Looking for a cake that’s classic, rich, and packed with buttery flavor? This old school butter pecan pound cake is sure to take you back to comforting, homemade goodness!
Looking for a cake that’s classic, rich, and packed with buttery flavor? This old school butter pecan pound cake is sure to take you back to comforting, homemade goodness!
Old School Butter Pecan Pound Cake 
Ingredients:
1 cup unsalted butter, softened
2 cups granulated sugar
5 large eggs
1 teaspoon vanilla extract
1 teaspoon butter extract (optional)
3 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup sour cream
1 cup chopped pecans, toasted
Directions:
Prepare the Oven and Pan:
Preheat your oven to 325°F (163°C). Grease and flour a 10-inch Bundt pan or a tube pan.
Make the Cake Batter:
In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy. This will take about 5-7 minutes.
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract and butter extract (if using).
Add the Dry Ingredients:
In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, alternating with the sour cream. Start and end with the flour mixture. Mix until just combined.
Fold in the Pecans:
Gently fold the toasted chopped pecans into the batter, ensuring they’re evenly distributed.
Bake the Cake:
Pour the batter into the prepared Bundt pan and smooth the top. Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
Cool and Serve:
Allow the cake to cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely.
Optional Glaze:
For an extra touch, drizzle a simple glaze made of powdered sugar and milk over the cooled cake, or dust it lightly with powdered sugar for a classic finish.
Serve:
Slice and serve this rich, buttery cake with a cup of coffee or tea—it’s perfect for any occasion!