Baked Butter Pecan Pound Cake

Baked Butter Pecan Pound Cake

This rich and tender pound cake delivers a deep buttery flavor complemented by brown sugar and toasted pecans. Finished with a silky cream cheese glaze, it’s a perfect dessert for any occasion.

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Ingredients

Ingredient	Quantity
Cake flour	3 cups
Granulated sugar	2 cups
Brown sugar (packed)	1 cup
Butter (softened)	3 sticks
Eggs (room temperature)	5
Whole milk (room temperature)	1 cup
Baking powder	1/2 teaspoon
Salt	1/4 teaspoon
Vanilla extract	1 tablespoon
Pound cake extract	1 tablespoon
Roasted pecans (chopped)	2 cups

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Cream Cheese Glaze

Ingredient	Quantity
Powdered sugar	2 cups
Butter (softened)	4 ounces (1/2 cup)
Cream cheese (softened)	4 ounces (1/2 cup)
Half and half	4 teaspoons
Vanilla extract	A dash

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Instructions

Step 1: Cream Butter and Sugars
In a large bowl, beat together the butter, granulated sugar, and brown sugar until the mixture is light and fluffy.

Step 2: Add Eggs
Mix in the eggs, one at a time, ensuring each one is fully incorporated before adding the next.

Step 3: Add Flavorings
Blend in the vanilla extract and pound cake extract to enhance the flavor of the batter.

Step 4: Combine Dry and Wet Ingredients
In a separate bowl, whisk together the cake flour, baking powder, and salt. Gradually add the dry mixture to the batter, alternating with the milk, beginning and ending with the flour. Mix until smooth and well combined.

Step 5: Add Pecans
Fold in the roasted pecans gently to distribute them evenly throughout the batter.

Step 6: Bake the Cake
Pour the batter into a greased tube pan and bake in a 325°F (160°C) oven for about 1 hour and 10 minutes, or until a toothpick inserted in the center comes out clean. Begin checking at around 45 minutes.

Step 7: Prepare the Glaze
In a mixing bowl, beat together the cream cheese and butter until smooth and creamy. Gradually add the powdered sugar, mixing well. Stir in the half and half and a dash of vanilla until the glaze reaches a pourable consistency.

Step 8: Cool and Glaze
Let the cake cool in the pan on a wire rack for about 20 minutes. Then carefully remove it from the pan and transfer to a serving plate. Drizzle the cream cheese glaze generously over the cooled cake. Slice and enjoy!