This Butter Pecan Pound Cake Recipe is moist, has just the right amount of richness and goes perfectly with coffee or tea! Its the perfect cake to serve friends!
If you love moist, sweet and scrumptious pound cakes, than you’ll adore this homemade pound cake recipe! It’s become one of my go to recipes for when company comes!
You know whats not fun? This Gluten-Free-Grain-Free-Super-Low-Carb hell I’m living in right now!
And while its a temporary, self-induced / will-actually-be-good-for-me-in-the-long-run hell, its sucky none-the-less! (Only 27 more days to go!)
But before I commenced this elimination diet (with much urging and prodding from my health coach), I stocked up on DELICIOUS recipes like this Butter Pecan Pound Cake to share!
You can bet your boots that when this elimination diet is over this Butter Pecan Pound Cake is one of the first things I’ll be baking up! I love it THAT much!
What You Need to Make Butter Pecan Pound Cake with Vanilla Orange Glaze:
Cake Ingredients
- 1/2 cup chopped pecans
- 3 cups cake flour
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda (not baking powder, there is a difference)
- 2 sticks (1 cup) unsalted butter
- 3 cups granulated sugar
- 6 eggs
- 1 teaspoon pure vanilla extract
- 3/4 cup sour cream
Glaze Ingredients
- 1 cup powdered sugar
- 3 tablespoons orange juice (no pulp)
- 1 teaspoon pure vanilla extract
- Garnish with more chopped pecans
Directions for How to Make Homemade Pound Cake
How to Make Butter Pecan Pound Cake:
Preheat oven to 300° and spray a 9×5 loaf pan or bundt pan with Pam or other vegetable spray.
Sprinkle the chopped pecans on the bottom of the loaf pan and set aside.
In a medium mixing bowl, sift the cake flour, salt, and baking soda. Set aside.
In a large mixing bowl, cream the room temperature butter and sugar together on medium speed until light and fluffy.
Beat in the eggs one at a time.
Add the pure vanilla extract and stir.
Add half of the flour mixture and half of the sour cream. Mix for one minute.
Add remaining half of the flour mixture and sour cream. Scrape down the sides, then mix again for one minute.
Pour the batter over the pecans in the prepared pan.
Bake in preheated oven at 300° for 80-90 minutes or until an inserted toothpick in the center of the cake comes out clean.
Cool in the loaf pan for 15 minutes.
Prepare glaze. Invert loaf pan onto a wire rack.
Drizzle glaze all over the top of the pound loaf cake while still warm.
Optional: sprinkle additional pecans on top.
How to Make Glaze for Pound Cake:
Combine the powdered sugar, orange juice and pure vanilla extract in a bowl. Mix until well combined.
Drizzle all over the pound loaf while still warm.
If you don’t want to make a glaze, you can always put a dollop of whipped cream on top of each slice. Mmmm…
FYI: A few members of our community have reported that there was almost too much batter and the pan was in danger of bubbling over when baking. I recommend either splitting the batter into two smaller pans or bumping up to a large bundt pan.
There are few things I love better than when I have family over. Whether it’s family visiting from far away or my in laws from next door, entertaining family, never fails to bring a smile to my face! Of course serving something delicious is a MUST when company comes to visit!
This Butter Pecan Pound Cake is moist, has just the right amount of richness and goes perfectly with coffee or tea! Its the perfect cake to serve to the family or friends! It’s always a hit when I serve it and I am sure that your friends and family will love it too!
Pin for later:
If you love this recipe, you’ll love my Maple Apple Cinnamon Coffee Cake too!
Butter Pecan Pound Cake
If you love moist, sweet and scrumptious pound cakes, than you’ll adore this Butter Pecan Pound Cake recipe! It’s become one of my go to recipes for when company comes!
Ingredients
Cake Ingredients
- 1/2 cup chopped pecans
- 3 cups cake flour
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 2 sticks (1 cup) unsalted butter
- 3 cups granulated sugar
- 6 eggs
- 1 teaspoon pure vanilla extract
- 3/4 cup sour cream
Glaze Ingredients
- 1 cup powdered sugar
- 3 tablespoons orange juice (no pulp)
- 1 teaspoon pure vanilla extract
- Garnish with more chopped pecans
Instructions
!Pound Cake Instructions
- Preheat oven to 300° and spray large loaf pan with Pam or other vegetable spray.
