This moist, Southern-style Butter Pecan Pound Cake Recipe marries rich browned butter, toasted pecans, and a tender crumb into an easy homemade dessert you’ll make again and again.
Why You’ll Love This Butter Pecan Pound Cake Recipe
- Irresistibly moist crumb thanks to browned butter and milk
- Crunchy Southern-style pecans in every bite
- One-bowl prep—no fussy multitasking
- Simple pantry ingredients you likely have on hand
- Perfect for gift boxes, potlucks, or Sunday supper
- Make-ahead friendly and freezer-safe for busy weeks
- Subtle vanilla warmth complements coffee or tea
- Nostalgic comfort that feels like Grandma’s kitchen
Ingredients for Butter Pecan Pound Cake Recipe
- 1 cup (2 sticks) unsalted butter, browned and cooled (use Plugrá for best flavor)
- 1¼ cups granulated sugar
- 3 cups all-purpose flour (or substitute 2½ cups cake flour + ½ cup all-purpose)
- 1 teaspoon baking powder
- ½ teaspoon fine sea salt
- 4 large eggs, room temperature
- 2 teaspoons pure vanilla extract
- 1 cup whole milk (or buttermilk for tang)
- 1 cup pecans, chopped and toasted (I like Bob’s Red Mill)
- Optional garnish: extra chopped pecans
Butter Pecan Pound Cake Recipe Directions
- Preheat & Prep Pan
Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter, then line with parchment for easy release. - Brown the Butter
In a small saucepan over medium heat, melt butter. Swirl constantly until foaming subsides, then bubbles turn golden brown with a nutty aroma (5–7 minutes). Transfer to a heat-proof bowl to cool slightly. - Toast the Pecans
Spread chopped pecans on a baking sheet and toast in the oven for 5 minutes, stirring halfway. Watch closely—they go from fragrant to burnt in seconds! - Whisk Dry Ingredients
In a large mixing bowl, whisk flour, baking powder, and salt until evenly combined. - Cream Sugar & Browned Butter
Add granulated sugar to the browned butter. Whisk until smooth, lightened in color, and slightly fluffy (about 1–2 minutes). - Incorporate Eggs & Flavorings
Crack in eggs one at a time, whisking well after each. Stir in vanilla extract and milk until the batter flows in thick ribbons. - Fold in Pecans
Gently fold toasted pecans into batter with a silicone spatula—overmixing can lead to a denser pound cake. - Bake to Golden Perfection
Pour batter into the prepared pan, smoothing the top. Bake 55–60 minutes, or until the top is golden brown and a toothpick inserted center comes out clean. - Cool, Slice, and Serve
Let the cake rest in the pan on a wire rack for 10 minutes. Run a knife around edges, invert onto rack, peel off parchment, then cool completely before slicing for clean cuts.
Servings & Timing
- Yield: 10–12 generous slices
- Prep Time: 20 minutes
- Bake Time: 55–60 minutes
- Cool/Rest Time: 40 minutes (10 in pan, 30 on rack)
- Total Time: About 2 hours
Variations
- Maple-Pecan: Replace vanilla with 1 tsp maple extract and swirl ¼ cup maple syrup on top.
- Chocolate Chip Pecan: Fold in ½ cup mini chocolate chips with the pecans.
- Citrus-Zest Twist: Add 1 tsp lemon or orange zest to batter for bright notes.
- Gluten-Free: Swap flour for a 1:1 gluten-free baking blend and bake 5–7 minutes longer.
- Rum-Glazed: Drizzle a rum-sugar glaze over cooled slices for an adult dessert.
Storage & Reheating
Store your Butter Pecan Pound Cake at room temperature, tightly wrapped in foil or in an airtight container, for up to 3 days. For longer life, freeze individual slices in freezer-safe bags for up to 3 months. To reheat, warm a slice on low in a toaster oven (300°F for 5 minutes) or microwave for 10–15 seconds—resting on the plate preserves moisture.
FAQs
Q: Can I use buttermilk instead of whole milk?
A: Absolutely! Buttermilk adds a pleasant tang and extra tenderness—just keep measurements the same.
Q: Why did my pound cake crack on top?
A: A small crack is normal as the cake rises; for a smoother top, reduce oven temperature by 25°F or tent with foil halfway through baking.
Q: How do I keep my pound cake extra moist?
A: Browning the butter adds moisture, and storing in airtight conditions prevents drying—consider a light sugar syrup brush if your kitchen is very dry.
Q: Can I double this recipe for two loaf pans?
A: Yes—divide batter evenly between two greased pans and bake 5–10 minutes longer, checking doneness with a toothpick.
Q: Why do my pecans sink to the bottom?
A: Toss chopped pecans in a teaspoon of flour before folding into batter; this helps suspend them evenly.
Q: Is this recipe freezer-safe?
A: Definitely! Wrap cooled slices in plastic, then foil—thaw at room temperature or warm gently in the microwave.
Conclusion
This Butter Pecan Pound Cake Recipe delivers classic Southern style with minimal fuss and maximum flavor—perfect for tea time, holidays, or any cozy afternoon. I can’t wait for you to try it; leave a comment below with your baking triumphs, and explore more homemade dessert ideas in my Southern Style collection!
Butter Pecan Pound Cake
Ingredients
- 1 cup unsalted butter 2 sticks, browned and cooled
- 1¼ cups granulated sugar
- 3 cups all-purpose flour or 2½ cups cake flour + ½ cup all-purpose
- 1 teaspoon baking powder
- ½ teaspoon sea salt
- 4 large eggs room temperature
- 2 teaspoons pure vanilla extract
- 1 cup whole milk or buttermilk for tang
- 1 cup pecans chopped and toasted
- Extra pecans for garnish (optional)
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or non-stick spray, then line it with parchment paper for easy removal.
- In a small saucepan over medium heat, melt the unsalted butter. Swirl frequently until it foams and turns golden brown with a nutty aroma (5-7 minutes), then transfer to a bowl to cool slightly.
- Spread chopped pecans on a baking sheet and toast in the preheated oven for 5 minutes until fragrant; stir halfway through to ensure even toasting. Let cool.
- In a large bowl, whisk together the all-purpose flour, baking powder, and sea salt until evenly combined.
- Add granulated sugar to the browned butter. Whisk vigorously until the mixture lightens in color and becomes slightly fluffy, about 1-2 minutes.
- Crack in the eggs one at a time, whisking well after each addition. Stir in vanilla extract and milk until just combined—do not overmix.
- Gently fold the toasted pecans into the batter using a silicone spatula, ensuring even distribution without overworking the flour.
- Pour batter into the lined loaf pan and smooth the top. Bake for 55-60 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool in the pan on a wire rack for 10 minutes, then invert and remove parchment. Cool completely before slicing for the best texture.
Notes
Nutrition
