Indulge in Heaven with Pecan Pound Cake

Greetings fellow bakers! As a chef specializing in British cuisine, I am excited to share with you my recipe for a Simple Pecan Pound Cake. This buttery and tender cake is loaded with chopped pecans and pecan halves that are enveloped by the sweet and nutty flavor of the pound cake. Not only is it easy to make, but it also requires basic ingredients that you might already have in your pantry.

One of the reasons why I love this recipe is its versatility – you can serve it as a dessert or pair it with your morning coffee or afternoon tea. The aroma of cinnamon and vanilla extract will definitely make your kitchen smell like heaven!

I fondly remember growing up in the UK, enjoying warm slices of pound cakes during chilly days. Bringing this classic recipe into my home has made me realize how much I love using local British ingredients such as honey and plain yogurt in my baking.

Now, let’s get started on baking this timeless treat from scratch!

Why You’ll Love This Recipe

Simple Pecan Pound Cake
Simple Pecan Pound Cake

Are you a fan of baking and looking for an easy and mouthwatering recipe to impress your family and friends? Look no further than this Simple Pecan Pound Cake Recipe that will satisfy your cravings in the blink of an eye!

First and foremost, this recipe revolves around pecans, combined with cinnamon, honey, and vanilla extract, giving it a rich and decadent flavor. Moreover, using both cake flour and all-purpose flour ensures that the texture comes out perfectly moist but not too dense. The sour cream and plain yogurt in the batter add just the right amount of tanginess to balance out the sweetness.

The beauty of this recipe is its simplicity; it doesn’t require any fancy ingredients or tools yet yields amazing results every time. You only need one bowl and a whisk to create this delicious pound cake!

With this recipe, you can enjoy a slice of classic Southern Butter Pecan Pound Cake without putting in too much effort. Whether you’re baking for a special occasion or just looking for something sweet to indulge in, this recipe is sure to please.

So why not give it a try? Bite into those nutty pecans and let their sweetness explode in your mouth. I promise you won’t be able to resist diving back in for another slice!

Ingredient List

 Satisfy your sweet tooth with this Simple Pecan Pound Cake
Satisfy your sweet tooth with this Simple Pecan Pound Cake

Let’s take a look at the ingredients needed for this delicious Pecan Pound Cake recipe. Don’t worry, most of them can be easily found in your kitchen. Here’s what you need:

Dry Ingredients:

  • 2 cups cake flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 cups granulated sugar
  • 1 cup unsalted butter, at room temperature
  • 6 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 3/4 cups chopped pecans

Wet Ingredients:

  • 3/4 cup plain yogurt
  • 1/4 cup sour cream

Note: You can use one bowl to mix all the dry ingredients and another bowl to mix all the wet ingredients before combining them together.

The Recipe How-To

 One slice of this delicious cake and you'll be saying
One slice of this delicious cake and you’ll be saying “Oh My Pecan!”

Now that you have all the ingredients ready, it’s time to start baking your Simple Pecan Pound Cake!

Step 1: Preheat and Prepare

First, preheat your oven to 325°F (165°C) while you prepare your bundt cake pan. You can use a non-stick baking spray, butter or vegetable shortening to grease the pan well. Be sure that every nook and cranny is coated to prevent sticking.

Step 2: Mix the Dry Ingredients

In a medium mixing bowl, sift together 3 cups of cake flour, ½ teaspoon of baking soda, 1 teaspoon of baking powder, ¼ teaspoon of cinnamon and ¼ teaspoon of salt. Whisk them together to combine evenly.

Step 3: Mix the Wet Ingredients

Using an electric mixer on medium speed, cream together 4 sticks (2 cups) of unsalted butter and 2 cups of granulated sugar until it’s pale and fluffy. Next, add in 6 large eggs, one at a time, beating well after each addition. Pour in 1 tablespoon of vanilla extract and beat until well combined.

Step 4: Combine Wet and Dry Ingredients

With the mixer on low speed, add in one-third of the flour mixture to the wet mixture and beat until just incorporated. Then pour in half of the plain yogurt and sour cream mixture followed by another third of the flour mixture. Mix well before adding the remaining half of plain yogurt and sour cream mixture followed by the rest of the flour mixture. Scrape down the sides of the bowl with a rubber spatula as needed.

Step 5: Add Pecans

Once everything is combined evenly, add in 1 cup of chopped pecans to your batter. Mix them gently by folding them into the batter with a spatula.

