Butter Pecan Pound Cake Recipe
This Butter Pecan Pound Cake recipe offers a delightful blend of rich, buttery flavor and the nutty crunch of pecans, wrapped in a moist, tender crumb. Perfect for any occasion, from family gatherings to special celebrations, this cake is sure to impress with its classic taste and elegant presentation.
Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs, at room temperature
- 3 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup whole milk, at room temperature
- 2 teaspoons vanilla extract
- 1 cup chopped pecans
Instructions
- Preheat Oven: Begin by preheating your oven to 325°F (163°C). Grease and flour a 10-inch bundt pan.
- Cream Butter and Sugar: In a large mixing bowl, cream together the softened butter and sugar until light and fluffy, which usually takes about 4-5 minutes.
- Add Eggs: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and salt.
- Mix Dry and Wet Ingredients: Gradually add the dry ingredients to the creamed mixture, alternating with the milk. Start and end with the flour mixture. Stir in the vanilla extract.
- Fold in Pecans: Gently fold the chopped pecans into the batter.
- Bake: Pour the batter into the prepared bundt pan. Bake for 60-70 minutes or until a toothpick inserted into the cake comes out clean.
- Cool: Let the cake cool in the pan for about 10 minutes, then turn out onto a wire rack to cool completely.