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–+ servings
Butter Pecan Pound Cake

Buttery Sweet Butter Pecan Pound Cake for Every Occasion

This Butter Pecan Pound Cake combines creamy richness with crunchy pecans, making it perfect for any celebration or everyday treat.
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Prep Time 15 minutes
Cook Time 1 hour
Cooling Time 10 minutes
Total Time 1 hour 25 minutes
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 1 cup Unsalted Butter Softened
  • 2 cups Granulated Sugar Essential for sweetness
  • 4 large Eggs Room temperature
  • 3 cups All-Purpose Flour Sifted
  • 1 tbsp Baking Powder Ensure freshness
  • 1 cup Toasted Pecans Chopped
Optional Topping
  • 1 cup Powdered Sugar For sprinkling
  • 1/2 cup Caramel Sauce For drizzling

Equipment

  • Mixing bowl
  • Electric Mixer
  • Loaf pan
  • Spatula
  • Wire rack

Method
 

Baking Instructions
  1. Preheat your oven to 350°F (175°C). Prepare your loaf pan by greasing it.
  2. Cream the softened unsalted butter and granulated sugar until light and fluffy.
  3. Incorporate eggs into the mixture one at a time, mixing well after each addition.
  4. Whisk together sifted flour and baking powder, then gradually blend into the wet ingredients on low speed.
  5. Fold in the toasted pecans gently until evenly distributed.
  6. Pour the batter into the prepared loaf pan and bake for about 60 minutes.
  7. Allow the cake to cool in the pan for about 10 minutes before transferring to a wire rack.
  8. Slice the cooled cake and serve, adding optional powdered sugar or caramel sauce if desired.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 4gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 80mgSodium: 150mgPotassium: 100mgFiber: 1gSugar: 25gVitamin A: 10IUCalcium: 2mgIron: 4mg

Notes

Wrap leftovers tightly in plastic wrap to maintain moisture. Enjoy within 5 days for best flavors.

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