Introduction
Butter Pecan Pound Cake is a true Southern treasure—rich, buttery, and packed with the warm, nutty flavor of toasted pecans. With its dense yet tender crumb and caramelized notes, this cake is perfect for holidays, family gatherings, or a quiet slice enjoyed with coffee. Simple to prepare but impressive to serve, it’s a timeless dessert that always feels like home.
Ingredients
For the Cake:
1 cup unsalted butter, softened
½ cup butter-flavored shortening
2 cups granulated sugar
1 cup light brown sugar, packed
5 large eggs, room temperature
3 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
1 cup whole milk, room temperature
2 teaspoons vanilla extract
1½ cups chopped pecans, toasted in butter
Optional Glaze:
½ cup unsalted butter
1 cup brown sugar
¼ cup heavy cream
1 teaspoon vanilla extract
Pinch of salt
Instructions
Toast the Pecans
Melt a small amount of butter in a skillet over medium heat. Add chopped pecans and toast, stirring frequently, until golden and fragrant. Set aside to cool.
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