Butter Pecan Pound Cake

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If there’s one cake that always takes me back to the warmth of my grandmother’s kitchen, it’s this Butter Pecan Pound Cake. I can still remember the aroma that would fill the entire house as it baked in the oven—nutty, buttery, and sweet, with that irresistible hint of vanilla and toasted pecans. This cake isn’t just a dessert; it’s a piece of family tradition, rich with flavor and memories.

I love how the glaze melts down the sides of the golden-brown bundt, creating those creamy ribbons that complement the crunch of pecans so perfectly. Every bite is moist, tender, and loaded with that signature buttery depth. I’ve made this cake more times than I can count, and it never fails to impress, whether it’s for a holiday table, a casual gathering, or just a slow weekend afternoon when you need something indulgent.

The best part? It looks fancy but is wonderfully easy to make. With simple pantry ingredients and a little love, you get a cake that feels bakery-worthy. This is the kind of recipe that turns a regular day into a special occasion.

Why You’ll Love This Butter Pecan Pound Cake

You’ll fall for this Butter Pecan Pound Cake because it offers the ultimate combination of textures and flavors. The cake itself is buttery and dense, like a good pound cake should be, while the toasted pecans bring a nutty crunch that balances the richness. The glaze adds just the right touch of sweetness and shine, making it a showstopper dessert.

This cake keeps beautifully, making it perfect for prepping ahead. It’s also adaptable—you can switch up the glaze, fold in other nuts, or even add a touch of bourbon for a grown-up twist. Whether served warm with coffee or sliced cold the next day, it remains irresistibly delicious.

How to Make the Butter Pecan Pound Cake

Step 1: Start by toasting your pecans. Spread them evenly on a baking sheet and bake at 350°F for about 6 to 8 minutes, stirring once halfway through. Let them cool while you prepare the batter. This step deepens the nutty flavor and adds a wonderful crunch.

Step 2: In a large bowl, cream together softened butter and granulated sugar until the mixture is light and fluffy. This step is crucial for achieving that tender, melt-in-your-mouth texture.

Step 3: Add the eggs one at a time, beating well after each addition. Mix in vanilla extract and a splash of buttermilk to enhance the richness.

Step 4: In a separate bowl, whisk together flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined. Fold in the toasted pecans gently, ensuring they’re evenly distributed.

Step 5: Pour the batter into a greased and floured bundt pan. Smooth the top and tap the pan gently to release any air bubbles. Bake in a preheated oven at 325°F for about 70 to 80 minutes, or until a toothpick inserted in the center comes out clean.

Step 6: Allow the cake to cool in the pan for 15 minutes before turning it out onto a wire rack to cool completely.

Step 7: While the cake cools, prepare the glaze by whisking together powdered sugar, melted butter, a splash of milk, and vanilla extract until smooth. Drizzle it generously over the cooled cake and sprinkle with more chopped pecans if desired.

Recipe Variations and Possible Substitutions

You can play with this recipe in several ways to suit your taste. For added warmth, try adding a teaspoon of cinnamon or nutmeg to the dry ingredients. If you’re looking for a bit of tang, swap the buttermilk for sour cream or Greek yogurt.

For a grown-up twist, replace a few tablespoons of milk in the glaze with bourbon or rum—it adds a depth that pairs beautifully with the toasted pecans. Don’t have pecans on hand? Walnuts or even chopped almonds make a great substitute. Gluten-free flour blends also work well here if you need a wheat-free option.

You can also turn this into mini bundt cakes or cupcakes by adjusting the baking time. Just keep an eye on them after the 20-minute mark. The smaller versions are ideal for gifting or serving at gatherings.

Serving and Pairing Suggestions

This Butter Pecan Pound Cake is incredibly versatile when it comes to serving. I often serve it just as it is with a fresh cup of coffee or tea, letting the glaze and pecans shine. If I’m feeling fancy or hosting guests, I add a dollop of whipped cream or a scoop of vanilla bean ice cream on the side, which adds a cool contrast to the warm, nutty flavors.

It pairs beautifully with a caramel or butterscotch drizzle for extra indulgence. For a brunch setting, try serving thin slices alongside fresh fruit, especially berries. Their tartness balances out the sweetness of the cake and makes for a lovely presentation.

As for beverages, besides coffee, this cake is divine with a spiced chai, a dessert wine like Moscato, or even bourbon if you’re looking for a cozier evening treat.

Storage and Reheating Tips

This cake stores like a dream. Once it has fully cooled, wrap it tightly in plastic wrap or place it in an airtight container. It will stay fresh at room temperature for about 3 days or in the refrigerator for up to a week.

To freeze, wrap individual slices or the whole cake in plastic wrap and then foil, and store in a freezer-safe bag or container. It can last up to 3 months. To thaw, just bring it to room temperature on the counter.

If you want to reheat a slice, pop it in the microwave for about 10 to 15 seconds to revive that just-baked warmth. If you’ve stored it in the fridge, I recommend letting it sit out for a bit before serving for the best texture.

Frequently Asked Questions

How do I keep my pound cake from being too dry?

Make sure you measure your flour correctly—spoon it into the measuring cup and level it off. Overbaking is another common culprit, so check for doneness with a toothpick starting around the 70-minute mark.

Can I make this cake without a bundt pan?

Absolutely. You can use a standard loaf pan or even a tube pan. Just be sure to adjust the baking time and keep an eye on it.

Is it okay to use salted butter?

Yes, but if you do, reduce the added salt in the recipe slightly. I prefer unsalted butter so I can control the seasoning more precisely.

Can I make the glaze ahead of time?

You can, but it may thicken as it sits. If that happens, just whisk in a bit of milk to loosen it up before drizzling over the cake.

What’s the best way to toast pecans?

Spread them out on a baking sheet in a single layer and toast at 350°F for 6 to 8 minutes, stirring once. They should smell fragrant and turn a bit darker in color.

Related Recipe You’ll Like

If you’re into the buttery richness and nutty crunch of this Butter Pecan Pound Cake, I think you’ll really enjoy trying my Maple Walnut Coffee Cake. It’s swirled with cinnamon and topped with a maple glaze and crunchy walnut streusel. It shares the same cozy, comforting qualities with just a slightly different flavor profile that’s perfect for fall mornings or holiday brunches.

Another one to bookmark is my Brown Butter Pecan Cookies. They offer the same deep nutty flavor in cookie form, with golden edges and a chewy center. Great for gifting or when you want something handheld but still decadent.

Don’t Forget to Save and Share This Recipe for Later

If this Butter Pecan Pound Cake made your mouth water, be sure to pin it to your favorite dessert board on Pinterest so you can come back to it anytime. You can also share the love with friends and family by posting it on Facebook or sending it over in a message. Trust me, once they try it, they’ll be asking for the recipe too!

And if you made it, I’d love to hear how it turned out—drop a comment or tag me on social media so I can see your beautiful bakes. This cake is meant to be shared, both on your table and online!

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