Butter Pecan Pound Cake

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Indulge in the ultimate dessert with this Butter Pecan Pound Cake. It features an incredibly tender, buttery crumb packed with toasted pecans, all topped with a rich, creamy glaze. Perfect for holidays, special gatherings, or simply treating yourself.

Yields: 1 large tube cake
Prep time: 30 minutes
Bake time: 1 hour 10 minutes

Ingredients

For the Cake:

  • 3 cups cake flour

  • 1 teaspoon baking powder

  • ¼ teaspoon salt

  • 1 ½ cups (3 sticks) unsalted butter, softened to room temperature

  • 2 cups granulated sugar

  • 1 cup packed light brown sugar

  • 5 large eggs, room temperature

  • 1 cup whole buttermilk, room temperature

  • 1 tablespoon vanilla extract

  • 1 tablespoon pound cake extract (or substitute with additional vanilla extract)

  • 2 cups pecans, toasted and coarsely chopped

For the Cream Cheese Glaze:

  • 4 ounces cream cheese, softened

  • 4 tablespoons (½ stick) unsalted butter

  • 2 cups powdered sugar, sifted

  • 4 teaspoons half-and-half (or milk), plus more as needed

  • 1 teaspoon vanilla extract (optional)

Instructions:

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