Craving something sweet and nutty? Look no further than this delicious butter pecan pound cake! With toasted pecans and a thick glaze, this cake is sure to satisfy your sweet tooth.
3 cups cake flour
2 cups sugar
1 cup packed brown sugar
3 sticks butter (room temperature)
5 eggs (room temperature)
1 cup whole buttermilk (room temperature)
1/2 tsp baking powder
1/4 tsp salt
1 tbsp vanilla extract
1 tbsp pound cake extract
2 cups toasted pecans
2 cups powdered sugar
4 oz butter
4 oz cream cheese
4 tsp half and half
Cream butter and sugar together until smooth (about 3-7 minutes).
Slowly add eggs one at a time, followed by the vanilla and pound cake extracts.
In a separate bowl, sift together the flour, baking powder, and salt.
Add the dry ingredients to the butter mixture, alternating with the buttermilk and starting and ending with the flour.
Stir in chopped toasted pecans.
Pour the batter into a greased tube pan.
Bake at 325°F for 1 hour and 10 minutes, checking after 45 minutes. The cake is done when a toothpick inserted into the center comes out clean.
Let cool in pan on a wire rack for 20 minutes before transferring to a cake plate.
To make the glaze, mix together powdered sugar, butter, cream cheese, and half and half until smooth. Pour over the cooled cake.