Pecan Pound Cake Recipe

🍰 Moist Homemade Southern Pound Cake (Rich & Buttery Delight)

There’s something timeless about a classic pound cake—it’s simple, comforting, and always satisfying. This Southern-style pecan pound cake is soft, buttery, and perfectly moist thanks to a touch of sour cream. It’s the kind of dessert that never goes out of style and can easily be customized with your favorite nuts or toppings.

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🌰 Can You Swap Pecans?

Absolutely! While pecans are a Southern favorite, you can switch things up with walnuts, almonds, or even macadamia nuts. Each option gives the cake its own unique flavor. Want to take it to the next level? Drizzle some warm caramel sauce over a slice for pure indulgence.

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🧾 Ingredients

For the Cake:

• 1 cup chopped pecans
• 1 tbsp all-purpose flour
• 2 ¼ cups all-purpose flour
• 1 tsp baking powder
• 1 cup salted butter (softened)
• 1 ⅓ cups sugar
• 5 large eggs
• 2 tsp vanilla extract
• ½ cup sour cream

For the Topping:

• ¼ cup chopped pecans
• 1 tbsp sugar

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👩‍🍳 Step-by-Step Instructions

1. Preheat & Prep
   Set your oven to 325°F (165°C). Grease a 12-cup angel food cake pan thoroughly using nonstick spray (preferably with flour).
2. Coat the Pecans
   Toss chopped pecans with 1 tablespoon of flour in a small bowl. This helps prevent them from sinking during baking.
3. Mix Dry Ingredients
   In another bowl, whisk together flour and baking powder. Keep aside.
4. Cream Butter & Sugar
   Using a mixer, beat butter and sugar until light and fluffy. Scrape down the sides as needed.
5. Add Eggs & Flavoring
   Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
6. Combine Everything
   Gradually add the flour mixture to the batter. Mix slowly to avoid lumps or mess.
7. Make It Moist
   Fold in sour cream until smooth.
8. Add Pecans
   Gently stir in the floured pecans using a spatula.
9. Transfer to Pan
   Pour the thick batter into the prepared pan and spread evenly.
10. Top It Off
    Sprinkle extra pecans and sugar on top for a crunchy finish.
11. Bake
    Bake for 55–65 minutes, or until a toothpick inserted comes out clean.
12. Cool & Serve
    Let the cake cool in the pan for about an hour, then carefully turn it out onto a serving plate.

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⏱️ Quick Info

• Prep Time: 15 minutes
• Bake Time: 55–65 minutes
• Total Time: ~1 hour 15 minutes
• Servings: 10

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💡 Pro Tips

• Don’t rush creaming the butter and sugar—this step gives your cake a light texture.
• Room-temperature eggs mix better and create a smoother batter.
• Avoid overmixing once the flour is added to keep the cake soft.
• Let the cake cool fully before slicing for perfect texture.