Description
A rich and moist butter pecan pound cake with a nutty flavor.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 3 cups all-purpose flour
- 1 cup buttermilk
- 1 teaspoon vanilla extract
- 1 cup chopped pecans
- 1 teaspoon baking powder
- 1/2 teaspoon salt
Instructions
- Preheat the oven to 350°F (175°C).
- Grease and flour a 10-inch bundt pan.
- In a large bowl, cream the butter and sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- In another bowl, combine flour, baking powder, and salt.
- Gradually add the dry ingredients to the butter mixture, alternating with buttermilk.
- Stir in the vanilla extract and chopped pecans.
- Pour the batter into the prepared bundt pan.
- Bake for 60-70 minutes or until a toothpick comes out clean.
- Let the cake cool in the pan for 15 minutes before transferring to a wire rack.
Notes
- Store leftovers in an airtight container.
- This cake can be frozen for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 80mg
Keywords: butter pecan pound cake, dessert, cake, baking