What you’re making & why it works
A pound cake traditionally means a dense, buttery cake (often a “pound” each of butter, sugar, flour, eggs). In this version, we incorporate toasted pecans, brown sugar or butter-pecan flavors, and optionally a glaze, to give the cake that classic “butter pecan” taste many associate with ice-cream or southern desserts. Sources consistently note that the key elements are: lots of butter, chopped pecans (toasted or buttered), and a tender crumb. My Cake School+2Easy Southern Desserts+2
For instance: My Cake School states: “This heavenly Butter Pecan Pound Cake is moist and tender with a fine crumb and wonderful butter pecan flavor.” My Cake School Another from Bake From Scratch mentions that “brown sugar brings out the warmth and richness of the pecans.” Bake from Scratch - #thebakefeed
So: you get a dense but tender cake, with chopped pecans throughout, and often topped with some kind of glaze to elevate it.
Ingredients (for ~12-16 servings, using a Bundt or large tube pan)
Here’s a robust ingredient list; you can scale up or down depending on your pan size and how many people you’ll serve.
Cake Batter
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1½ cups (≈340 g) unsalted butter, softened. Bake from Scratch - #thebakefeed+2mustlovehome.com+2
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1⅔ cups (≈333 g) granulated sugar. Bake from Scratch - #thebakefeed
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1 cup (≈220 g) dark (or light) brown sugar, packed. Bake from Scratch - #thebakefeed+1
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7 large eggs (≈350 g) room temperature. Bake from Scratch - #thebakefeed
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3¼ cups (≈406 g) all-purpose flour. Bake from Scratch - #thebakefeed
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1 teaspoon kosher salt. Bake from Scratch - #thebakefeed
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1 cup sour cream (≈240 g) (for extra richness and moistness) Bake from Scratch - #thebakefeed+1
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1¼ cups pecan pieces (≈141 g) plus ½ cup chopped pecans (≈71 g) (divide for mixing & topping) Bake from Scratch - #thebakefeed
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1½ teaspoons vanilla extract. Bake from Scratch - #thebakefeed+1
Optional Glaze / Icing
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1¼ cups powdered (confectioners’) sugar. Bake from Scratch - #thebakefeed
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4½ tablespoons (≈67.5 g) heavy whipping cream. Bake from Scratch - #thebakefeed
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1 Tbsp light corn syrup. Bake from Scratch - #thebakefeed
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Whole pecan halves or chopped pecans for garnish. Emma's Cake Studio+1
Equipment & Pre-work
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A large Bundt pan (or 15-cup capacity bundt/tube pan) or standard 10-inch tube pan. Bake from Scratch - #thebakefeed+1
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Oven preheated to ~300-325°F for lower-temp long bake (some versions) or 325-350°F for standard bake. My Cake School+1
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Stand mixer (or hand mixer) with paddle attachment, or large mixing bowl + electric mixer.
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Fine chopped toasted pecans (to add texture and flavor)
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Measuring cups/spoons, spatula, mixing bowls.
Step-by-Step Method
Step 1: Pre-heat oven & prepare pan
Pre-heat your oven to 300°F (150 °C) (for very slow bake) or 325°F (163 °C) depending on your recipe variant. For example, Bake From Scratch uses 300°F. Bake from Scratch - #thebakefeed Another uses 325–350°F. My Cake School+1
Grease and flour (or use baking spray with flour) your Bundt/tube pan. Be sure to get into all the crevices if using a fluted pan so the pound cake can release cleanly.
Step 2: Toast the pecans
In a separate baking sheet, roast your pecan pieces until fragrant, about 5–8 minutes at 350°F or per recipe instructions. For example: “roast 2 cups pecans in 3 Tbsp butter at 350°F for 6-8 minutes” in My Cake School version. My Cake School
After roasting, divide: reserve ~1¼ cup pecan pieces for the batter, and ~½ cup chopped pecans (or remaining) for topping or mixing later. Chop the designated amount finely for the batter.
Step 3: Cream butter and sugars
In the bowl of your mixer (or large bowl with hand-mixer), beat the softened butter and both sugars (granulated + brown sugar) at medium speed until light, fluffy, and pale in color — about 5-7 minutes. (Example: Bake From Scratch says beat until fluffy, 6-7 minutes) Bake from Scratch - #thebakefeed
Scrape the bowl as needed to ensure even mixing. This step is important — it incorporates air and helps with the pound cake’s texture.
Step 4: Add eggs & vanilla
Add the eggs one at a time, beating well after each addition so the mixture remains smooth and cohesive. Then add the vanilla extract (and any optional butter-extract if using) and mix until combined. (For example: Emma’s Cake Studio version uses 2 tsp vanilla + optional butter extract) Emma's Cake Studio
Step 5: Combine dry ingredients
In a medium bowl, whisk together the flour, baking powder, salt. (Some recipes use baking powder only) mustlovehome.com+1
Set aside.
