Butter Pecan Pound Cake Recipe

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Butter pecan pound cake made with toasted pecans, brown sugar, and sour cream for a moist texture, topped with a pecan-infused icing.

Prep Time30

Cook Time1 25

Cool Time1

Total Time2 55

Course: Dessert

Servings: slices

Calories: 657kcal

Preheat your oven to 325°F and place the rack in the middle position. Prepare a 12-cup Bundt pan by spraying liberally with nonstick baking spray.
In a medium skillet, place chopped pecans over medium heat and toast until fragrant and nutty, about 6-8 minutes. Set aside and cool for 10 minutes.
In the bowl of your stand mixer fitted with the whisk attachment, add butter and both sugars and mix on high speed for 4 minutes, until fluffy and pale.
Reduce speed to medium and add eggs one at a time, combining well after each egg, and scraping down the sides and bottom of the bowl as needed.
Add the sweetened condensed milk and mix until incorporated.
Reduce the mixer to its lowest speed and slowly add flour and salt to the batter in two increments. Be careful not to overmix here.
Lastly, add in the sour cream, vanilla, and cooled pecans, scrape down the sides of the bowl and mix until just combined. Turn off mixer.
Pour batter into the prepared pan and bake for 1 hour and 15-20 minutes, or until a toothpick inserted in the center of the cake comes out clean.
Remove the cake from the oven and cool in the pan for 10 minutes. Then invert the cake onto a serving plate and continue cooling until completely cooled, about 1 hour.

In a small skillet over medium low heat add the butter and pecans. Cook until the butter is melted and the pecans begin to toast and become fragrant, about 10 minutes. Don’t burn the pecans.
Strain the toasted pecans through a fine-mesh sieve over a small bowl, separating the pecans from the infused butter. Set both aside to cool for 20 minutes, until the butter reaches room temperature.
In a medium bowl, whisk together the pecan-infused butter with the remaining icing ingredients until smooth and pourable. Drizzle over cooled cake and garnish with the reserved toasted pecans.

Room Temp: Keep your Southern butter pecan pound cake covered in an airtight container on the counter for up to 3 days.
Fridge: You can pop it in the fridge for up to a week. Make sure it's sealed tight so the icing doesn't dry out. Let it come to room temp before serving.
Freezer: Wrap the cooled cake (or individual slices) tightly in plastic wrap, then foil, and freeze for up to 3 months. I suggest waiting to ice it until you're ready to eat. It just tastes fresher that way. You can freeze it with the icing on, but trust me boos, freshly iced is the move. Thaw in the fridge overnight, then bring to room temp before serving.