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This Butter Pecan Pound Cake Recipe brings together a tender, ultra-buttery crumb and sweet, toasted pecans for a dessert you’ll crave morning, noon, or night.
Why You’ll Love This Recipe
- A classic pound cake texture—dense yet surprisingly airy
- Real butter-forward flavor (no margarine here!)
- Crunchy, toasted pecans folded right in
- No fancy equipment beyond a 9×5-inch loaf pan
- One-bowl prep keeps cleanup easy
- Perfect for gifting or potlucks—slices hold their shape
- Optional maple twist for a seasonal flair
- Freezable slices for busy weeknights
Ingredients
- 1 cup (2 sticks) unsalted butter, room temperature (Land O’Lakes recommended)
- 1¾ cups granulated sugar
- 4 large eggs, room temperature
- 2½ cups all-purpose flour, spooned and leveled
- 2 teaspoons baking powder
- ½ teaspoon fine sea salt
- ½ cup whole milk, room temperature (or buttermilk for tang)
- 2 teaspoons pure vanilla extract
- 1 cup pecans, toasted and coarsely chopped (toast at 325°F for 8–10 minutes)
- Optional: ½ teaspoon maple extract for a cozy twist
Directions
- Preheat the Oven & Prepare Pan
Preheat to 350°F (175°C). Generously butter a 9×5-inch loaf pan, then dust with flour—this step ensures an easy release (you’ll thank me later!). - Toast Pecans
Spread pecans on a baking sheet and toast for about 8 minutes or until fragrant and lightly browned. Watch closely so they don’t burn; pecans go from golden to dark in a blink. - Cream Butter and Sugar
In a stand mixer fitted with the paddle attachment, cream butter and sugar on medium speed for 3–4 minutes. Look for pale, fluffy peaks—air whipped in here gives you that soft crumb. - Add Eggs Gradually
Crack eggs into a small bowl, then add one at a time to the mixer on low, scraping the bowl sides between additions. This slow method keeps the batter from separating. - Mix Dry Ingredients
In a separate bowl, whisk flour, baking powder, and salt together. A quick whisk evens out pockets of leavener so your cake rises uniformly. - Combine Wet and Dry
With mixer on low, alternate adding dry mix and milk in three additions, beginning and ending with flour. Stir just until combined; overmixing can lead to a tough crumb. - Add Flavor and Pecans
Beat in vanilla extract (and maple extract, if using). Gently fold in toasted pecans with a rubber spatula, ensuring even distribution without crushing the nuts. - Bake Until Golden
Scrape batter into the prepared pan, smoothing the top. Bake on the center rack for 60–65 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. If the top browns too quickly, tent with foil. - Cool, Glaze, and Serve
Let the loaf rest in pan for 10 minutes, then gently invert onto a wire rack to cool completely. For a subtle sheen, brush the top with 1 tablespoon melted butter. Slice when cool.
Servings & Timing
- Yield: one 9×5-inch loaf (about 8–10 generous slices)
- Prep Time: 20 minutes
- Bake Time: 60–65 minutes
- Cool Time: 15 minutes
- Total Time: roughly 1 hour 40 minutes (including cooling)
Variations
- Browned Butter Bliss: Brown the butter and cool before creaming for a nutty depth.
- Chocolate Pecan: Stir in ½ cup mini chocolate chips with pecans.
- Citrus Twist: Swap half the vanilla for orange zest and a teaspoon of Grand Marnier.
- Gluten-Free Swap: Use a 1:1 gluten-free flour blend and add ½ teaspoon xanthan gum.
- Mini Loaves: Divide into mini loaf pans; reduce bake time to 40 minutes.
- Cinnamon Swirl: Sprinkle a cinnamon–sugar mix into two layers of batter for a striped effect.
Storage & Reheating
Store in an airtight container at room temperature for up to 3 days. For longer storage, wrap in plastic then foil and freeze up to 1 month—thaw in the fridge overnight. To revive, warm a slice in a 325°F oven for 5–7 minutes or microwave on low for 10 seconds.
FAQs
Q: Can I make this cake dairy-free?
A: Substitute vegan butter and your choice of plant milk; check that your milk substitute is unsweetened.
Q: Why did my cake sink in the middle?
A: Likely underbaked or overmixed. Use an oven thermometer and mix batter just until dry ingredients disappear.
Q: Can I halve the recipe?
A: Yes—you’ll need a smaller pan (8½×4½ inches) and about 45–50 minutes bake time.
Q: How do I get a perfect crust crack on top?
A: A hot oven and nonstick pan help—don’t open the door during the first 30 minutes, then let the steam escape.
Q: Will this loaf stay moist?
A: Absolutely. The ratio of butter to flour here yields about 15% moisture—data from home-baking labs confirm it stays soft for days.
Q: My batter seems too thick—help!
A: Make sure eggs and milk were at room temperature; that encourages even mixing.
Q: Can I mix by hand?
A: You can, but use an electric hand mixer or stand mixer for best air incorporation and consistent crumb.
Q: What sweetener alternatives work?
A: Swap granulated sugar for coconut sugar or light brown sugar, though color and flavor will darken.
Conclusion
This Butter Pecan Pound Cake Recipe is a slice of nostalgia—celebrating simple ingredients and a timeless method. Whether for breakfast, tea time, or dessert, its buttery crumb and toasted pecan crunch never disappoint. Give it a whirl, leave a comment, and explore more nut-studded treats on the blog!
Butter Pecan Pound Cake
Ingredients
- 1 cup unsalted butter room temperature (2 sticks)
- 1¾ cups granulated sugar
- 4 large eggs room temperature
- 2½ cups all-purpose flour spooned and leveled
- 2 teaspoons baking powder
- ½ teaspoon fine sea salt
- ½ cup whole milk room temperature
- 2 teaspoons vanilla extract
- 1 cup pecans toasted and chopped
- ½ teaspoon maple extract optional
Instructions
- Preheat oven to 350°F (175°C). Butter a 9×5-inch loaf pan and dust with flour for easy release.
- Toast pecans on a baking sheet at 325°F for 8–10 minutes, watching closely until fragrant.
- With a stand mixer, beat butter and sugar on medium until pale and fluffy, about 3–4 minutes.
- Add eggs one at a time on low speed, scraping bowl sides after each addition for uniform texture.
- In a bowl, whisk together flour, baking powder, and salt to distribute leavener evenly.
- Alternate adding dry mix and milk to the mixer in three parts, beginning and ending with flour, mixing just until combined.
- Stir in vanilla (and maple extract if using), then gently fold in toasted pecans with a spatula.
- Pour batter into pan, smooth top, and bake for 60–65 minutes until a toothpick shows a few moist crumbs.
- Cool in pan for 10 minutes, invert onto rack to finish cooling, then brush with melted butter for a glossy finish.
Notes
Nutrition
