Description
A rich and buttery pecan pound cake with a dense crumb and nutty flavor.
Ingredients
Scale
- 1 cup (2 sticks) unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 3 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup whole milk
- 1 teaspoon vanilla extract
- 1 1/2 cups chopped pecans
Instructions
- Preheat oven to 325°F. Grease and flour a 10-inch Bundt pan.
- Cream butter and sugar until light and fluffy.
- Add eggs one at a time, mixing well after each.
- Whisk flour, baking powder, and salt in a separate bowl.
- Alternate adding flour mixture and milk to the batter, starting and ending with flour.
- Stir in vanilla and pecans.
- Pour batter into the prepared pan and bake for 60-70 minutes, or until a toothpick comes out clean.
- Cool in pan for 15 minutes before transferring to a wire rack.
Notes
- Toast pecans for deeper flavor.
- Store in an airtight container for up to 5 days.
- Freeze slices 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: 420
- Sugar: 35g
- Sodium: 125mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 100mg
