Butter Pecan Pound Cake

Indulge in the rich and nutty flavors of Butter Pecan Pound Cake, a dessert that’s a true delight for those who love decadent treats. This cake perfectly marries the buttery texture of pound cake with the crunch of pecans. Here’s a comprehensive guide to creating this scrumptious dessert.


  • Cake Flour: 3 Cups
  • Sugar: 2 Cups
  • Packed Brown Sugar: 1 Cup
  • Butter (Room Temperature): 3 Sticks
  • Eggs (Room Temperature): 5
  • Whole Buttermilk (Room Temperature): 1 Cup
  • Baking Powder: 1/2 Tsp
  • Salt: 1/4 Tsp
  • Vanilla Extract: 1 Tablespoon
  • Pound Cake Extract: 1 Tablespoon
  • Toasted Pecans: 2 Cups

Thick Glaze Ingredients:

  • Powdered Sugar: 2 Cups
  • Butter: 4 oz
  • Cream Cheese: 4 oz
  • Half and Half: 4 tsp


  1. Cream Butter and Sugar: Blend butter and sugar until smooth (3-7 minutes).
  2. Add Eggs: Incorporate eggs one at a time, ensuring full incorporation.
  3. Add Extracts: Mix in vanilla and pound cake extracts.
  4. Dry Ingredients: In another bowl, mix cake flour, baking powder, and salt.
  5. Combine Mixtures: Alternately add flour mixture and buttermilk to the batter, starting and ending with flour.
  6. Add Pecans: Stir in toasted pecans.
  7. Prepare Pan: Grease a tube pan and pour in the batter.
  8. Bake: Bake at 325°F for 1 hour and 10 minutes. Check at 45 minutes and 1 hour.
  9. Check Doneness: Use a toothpick to test; it should come out clean.
  10. Cool: Let the cake cool in the pan on a wire rack for 20 minutes, then transfer to a cake plate. Cover to prevent drying.