Homemade Butter Pecan Poundcake

There’s nothing quite like the warm, buttery aroma of a freshly baked poundcake. This Homemade Butter Pecan Poundcake elevates the classic with toasted pecans, rich butter flavor, and a drizzle of sweet glaze. It’s moist, decadent, and packed with flavor—a dessert that’s sure to impress at any gathering or simply brighten up your day!

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Why You’ll Love This Recipe

• Buttery Goodness: The poundcake is rich with butter and enhanced with extracts for extra depth.
• Toasted Pecans: Lightly toasted pecans add a nutty crunch and delicious flavor.
• Versatile: Perfect for celebrations, potlucks, or a cozy afternoon treat.
• Easy to Make: Simple steps yield an impressive dessert!

Ingredients

For the Cake:

• 1 cup unsalted butter, softened 🧈
• 2 cups granulated sugar 🍬
• 4 large eggs 🥚
• 3 cups all-purpose flour 🍞
• ¼ teaspoon baking powder 🧂
• ½ teaspoon salt 🧂
• 1 cup sour cream 🍶
• 1 teaspoon vanilla extract 🍦
• 1 teaspoon butter extract 🧈
• 1 cup pecans, chopped and toasted 🌰

For the Glaze:

• ½ cup powdered sugar 🍩
• 1 tablespoon milk 🥛
• 1 tablespoon butter, melted 🧈
• ½ teaspoon vanilla extract 🍦
• ¼ cup pecans, chopped (for garnish) 🌰
• 2 tablespoons caramel syrup (optional for drizzle) 🍮

Step-by-Step Instructions

1️⃣ Preheat the Oven:

• Set the oven to 325°F (163°C).
• Grease and flour a 10-inch bundt pan or tube pan to prevent sticking.

2️⃣ Prepare the Cake Batter:

1. Cream Butter and Sugar:
   • In a large mixing bowl, beat butter and sugar until light and fluffy, about 5–7 minutes. This step is crucial for achieving a tender cake.
2. Add Eggs:
   • Add the eggs one at a time, beating well after each addition to fully incorporate.
3. Mix Dry Ingredients:
   • In a separate bowl, whisk together flour, baking powder, and salt.
4. Combine Wet and Dry Ingredients:
   • Gradually add the dry mixture to the butter mixture, alternating with sour cream. Start and end with the dry ingredients.
5. Flavor and Nuts:
   • Stir in vanilla extract, butter extract, and toasted pecans until evenly distributed.

3️⃣ Bake the Cake:

1. Fill the Pan:
   • Pour the batter into the prepared bundt pan, smoothing the top with a spatula.
2. Bake:
   • Bake for 60–70 minutes, or until a toothpick inserted into the center comes out clean.
3. Cool:
   • Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

4️⃣ Prepare the Glaze:

1. Mix Glaze Ingredients:
   • In a small bowl, whisk together powdered sugar, milk, melted butter, and vanilla extract until smooth.
2. Drizzle the Glaze:
   • Once the cake is completely cooled, drizzle the glaze over the top.

5️⃣ Garnish:

• Sprinkle with chopped pecans and drizzle with caramel syrup, if desired.

Tips for Success

• Toast the Pecans: Lightly toast the pecans in a dry skillet over medium heat for 2–3 minutes, stirring frequently. This enhances their flavor.
• Room Temperature Ingredients: Ensure the butter, eggs, and sour cream are at room temperature for a smooth batter.
• Don’t Overmix: Once the dry ingredients are added, mix just until combined to avoid a dense cake.
• Grease Thoroughly: Pay extra attention to greasing the bundt pan to prevent sticking.

Variations to Try

• Chocolate Pecan Poundcake: Add ½ cup of mini chocolate chips to the batter for a chocolatey twist.
• Citrus Kick: Substitute the vanilla extract with orange or lemon extract for a zesty flavor.
• Maple Butter Pecan: Add 1 tablespoon of maple syrup to the batter for a warm, maple-infused taste.
• Rum Glaze: Replace the milk in the glaze with a splash of rum for a grown-up dessert.

Serving Suggestions

• Warm with Ice Cream: Serve a slice warm with a scoop of vanilla ice cream for an indulgent treat.
• Afternoon Tea: Pair with a hot cup of tea or coffee for a cozy afternoon snack.
• Holiday Centerpiece: Garnish with sugared pecans or edible gold dust for an elegant holiday dessert.

Why This Poundcake is Perfect

This Butter Pecan Poundcake is the epitome of comfort and indulgence. The buttery crumb, balanced with the nuttiness of toasted pecans and the sweetness of the glaze, creates a harmonious flavor profile. It’s rich without being overpowering and versatile enough for any occasion. Whether served as-is or adorned with caramel drizzle, it’s a guaranteed crowd-pleaser.

Frequently Asked Questions

1. Can I make this cake ahead of time?
Yes! This cake stays moist for several days. Store it in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.

2. Can I freeze this cake?
Absolutely. Wrap the cake tightly in plastic wrap and foil, then freeze for up to 3 months. Thaw at room temperature before serving.

3. Can I substitute sour cream?
If you don’t have sour cream, you can use plain Greek yogurt or buttermilk as a substitute.

4. How do I prevent the cake from sticking to the pan?
Grease the bundt pan thoroughly with butter or non-stick spray, then dust it with flour. Ensure every nook and cranny is coated.

Conclusion

This Homemade Butter Pecan Poundcake is a timeless dessert that brings comfort and joy with every bite. Its rich, buttery flavor combined with the crunch of toasted pecans and a luscious glaze makes it a standout treat for any occasion. Simple yet elegant, this cake is sure to become a family favorite and a go-to recipe for celebrations or quiet evenings at home.

Gather your ingredients, preheat that oven, and let the magic of baking fill your home with warmth and irresistible aromas. Happy baking! 🎂🌰✨