Rich, buttery, and studded with toasted pecans, this Southern-inspired pound cake is pure comfort in every slice. Finished with a warm caramel glaze and a sprinkle of extra pecans, it’s the kind of dessert that turns any gathering into a celebration.
đź›’Â Ingredients
| For the Cake | |
|---|---|
| Unsalted butter (softened) | 1 cup (2 sticks) |
| Granulated sugar | 2 cups |
| Large eggs (room temperature) | 4 |
| All-purpose flour | 3 cups |
| Baking powder | 2 tsp |
| Salt | ½ tsp |
| Whole milk | 1 cup |
| Vanilla extract | 2 tsp |
| Chopped pecans (toasted) | 1½ cups |
| For the Caramel Glaze | |
|---|---|
| Brown sugar (packed) | 1 cup |
| Unsalted butter | ½ cup |
| Milk or heavy cream | ÂĽ cup |
| Vanilla extract | 1 tsp |
| Extra pecans | For garnish |
👨‍🍳 Instructions
Next pageÂ
ADVERTISEMENT
ADVERTISEMENT
