3 Cups Cake Flour


2 Cups Sugar


1 Cup Packed Brown Sugar


3 Sticks Butter (Room Temperature)


5 Eggs (Room Temperature)


1 C Whole buttermilk (Room Temperature)


1/2 Tsp Baking Powder


1/4 Tsp Salt


1 Tablespoon Vanilla Extract


1 Tablespoon pound cake extract


2 Cups Toasted Pecans


Thick Glaze


2 cups Powdered Sugar


4 oz Butter


4 oz Cream Cheese


4 tsp half and half


How To Make Butter Pecan Pound Cake


Cream butter and sugar together until smooth(about 3-7 minutes)


slowly add eggs 1 at a time


add flavors


add flour and milk


starting with flour and ending with flour


stir in chopped pecans


pour in greased tube pan


Bake 325 Degrees for 1 hour 10 minutes. Check after 45 minutes. Mine was ready at 1 hour .


Insert a toothpick in the center of the cake and if the toothpick comes out with batter on it leave your cake in for the complete baking time.


The toothpick must come out clean.


Let cool in pan on wire rack for 20 mins. Then place on cake plate. Make sure to cover so cake won’t dry out. A tight-fit cake pan would be perfect.

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