Old School Butter Pecan Pound Cake Recipe: A Classic Dessert Delight

Ingredients

For the Cake:

• 3 Cups Cake Flour
• 2 Cups Granulated Sugar
• 1 Cup Packed Brown Sugar
• 3 Sticks (1.5 Cups) Unsalted Butter, Room Temperature
• 5 Large Eggs, Room Temperature
• 1 Cup Whole Buttermilk, Room Temperature
• 1/2 Tsp Baking Powder
• 1/4 Tsp Salt
• 1 Tbsp Pure Vanilla Extract
• 1 Tbsp Pound Cake Extract (optional)
• 2 Cups Toasted Pecans, Chopped

For the Thick Glaze:

• 2 Cups Powdered Sugar
• 4 oz (1/2 Cup) Unsalted Butter, Softened
• 4 oz (1/2 Cup) Cream Cheese, Softened
• 4 Tsp Half-and-Half (or Milk)

Preparation

This old school butter pecan pound cake is a timeless dessert that combines rich, buttery flavors with the nutty crunch of pecans. Perfect for any occasion, this classic pound cake recipe is sure to impress your family and friends. Follow these simple steps to create a moist, tender, and decadent cake that’s crowned with a luscious thick glaze.

1. Preheat Oven and Prep Pan: Preheat your oven to 325°F (163°C). Grease and flour a 10-inch tube pan or bundt pan to ensure the cake releases easily.
2. Cream Butter and Sugar: In a large mixing bowl, cream together the room temperature butter, granulated sugar, and packed brown sugar until light and fluffy, about 3-7 minutes. This step is crucial for achieving the perfect texture.
3. Add Eggs Gradually: Add the eggs one at a time, beating well after each addition. Ensure the eggs are fully incorporated before adding the next one.
4. Incorporate Flavors: Stir in the vanilla extract and pound cake extract (if using) until well combined. These extracts enhance the cake’s rich flavor.
5. Alternate Dry and Wet Ingredients: In a separate bowl, whisk together the cake flour, baking powder, and salt. Alternately add the dry ingredients and buttermilk to the butter mixture, starting and ending with the flour. Mix until just combined.
6. Fold in Pecans: Gently fold in the toasted and chopped pecans, ensuring they are evenly distributed throughout the batter.
7. Bake the Cake: Pour the batter into the prepared pan and smooth the top. Bake for 1 hour and 10 minutes, or until a toothpick inserted into the center comes out clean. Check the cake after 45 minutes and cover loosely with foil if it’s browning too quickly.
8. Cool and Glaze: Allow the cake to cool in the pan on a wire rack for 20 minutes, then transfer it to a cake plate. Prepare the glaze by mixing powdered sugar, softened butter, cream cheese, and half-and-half until smooth. Drizzle the glaze over the cooled cake and let it set before serving.

Enjoy this homemade butter pecan pound cake as a delightful dessert or with a cup of coffee. Its rich flavor and tender crumb make it a crowd-pleaser!