Cream Butter and Sugars: Beat the butter, sugar, and brown sugar together until smooth, about 3–7 minutes.
Add Eggs: Gradually add eggs one at a time, making sure each is fully mixed before adding the next.
Add Flavors: Mix in vanilla and pound cake extracts.
Combine Dry Ingredients: In a separate bowl, whisk together the cake flour, baking powder, and salt.
Alternate Adding Flour and Buttermilk: Gradually fold in the flour mixture and buttermilk, alternating between the two. Begin and end with the flour mixture for an even batter.
Add Pecans: Stir in toasted pecans for added crunch.
Prepare Pan: Grease a tube pan and pour in the batter.
Bake: Bake at 325°F for 1 hour 10 minutes, checking after 45 minutes. A toothpick inserted in the center should come out clean.
Cool: Let the cake cool in the pan on a wire rack for 20 minutes, then transfer to a cake plate. Cover to prevent drying—using a snug-fitting cake pan helps keep it moist.
