Step-by-step instructions
- Preheat the oven to 325°F (163°C). Grease and flour a 10-inch bundt pan or tube pan.
- In a large mixing bowl, use an electric mixer to cream together the softened butter and sugar until light and fluffy—about 5-7 minutes.
- Add the eggs one at a time, making sure to beat well after each addition.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry mixture to the butter mixture, alternating with the sour cream. Start and finish with the dry ingredients, mixing until just combined.
- Stir in the vanilla extract, butter extract, and toasted pecans.
- Pour the batter into the prepared bundt pan and smooth the top using a spatula.
- Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- In a small bowl, whisk together the powdered sugar, milk, melted butter, and vanilla extract until smooth. Drizzle over the cooled cake.
- Garnish with additional chopped pecans and a light drizzle of caramel syrup, if desired. Enjoy!
Best ways to enjoy it
This Homemade Butter Pecan Poundcake is delicious on its own, but there are numerous ways to elevate its presentation:
- A Side of Ice Cream: Pair it with a scoop of vanilla or butter pecan ice cream to balance the textures.
- Fresh Berries: Serve with a medley of fresh berries for a refreshing contrast.
- Coffee or Tea: This cake is perfect for enjoying with your morning coffee or afternoon tea.
- Whipped Cream: A dollop of homemade whipped cream on the side can make your dessert experience even more luxurious.
Storage and reheating tips
To keep your Butter Pecan Poundcake fresh, follow these storage tips:
- Store leftover poundcake in an airtight container at room temperature for up to three days.
- If you want to keep it longer, wrap it tightly in plastic wrap and freeze for up to 3 months. Thaw overnight in the refrigerator before serving.
- Always check for any signs of spoilage when storing, and don’t forget to slice it before freezing for easier portions later!
Helpful cooking tips
- Ensure Room Temperature Ingredients: Make sure your butter and eggs are at room temperature for better blending.
- Toast Your Pecans: This simple step amplifies the flavor significantly, so don’t skip it!
- Don’t Overmix: Mix just until combined to avoid a tough poundcake.
- Use a Toothpick for Testing: The classic toothpick test works best! If it’s clean, it’s ready!
Creative twists
Want to switch things up? Here are some variations worth trying:
- Add Chocolate Chips: For a sweet twist, throw in some chocolate chips.
- Swap Nuts: Experiment with different nuts like walnuts or macadamia nuts for unique flavors.
- Citrus Zest: Add lemon or orange zest to the batter for a refreshing zing.
- Spices: Cinnamon or nutmeg added to the batter can deliver a warm, fragrant touch.
Common questions
- How long does it take to prepare? This Butter Pecan Poundcake takes about 20 minutes of active prep time, with a baking time of 60-70 minutes.
- Can I use a different nut? Absolutely! Feel free to substitute any nut you prefer, but toast them for the best flavor.
- How can I adjust for dietary restrictions? To make it gluten-free, use a gluten-free all-purpose flour blend. For dairy-free needs, swap sour cream with a dairy-free option.
