Welcome to the ultimate guide to baking the most exquisite Southern Pecan Pound Cake you’ll ever taste! This classic dessert is more than just a cake; it’s a culinary hug, a slice of tradition, and a testament to the rich flavors of the American South. Known for its incredibly moist crumb, rich buttery flavor, and delightful crunch from toasted pecans, this homemade pound cake promises perfection in every bite, every single time.
Discover the Magic of a Truly Moist Homemade Southern Pound Cake
There’s a reason why pound cake remains a timeless favorite among dessert enthusiasts, especially in Southern kitchens. Its simplicity belies a profound depth of flavor and a wonderfully dense, yet tender texture that sets it apart. While the basic pound cake recipe is a cherished staple, the addition of pecans elevates it to an entirely new level, making it an irresistible treat for any occasion.
Every Southern cook has their own treasured pound cake recipe, often passed down through generations. What makes this particular Southern Pecan Pound Cake stand out is its exceptional moisture content and the perfect balance of sweet and nutty flavors. We’ve incorporated a special touch of sour cream into our recipe, ensuring a consistently tender and super moist cake that practically melts in your mouth.
Pecans: The Southern Heart of This Pound Cake
Pecans are truly the stars of this recipe, embodying the authentic taste of Southern baking. Abundant in the Southern states, these native nuts lend a unique, buttery, and slightly sweet flavor, along with a satisfying crunch that complements the cake’s tender crumb beautifully. They are undeniably my favorite choice for this classic dessert, infusing it with an unparalleled regional charm.
Can I Substitute Walnuts or Other Nuts for Pecans?
Absolutely! While pecans are traditional and highly recommended for their distinct Southern flair, you can certainly experiment with other nuts to suit your preference. Walnuts are a fantastic alternative, offering a slightly more robust and earthy flavor. Macadamia nuts would also make a luxurious substitute, providing a creamy texture and delicate sweetness. Feel free to adapt this recipe to your liking, but be prepared for a subtle shift in the overall flavor profile.
To further enhance the decadence of your Southern Pecan Pound Cake, consider serving it with a warm drizzle of homemade caramel sauce. The rich, sticky sweetness of the caramel pairs exquisitely with the nutty pecans and moist cake, creating a dessert experience that is truly unforgettable.
Essential Ingredients for Your Southern Pecan Pound Cake
Crafting the perfect pound cake begins with high-quality ingredients, brought together with care. Here’s what you’ll need for this truly delightful Southern Pecan Pound Cake. Full recipe details are available below.
Ingredients List:
- Chopped Pecans: The signature nut, providing flavor and texture.
- All-Purpose Flour: The structural backbone of the cake.
- Baking Powder: A leavening agent for a tender lift.
- Salted Butter: For rich flavor and moistness. Ensure it’s softened to room temperature for optimal creaming.
- Granulated Sugar: Sweetness and contributes to the cake’s tender crumb.
- Large Eggs: Bind the ingredients and add richness; also best at room temperature.
- Vanilla Extract: Essential for enhancing all the other flavors.
- Sour Cream: The secret to an extra moist and tender cake.
Each ingredient plays a crucial role in achieving the classic pound cake texture and taste. Using room temperature butter and eggs, for instance, is vital for creating a smooth, emulsified batter that bakes evenly and yields a truly moist cake. The sour cream not only adds moisture but also a slight tang that beautifully balances the sweetness, making the cake more complex and irresistible.
How to Bake the Ultimate Southern Pecan Pound Cake: A Step-by-Step Guide
Baking this Southern Pecan Pound Cake is a rewarding experience, and following these steps carefully will ensure a flawless result. Pay attention to detail, and you’ll be enjoying a perfect slice in no time!
Preparing Your Baking Pan
Before you begin mixing, preheat your oven to 325°F (160°C). This ensures the oven is at a consistent temperature when the cake goes in, promoting even baking. Next, prepare a 12-cup Angel Food Cake Pan or a Bundt pan. Generously spray the entire inside surface of the pan with a nonstick cooking spray, ideally one that contains flour. This specialized spray is a game-changer for baking, helping the cake release effortlessly after cooling. Don’t skip any crevices; thorough coating is key to preventing sticking.
