Description
A rich and moist butter pecan pound cake with a nutty flavor.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 3 cups all-purpose flour
- 1 cup buttermilk
- 1 teaspoon vanilla extract
- 1 cup chopped pecans
- 1 teaspoon baking powder
- 1/2 teaspoon salt
Instructions
- Preheat oven to 350°F (175°C).
- Grease and flour a bundt pan.
- Cream butter and sugar until light and fluffy.
- Add eggs one at a time, mixing well after each.
- In a separate bowl, mix flour, baking powder, and salt.
- Add dry ingredients to the butter mixture alternately with buttermilk.
- Stir in vanilla extract and chopped pecans.
- Pour batter into prepared pan.
- Bake for 60-70 minutes, or until a toothpick comes out clean.
- Let cool in the pan for 10 minutes, then invert onto a wire rack to cool completely.
Notes
- Store in an airtight container for up to a week.
- Can be served with whipped cream or ice cream.
- For added flavor, toast the pecans before adding.
- Prep Time: 20 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 85mg
Keywords: butter pecan pound cake, dessert, pound cake, cake recipe