Equipment
•9×5-inch loaf pan or bundt pan
•Mixer (hand or stand)
•Mixing bowls
•Spatula
•Cooling rack
Ingredients
•1 cup unsalted butter, softened
•1 ½ cups granulated sugar
•4 large eggs
•2 ½ cups all-purpose flour
•1 tsp baking powder
•½ tsp salt
•1 tsp vanilla extract
•1 tsp butter extract (optional, for extra buttery flavor)
•1 cup buttermilk
•1 cup toasted pecans, chopped
Instructions
1. Preheat and Prepare the Pan
1️⃣ Preheat the oven to 350°F. Grease and flour a 9×5-inch loaf pan or a bundt pan.
2️⃣ Toast the pecans in a dry skillet over medium heat for 3-4 minutes, stirring often until lightly browned and fragrant. Set aside to cool.
2. Mix the Butter and Sugar
3️⃣ In a large mixing bowl, cream together the unsalted butter and granulated sugar until light and fluffy, about 3-4 minutes using a hand mixer or stand mixer.
3. Add the Eggs
4️⃣ Add the eggs, one at a time, beating well after each addition. Be sure to scrape down the sides of the bowl as needed.
4. Combine the Dry Ingredients
5️⃣ In a separate bowl, whisk together the flour, baking powder, and salt.
5. Alternate Adding Dry Ingredients and Buttermilk
6️⃣ Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk. Start and finish with the flour mixture. Mix just until combined after each addition.
6. Add the Flavorings
7️⃣ Stir in the vanilla extract, butter extract (if using), and toasted pecans.
7. Bake
8️⃣ Pour the batter into the prepared pan and smooth the top.
9️⃣ Bake in the preheated oven for 60-70 minutes (for loaf) or 45-50 minutes (for bundt pan), or until a toothpick inserted into the center comes out clean.
8. Cool and Serve
🔟 Allow the cake to cool in the pan for 10 minutes, then turn out onto a cooling rack to cool completely.
Serve and Enjoy!
Once the cake is fully cooled, slice and serve. Enjoy the rich, buttery flavor of this delicious pound cake with a cup of tea, coffee, or just by itself.
Notes
•For extra sweetness, drizzle the cooled cake with a glaze made from powdered sugar and milk.
•Storage: Store any leftover cake in an airtight container at room temperature for up to 4-5 days. You can also freeze slices for up to 3 months for later enjoyment.
•Add a twist: For added flavor, mix in some chocolate chips or cinnamon for a fun variation.
Enjoy the perfect combination of butter, pecans, and cake in every bite of this Butter Pecan Pound Cake!