Pecan Pound Cake

Southern Living
Pecan Pound CakeRecipe

Photo: Helen Norman; Styling: Heather Chadduck Hillegas

A drizzle of lemon-infused glaze gives this creamy nut-filled cake a sweet finish.

Makes 10 to 12 servings


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2 cups butter, softened
1 1/4 cups granulated sugar
1 1/4 cups firmly packed light brown sugar
6 large eggs
1 tablespoon vanilla extract
1 1/2 teaspoons baking powder
1/4 teaspoon table salt
4 cups all-purpose flour, divided
1 cup milk
4 cups chopped toasted pecans


Hands-on: 25 Minutes
Total: 3 Hours, 25 Minutes

1. Preheat oven to 325°. Beat butter at medium speed with a heavy-duty electric stand mixer until creamy. Gradually add sugars, beating 3 to 5 minutes or until light and fluffy. Add eggs, 1 at a time, beating just until blended after each addition. Stir in vanilla extract.

2. Stir together baking powder, salt, and 3 3/4 cups flour in a medium bowl. Add flour mixture to butter mixture alternately with milk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Stir together pecans and remaining 1/4 cup flour in a small bowl; add to batter, and stir just until combined. Pour batter into a greased (with shortening) and floured 10-inch tube pan.

3. Bake at 325° for 1 hour and 15 minutes to 1 hour and 30 minutes or until a long wooden pick inserted in center comes out clean, shielding with aluminum foil after 55 minutes to prevent excessive browning. Cool in pan on a wire rack 15 minutes; remove cake from pan to wire rack. Cool 20 minutes.

4. Spoon Citrus Glaze over cake. Cool completely (about 1 hour).

Created date

October 2015