Step 6: Alternate dry ingredients and sour cream (wet)
With mixer on low speed, add the flour mixture and sour cream alternately into the butter/sugar/egg mixture, beginning and ending with the flour mixture. (E.g., flour part, sour cream part, flour, sour cream, flour) ● Many recipes specify this method. My Cake School+1
Be careful not to over-mix—just until incorporated. The batter will be somewhat thick.
Step 7: Fold in pecans
Fold in the chopped/finely chopped pecans (that you reserved for the batter) until evenly distributed. Do this by hand with a spatula to maintain texture. Example: “Add 1¼ cups pecan pieces + ½ cup chopped pecans … beat until evenly distributed.” Bake from Scratch - #thebakefeed
Step 8: Fill pan & bake
Spoon or scrape the batter into your prepared pan. Tap the pan on the counter a few times to release large air bubbles. Smooth the top with a spatula so cake bakes evenly. Bake from Scratch - #thebakefeed
Bake until a toothpick or cake tester inserted into the center comes out clean or with just a few moist crumbs. Bake times will vary depending on oven and pan size, but expect approx 1½ hours to 1 hour 35 minutes at 300°F or ~1–1¼ hours at 325-350°F. Bake from Scratch - #thebakefeed+1
If the top browns too quickly, you can loosely tent foil over the top for part of the bake.
Step 9: Cool & remove from pan
When done, remove the pan from oven and allow it to cool in the pan for about 10-20 minutes (depending on recipe) before inverting onto a wire rack to finish cooling completely. For example: Bake From Scratch says let cool 20 minutes, then invert. Bake from Scratch - #thebakefeed
Step 10: Make the glaze (optional) & finish
While the cake cools, prepare the glaze if you choose to add one. For example:
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In a small saucepan melt butter, add brown sugar, heavy cream and vanilla, cook until smooth and slightly thick. (My Cake School version lists caramel glaze ingredients: brown sugar, butter, heavy cream, corn syrup, salt) My Cake School
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Bake From Scratch gives a white icing version: powdered sugar + heavy cream + corn syrup. Bake from Scratch - #thebakefeed
Once the cake is cooled, drizzle the glaze over the top and sprinkle the remaining pecans (reserved for topping) over the glaze while it’s still wet so pecans stick. Garnish with pecan halves if desired.
Step 11: Serve
Slice your pound cake (about ½-inch to ¾-inch slices recommended). Serve as is, or with a dollop of whipped cream, vanilla ice-cream, or fresh fruit. The nutty pecans and buttery cake speak for themselves.
Tips for Success & Texture/Flavor Tweaks
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Room temperature ingredients matter: Butter softened, eggs at room temp, sour cream at room temp helps with smooth batter and even bake.
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Toast pecans: Toasting or butter-roasting pecans intensifies flavor and prevents sogginess. Many recipes emphasize this. My Cake School+1
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Use unsalted butter for better control of salt; then add salt as recipe specifies. Many sources explicitly say this. My Cake School+1
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Don’t over-mix after adding flour: Over-mixing develops gluten and can lead to a tougher cake. Mix just until combined.
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Alternate mixing dry/wet: This helps incorporate without over-beating.
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Use good quality pecans: Fresh, not stale. Chop them to your preferred size (some crunch is nice, some finely chopped for texture).
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Avoid top browning too early: If top is browning before center is done, tent foil.
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Cool before glazing: Drizzle glaze only once cake has cooled enough so glaze doesn’t run off entirely.
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Adjust for pan size: If your pan is smaller, you may need to reduce bake time or adjust batter amount.
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Flavor enhancements: Some versions add butter extract, maple or rum extract, or even a splash of bourbon for depth. Easy Southern Desserts+1
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Serve at room temperature or slightly warm: Better flavor and texture have been noted when cake is not frozen or overly cold.
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Storage note: Store the cake in an airtight container; some versions note refrigeration can cause cake to dry out faster. For example: easy southern desserts say store on counter 3-4 days or in fridge up to one week. Easy Southern Desserts
Variations & Dietary Adjustments
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Gluten-free version: Use a 1:1 gluten-free flour blend, ensure pecans and glaze ingredients are gluten-free certified.
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Maple or bourbon twist: Add 1-2 teaspoons maple extract or 1 Tbsp bourbon to the batter or glaze for extra complexity. Easy Southern Desserts
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Mini-loaf or loaf pan version: If you don’t have a bundt pan, use one or two loaf pans; bake for less time (~60 minutes) and check center.
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Low-sugar or lighter version: Reduce sugar slightly, use light sour cream, use powdered sugar glaze instead of butter-heavy glaze (though flavor will differ).
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Nut-free version: Omit pecans and replace with toffee bits or chocolate chips (though technically then not “butter pecan” flavor).
