1. Does butter pound cake need to be refrigerated?

Not necessarily. Butter pound cake can be stored at room temperature for up to 3 days if wrapped tightly. Refrigeration is only necessary for longer storage (up to a week) or if the cake has perishable toppings. When refrigerated, bring the cake to room temperature before serving to maintain its softness and flavor.

2. How do you keep a pound cake from crumbling?

To prevent crumbling, measure ingredients accurately and avoid overmixing, which can create a dense texture. Also: Use room temperature butter, eggs, and milk for a smooth batter. Grease and flour the pan properly to prevent sticking. Allow the cake to cool completely before slicing to avoid crumbling.

3. How long can pound cake sit out?

A pound cake can sit out safely at room temperature for up to 3 days, provided it is stored in an airtight container or wrapped tightly to prevent it from drying out. Keep it in a cool, dry place, away from direct sunlight or heat sources. For longer storage, refrigerate or freeze the cake.

4. What makes a pound cake crack?

Cracks on the top of a pound cake are normal and occur as the dense batter rises, causing the top to set before the inside. To minimize cracking: Bake at a lower temperature (325°F) for even rising. Avoid overfilling the pan to prevent deeper cracks.

Butter Pecan Pound Cake: A Sweet, Nutty Delight

Description

Indulge in the rich, buttery goodness of Butter Pecan Pound Cake, featuring a dense, moist crumb and the perfect balance of sweet, nutty flavors. Perfect for any occasion!

Ingredients

Scale

1 cup unsalted butter, softened
2 cups granulated sugar
1 cup brown sugar
5 large eggs, at room temperature
3 cups all-purpose flour, sifted
1 teaspoon baking powder
1/2 teaspoon salt
1 cup whole milk
2 teaspoons pure vanilla extract
1 1/2 cups pecans, toasted in butter

Instructions

Preheat a skillet over medium heat and toast the pecans in 2 tablespoons of butter for 3-4 minutes. Set aside.
Preheat your oven to 325°F (163°C). Grease and flour a 10-inch bundt or tube pan.
In a large mixing bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy. Add eggs one at a time, mixing well after each addition.
Mix in vanilla extract.
In a separate bowl, whisk together flour, baking powder, and salt. Gradually add to the wet mixture, alternating with the milk.
Gently fold in the toasted pecans.
Pour the batter into the prepared pan, smooth the top, and bake for 60-75 minutes, or until a toothpick inserted comes out clean.
Let the cake cool in the pan for 15 minutes before transferring to a wire rack.

Notes

You can add a caramel drizzle or cream cheese glaze for extra sweetness.
Make sure the butter and eggs are at room temperature for better mixing.

Prep Time: 15 minutes
Cook Time: 60-75 minutes
Category: Dessert
Method: Baking
Cuisine: Southern American

Nutrition

Serving Size: Per Serving
Calories: 450
Sugar: 42g
Sodium: 210mg
Fat: 24g
Carbohydrates: 58g
Fiber: 2g
Protein: 4g
Cholesterol: 85mg

Keywords: butter pecan pound cake, pecan cake, Southern cake recipe, pound cake recipe, butter pecan dessert