Homemade Butter Pecan Poundcake

Ingredients:

For the Poundcake:

– 1 cup unsalted butter, softened

– 1 cup granulated sugar

– 1 cup brown sugar, packed

– 5 large eggs, room temperature

– 1 teaspoon vanilla extract

– 2 ½ cups all-purpose flour

– ½ teaspoon baking powder

– ½ teaspoon salt

– 1 cup whole milk

– 1 ½ cups chopped pecans, toasted

For the Butter Pecan Glaze:

– ½ cup unsalted butter

– 1 cup powdered sugar

– 2 tablespoons heavy cream

– ½ teaspoon vanilla extract

– ½ cup chopped pecans, toasted

1. Preheat your oven to 325°F. Grease and flour a 10-cup Bundt pan.

2. In a large bowl, cream butter, granulated sugar, and brown sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Stir in vanilla extract.

3. In a separate bowl, combine flour, baking powder, and salt. Gradually add dry ingredients to the wet mixture, alternating with milk, beginning and ending with the dry mixture. Fold in toasted pecans.

4. Pour the batter into the prepared Bundt pan and smooth the top. Bake for 70-80 minutes, or until a toothpick inserted in the center comes out clean. Cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.

5. For the glaze, melt butter in a small saucepan over medium heat. Whisk in powdered sugar, heavy cream, and vanilla extract until smooth. Stir in toasted pecans. Drizzle the glaze over the cooled poundcake.

6. Slice, serve, and savor every buttery, nutty bite!

Prep Time: 20 minutes | Cooking Time: 80 minutes | Total Time: 1 hour 40 minutes

Kcal: 420 kcal per slice | Servings: 12 slices