Real Recipes From Real Home Cooks ®

butter pecan pound cake

★★★★★ 4
a recipe by
Debbie Bankston
Preston, GA

This Butter Pecan Pound Cake Recipe is an original recipe created in my home kitchen by me. The cake was tested and approved by me and taste tested by my co-workers and approved.

Blue Ribbon Recipe

This is a decadent pound cake recipe with a wonderful pecan flavor thanks to the ground toasted pecans mixed in the batter. What makes this pound cake extra good is poking holes in the warm cake and pouring a rich butter glaze on top. The smell of the glaze alone is amazing. Make sure to pour the glaze slowly so it gets down into all the holes. That rich glaze soaks into the cake making this the ultimate treat. A delicious breakfast treat or it will go great after dinner with a cup of tea.

— The Test Kitchen @kitchencrew
★★★★★ 4
serves 8-12
prep time 30 Min
cook time 1 Hr 10 Min
method Bake

Ingredients For butter pecan pound cake

  • 3 stick
    butter, room temperature
  • 2 1/4 c
  • 3/4 c
    brown sugar, firmly packed
  • 5 lg
    eggs, room temperature
  • 3 c
    flour, plain, all-purpose
  • 1 tsp
    kosher salt
  • 1 tsp
    baking powder
  • 1/2 tsp
    baking soda
  • 1 Tbsp
    pure vanilla extract
  • 1 c
    buttermilk, room temperature
  • 2 c
    pecan halves, lightly toasted
  • 1 stick
    butter, room temperature
  • 3/4 c
  • 2 Tbsp
  • 1 Tbsp
    pure vanilla extract

How To Make butter pecan pound cake

  • Cake pan greased and floured.
    Preheat oven to 325. Generously grease (I use Crisco) and flour and an angel food cake or similar type pan (this will rise and fill the pan nicely). Set aside.
  • Toasting the pecans.
    In a non-stick skillet, using 2 tablespoons of butter, lightly toast the pecan halves, stirring constantly until they begin to release their aroma. Or if oven toasting works for you, as long as they are toasted, allow to cool a few minutes.
  • Flour, salt, baking powder, and baking soda into a bowl.
    Measure flour, salt, baking powder and baking soda into a bowl; whisk to blend. Set aside.
  • Sugar and firmly packed brown sugar mixed in a bowl.
    Measure sugar and firmly packed brown sugar into a bowl. Mix well to incorporate both sugars. Set aside.
  • Eggs, buttermilk, and vanilla in seperate bowls.
    Crack eggs into one bowl, set aside. Measure buttermilk; set aside. Measure vanilla extract; set aside.
  • Grinding the pecans.
    Grind the toasted pecans to a fine grind; set aside.
  • Butter, sugar, and eggs mixed together.
    I use a stand mixer, but if you don't have one, use a large mixing bowl and hand mixer. Put butter, sugar, and eggs into mixer bowl. Mix about 10 seconds just to break eggs and begin to stir the butter and sugar, it will not look mixed.
  • Adding flour to the batter.
    Now add the flour mixture and begin mixing on low.
  • Adding buttermilk to the batter.
    Slowly add the buttermilk, beat about 30 seconds.
  • Adding vanilla extract to the batter.
    Add vanilla, mix for 3 minutes on medium speed.
  • Mixing in the pecans.
    Reduce to low speed and add the nuts. Mix about 30 seconds, then remove from stand and clean beater. Mix by hand to fully incorporate the nuts into the batter, about 1 minute using a folding method of stirring.
  • Batter poured into the cake pan.
    Gently pour the batter evenly into the prepared pan. Set onto the oven rack and allow to bake for 65 to 75 minutes. At approx. 65 minutes, check the first time using a cake tester or toothpick. Cake is done when tester comes out clean. Top of cake should have a nice golden brown appearance.
  • Preparing the glaze.
    When done, remove cake from oven and place on a cooling rack. DO NOT REMOVE FROM PAN. Make the glaze. Add to a small pot, the glaze ingredients except the vanilla. On medium low temperature, heat to melt sugar but DO NOT allow it to boil. Stir in vanilla.
  • Poking holes into the cake.
    Using a wooden skewer or similar object, poke holes all over cake.
  • Pouring glaze over the cake.
    Mix the glaze well and gently pour over entire cake allowing it to absorb into the cake top.
  • Letting the cake cool in the pan.
    Let cool in pan, turn out onto a plate. If desired, flip again so cake top is up. It's prettier this way.