Made with 7 simple ingredients, this Southern Pecan Pound Cake is a family favorite that I know will become one of your family’s favorites, too! Whether you’re celebrating a special occasion or just craving a comforting slice of cake, this recipe is simple to make and yields a stunning dessert with minimal effort. Plus, the glaze? It’s the perfect finishing touch to this buttery masterpiece!
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I’ve had and made all kinds of dessert recipes from church cookbooks throughout the years, and the one thing they all have in common is that they are delicious. If you are confident enough to put your recipe in the church cookbook, then it’s guaranteed to be very, very good. This classic Southern pound cake is a treasured recipe straight from my Aunt’s church cookbook. It’s the kind of recipe that stops you in your tracks with its incredible flavor. After one bite, I knew this delicious tradition had to be shared with you!
Why You’ll Love This Classic Southern Butter Pecan Pound Cake
- This butter pecan cake isn’t just dessert—it’s a memory in the making. Each bite wraps you in the warmth of homemade goodness.
- It’s buttery, nutty, and downright irresistible, with a tender crumb that feels like pure comfort.
- Whether I serve it for a celebration or just a quiet moment with a cup of coffee, this cake will always hit the sweet spot.
If you love pecan desserts, try my Candied Pecans, Pumpkin Pecan Quick Bread, Maple Bourbon Pecan Pie, and Crock Pot Chocolate Pecan Candy.
Pecan Pound Cake Ingredients
- Cakes have structure because of one very specific step- creaming sugar and butter (salted or unsalted butter will work) together. This aerates the butter and pushes the sugar into those pockets of space, essentially creating the building blocks of the cake.
- Eggs provide moisture and, when baked, help with structure. This cake uses sour cream instead of milk for additional moisture.
- Cake flour is a must for pound cake because it’s lighter than all purposes, creating a more tender cake. To help the cake rise, we need a bit of baking soda.
- Chopped pecans are the highlight of this recipe.
- Lastly, the sweet glaze is made with powdered sugar, vanilla extract and a splash of milk.
Donya’s Success Tip!
The Pecans Don’t Sink – Usually, they sink in cakes, but by tossing them in flour. Thanks to this little trick, the pecans stay suspended in the batter and won’t sink to the bottom. This means you get a nice big bite of pecan in every slice.
Recipe Variations
- Nutty Options: Any nuts, like pistachios, walnuts, or macadamia nuts, will work.
- Add Fruit or Zest: If you like citrus, try adding orange zest, and if you like fruit, you can add dried apricots. You could also add a glaze with any of these flavors in it.
- Gluten-Free Option: Swap the cake flour with a gluten-free 1:1 baking flour.
- Add a Flavor Twist: Substitute some of the sour cream with buttermilk for a tangier taste.
Step By Step Directions
- Prepare: Preheat the oven and grease and dust a tube pan with flour. Separate your egg yolks from the egg whites. Whip the egg whites to stiff peaks and set aside.
- Cream Together The Butter and Sugar: Do this until light and fluffy in a large bowl. This could take a full two minutes of beating. It’s helpful to use a hand mixer or stand mixer. Add the egg yolks, one at a time, making sure to beat well in between each one.
- Combine the Wet and Dry: Set aside ¼ cup of flour. Combine the remaining flour and baking soda in a medium bowl. Add this flour mixture to the creamed butter mixture, alternating with the sour cream and beating well in between each addition. Mix the pecans with the reserved flour and toss to coat.
- Fold In Egg Whites: Gently fold in the egg whites.
- Add the Pecans and Bake: fold the pecans into the batter, being careful not to overmix then spoon the cake batter into the greased and floured pan and bake for 1 ½ hours.
- Cool and Glaze: Place the cake of a cooling rack and make the glaze. Once cooled, drizzle over the glaze, slice and serve.
How Do I Know The Cake Is Done?
Insert a tooth pick into the cake to check if it’s baked through. It should come back clean. You can also gently tap the top of the cake. It should spring back pretty quickly when fully baked.