Step 6: Bake

Pour the batter into your prepared bundt pan and smooth out the top with an offset spatula. Then evenly distribute 1 cup of pecan halves onto the top of the batter.

Bake the pecan cake for 60 to 70 minutes, or until a toothpick inserted into the center comes out clean.

Step 7: Cool and Serve

Take your pecan pound cake out of the oven and place it on a wire rack to cool for about 10 minutes before removing it from the pan. Once it has cooled, serve it warm or at room temperature. Optional toppings such as whipped cream and caramel can be added to enhance its flavor.

Enjoy your Simple Pecan Pound Cake!

Substitutions and Variations

 An easy-to-make cake that will wow your friends and family
An easy-to-make cake that will wow your friends and family

As much as I love this pecan pound cake recipe just the way it is, there are a few substitutions and variations you could try to make it your own!

– Flour: If you don’t have cake flour on hand, you can substitute it with all-purpose flour. However, keep in mind that the texture of the cake might be slightly denser.

– Yogurt: If you don’t have plain yogurt, sour cream is a great substitute. The difference between the two is small, but sour cream has a slightly higher fat content, so it can give the cake additional richness.

– Pecans: You can use chopped pecans instead of pecan halves. Chopped pecans will be easier to distribute throughout the batter, ensuring every bite has delicious nutty flavor!

– Honey: Want to add a touch of sweetness? Try replacing some of the brown sugar with honey to give the cake a subtle caramelized flavor. Just note that honey is sweeter than brown sugar so you may need to add less.

– Spices: While this recipe calls for cinnamon, feel free to experiment with other warming spices like cardamom or nutmeg to give it an additional burst of flavor.

If you’re feeling adventurous, you can also try turning this recipe into different variations like:

– Pumpkin Toffee Pecan Pound Cake: add canned pumpkin puree and bits of toffee during mixing for a seasonal twist

– Caramel Pecan Bundt Cake: top your pound cake with a decadent homemade caramel sauce along with some crushed pecans

– Upside-Down Pecan Pie Bundt Cake: use brown sugar, chopped pecans and caramel glaze on the bottom of your buttered bundt pan before pouring in the batter for a layered effect

Remember that cooking and baking should always be fun and exciting! Don’t be afraid to experiment with different ingredients and variations – who knows what delicious creation you might come up with!

Serving and Pairing

 This cake is perfect for any occasion, from a birthday party to a Sunday brunch
This cake is perfect for any occasion, from a birthday party to a Sunday brunch

Now that your pecan pound cake is baked to perfection, it’s time to think about how to serve and pair it.

This cake is rich and flavorful on its own, but there are several delicious ways to enhance its taste. One way is to serve the cake with a drizzle of warm honey on top. The honey takes the flavor of the pecans and vanilla up a notch, giving it a natural sweetness that complements the buttery notes in the cake.

Another way to enjoy this cake is by adding a dollop of plain yogurt or sour cream on top. These creamy toppings provide a refreshing balance to the crunchy texture of the pecan halves and chopped pecans that stud the cake.

If you’re feeling adventurous, try slicing the cake in half and adding a layer of whipped cream or frosting in between for an extra-decadent treat. You could also dust the top with a sprinkle of cinnamon for added warmth.

To pair with this rich dessert, I recommend serving it alongside a cup of strong tea or coffee for a perfect balance of flavors. Alternatively, you can have it as an after-dinner treat with a glass of rich red wine.

No matter how you serve it, this Southern butter pecan pound cake recipe is sure to be a hit at any gathering or special occasion. So go ahead and indulge in this buttery goodness!

Make-Ahead, Storing and Reheating

 Packed with crunchy pecans, this cake is sure to be a crowd pleaser
Packed with crunchy pecans, this cake is sure to be a crowd pleaser

You can easily make this delicious Pecan Pound Cake ahead of time without sacrificing its moist texture and nutty flavor. To do so, be sure to allow the cake to cool completely before wrapping it tightly in plastic wrap and storing it in an airtight container or freezer-safe plastic bag. This will keep the cake fresh for up to 3 days at room temperature or up to 3 months in the freezer.

When you’re ready to serve it, simply let the cake come to room temperature before slicing and serving. If you prefer, you can also reheat individual slices of cake in the microwave on low for 10-15 seconds or briefly toast them under the broiler.

Another great option is to prepare the batter in advance and store it covered in the fridge for up to 2 days. This makes it easy to pop into the oven and bake fresh when you’re ready for a tasty treat.

