Classic Southern Pecan Pound Cake
A timeless dessert that embodies the heart and soul of Southern baking, characterized by buttery richness, dense yet moist texture, and delightful crunch of toasted pecans.
Equipment
- Mixing Bowl
- Bundt Pan
- Electric Mixer
Ingredients
Dry Ingredients
- 2 cups All-purpose flour Sifted to remove lumps and aerate.
- 1 teaspoon Baking powder Ensure it is fresh for optimal results.
- 1/2 teaspoon Salt Balances the sweetness of the cake.
Wet Ingredients
- 1 cup Unsalted butter At room temperature.
- 2 cups Granulated sugar Creamed with butter until light and fluffy.
- 4 large Eggs Preferably at room temperature.
- 1/2 cup Whole milk At room temperature.
- 1 teaspoon Vanilla flavor Optional for extra depth.
Add-ins
- 1 cup Toasted pecans Chopped roughly for texture.
Instructions
- Preheat your oven to 325°F (160°C).
- Grease a 10-inch bundt pan or tube pan with butter or cooking spray.
- Cream together the softened unsalted butter and granulated sugar in a large mixing bowl using an electric mixer on medium speed for about 4-5 minutes until light and fluffy.
- Add the eggs one at a time, mixing well after each addition until smooth and creamy.
- In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, alternating with the milk, starting and ending with the flour mixture.
- Gently fold in the toasted pecans using a spatula.
- Pour the batter into the prepared bundt pan and smooth the top.
- Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10-15 minutes before inverting onto a wire rack to cool completely.
- Serve as is, or dust with powdered sugar.
Notes
Store leftovers in an airtight container at room temperature for up to three days. Can be frozen for up to three months.