Sure! Here’s a recipe for Old School Butter Pecan Pound Cake:


  • 1 cup unsalted butter, softened
  • 2 cups granulated sugar
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup buttermilk
  • 1 cup chopped pecans

For the butter pecan glaze:

  • 1/4 cup unsalted butter
  • 1/2 cup packed brown sugar
  • 1/4 cup heavy cream
  • 1/2 cup chopped pecans


  1. Preheat your oven to 325°F (165°C). Grease and flour a bundt pan or tube pan and set it aside.
  2. In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
  3. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
  4. In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the butter mixture, alternating with buttermilk. Begin and end with the dry ingredients.
  5. Fold in the chopped pecans and mix until well combined.
  6. Pour the batter into the prepared bundt pan, spreading it evenly.
  7. Bake in the preheated oven for about 1 hour and 30 minutes, or until a toothpick inserted into the center comes out clean. The exact baking time may vary, so keep an eye on it and adjust if needed.

  1. While the cake is baking, prepare the butter pecan glaze. In a small saucepan, melt the butter over medium heat. Stir in the brown sugar and heavy cream. Bring the mixture to a boil and cook for 1 minute, stirring constantly. Remove from heat and stir in the chopped pecans.
  2. When the cake is done, remove it from the oven and let it cool in the pan for about 10 minutes. Then, carefully invert it onto a wire rack to cool completely.
  3. Once the cake has cooled, drizzle the butter pecan glaze over the top. Allow the glaze to set before serving.

Enjoy your Old School Butter Pecan Pound Cake!

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