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Butter Pecan Pound Cake

Sophia
This Butter Pecan Pound Cake is moist, deeply flavored, and surprisingly simple to prepare. It features sour cream for tenderness, a splash of vanilla, and an optional hint of almond extract, finished with a sweet vanilla glaze and a maple butter pecan glaze.
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Prep Time 25 minutes
Cook Time 1 hour 20 minutes
Total Time 2 minutes
Servings 16
Calories 530 kcal

Ingredients
  

For the Cake

  • 3 cups all-purpose flour sifted
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup unsalted butter softened
  • 1/2 cup butter-flavored shortening
  • 3 cups granulated sugar
  • 5 large eggs room temperature
  • 1 cup sour cream room temperature
  • 1 tablespoon vanilla extract
  • 1/2 teaspoon almond extract optional
  • 1 cup chopped toasted pecans divided

For the Vanilla Glaze

  • 2 1/2 cups powdered sugar
  • 4 tablespoons butter melted
  • 4 to 5 tablespoons heavy cream or whole milk
  • 1 1/2 teaspoons vanilla extract
  • 1 pinch salt

For the Butter Pecan Glaze

  • 6 tablespoons butter
  • 1 tablespoon maple syrup
  • 1 cup powdered sugar
  • 2 tablespoons brown sugar
  • 2 tablespoons milk
  • 1 pinch salt

Instructions
 

  • Preheat your oven to 325 degrees Fahrenheit. Grease and flour a 10-inch bundt pan or tube pan thoroughly. This prevents sticking and gives the cake a beautiful crust.
  • In a medium bowl, whisk together the sifted flour, baking powder, and salt. Set aside.
  • In a large mixing bowl, beat the butter and butter-flavored shortening together until creamy. Add the granulated sugar gradually and beat on medium speed for about five minutes. The mixture should look pale and fluffy.
  • Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl to make sure everything blends evenly.
  • Mix in the vanilla extract and almond extract if using. Lower the mixer speed and add the dry ingredients in three parts, alternating with the sour cream. Begin and end with the flour mixture. Do not overmix once the flour is incorporated.
  • Gently fold in about 3/4 cup of the toasted chopped pecans. Spoon the thick batter into the prepared pan and smooth the top.
  • Bake for 75 to 85 minutes, or until a long skewer inserted near the center comes out clean or with a few moist crumbs. Start checking at 70 minutes because ovens vary.
  • Cool the cake in the pan on a wire rack for 15 minutes. Then invert it onto the rack and let it cool completely before glazing.
  • While the cake cools, make the vanilla glaze. Whisk together the powdered sugar, melted butter, 4 tablespoons cream or milk, vanilla, and salt. Add the remaining tablespoon of liquid only if needed to reach a pourable consistency.
  • Drizzle the vanilla glaze over the cooled cake. Let it set while you prepare the butter pecan glaze.
  • For the butter pecan glaze, melt the butter in a small saucepan over medium heat. Stir in the brown sugar and maple syrup. Cook for one minute, stirring constantly. Remove from heat and whisk in the powdered sugar, milk, and salt until smooth. If it thickens too much, add a tiny splash of milk.
  • Stir in the remaining 1/4 cup toasted pecans. Spoon the warm glaze over the top of the cake, allowing it to drip down the sides. Let the glaze firm up for about 20 minutes before slicing.

Notes

Ingredient tips: Sifting flour prevents lumps and creates a lighter texture. Use room temperature eggs and sour cream for better emulsion. If you do not have butter-flavored shortening, you can use an additional 1/2 cup butter, though the crumb may be slightly less tender. Toasting the pecans deepens their flavor and adds a wonderful aroma to the entire cake. Practical tips: The batter is thick, so spreading it evenly helps the cake rise uniformly. Avoid opening the oven door during the first hour of baking. A sudden temperature drop can cause the center to sink.