Regardless of your storage preference, be sure to wrap any leftover Pecan Pound Cake tightly to prevent it from drying out. You can also sprinkle chopped pecans over slices of cake or drizzle with a honey mixture for added indulgence.

Tips for Perfect Results

 Don't worry about leftovers, this cake tastes even better the next day
Don’t worry about leftovers, this cake tastes even better the next day

Here are a few tips and tricks that will help you make the perfect Southern Pecan Pound Cake.

1. Room temperature ingredients: Make sure to leave your butter, eggs, and sour cream out on the counter for at least an hour before starting to bake. Room temperature ingredients mix better, emulsify better and create a better texture for the cake.

2. Measure the flour correctly: It is important to measure 3 cups of all-purpose flour with proper care to avoid adding too much or too little flour which can determine a success or failure of this recipe.

3. Coat the pan properly: Ensure you use shortening and flour or baking spray made with flour for coating it by brushing or spraying it in order to get an easy release from the bundt pan after baking.

4. Mix dry & wet ingredient separately: Sift the dry ingredients together, separately from the wet ingredients – this ensures even mixing so you don’t end up with pockets of dry ingredients.

5. Use quality pecans: Using quality pecans is essential in making this pecan pound cake stand out; it adds a delicious nutty crunchiness and flavor to the cake.

6. Bake at the right temperature: Generally, Southern Pecan Pound Cake should be baked at 325°F. To check for doneness, insert a toothpick in the center of the cake, if it comes out clean then it’s done.

7. Time matters: Baking time is essential when following a recipe for pound cake or any cake recipes at home; generally, Southern Pecan Pound Cake recipe takes 80-90 minutes to bake, sometimes longer depending on your oven but time can vary based on altitude as well so watch closely each period close to end time.

8. Cool before icing: Once your cake is out of oven let cool in pan and give enough time for ten minutes before dislodging onto a wire rack for another hour or so. This allows it to sufficiently cool off before you spread honey nut glaze over the top, preventing icing from melting too quickly and soaking into the cake.

By paying attention to these tips, you can be sure your Southern Pecan Pound Cake will come out moist and fluffy, with the perfect nutty flavor that everyone will love.

Bottom Line


In conclusion, this simple pecan pound cake recipe is perfect for any occasion. Whether you’re looking for a quick dessert for a family dinner or a show-stopper for a dinner party, this cake will not disappoint. Sweet and nutty pecans combined with deliciously soft pound cake creates a satisfying treat that appeals to everyone’s taste buds.

Furthermore, this recipe offers an easy-to-follow baking process and requires only basic ingredients that are commonly found in your pantry. It also offers various substitution options to adapt to your dietary restrictions or preferences.

So don’t hesitate to follow this recipe, it will surely be a hit among your family and friends. And once you taste the cake’s buttery texture and the nutty crunch of pecans, you’ll want to make this Southern-inspired recipe again and again.

Simple Pecan Pound Cake

Simple Pecan Pound Cake Recipe

They are so easy to make and taste really really good! Can be alternated into any other favours!
Course Dessert
Cuisine American
Keyword < 60 Mins, Breakfast, Dessert, Fruit, Nuts
Prep Time 20 minutes
Cook Time 30 minutes
Servings 12 cup cake
Calories 253.7kcal


  • 1/2 cup butter, room temperature
  • 1/2 cup brown sugar
  • 2 eggs
  • 1 cup all-purpose flour
  • 1/2 cup cake flour (Whole wheat flour for chewy texture)
  • 1 teaspoon baking soda
  • 1 1/2 teaspoons cinnamon
  • 1/2 cup plain yogurt or 1/2 cup sour cream
  • 1 teaspoon vanilla extract
  • 1 cup pecans, chopped
  • 12 pecan halves
  • 1 tablespoon honey (optional)


  • Preheat oven to 350; Combine flour, baking soda and cinnamon, set aside.
  • Cream butter and sugar in a large bowl.
  • Add in eggs into the butter mixture, then add in yogurt, vanilla extract and flour mixture. Mix well.
  • Add in pecans.
  • Pour the mixture into loaf pan or into muffin cups. Bake for an hour if using loaf pan; 30 minutes for muffin cups. Place pecan halves on top of each muffin or line them into pattern on top of the loaf.
  • 10 minutes before end time, brush some honey on the top for coating.


Serving: 818g | Calories: 253.7kcal | Carbohydrates: 23.6g | Protein: 4g | Fat: 16.6g | Saturated Fat: 6g | Cholesterol: 56.9mg | Sodium: 179.7mg | Fiber: 1.5g | Sugar: 9.9g

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