Southern Pecan Pound Cake

pecan pound cake from Ultimate Easter Brunch Recipe Collection

5 from 2 reviews

Made with 7 simple ingredients, this Pecan Pound Cake is a family favorite that I know will become one of your family’s favorites, too! This cake is perfect for when you need a quick, last-minute dessert. Enjoy it after dinner or for a mid-afternoon coffee or tea break.

Prep Time10

Cook Time1 30

Total Time1 40

Course: Cake

Cuisine: American

Servings:

Calories: 765kcal

Author: Donya Mullins

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

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.

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