Pecan Pound Cake
Pecan Pound Cake is a buttery and delicious pound cake with crunchy pecans. A family favorite that is easy enough for any day of the week and makes a great addition to any holiday spread.
Million Dollar Pound Cake is one of my go-to easy desserts and this pecan version is just as delicious with a hint of orange flavor that adds a brightness to the buttery cake. If you are looking for a glazed pound cake, this Amaretto Pound Cake is drizzled with a sweet Amaretto syrup.
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Ingredients Needed for Pecan Pound Cake
- Butter
- Sugar
- Eggs
- Orange Extract
- Vanilla Extract
- All Purpose Flour
- Milk
- Pecans
Directions For Pecan Pound Cake Recipe
- Place softened butter to a mixer bowl and beat with an electric mixer until creamy.
- Add the sugar and beat at medium speed for 5 minutes.
- Next, add the orange and vanilla extracts, beating until combined.
- Add the eggs one at a time, beating until each is incorporated.
- With the mixer on medium speed, spoon flour about 1/4 cup at a time into the batter.
- Alternate with milk, mixing until completely combined.
- Add the pecans, mixing well.
- Butter and flour a bundt pan, the butter wrappers work great for this. Shortening works too. If you prefer to use non-stick spray, make sure it’s the baking spray with flour.
- Pour cake batter into the pan.
- Bake for 1 hour 30 minutes until golden brown.
- After removing to the oven, place on a wire rack to cool 10 minutes.
- Next, invert onto a wire rack and remove the pan. Cool to room temperature before slicing.
- Cake can be dusted with powdered sugar if desired or served with your favorite toppings.
Serving Suggestions
Pecan Pound Cake is delicious served as is or dress it up with fresh berries and sweetened whipped cream. Add a scoop of butter pecan ice cream or a drizzle of caramel for a more decadent dessert.
Recipe Notes
- Bundt Pan: Use a 12 cup bundt pan for this recipe. If you have a smaller pan, fill up to about an inch from the top and bake the remaining batter in a cupcake tin.
- Success Tips: Butter and eggs should be at room temperature. Beat the butter and sugar for a full 5 minutes before adding the eggs one at a time. I’ve tested it both ways to add everything at once and it really does affect the crumb texture of the cake.
- Flouring the Pan: Use butter or shortening to coat the bundt pan and dust with flour to keep the cake from sticking.
- Substitutions: The orange extract is optional, lemon extract can also be used. Use any finely chopped nuts that you prefer, walnuts are also delicious in pound cake.
- Storage:Store cake covered with plastic wrap at room temperature up to 3 days or refrigerated up to 7 days.
- Freeze: Wrap the cake or slices in 2 layers of plastic wrap plus a layer of foil or in a zip top freezer bag up to 6 months.
We have a few pecan trees on our ranch and this delicious cake is one of my favorites to make with our fresh pecans. This moist cake is filled with buttery goodness and crunchy pecans for one of the best homemade cakes you can bake.
The best part about a pound cake is there is no decorating to do. Top it off with a simple glaze, caramel sauce or serve it plain.
For more pound cake recipes inspiration, check out this Brown Butter Pound Cake, Cranberry Orange Loaf Cake and Buttery Almond Pound Cake.
This rich and buttery pecan pound cake is a great dessert to bake for any holiday, birthday or special occasion. It’s simple to make and the perfect make ahead cake to bake from scratch.
The next time you are looking for an easy cake, try this butter pecan pound cake. It is an easy recipe made with simple ingredients that turns out perfect every single time.
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Pecan Pound Cake
Ingredients
- 1 pound 4 sticks salted butter, room temperature
- 3 cups sugar
- 1 tablespoon orange extract
- 1 teaspoon vanilla extract
- 6 large eggs room temperature
- 4 cups all purpose flour
- 3/4 cup whole milk
- 1 1/2 cups finely chopped pecans
- additional butter or shortening for greasing the pan
- additional flour for dusting the pan
Instructions
- Preheat oven to 300°.
- Add butter to a mixer bowl and beat at medium speed until creamy.
- Next, add the sugar and beat at medium speed a full 5 minutes.
- Add the orange and vanilla extract and mix just until combined.
- With the mixer on low, add the eggs one at a time, mixing until each is incorporated.
- Spoon the flour into the batter with the mixer running on low about 1/4 cup at a time and alternate with the milk. When ingredients are combined raise to medium and beat for another minute.
- Add pecans and mix until combined.
- Prepare the bundt pan by greasing well and sprinkling with flour, coating thoroughly.
- Pour batter into the pan and smooth the top.
- Bake for 1 hour 30 minutes or until a wooden pick inserted near the middle comes out clean.
- Cool in the pan on a wire rack for 10 minutes.
- Invert the cake onto a wire rack and remove the pan, until completely cool.
- Slice and serve.
Notes
- Bundt Pan: Use a 12 cup bundt pan for this recipe. If you have a smaller pan, fill up to about an inch from the top and bake the remaining batter in a cupcake tin.
- Success Tips: Butter and eggs should be at room temperature. Beat the butter and sugar for a full 5 minutes before adding the eggs one at a time. I’ve tested it both ways to add everything at once and it really does affect the crumb texture of the cake.
- Flouring the Pan: Use butter or shortening to coat the bundt pan and dust with flour to keep the cake from sticking.
- Substitutions: The orange extract is optional, lemon extract can also be used. Use any finely chopped nuts that you prefer, walnuts are also delicious in pound cake.
- Storage:Store cake covered with plastic wrap at room temperature up to 3 days or refrigerated up to 7 days.
- Freeze: Wrap the cake or slices in 2 layers of plastic wrap plus a layer of foil or in a zip top freezer bag up to 6 months.