Rich, buttery, and studded with toasted pecans, this Southern-inspired pound cake is pure comfort in every slice. Finished with a warm caramel glaze and a sprinkle of extra pecans, it’s the kind of dessert that turns any gathering into a celebration.
🛒 Ingredients
| For the Cake | |
|---|---|
| Unsalted butter (softened) | 1 cup (2 sticks) |
| Granulated sugar | 2 cups |
| Large eggs (room temperature) | 4 |
| All-purpose flour | 3 cups |
| Baking powder | 2 tsp |
| Salt | ½ tsp |
| Whole milk | 1 cup |
| Vanilla extract | 2 tsp |
| Chopped pecans (toasted) | 1½ cups |
| For the Caramel Glaze | |
|---|---|
| Brown sugar (packed) | 1 cup |
| Unsalted butter | ½ cup |
| Milk or heavy cream | ¼ cup |
| Vanilla extract | 1 tsp |
| Extra pecans | For garnish |
👨🍳 Instructions
- Prep the pan
Preheat oven to 350°F (175°C). Grease and flour a bundt pan thoroughly. - Cream the base
In a large bowl, beat butter and sugar until light and fluffy.
Add eggs one at a time, mixing well after each. Stir in vanilla. - Mix the dry ingredients
In a separate bowl, whisk together flour, baking powder, and salt. - Combine & fold
Add dry ingredients to the butter mixture, alternating with milk. Mix until just combined—don’t overbeat.
Gently fold in toasted pecans. - Bake
Pour batter into the prepared pan. Bake for 55–65 minutes, or until a toothpick inserted in the center comes out clean.
Let the cake cool completely in the pan before glazing. - Make the glaze
In a saucepan over medium heat, combine brown sugar, butter, and milk. Stir constantly and bring to a gentle boil.
Cook for 2–3 minutes until slightly thickened. Remove from heat and stir in vanilla. - Finish & serve
Pour warm glaze over the cooled cake, letting it drip down the sides. Garnish with extra pecans.
Slice and serve with coffee, whipped cream, or a scoop of vanilla ice cream.
🍽️ Tips & Variations
- Nut swap: Try toasted walnuts or hazelnuts for a twist.
- Flavor boost: Add a splash of bourbon to the glaze for depth.
- Make ahead: This cake stores beautifully—wrap tightly and refrigerate for up to 5 days.
