Pound Cakes

Butter Pecan Cake

Butter Pecan Pound Cake Recipe -

Cakecrafted - Buttered Pecan Pound Cake Southern Buttered Pecan Pound Cake with Luscious Cream Cheese Glaze Ingredients: For the Cake: 1 cup (226g) unsalted butter, softened ½ cup (120ml) vegetable oil (or use all butter if preferred) 2 cups (400g) granulated sugar 5 large eggs, room temperature 1 tbsp vanilla extract 1 tsp butter extract (optional) 3 cups (360g) all-purpose flour ½ tsp baking powder ½ tsp salt 1 cup (240ml) buttermilk 1½ cups (170g) chopped pecans, toasted For the Toasted Pecans: Heat a dry skillet over medium heat. Add pecans and stir frequently for 5–6 minutes until fragrant and slightly darkened. Cool completely before adding to batter. For the Cream Cheese Glaze: 4 oz (113g) cream cheese, softened 2 tbsp unsalted butter, softened 1½–2 cups (180–240g) powdered sugar, sifted 2–3 tbsp milk (adjust for consistency) ½ tsp vanilla extract Pinch of salt Directions: Make the Cake: Preheat oven to 325°F (163°C). Grease and flour a bundt or tube pan. In a large bowl, cream butter, oil, and sugar together until light and fluffy (4–5 minutes). Add eggs one at a time, beating well after each addition. Stir in vanilla and butter extract. In a separate bowl, whisk together flour, baking powder, and salt. Add dry ingredients to the creamed mixture in three additions, alternating with buttermilk. Gently fold in the cooled toasted pecans. Pour the batter into the prepared pan and smooth the top. Bake for 75–85 minutes, or until a toothpick inserted in the center comes out clean. Cool in pan for 15 minutes before inverting onto a wire rack to cool completely. Make the Glaze: Beat cream cheese and butter until smooth and fluffy. Gradually add powdered sugar and mix until combined. Stir in vanilla and milk, adjusting consistency to drizzle or spread. Drizzle over the completely cooled cake. Prep Time: 20 minutes Cooking Time: 80 minutes Total Time: 1 hour 40 minutes Kcal: 525 kcal Servings: 12 slices #southerndessert #poundcake #pecanlover #butteredpecan #southernbaking #cakerecipe #holidaybaking #creamcheeseglaze #bundtcake | Facebook

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864K views · 9K reactions | Welcome to Cafe Du Brown 😌 Today’s Special: Extra moist vanilla pound cake pan seared then topped with a scoop of vanilla bean ice cream and a strawberry sauce…… Perfect treat in this summer heat 🥰🍓 Miss Brown Vanilla Pound Cake Ingredients Nonstick cooking spray, for the pan 3 cups all-purpose flour One 3.4-ounce package instant vanilla pudding mix 1/2 teaspoon baking soda 1/2 teaspoon kosher salt 3 sticks unsalted butter, at room temperature 1/3 cup vegetable oil 2 1/4 cups granulated sugar 3 large eggs 1 teaspoon pure vanilla extract 1 cup buttermilk Directions * For the cake: Preheat the oven to 350 degrees F. Grease a Bundt pan. * Whisk together the flour, pudding mix, baking soda and salt in a medium bowl. Set aside. * Beat the butter, oil and granulated sugar in the bowl of a stand mixer fitted with the paddle attachment at medium-high speed, scraping down the sides of the bowl as needed, until pale and fluffy, 4 to 6 minutes. Reduce the speed to low and add the eggs, one at a time, beating until the yellow disappears after each addition. Beat in the vanilla extract just until combined. * Beat in the flour mixture alternately with the milk in 3 additions, beginning and ending with the flour mixture. Beat just until the ingredients are combined. * Scrape the batter evenly into the prepared Bundt pan and bake until the cake is golden brown and a toothpick inserted in the center comes out mostly clean with only a couple of moist crumbs, 1 hour 5 minutes to 1 hour 10 minutes. Let the cake cool in the pan for 15 minutes. While cake is still warm poke holes and add simple syrup (see below). Run a knife around the edges of the cake and invert onto a cooling rack to cool completely, about 45 minutes. Simple Syrup Soak Combine 4 tbsp of unsalted butter with 1/2 cup water 1/2 cup sugar. Heat in a heavy bottom sauce pan until sugar has melted. Poke holes in cake then pour simple syrup over cake! | Kardea Brown

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Butter Pecan Pound Cake

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73K views · 276 reactions | Key Lime Pound Cake Recipe . *Seasoning, Cookbook & More click link in bio . Ingredients: For the cake: - 2 sticks (1 cup) butter, softened - 8 oz cream cheese, softened - 3 cups sugar - 1/2 cup shortening - 6 eggs - 3 cups all-purpose flour - 1/2 teaspoon baking powder - 1/2 teaspoon salt - 1 cup milk - 1 teaspoon vanilla extract - 1/4 cup fresh key lime juice - 1 teaspoon lemon juice For the icing: - 2 cups powdered sugar - 1 cup heavy cream Instructions: 1. Preheat oven to 325°F (165°C). Grease and flour a bundt pan. 2. In a large bowl, cream together the butter, cream cheese, sugar, and shortening until light and fluffy. 3. Add eggs one at a time, beating well after each addition. 4. In a separate bowl, whisk together the flour, baking powder, and salt. 5. Gradually add the dry ingredients to the creamed mixture, alternating with the milk. 6. Stir in the vanilla extract, key lime juice, and lemon juice until well combined. 7. Pour the batter into the prepared pan and smooth the top. 8. Bake for 1 hour and 30 minutes, or until a toothpick inserted into the center comes out clean. 9. Allow the cake to cool in the pan for 10 minutes, then remove from the pan and cool completely on a wire rack. 10. In a small bowl, whisk together the powdered sugar and heavy cream until smooth. 11. Drizzle the icing over the cooled cake. . #poundcake #cake #homemade #baking #foodie #dessert #delicious #yummy #foodphotography #keylime #homemadecake #bakingfromscratch #foodporn #cakedecorating #sweettreats | Christopher Cowboychriscooks Dorrah