Butter Pecan Pound Cake Recipe

Delight in the rich, buttery goodness of this Butter Pecan Pound Cake 🍰🌰. This classic dessert brings together the warm, nutty flavors of toasted pecans with a moist, tender crumb, creating a perfect treat for any occasion. Each slice offers a comforting, homemade taste that pairs wonderfully with a cup of coffee or tea, making it an ideal choice for both casual gatherings and special celebrations.

As you take a bite, the buttery richness melts in your mouth, complemented by the delightful crunch of toasted pecans. The subtle hints of vanilla and butter flavoring elevate the cake, adding depth and complexity to its taste. This pound cake is not only a feast for your taste buds but also a visual treat, with its golden-brown crust and beautifully dense texture that promises satisfaction with every slice.

Making this Butter Pecan Pound Cake is a joy in itself, filling your kitchen with the sweet, nutty aroma of pecans and baked goodness. It’s a straightforward recipe that yields impressive results, perfect for impressing guests or indulging in a bit of self-care with a delicious homemade dessert. Whether enjoyed as a morning treat, an afternoon snack, or a delightful dessert after dinner, this pound cake is sure to become a favorite in your recipe collection.

Butter Pecan Pound Cake Recipe 🍰🌰

Ingredients:

1 cup butter, softened
1/2 cup shortening
3 cups sugar
5 large eggs
3 cups all-purpose flour
1/2 teaspoon baking powder
1 cup whole milk
1 teaspoon vanilla extract
1 teaspoon butter flavoring
1 cup chopped pecans, toasted

Instructions:

Preheat your oven to 325°F (163°C). Grease and flour a 10-inch bundt pan.
In a large bowl, cream the butter, shortening, and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition.
In another bowl, combine the flour and baking powder. Gradually add to the creamed mixture alternately with milk, beating well after each addition. Stir in vanilla and butter flavoring, then fold in the toasted pecans.
Pour the batter into the prepared bundt pan. Bake for 1 hour and 15 minutes or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely. Enjoy!