The fluffy, moist texture of pound cake paired with the sweet caramel pecan glaze is the perfect dessert for any occasion. It goes well with a cup of tea, a glass of cold milk, whipped cream, or best of all, Icecream!
The name pound cake comes from the original recipe, which required 1 pound of egg, butter, flour, and sugar. This recipe has been adjusted to yield the best flavor and texture. The dense yet delicate crumb is so enticing, it’s almost impossible to resist!
Butter in this recipe contributes to the color, texture, and flavor of the pound cake. For the recipe, I creamed 1 cup of butter with 1 cup of sugar until it’s light and fluffy. This process traps air in the mixture and acts as a raising agent during baking.
Vegetable oil- Out of butter? Don’t worry, vegetable oil works just as well! Substitute ¾ cup of vegetable oil per 1 cup of butter.
For this recipe, brown sugar was used. Brown sugar helps the pound cake to retain more moisture and gives it that gorgeous golden brown crust we all know and love. 1 cup was also used in the pecan glaze and it caramelized beautifully!
Granulated sugar– If you’re running low on brown sugar, granulated sugar is just fine as a replacement, use it 1:1.
Eggs are an essential ingredient in pound cake as they’re what gives the pound cake that lovely yellow tint, but that’s not all! They add structure, leavening, and flavor too. They are also rich in many vitamins and minerals such as vitamin D, B12, zinc, and iron. 1 cup was used for the recipe.
Applesauce- If you’ve run out of eggs, just replace it with unsweetened applesauce! Replace 1 egg with 1/4 cup of applesauce, plain yogurt also works, use the same amount as the apple sauce.
2 ½ cups of flour were used in the cake, this absorbed all the moisture from wet ingredients and gave structure to the pound cake. The starch and protein present in the flour, form the “crumb” of the cake, it soaks up the liquid and swells up when baked.
Cake flour- I used all-purpose flour in this recipe, however, cake flour makes a suitable sub. Simply use 1 cup and 2 tbs of cake flour for every cup of all-purpose flour.
Baking powder is the main leaving agent used in the pound cake. Its function is to give rise to the cake and lighten the texture during baking.
Baking soda and lemon juice- Besides baking powder, baking soda is another good leavening agent however it is much more potent than baking powder. For every tsp of baking powder, mix ½ tsp baking soda and a ¼ tsp of lemon juice.
This is the main flavor used in the glaze. Rich in over 19 vitamins and minerals, these nuts are not only packed with nutritional value but are delicious too! 2 cups of chopped pecans were folded into the cake batter, then baked.
Walnuts- If you don’t have any pecans or just don’t like the taste, walnuts are a great substitute for this recipe!
The main source of liquid in the glaze, water acts as a thinner and solvent! The water was used to thin out the melted butter and sugar mixture. This allowed for the ideal consistency, which was essential for the cake to absorb it.
Milk- If you prefer a richer, thicker glaze, use milk instead! Use a 1:1 ratio.
In a greased bundt pan, the pound cake was baked for 50 minutes to an hour at 350°F or 180°C. An inserted skewer to the center of the cake came out clean, It was time to remove it from the oven and set aside to cool. The aroma straight out of the oven is divine!
I used a saucepan to pre[are the glaze but a small pot works fine too. After poking some shallow holes in the top of the cake and poured on the glaze. This allows the pound cake to soak up all the glaze, making it even more moist and delicate!
The shallow holes prevent the glaze from soaking through to the bottom and gluing the cake to the pan and we don’t want that!
Just to be on the safe side, I let the cake cool for about 40 minutes, after which I out turned it on a plate, and it’s a beauty! Golden brown on the outside but light and tender on the inside. It’s so good! The flavors just explode in your mouth, then melt away.
Once the pound cake is at room temperature, cover tightly with cling wrap, and store it in an airtight container, this lasts for up to a week. For longer storage, you can cover the cake with cling wrap, and foil, then store in the freezer for up to 3 months.
Stand Mixer or Hand Mixer
Measuring cup and spoons set
The golden-brown crust, the soft and tender crumb, soaked in a mouthwatering caramel pecan glaze makes this Butter Pecan Poundcake recipe, sinfully scrumptious! Have it at brunch, as a snack time treat, or as dinnertime dessert! So go ahead and share this dessert with your friends and family, they will love you for it!
- 1 cup butter
- 1 cup white granulated sugar
- 1 cup brown sugar
- 6 eggs
- 1 tbsp vanilla extract
- 1 tsp baking powder
- 2½ cups all-purpose flour
- 2 cups chopped pecans
Butter Pecan Glaze
- 1//2 cup butter
- 1 cup brown sugar
- 2 tbsp water
- 1 tbsp pecan extract
- Cream 1 cup of butter and 1 cup sugar together. Add eggs, one at a time making sure to properly incorporate each before adding the next. Add vanilla, baking powder, and blend together again. Then add the flour and mix until smooth and free of lumps.
- Gently fold chopped pecans into the batter and pour into a greased Bundt pan.
- Bake cake at 350 °F or 180°C for 50-60 minutes or until a toothpick comes out clean.
Butter Pecan Glaze
- In a small pot, melt the butter and brown sugar over medium heat and stir. Remove from heat and stir in the extract and water. set it aside and keep warm.
- Once the cake is baked, remove it from the oven and place the bundt pan on a cooling rack. Using a skewer, poke shallow holes in the top of the cake. This prevents the sticky glaze from seeping through and gluing the cake to the bottom of the pan. Carefully pour the pecan glaze on top of the cake.
- Allow the cake to absorb the glaze. Be sure to keep the mixture away from the sides of the cake. Let the cake cool, then remove it from the pan, slice, and serve.