Buttered Pecan Pound Cake with Vanilla and Caramel Glaze
A delightful pound cake that combines buttery flavors with crunchy pecans and a warm vanilla and caramel glaze, perfect for gatherings or quiet afternoons.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
Wet Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup chopped pecans
- Caramel sauce for glaze
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and grease a bundt pan.
- In a bowl, whisk together flour, baking powder, and salt.
- In another bowl, beat butter and sugar until light and fluffy.
- Add eggs one at a time, mixing well after each.
- Stir in vanilla extract.
- Gradually incorporate the dry mixture into the wet ingredients until just combined.
- Fold in chopped pecans.
Baking
- Pour batter into the bundt pan and smooth the top.
- Bake for 50-60 minutes until a toothpick comes out clean.
- Cool in the pan for 10 minutes, then invert onto a rack to cool completely.
Serving
- Drizzle with warm caramel sauce before serving.
Notes
Serve at room temperature, drizzled with warm caramel sauce. Garnish with extra pecans and pair with vanilla ice cream or whipped cream. Store wrapped in plastic or foil for up to 3 days at room temperature or 1 week in the refrigerator. Freeze for up to 3 months.