This Southern-style Butter Pecan Pound Cake is rich, comforting, and perfect for holidays, gatherings, or cozy weekends. With toasted pecans folded into a moist, buttery crumb and topped with a thick cream cheese glaze, it’s a nostalgic treat that’s easy to make and impossible to resist.
Ingredients
Cake:
3 cups cake flour
2 cups sugar + 1 cup brown sugar
1½ cups unsalted butter (room temp)
5 large eggs
1 cup buttermilk (room temp)
½ tsp baking powder, ¼ tsp salt
1 tbsp vanilla extract
1 tbsp pound cake extract (optional)
2 cups toasted chopped pecans
Glaze:
2 cups powdered sugar
4 oz butter
4 oz cream cheese
4 tsp milk or half-and-half
Directions
Prep: Preheat oven to 325°F. Grease and flour a bundt or tube pan.
Mix: Cream butter and sugars until fluffy. Beat in eggs one at a time. Add extracts.
Combine: Alternate adding flour mixture and buttermilk. Don’t overmix.
Fold in Pecans: Stir in toasted pecans gently.
Bake: Pour into pan, bake for 1 hr 10 min or until a toothpick comes out clean. Cool 20 min, then invert and cool fully.
Make Glaze: Melt butter and cream cheese. Stir in powdered sugar, then milk until thick and pourable.
Finish: Drizzle glaze over cooled cake and let set 10–15 minutes.
Tips & Storage
Toast pecans for extra flavor.
Use room-temp ingredients for best texture.
Store covered at room temp (3 days), refrigerate (1 week), or freeze slices (2 months).
This cake is more than dessert—it’s a moment of comfort and joy in every bite.