Frequently Asked Questions
Chop the butter into smaller cubes and spread them out on a plate. Smaller pieces soften much faster—usually within 15–20 minutes. You can also fill a bowl with warm (not hot) water. Place the butter in a zip-top bag, then submerge it for a few minutes.
Yes! It’s a great cake to make in a bundt pan. Just be sure to grease and flour it really well.
I like my pecans to be roughly chopped, meaning they are about pebble size or larger. I find that if they are any smaller than that, you don’t really know they are in the cake.
Yup! The cake texture just won’t be as light and fluffy, but it’ll still be delicious.
The Best Ways to Serve Butter Pecan Cake
When I serve this pecan cake, I like to pair it with a cozy drink like a Creamy Crock Pot Pumpkin Spice Latte or Crock Pot Mulled Cider. It’s also delicious served it on a snack tray with Chocolate Dip with fruit, and Peanut Butter Balls.
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If you tried this Southern Pecan Pound Cake Recipe or any other recipe, please leave a 🌟 star rating and let me know how it went in the comments below. Thanks!
Ingredients
- 1 cup butter softened
- 3 cups sugar
- 6 eggs separated
- 3 cups cake flour
- ¼ teaspoon baking soda
- 1 cup sour cream
- 2 cups chopped pecans
- 1 ½ cup confectioners sugar
- 2-3 tablespoons milk
- ½ teaspoon vanilla extract
Instructions
- Preheat the oven to 300 degrees, and grease and dust a 10-inch loaf pan or bundt pan with flour. Seperate your egg yolks from the egg whites. Whip the egg whites to stiff peaks and set aside.
- Cream together the butter and sugar until light and fluffy in a large bowl. This could take a full two minutes of beating.
- Add the egg yolks, one at a time, making sure to beat well in between each one.
- Set aside ¼ cup of flour. Combine the remaining flour and baking soda in a medium bowl. Add this to the creamed butter mixture, alternating with the sour cream and beating well in between each addition.
- Mix the pecans with the reserved flour.
- Gently fold in the egg whites. Then, fold the pecans into the batter, being careful not to overmix.
- Spoon mixture into the greased and floured pan and bake for 1 ½ hours. Remove from the oven, let cook in the pan for 10 minutes then place on a wire rack to completely cool.
- In a small bowl, mix together the confectioners sugar, vanilla, and milk. Drizzle over the cake, slice and serve.
Notes
- Nutty Options: Any nuts, like pistachios, walnuts, or macadamia nuts, will work.
- Add Fruit or Zest: If you like citrus, try adding orange zest, and if you like fruit, you can add dried apricots. You could also add a glaze with any of these flavors in it.
- Gluten-Free Option: Swap the cake flour with a gluten-free 1:1 baking flour.
- Add a Flavor Twist: Substitute some of the sour cream with buttermilk for a tangier taste.
- How do I know the cake is done?
Insert a toothpick into the cake to check if it’s baked through. It should come back clean. You can also gently tap the top of the cake. It should spring back pretty quickly when fully baked. - Can I use all-purpose flour?
Yes, you can; the cake just won’t be as light and fluffy. - Storage: This cake will last at room temperature in an airtight container for up to 3 days or in the refrigerator for up to a week. You can also freeze the bread once it’s completely cooled. It freezes great and can be frozen for up to 3 months. Reheat it from frozen or let it thaw overnight.
Nutrition
Indulge: Southern Dessert Classics!
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Mark Cooper
I will love to have a good Thanksgiving
Happy Thanksgiving to you!
~Donya
Shery Sullivan
Can’t wait to try your recipe. Especially when my daughter’s family comes for dinner. Sounds so yummy. Thank you
You are the BEST, Shery! This really is a great cake and I can’t wait til you make it. Enjoy! ❤️
~Donya
B J
All of these cake recipes sound wonderful. I can’t wait to try them! BJ
Thank you, BJ! I know you’ll love this pound cake. I am so glad you are cooking with me.
~Donya