Baked Butter Pecan Pound Cake

 Indulge in the ultimate dessert experience with this exceptionally rich and tender Butter Pecan Pound Cake. Each slice offers a profound buttery flavor, deepened by notes of brown sugar and the delightful crunch of toasted pecans. Crowned with a luxuriously smooth cream cheese glaze, this cake is a show-stopping treat perfect for holidays, celebrations, or simply turning an ordinary day into something special.

🧾 Ingredients

For the Pound Cake:

• 3 cups cake flour

• 2 cups granulated sugar

• 1 cup packed brown sugar

• 1 ½ cups (3 sticks) butter, softened

• 5 large eggs, at room temperature

• 1 cup whole milk, at room temperature

• ½ teaspoon baking powder

• ¼ teaspoon salt

• 1 tablespoon vanilla extract

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

• 2 cups roasted pecans, chopped

For the Cream Cheese Glaze:

• 2 cups powdered sugar

• 4 oz (½ cup) cream cheese, softened

• 4 oz (½ cup) butter, softened

• 4 teaspoons half-and-half (or milk)

• 1 dash (approx. ½ tsp) vanilla extract

👩‍🍳 Instructions

Step 1: Cream Butter and Sugars

Preheat your oven to 325°F (160°C). Generously grease and flour a tube pan.
In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together on medium-high speed for 3-5 minutes, until the mixture is pale, light, and fluffy.

Step 2: Incorporate the Eggs

Add the eggs one at a time, beating well after each addition until fully incorporated. Scrape down the sides of the bowl as needed to ensure a homogeneous batter.

Step 3: Add Flavorings

Mix in the vanilla extract and pound cake extract, blending just until combined.

Step 4: Combine Dry and Wet Ingredients

In a separate bowl, whisk together the cake flour, baking powder, and salt.
With the mixer on low speed, add the dry ingredients to the batter in three parts, alternating with the milk in two parts. Begin and end with the flour mixture. Mix only until just combined and smooth, being careful not to overmix.

Step 5: Fold in the Pecans

Using a spatula, gently fold the chopped roasted pecans into the batter until they are evenly distributed.

Step 6: Bake to Perfection

Pour the batter into the prepared tube pan and spread it evenly. Bake for 1 hour to 1 hour and 10 minutes. Begin checking for doneness at the 45-minute mark. The cake is ready when a long toothpick or skewer inserted into the center comes out clean.

Step 7: Prepare the Glaze

While the cake cools, prepare the glaze. In a medium bowl, beat the softened cream cheese and butter together until completely smooth and creamy. Gradually add the powdered sugar, mixing on low speed until combined. Stir in the half-and-half and vanilla, adding a little more cream if needed, until the glaze reaches a smooth, pourable consistency.

Step 8: Cool and Glaze

Allow the cake to cool in the pan on a wire rack for 20 minutes. Then, carefully invert the pan to release the cake onto the rack and let it cool completely.
Once cooled, transfer the cake to a serving plate. Drizzle the cream cheese glaze generously over the top, allowing it to drip down the sides. Slice, serve, and enjoy the decadence