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Butter Pecan Pound Cake


Butter Pecan Pound Cake


When the smell of butter and toasted walnuts fills your kitchen, you’ve got something really great. A

scent that brings back memories and evokes warmth and comfort. That’s exactly what you’ll find when

you step into this delicious Buttery Pecan Pound Cake. So why save and make this recipe? Let me tell

you a personal story that will make you wonder.


Imagine: On a lazy Sunday afternoon, sitting at the table in the sun with your friends and savoring

every bite of this delicious cake. The richness of the butter dances on your palate and perfectly

complements the sweet notes of caramelized walnuts. It was in one of these rare moments that I

discovered the true power of food: its ability to connect people, create memories, and provide

ultimate comfort. This Buttery Pecan Cake has been a family tradition since ; A symbol of good times


shared and celebrated.



For the cake:

3¼ cups cake flour

1½ cups chopped walnuts


6 eggs at room temperature

1½ cups butter, softened

8 ounces whipped cream 3 cups brown sugar 1½ teaspoons vanilla extract Toppings For: 8 grams

cream cheese

3 cups powdered sugar


½ cup butter

1 teaspoon vanilla extract


1. Preheat the oven to 325°F (163°C) and lightly grease a 25cm springform pan with oil or cooking

spray. Put aside.

2. Toast the chopped walnuts in a dry frying pan over medium heat for a few minutes until fragrant

and golden brown. Remember to stir frequently to prevent burning. Remove from heat and let cool.

3. In a large mixing bowl, beat the softened butter and cream cheese until smooth and well combined.

4. Slowly add the brown sugar to the butter-cream mixture. Beat on medium speed until light and



5. Add the eggs one at a time and beat well after each addition. Make sure each egg is positioned

properly before adding another egg.

6. Gradually add the cake flour to the dough and mix on low speed until combined. Be careful not to

overdo it.

7. Mix the chopped walnuts and vanilla extract, making sure they are evenly distributed throughout

the dough.

8. Pour the batter into a greased 10-inch pan and smooth the surface with a spatula to create an even


9. Place the pan in the preheated oven and bake for 1 hour and 30 minutes, or until a toothpick

inserted into the center of the cake comes out clean.

10. After baking, remove the cake from the oven and let it cool in the mold for 15 minutes. Carefully

transfer the cake to a wire rack to cool completely.

12. While the bread is cooling, prepare the glaze. In a mixing bowl, beat cream cheese, butter,

powdered sugar, and vanilla extract until smooth and creamy.

13. Once the cake has cooled completely, spread the cream evenly on the top and sides of the pound.

If you want, make a cake with chopped walnuts and gently press them into the cream. Wait for the

cream to set before serving

Buttery Walnut Cake. Cut and enjoy!

Whether you are baking this cake to spend quality time with your loved ones or just want to treat

yourself to a sweet slice of heaven, this Buttery Pecan Pound Cake is sure to become a favorite recipe

in your kitchen. Step out of the world of buttery flavors and processed walnuts and let the magic



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