Butter Pecan Pound Cake
This Butter Pecan Pound Cake is a rich, moist loaf studded with toasted pecans and vanilla, perfect for afternoon tea or holiday gatherings.
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
Ensure butter and eggs are at room temperature for best rise. Store in an airtight container—lasts up to 3 days at room temp or freeze slices for up to 1 month.
Nutrition
Calories: 420kcal
Love this recipe?Follow us at @Recipecs for more