One-Pot Butter Pecan Pound Cake
This delightful dessert combines the rich, buttery flavor of a traditional pound cake with the nutty crunch of pecans, perfect for any occasion.
Equipment
- Mixing Pot
- Bundt Pan
Ingredients
Ingredients
- 1 cup Unsalted Butter At room temperature
- 2 cups Granulated Sugar
- 4 large Eggs
- 3 cups All-Purpose Flour
- 1 teaspoon Baking Powder
- 1/2 teaspoon Salt
- 1 cup Chopped Pecans Toasted for enhanced flavor
- 1 cup Buttermilk Can substitute with milk and lemon juice
Instructions
- Preheat your oven to 350°F (175°C).
- Cream the butter in a large mixing pot until smooth and fluffy, about 3-5 minutes.
- Gradually add the sugar and mix until light and pale, about 3 minutes.
- Add the eggs one at a time, ensuring each is fully incorporated before adding the next.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Alternate adding the flour mixture and buttermilk to the butter mixture, mixing gently until just combined.
- Fold in the chopped pecans gently.
- Grease a bundt pan and pour the batter in, smoothing the top.
- Bake for 55-65 minutes or until a toothpick inserted comes out clean.
- Cool in the pan for 10-15 minutes before inverting onto a wire rack to cool completely.
- Allow to cool for at least an hour before slicing and serving.
Notes
Store leftovers in an airtight container at room temperature for up to three days, or refrigerate for up to a week.