Step-by-step instructions
- Preheat your oven to 325°F (163°C) and grease and flour a 10-inch bundt pan or tube pan.
- In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy, which should take about 5-7 minutes.
- Add in the eggs one at a time, ensuring that you beat well after each addition.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the butter mixture, alternating with the sour cream. Start and end with the dry ingredients.
- Stir in the vanilla extract, butter extract, and toasted pecans until well incorporated.
- Pour the batter into the prepared bundt pan, smoothing the top with a spatula.
- Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
- For the glaze, whisk together the powdered sugar, milk, melted butter, and vanilla extract in a small bowl until smooth.
- Once cooled, drizzle the glaze over the cake and garnish with chopped pecans. Add a drizzle of caramel syrup if desired. Enjoy!
Best ways to enjoy it
This Homemade Butter Pecan Poundcake makes a stunning centerpiece for any dessert table. It’s delicious on its own but can also be paired with a scoop of vanilla ice cream or a dollop of whipped cream for added indulgence. For a celebratory touch, serve each slice with a drizzle of caramel syrup and a sprinkle of chopped pecans. It’s perfect alongside a cup of coffee or tea for a delightful afternoon treat.
Keeping leftovers fresh
To store your leftover poundcake, wrap it tightly in plastic wrap or aluminum foil and keep it in an airtight container at room temperature for up to 3 days. If you want to keep it for longer, slice and freeze the cake in individual portions. Just make sure to wrap each slice securely to prevent freezer burn. When you’re ready to enjoy it again, simply thaw at room temperature or warm slightly in the microwave.
Helpful cooking tips
- Ensure your butter is softened to room temperature; this helps to achieve that fluffy texture when creaming with sugar.
- For extra nutty flavor, don’t skip toasting the pecans! Toasting enhances their natural flavors and adds complexity to the cake.
- Be careful not to overmix your batter once the flour is added; this can make the cake dense instead of light and airy.
Creative twists
While this recipe is fabulous as is, you can always get creative. Try swapping out pecans for walnuts or almonds for a different nutty flavor. To make it a bit more seasonal, add spices like cinnamon or nutmeg, or even mix in some chocolate chips for a richer treat. For a healthier twist, consider reducing the sugar slightly or using a gluten-free flour blend.
Common questions
What is the prep and bake time for this cake?
The total time for preparation and baking this poundcake is about 1.5 to 2 hours. Prep takes approximately 30 minutes, and baking usually requires 60-70 minutes.
Can I substitute the sour cream?
Yes, you can use Greek yogurt, buttermilk, or even a dairy-free yogurt alternative if you’re looking for a slight twist in flavor or texture.
How should I store this poundcake?
Wrap it tightly in plastic wrap or foil and store in an airtight container at room temperature for up to 3 days. For longer storage, freeze individual slices.
With its buttery flavor, crunchy pecans, and sweet glaze, this Butter Pecan Poundcake is sure to impress and delight your friends and family. Happy baking!
