Butter Pecan Pound Cake

Serve warm or at room temperature with whipped cream or ice cream.

Store in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.

Freeze individual slices for up to 3 months and reheat as needed.

Variations
Caramel Pecan Pound Cake: Swap the glaze for a caramel drizzle.

Maple Butter Pecan Cake: Add 1 teaspoon maple extract for extra warmth.

Chocolate Butter Pecan Cake: Fold in ½ cup chocolate chips for a richer taste.

FAQ
1. Can I use pecan flour instead of all-purpose flour?
Yes! Replace up to ½ cup of the flour with pecan flour for a nuttier texture.

2. What can I use instead of butter extract?
You can skip it or replace it with almond extract for a slight twist.

3. How do I make this in a loaf pan?
Use two 9×5-inch loaf pans and bake for 50-60 minutes.

This Butter Pecan Pound Cake is an irresistible dessert full of rich, nutty goodness! Let me know if you want any adjustments or extra tips.