- Sprinkle the chopped pecans on the bottom of the loaf pan and set aside.
- In a medium mixing bowl, sift the cake flour, salt, and baking soda. Set aside.
- In a large mixing bowl, cream the butter and sugar together until light and fluffy.
- Beat in the eggs one at a time.
- Add the pure vanilla extract and stir.
- Add half of the flour mixture and half of the sour cream. Mix for one minute.
- Add remaining half of the flour mixture and sour cream. Mix again for one minute.
- Pour the batter over the pecans in the prepared loaf pan.
- Bake in preheated oven at 300° for 80-90 minutes or until an inserted toothpick comes out clean.
- Cool in the loaf pan for 15 minutes.
- Invert loaf pan onto a wire rack.
!Glaze Instructions
- Combine the powdered sugar, orange juice and pure vanilla extract in a bowl. Mix until well combined.
- Drizzle all over the pound loaf while still warm.
Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 532Total Fat: 17gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 107mgSodium: 171mgCarbohydrates: 89gFiber: 2gSugar: 61gProtein: 8g
The orange glaze sounds amazing! I love pound cake, so I’m going to have to make this soon.
I’m just over here drooling!
I love pound cake in any form! I’ll have to try this one!
Oh, I feel you. When I went on my low histamine diet, it was 6 months of sheer torture. I keep trying to go back on it, or cut out sugar, but….I just don’t have the willpower to put myself through that again. Go you for being strong enough to do it!
I wish you all the best with your elimination diet. That pound cake looks delish.
Love this. Just pinned it to our Wonderful Wednesday board. Thanks for sharing this delicious recipe with us.
~Sarah-Ann @ Living Intentionally Simple
This cake looks really, really good and I fear I gained a pound just reading it!
Blessings, Leigh
Oh I need to try this ASAP. Looks so decadent! Thank you for sharing!
This looks so delicious and moist! Thanks from all of us at Throwback Thursday for linking up to us this week! We can’t wait to see what you’ll bring next week. 🙂
Mollie
Stopped by from #FoodieFriDIY to give you some Pinterest & Twitter love just because the look soooo good! 😀 Have a GREAT day!
Hi this is Kristina visiting from Project Inspired. I commend you for trying to eliminate grains, I know it’s not easy. Hang in there, you can do it! By the way, this cake looks amazing!
I haven’t had a pound cake in a while. Sometimes, it is great to enjoy a simple cake such as this one. Thanks for sharing at Fiesta Friday party!
Your Butter Pecan Pound Cake looks fantastic! Hope you have a great Valentine Week and thanks so much for sharing with us at Full Plate Thursday!
Miz Helen
HOW MANY LOAVES DOES THIS RECIPE MAKE. I AM MAKING IT THIS WEEK END FOR MY NEPHEW THAT IS COMING UP FROM MYRTLE BEACH. I HAVE EVERY THING FOR IT. THANK YOU DORIS.
Hi Doris! This recipe should make 1 regular size loaf.
So, I just made this and there was entirely too much batter so my standard 5×9 loaf pan was overflowing the entire cook time until the very end (what a mess!) once it had completely cooled, I took a bread knife and cut the overflow straight across to flatten the “top” then inverted the pan on a cooling rack as instructed. (By the way, I munched on the top that I cut off and it’s DELICIOUS). But the inverted loaf looked funny and not at all pretty like the photos. Now that I’m looking at mine and at the photos, It appears to me that the pound cake in these photos was made like usual and the *top* was sprinkled with pecans and there was no placing the pecans on the bottom and inverting. Also there seems to be something sprinkled on top to make it extra pretty – additional powdered sugar maybe? Anyway, the taste was phenomenal but I don’t feel like the instructions matched the photos. Next time I will leave an inch of space in my loaf pan and sprinkle the pecan pieces on top and see how that goes.
I agree with one of the previous comments that while making there is entirely too much batter for one singular loaf pan. Next time I’ll probably cut the recipe in two or use two pans instead of one. A large Bundt cake pan would work but the classic loaf pan is too small.
I made this today. It was very good tasting. I had enough batter to make 2 good sizes loaves in my 9×5 pans. I will make this again. I did have a problem with both loafs sticking to the glass plans. I used Pam spray and waited the 15 minutes before trying to remove the loaves. I’ve haven’t and that problem before with these pans. Any ideas? Thanks for sharing the recipe.