Description
A rich and moist pound cake with buttery flavor and toasted pecans throughout, perfect for dessert or afternoon tea.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 3 cups all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 cup whole milk
- 1 tsp vanilla extract
- 1 1/2 cups chopped pecans, toasted
Instructions
- Preheat oven to 325°F (163°C). Grease and flour a 10-inch bundt or tube pan.
- In a large bowl, cream together butter and sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition.
- In a separate bowl, whisk together flour, baking powder, and salt.
- Alternately add flour mixture and milk to the butter mixture, beginning and ending with flour. Mix until just combined.
- Stir in vanilla extract and toasted pecans.
- Pour batter into prepared pan and smooth the top.
- Bake for 70-80 minutes or until a toothpick inserted into the center comes out clean.
- Cool in the pan for 15 minutes, then turn out onto a wire rack to cool completely before slicing.
Notes
- Toast pecans before adding for enhanced flavor.
- Store cake in an airtight container at room temperature for up to 3 days.
- Serve with whipped cream or a drizzle of caramel sauce for extra indulgence.
- Prep Time: 20 mins
- Cook Time: 75 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 30g
- Sodium: 250mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 110mg