“Once you try this recipe it’s going to become your go-to for every event!”

This recipe features a moist and buttery pound cake studded with crunchy pecans, topped with a rich and flavorful butter pecan glaze. The combination of textures and nutty sweetness makes this cake an irresistible treat.

Ingredients:

For the Cake:

Ingredient	Quantity
Unsalted Butter (room temperature)	1 cup (2 sticks)
Granulated Sugar	1 cup
Brown Sugar	1 cup
Eggs	5
Vanilla Extract	1 tablespoon
All-Purpose Flour	2 1/2 cups
Baking Powder	1 teaspoon
Salt	1/2 teaspoon
Buttermilk	1/4 cup
Pecans (roughly chopped)	2 cups

For the Glaze:

Ingredient	Quantity
Unsalted Butter (room temperature)	1/2 cup (1 stick)
Brown Sugar	3/4 cup
Water	2 tablespoons
Pecan Extract or Vanilla Extract	1 tablespoon
Powdered Sugar	1/2 – 2 cups (or more to desired consistency)

Instructions:

Making the Cake:

1. Preheat oven and prepare pans: Preheat your oven to 350ºF (175ºC) and lightly grease 1-2 9×5-inch loaf pans with butter or non-stick cooking spray.
2. Whisk dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
3. Cream butter and sugars: In a large bowl or using an electric mixer, cream together the softened butter, granulated sugar, and brown sugar for 3-5 minutes, or until the mixture is fluffy and lightened in color.
4. Beat in eggs and vanilla: Beat in the eggs one at a time, followed by the vanilla extract, mixing well after each addition.
5. Alternate wet and dry ingredients: Gradually add the dry flour mixture to the wet ingredients, alternating with the buttermilk. Begin and end with the dry ingredients, mixing until just combined after each addition. Do not overmix.
6. Fold in pecans: Once the batter is fully incorporated, gently fold in the roughly chopped pecans until they are evenly distributed.
7. Pour into pans: Pour the batter evenly into the prepared loaf pans.
8. Bake: Place the loaf pans in the preheated oven and bake for 55-60 minutes, or until a toothpick inserted into the center of a loaf comes out clean.
9. Cool: Let the cakes cool in the pans for about 10-15 minutes before inverting them onto a wire rack to cool completely.

Making the Glaze:

1. Combine glaze ingredients (except powdered sugar): While the cake is baking, whisk together the softened butter, brown sugar, and water in a small saucepan over medium heat.
2. Heat until smooth: Cook the mixture, stirring constantly, until the butter is melted and the brown sugar is dissolved and the mixture is smooth. Remove the saucepan from the heat.
3. Add extract: Stir in the pecan extract (or vanilla extract).
4. Add powdered sugar: Gradually whisk in the powdered sugar, starting with 1/2 cup, until the glaze reaches your desired consistency. Add more powdered sugar, a little at a time, whisking well after each addition, until the glaze is thick enough to coat the cake but still pourable.
5. Glaze the cake: Once the pound cakes are completely cool, pour the prepared glaze evenly over the tops, allowing it to drizzle down the sides. Let the glaze set before slicing and serving.

Enjoy your rich and nutty Butter Pecan Pound Cake!