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Extra glaze/icing styles: Use a praline glaze (buttered pecans + sweetened condensed milk) for a Southern twist. Julias Simply Southern
Make-Ahead, Storage & Freezing
Make-Ahead
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You can prepare the batter and assemble in the pan ahead of time (covered, refrigerated) and bake when ready. If cold from fridge, add 5-10 minutes to bake time.
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The pecans can be toasted ahead and stored in an airtight container until use.
Storage
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Once baked and cooled, store in an airtight container at room temperature for 3-4 days. Some sources say in the fridge for up to a week. Easy Southern Desserts
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If glazed, ensure glaze has set before covering to avoid sticking.
Freezing
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You can freeze whole cake or sliced pieces. Wrap tightly in plastic wrap, then foil, then freezer bag. Freeze up to 2-3 months. Thaw overnight in fridge and bring to room temperature before serving.
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Some sources note that freezing glaze cakes may cause texture changes in glaze/pecans.
Presentation & Serving Ideas
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Serve slices with a dollop of whipped cream or a scoop of vanilla ice cream for dessert.
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For brunch, serve slices with coffee or tea and fresh fruit.
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For holidays, top with extra toasted pecans and a light dusting of powdered sugar.
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For a gourmet finish, drizzle warm caramel sauce over each slice and a few chopped pecans.
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Use slices as a base for dessert parfaits: layer cake cubes, whipped cream, caramel sauce, pecan bits in glasses.
Full Print-Ready Recipe Card
Butter Pecan Pound Cake
Yield: ~12-16 slices (depending on size)
Prep Time: ~30 minutes
Bake Time: ~1 hour 15-1 hour 35 minutes (depending on oven)
Total Time: ~1 hour 45 minutes (including cooling)
Ingredients:
Cake Batter:
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1½ cups unsalted butter, softened
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1⅔ cups granulated sugar
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1 cup dark (or light) brown sugar, packed
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7 large eggs, room temperature
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3¼ cups all-purpose flour
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1 teaspoon kosher salt
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1 cup sour cream, room temperature
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1½ teaspoons vanilla extract
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1¼ cups pecan pieces, toasted (reserve some for topping)
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½ cup chopped pecans, toasted
Glaze (optional):
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1¼ cups powdered sugar
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4½ tablespoons heavy cream
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1 tablespoon light corn syrup
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1 teaspoon vanilla extract
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Pecan halves or chopped pecans for garnish
Instructions:
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Preheat oven to 300°F (150 °C) or 325°F (163 °C) depending on your variant. Grease and flour a Bundt/tube pan (15-cup capacity preferred).
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Toast pecans: Spread pecan pieces on baking sheet, roast until fragrant (~5-8 minutes at 350°F), stir once, allow to cool. Chop as needed; reserve ~1¼ cups for batter, ~½ cup for topping.
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In mixer bowl, beat softened butter + granulated sugar + brown sugar until pale and fluffy (~5–7 minutes).
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Add eggs one at a time, beating well after each addition. Add vanilla extract.
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In medium bowl, whisk together flour + salt + baking powder (if using).
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With mixer on low, alternately add flour mixture and sour cream to butter/egg mixture, beginning and ending with flour. Mix until just combined.
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Fold in pecan pieces and chopped pecans until evenly distributed.
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Spoon batter into prepared pan, smooth top, tap pan to release air.
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Bake for approx 1¼ to 1½ hours (or until toothpick comes out clean). Check at ~70 minutes; bake more if needed. Tent foil if top browns too soon.
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Cool in pan 10–20 minutes, then invert onto wire rack and cool completely.
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(Optional) Make glaze: whisk powdered sugar + heavy cream + corn syrup + vanilla until smooth. Drizzle over cooled cake. Sprinkle reserved pecans on top.
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Slice and serve.
Notes & Tips:
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Use room-temp ingredients for even mixing.
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Toasting pecans enhances nutty flavor.
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Do not over-mix after adding flour.
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Baking time depends heavily on oven and pan; check for doneness.
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Glaze adds sweetness and shine—optional but recommended.
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Store properly as indicated above.
Final Thoughts
This Butter Pecan Pound Cake is exactly the kind of dessert that hits both comfort and elegance. With the rich butter, the toasted pecans, and that tender, fine crumb, it’s unforgettable. Whether you’re baking for family, friends, or just treating yourself, the reward is worth the effort.
By following the ingredient list, step-by-step method, and taking advantage of the tips and variations above, you’ll end up with a dessert that feels special and tastes amazing. Whether it’s a holiday celebration, afternoon tea, or a dessert to remember, this cake delivers.
Enjoy every buttery, nutty, tender slice! ๐ฐ✨
If you’d like, I can also create a printable PDF version of this recipe (with step-by-step photos, variation substitutions, and a shopping list) for you to save or share. Would you like me to prepare tha
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