Butter Pecan Pound Cake: A Decadent Delight

Prepare yourself for a culinary adventure that promises to tantalize your taste buds and evoke feelings of pure indulgence. Enter the world of Butter Pecan Pound Cake—a symphony of rich butter, toasted pecans, and velvety glaze that will leave you craving more with every bite. Whether you’re celebrating a special occasion or simply treating yourself to a moment of sweet serenity, this recipe is sure to become a cherished favorite. Join me as we embark on a journey of baking bliss and discover the magic of Butter Pecan Pound Cake.



  • 1 cup (2 sticks) unsalted butter, room temperature
  • 1 cup sugar
  • 1 cup brown sugar
  • 5 eggs
  • 1 tablespoon vanilla extract
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/4 cup buttermilk
  • 2 cups pecans, roughly chopped


  • 1/2 cup (1 stick) unsalted butter, room temperature
  • 3/4 cup brown sugar
  • 2 tablespoons water
  • 1 tablespoon pecan extract or vanilla extract
  • 1/2-2 cups powdered sugar, plus more until desired consistency is reached


  1. Preheat the Oven: Preheat your oven to 325°F (160°C). Grease and flour a 10-inch bundt pan or tube pan and set aside.
  2. Cream Butter and Sugars: In a large mixing bowl, cream together the room temperature butter, sugar, and brown sugar until light and fluffy.
  3. Incorporate Eggs and Vanilla: Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract until thoroughly combined.
  4. Combine Dry Ingredients: In a separate bowl, sift together the all-purpose flour, baking powder, and salt.
  5. Alternate Adding Ingredients: Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined, being careful not to overmix.
  6. Fold in Pecans: Gently fold the roughly chopped pecans into the batter until evenly distributed.
  7. Bake the Cake: Pour the batter into the prepared bundt pan and spread it out evenly. Bake in the preheated oven for 60-70 minutes, or until a toothpick inserted into the center of the cake comes out clean.
  8. Prepare the Glaze: While the cake is baking, prepare the glaze. In a saucepan, combine the room temperature butter, brown sugar, and water. Cook over medium heat, stirring constantly, until the mixture comes to a boil. Remove from heat and stir in the pecan extract or vanilla extract. Gradually whisk in powdered sugar until the glaze reaches your desired consistency.
  9. Glaze the Cake: Once the cake is done baking, remove it from the oven and let it cool in the pan for 10 minutes. Carefully invert the cake onto a wire rack set over a baking sheet. Pour the glaze over the warm cake, allowing it to drizzle down the sides. Let the cake cool completely before serving.
  10. Slice and Serve: Once the cake has cooled, slice it into generous portions and serve alongside a cup of coffee or your favorite hot beverage. Enjoy the decadent goodness of Butter Pecan Pound Cake with friends and loved ones.

Cook Notes and Variations:

  • Toasting the Pecans: For an extra depth of flavor, toast the chopped pecans in a dry skillet over medium heat until fragrant and golden brown before adding them to the batter.
  • Buttermilk Substitute: If you don’t have buttermilk on hand, you can make a quick substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of milk. Let it sit for 5 minutes before using.
  • Glaze Thickness: Adjust the amount of powdered sugar in the glaze to achieve your desired thickness. Start with 1/2 cup and gradually add more until you reach the desired consistency.

Keto and Low-Carb Versions:

For those following a keto or low-carb lifestyle, here are some adaptations to make the Butter Pecan Pound Cake keto-friendly:

  • Almond Flour Substitute: Replace the all-purpose flour with almond flour or a combination of almond flour and coconut flour to reduce the carb content of the cake.
  • Sugar-Free Sweeteners: Use sugar-free sweeteners such as erythritol, stevia, or monk fruit sweetener in place of sugar and brown sugar to reduce the carb content of the cake.
  • Low-Carb Glaze: Make a low-carb glaze using powdered erythritol or powdered monk fruit sweetener instead of powdered sugar. You can also use a keto-friendly syrup or caramel sauce for drizzling over the cake.

In conclusion, Butter Pecan Pound Cake is a decadent dessert that embodies the essence of indulgence and comfort. With its rich buttery flavor, crunchy pecans, and luscious glaze, it’s the perfect treat for any occasion. Whether you’re celebrating a special milestone or simply satisfying your sweet tooth, this recipe is sure to impress.

So, gather your ingredients, preheat your oven, and get ready to embark on a baking adventure that will delight your senses and warm your soul. From its tender crumb to its irresistible glaze, Butter Pecan Pound Cake is a true masterpiece of flavor and texture that’s sure to become a beloved favorite in your culinary repertoire.

Indulge in Decadence with Butter Pecan Pound Cake!

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