Baked Butter Pecan Pound Cake

This dense and moist Baked Butter Pecan Pound Cake features a rich, buttery flavor profile enhanced by brown sugar and crunchy roasted pecans, and is topped with a simple Cream Cheese Glaze.

Baked Butter Pecan Pound Cake

Ingredients:

How To Make Baked Butter Pecan Pound Cake:

1. Step 1: Cream the Butter and Sugar: In a mixing bowl, cream together the 3 sticks of room-temperature butter and 2 cups sugar (white and brown sugar combined) until the mixture becomes smooth and fluffy.
2. Step 2: Add Eggs: Slowly add the 5 room-temperature eggs, one at a time, ensuring each egg is fully incorporated before adding the next.
3. Step 3: Infuse Flavors: Enhance the cake’s taste with the addition of the 1 tablespoon vanilla extract and 1 tablespoon pound extract.
4. Step 4: Alternate Flour and Milk: Gradually add the 3 cups cake flour (whisked with 1/2 teaspoon baking powder and 1/4 teaspoon salt) and 1 cup whole milk to the batter in alternating portions. Start and end with the flour to ensure even mixing.
5. Step 5: Stir in Pecans: Gently fold in the 2 cups roasted American nuts (pecans).
6. Step 6: Pour and Bake: Transfer the batter into a greased tube pan and bake at 325 degrees Fahrenheit (160 degrees C) for approximately 1 hour and 10 minutes. Perform a toothpick test after 45 minutes to check for doneness.
7. Step 7: Prepare Cream Cheese Glaze: In a clean bowl, beat the 4 ounces softened butter and 4 ounces cream cheese together until light and smooth. Slowly beat in the 2 cups powdered sugar until incorporated. Add the 4 teaspoons half and half and a dash of vanilla extract until the glaze reaches a smooth, drizzling consistency.
8. Step 8: Cool, Glaze, and Serve: Allow the cake to cool in the pan on a wire rack for 20 minutes. Once cooled, transfer it to a cake plate. Drizzle the Cream Cheese Glaze generously over the top of the cooled cake. Slice and serve.