Prepping the Pecans and Dry Ingredients
In a small bowl, combine 1 cup of chopped pecans with 1 tablespoon of all-purpose flour. Stir them well until the pecans are lightly coated. This flour coating prevents the pecans from sinking to the bottom of the cake during baking, ensuring an even distribution of nutty goodness throughout the cake. Set this mixture aside for later.
In a separate medium bowl, whisk together 2 ¼ cups of all-purpose flour and 1 teaspoon of baking powder. Ensure these dry ingredients are well combined. Setting them aside allows you to add them smoothly to the wet ingredients later, preventing overmixing.
Creaming Butter and Sugar
In the bowl of an electric mixer (a stand mixer works wonders here), combine your softened butter and granulated sugar. Cream them together on medium-high speed until the mixture becomes light, fluffy, and pale in color, typically taking 3-5 minutes. This process, known as creaming, incorporates air into the butter and sugar, which is crucial for the pound cake’s texture. If using a stand mixer, remember to stop occasionally and scrape down the sides of the bowl with a spatula to ensure all ingredients are evenly incorporated.
Adding Eggs and Vanilla
Once your butter and sugar are perfectly creamed, begin adding the large eggs, one at a time. Mix thoroughly after each addition until the egg is fully incorporated before adding the next. This slow addition helps maintain the emulsification of the batter, preventing it from separating. After all eggs are in, stir in the two teaspoons of vanilla extract, mixing until just combined. Vanilla is a vital flavor enhancer in any good pound cake.
Incorporating Dry and Wet Ingredients
With the wet ingredients fully blended, it’s time to slowly add the prepared flour mixture. Turn your mixer to a low speed and gradually add the flour, a third at a time, mixing just until no streaks of dry flour remain. Adding it slowly helps prevent a cloud of flour from flying up and ensures it incorporates fully without overmixing, which can lead to a tough cake.
Next, gently stir in the ½ cup of sour cream. Mix until just combined. The sour cream is your secret weapon for an unbelievably moist cake. Finally, remove the bowl from the mixer and, using a spatula, gently fold in the floured pecans by hand. This ensures the pecans are evenly distributed without risking overmixing the batter. The resulting batter will be noticeably thick and rich.
Baking and Finishing Touches
Pour the thick batter into your meticulously prepared Angel Food Cake pan. Using the back of a spoon or a small offset spatula, spread the batter out as evenly as possible. For an extra touch of flavor and visual appeal, top the batter with an additional ¼ cup of chopped pecans and sprinkle lightly with 1 tablespoon of sugar. This creates a beautiful, slightly caramelized crust on the finished cake.
Bake for approximately 55-65 minutes, or until a wooden toothpick inserted into the center of the cake comes out clean. This indicates it’s fully cooked. Oven temperatures can vary, so start checking around the 50-minute mark. Once baked, remove the cake from the oven and allow it to cool in the pan for at least an hour on a wire rack. This cooling period is crucial as it allows the cake to set and prevents it from crumbling when inverted. After an hour, carefully invert the cooled cake onto a serving dish.
Tips for Baking the Best Southern Pecan Pound Cake
- Room Temperature Ingredients: Always ensure your butter and eggs are at room temperature. This allows them to cream together properly, creating a smooth, emulsified batter that holds air better and results in a lighter, more tender cake.
- Don’t Overmix: Mix only until ingredients are just combined, especially after adding flour. Overmixing develops the gluten in the flour, which can lead to a tough, dry cake.
- Proper Pan Preparation: Greasing and flouring your pan thoroughly, or using a baking spray with flour, is essential for easy release. Don’t leave any spot uncovered!
- Even Baking: Ensure your oven is fully preheated. If your oven has hot spots, rotate the cake halfway through baking.
- Pecan Coating: Coating pecans in flour prevents them from sinking to the bottom, ensuring they are evenly distributed throughout your pound cake.
