EASY TO COOK

Buttery Pecan Pound Cake – A Rich and Nutty Southern Classic! 🧈🌰

by

Ingredients:

  • 1 cup unsalted butter, softened
  • 1/2 cup vegetable shortening
  • 3 cups sugar
  • 5 large eggs
  • 3 cups all-purpose flour
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 cup whole milk
  • 1 tsp vanilla extract
  • 1 tsp butter extract (optional, for extra richness)
  • 1 1/2 cups chopped pecans, toasted

Instructions:

  1. Preheat Oven: Preheat to 325°F (160°C) and grease a Bundt or tube pan.
  2. Cream Butter and Sugar: In a large bowl, beat butter, shortening, and sugar until light and fluffy. Add eggs one at a time, mixing well after each.
  3. Add Dry Ingredients and Milk: In a separate bowl, whisk flour, baking powder, and salt. Gradually add to the butter mixture, alternating with milk. Mix in vanilla and butter extract if using.
  4. Fold in Pecans: Gently fold in toasted pecans.
  5. Bake: Pour batter into prepared pan and bake for 1 hour and 15 minutes, or until a toothpick comes out clean.
  6. Cool and Serve: Let cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.

This Buttery Pecan Pound Cake is pure decadence, with a rich, buttery crumb and crunchy toasted pecans in every bite! Perfect with a cup of coffee or as a sweet finish to any meal. 🧈🌰🍰