Ingredients

For the Cake

• 3 cups Cake Flour – for a tender, fine crumb.
• 2 cups Granulated Sugar – adds sweetness and structure.
• 1 cup Packed Brown Sugar – adds moisture and caramel notes.
• 1½ cups (3 sticks) Unsalted Butter, room temperature – creates richness and moisture.
• 5 large Eggs, room temperature – bind and enrich the batter.
• 1 cup Whole Buttermilk, room temperature – tenderizes and moistens the cake.
• ½ teaspoon Baking Powder – gives just a little lift.
• ¼ teaspoon Salt – enhances overall flavor.
• 1 tablespoon Vanilla Extract – warm, classic flavor.
• 1 tablespoon Pound Cake Extract – optional, but adds bakery-style richness.
• 2 cups Toasted Pecans, chopped – gives crunch and nutty flavor throughout.

For the Glaze

• 2 cups Powdered Sugar – sweetens and thickens the glaze.
• 4 oz Unsalted Butter – for a creamy base.
• 4 oz Cream Cheese – adds tang and richness.
• 4 teaspoons Half and Half – helps reach the perfect drizzling consistency.

Instructions

Make the Cake:

1. Preheat your oven to 325°F (160°C). Grease and flour a tube or Bundt pan thoroughly.
2. Cream the butter and sugars together in a large bowl until light and fluffy, about 3–7 minutes.
3. Add the eggs, one at a time, mixing well after each addition.
4. Stir in vanilla and pound cake extract until fully combined.
5. Add the dry and wet ingredients alternately: Add the cake flour in 3 parts and buttermilk in 2 parts, beginning and ending with the flour. Mix until just combined.
6. Fold in the toasted pecans gently to distribute evenly.
7. Pour batter into the prepared pan and smooth the top.
8. Bake for 1 hour and 10 minutes, checking for doneness after 45 minutes. Cake is done when a toothpick comes out clean.
9. Cool in the pan for 20 minutes, then invert onto a wire rack or serving plate and cool completely.

Make the Glaze:

1. Melt butter and cream cheese together in a small saucepan over low heat, stirring until smooth.
2. Remove from heat and whisk in the powdered sugar gradually until smooth.
3. Add half and half to thin the glaze to your desired consistency.
4. Drizzle glaze generously over the cooled cake. Allow it to set before slicing.

Pro Tips

• Always use room temperature ingredients for better batter texture.
• Do not overmix once the flour is added to keep the cake tender.
• Toast your pecans ahead of time for deeper flavor. Simply bake at 350°F for 7–9 minutes, stirring halfway.
• Wrap the cake tightly to keep it moist if not serving immediately.

Serving Suggestions

Serve this pound cake with a scoop of vanilla bean ice cream, a dollop of whipped cream, or a side of fresh berries. It also pairs beautifully with coffee or sweet tea.

Conclusion

This Butter Pecan Pound Cake is proof that simple ingredients can make a stunningly flavorful dessert. With its buttery richness, crunchy pecans, and velvety glaze, it’s a recipe you’ll turn to again and again. Perfect for beginners and pros alike—this cake is guaranteed to impress!