- Cooling Time: Resist the urge to unmold the cake too soon. Allowing it to cool in the pan for an hour helps it firm up and prevents breakage.
Serving and Storage Suggestions
This Southern Pecan Pound Cake is exquisite on its own, but you can elevate it further with simple additions. Serve slices with a dollop of fresh whipped cream, a scoop of vanilla bean ice cream, or a handful of fresh berries. A dusting of powdered sugar adds a touch of elegance. For an extra special treat, warm slices slightly before serving.
To store your pound cake, keep it tightly wrapped in plastic wrap at room temperature for up to 3-4 days. For longer storage, you can freeze individual slices or the entire cake (well-wrapped) for up to 2-3 months. Thaw at room temperature before serving.
Craving More Southern Delights?
If you loved this Southern Pecan Pound Cake, you’re in for a treat with these other fantastic recipes from our collection:
- Classic Southern Pound Cake
- Mini Pecan Tassies
- Slow Cooker Pecan Pie
- Authentic Pecan Pralines
- Traditional Southern Pecan Pie
- Individual Pecan Pie Cheesecakes
- Delicious Pecan Cake Bars
- Pecan Pie Muffins
- Chewy Butter Pecan Cookies
- Retro Watergate Cake
- Classic White Texas Sheet Cake
Southern Pecan Pound Cake Recipe
This homemade Southern Pecan Pound Cake is celebrated for being incredibly moist and bursting with flavor. It’s a foolproof recipe that delivers perfect results every time, making it a beloved dessert for any occasion.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 15 minutes
- Yields: 10 Servings
- Author: Brandie Skibinski
Ingredients
For the Cake:
- 1 cup chopped pecans
- 1 tablespoon all-purpose flour (for coating pecans)
- 2 ¼ cups all-purpose flour
- 1 teaspoon baking powder
- 1 cup salted butter (2 sticks), softened to room temperature
- 1 ⅓ cups granulated sugar
- 5 large eggs
- 2 teaspoons vanilla extract
- ½ cup sour cream
For the Topping:
- ¼ cup chopped pecans
- 1 tablespoon sugar
Instructions
- Preheat your oven to 325°F (160°C). Generously spray a 12-cup Angel Food Cake Pan (or Bundt pan) with nonstick cooking spray, ideally one with flour.
- In a small bowl, combine 1 cup chopped pecans with 1 tablespoon of flour. Stir well to coat and set aside.
- In a medium bowl, whisk together 2 ¼ cups all-purpose flour and 1 teaspoon baking powder. Set aside.
- In the bowl of an electric mixer, cream the softened butter and granulated sugar together on medium-high speed until light and fluffy, about 3-5 minutes, scraping down the bowl sides as needed.
- Slowly add the large eggs, one at a time, mixing well after each addition until fully incorporated.
- Stir in the two teaspoons of vanilla extract until just combined.
- With the mixer on low speed, slowly add the flour mixture in thirds, mixing until no streaks of dry flour remain. Avoid overmixing.
- Stir in the ½ cup of sour cream until just combined.
- Remove the bowl from the mixer. Gently fold in the floured pecans by hand using a spatula. The batter will be thick.
- Pour the batter into the prepared cake pan.
- Using the back of a spoon or spatula, spread the batter as evenly as possible in the pan.
- Top the batter with the remaining ¼ cup chopped pecans and sprinkle with 1 tablespoon of sugar.
- Bake for approximately 55-65 minutes, or until a wooden toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan on a wire rack for at least 1 hour before carefully inverting it onto a serving dish.
Video Guide
Watch this video to see how to make this delicious Southern Pecan Pound Cake step-by-step:
Course: Dessert
Cuisine: American, Southern
Nutrition Facts (Estimated Per Serving)
Calories: 526kcal | Carbohydrates: 52g | Protein: 7g | Fat: 32g | Sodium: 203mg | Fiber: 2g | Sugar: 28g
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
Did you make this recipe? Share it on Instagram @thecountrycook and mention us #thecountrycook! We love seeing your creations!
Originally published: March 2016
Updated & republished: July 2019