sour cream
  • 1 teaspoon vanilla extract
  • 1 teaspoon butter extract
  • 1 cup pecans, chopped and toasted
  • 1/2 cup powdered sugar
  • 1 tablespoon milk
  • 1 tablespoon butter, melted
  • 1/2 teaspoon vanilla extract
  • 1/4 cup pecans, chopped (for garnish)
  • 2 tablespoons caramel syrup (optional for drizzle)

Instructions

  1. Preheat the oven to 325°F (163°C) and grease and flour a 10-inch bundt pan or tube pan.
  2. Cream together the softened butter and sugar until light and fluffy, about 5-7 minutes.
  3. Add eggs one at a time, beating well after each addition.
  4. In a separate bowl, mix together the flour, baking powder, and salt.
  5. Gradually add the dry ingredients to the butter mixture, alternating with the sour cream, beginning and ending with the dry ingredients.
  6. Stir in the vanilla extract, butter extract, and toasted pecans.
  7. Pour the batter into the prepared bundt pan, smoothing the top with a spatula.
  8. Bake for 60-70 minutes or until a toothpick inserted into the center comes out clean.
  9. Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
  10. In a small bowl, whisk together the powdered sugar, milk, melted butter, and vanilla extract until smooth for the glaze.
  11. Once the cake is completely cooled, drizzle the glaze over the top.
  12. Garnish with chopped pecans and caramel syrup, if desired.
  13. Slice and serve.

Notes

For best results, ensure butter is softened to room temperature and pecans are lightly toasted before use. You can store the cake at room temperature for up to three days or freeze for up to three months.

  • Prep Time: 20 minutes
  • Cook Time: 70 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice
  • Calories: 400
  • Sugar: 20g
  • Sodium: 300mg
  • Fat: 18g
  • Saturated Fat: 8g
  • Unsaturated Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 55g
  • Fiber: 2g
  • Protein: 6g
  • Cholesterol: 70mg

Keywords: poundcake, butter pecan, dessert, baking, homemade, cake

Find it online: https://sweettreatsrecipes.com/homemade-butter-pecan-poundcake-recipe/