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The Best Southern Butter Pecan Pound Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 57 reviews
  • Author: Megane
  • Prep Time: 20 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 50 minutes
  • Yield: 16 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: Southern American

Description

This Best Southern Butter Pecan Pound Cake is a rich and moist classic dessert, bursting with buttery flavor and crunchy pecans. Perfectly baked in a Bundt pan, it’s topped optionally with a smooth vanilla maple glaze that adds an extra touch of sweetness. Ideal for family gatherings, holidays, or any special occasion, this pound cake combines traditional Southern flavors with a tender crumb that melts in your mouth.

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

  1. Preheat and prepare pan: Preheat your oven to 325°F (163°C). Grease and flour a Bundt cake pan thoroughly to prevent sticking.
  2. Cream butter and sugar: In a large bowl, cream together the softened butter and powdered sugar until the mixture is light and fluffy, ensuring good incorporation of air for a tender crumb.
  3. Add eggs: Add eggs one at a time, mixing well after each addition to fully blend into the batter without overmixing.
  4. Combine sour cream and vanilla: Stir in the sour cream and vanilla extract to add moisture and flavor, mixing until evenly incorporated.
  5. Mix dry ingredients: In a separate small bowl, whisk together the all-purpose flour and salt to ensure even distribution of the salt and avoid clumps.
  6. Combine wet and dry ingredients: Gradually add the dry ingredient mixture to the wet ingredients, mixing just until combined to keep the cake tender and avoid toughness.
  7. Add pecans: Fold in the chopped pecans gently to disperse them evenly throughout the batter.
  8. Bake: Pour the batter into the prepared Bundt pan and smooth the top. Bake in the preheated oven for about 1 hour, or until a cake tester inserted into the center comes out clean.
  9. Cool and unmold: Allow the cake to cool in the pan for at least 30 minutes. Then, place a cake plate on top of the Bundt pan and carefully invert it to release the cake.
  10. Prepare optional icing: If desired, whisk together powdered sugar, vanilla extract, melted butter, and maple syrup (or milk/heavy cream) to make a smooth glaze. Drizzle over the cooled cake for added sweetness.

Notes

  • Do not overmix the batter once the flour is added to avoid a dense cake.
  • Ensure the Bundt pan is well-greased and floured to prevent sticking.
  • Cool the cake properly before inverting to keep its shape intact.
  • The icing is optional but adds a lovely sweet finish that complements the pecans.

Nutrition

  • Serving Size: 1 slice (1/16 of cake)
  • Calories: 420
  • Sugar: 35g
  • Sodium: 120mg
  • Fat: 25g
  • Saturated Fat: 15g
  • Unsaturated Fat: 8g
  • Trans Fat: 0.5g
  • Carbohydrates: 45g
  • Fiber: 1.5g
  • Protein: 5g
  • Cholesterol: 140mg

Find it online: https://comfortplates.com/the-best-southern-butter-pecan-pound-cake-recipe/