Butter Pecan Pound Cake

Step 1: Prepare the Pecans
Preheat oven to 325°F (163°C).

Toast pecans in a dry skillet over medium heat for 3-5 minutes until fragrant. Let cool.

Step 2: Make the Cake Batter
In a large bowl, cream together butter and sugar until light and fluffy.

Add eggs one at a time, beating well after each addition.

Mix in vanilla extract and butter extract.

In a separate bowl, whisk together flour, baking powder, and salt.

Gradually add the dry ingredients to the wet ingredients, alternating with milk. Begin and end with the flour mixture.

Fold in the toasted pecans.

Step 3: Bake the Cake
Grease and flour a bundt pan or loaf pan.

Pour the batter into the prepared pan and spread evenly.

Bake at 325°F (163°C) for 60-75 minutes, or until a toothpick inserted in the center comes out clean.

Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Step 4: Make the Glaze (Optional)
In a small saucepan over medium heat, melt butter and add brown sugar.

Stir in heavy cream and bring to a gentle simmer. Cook for 2-3 minutes until smooth.

Remove from heat and stir in vanilla extract and chopped pecans.

Pour the warm glaze over the cooled cake.

Serving & Storage Tips