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Butter Pecan Pound Cake

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A delightful pound cake infused with the rich flavors of butter and pecans, perfect for celebrations or a sweet afternoon treat.

Ingredients

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  • 1 cup unsalted butter, softened
  • 2 cups granulated sugar
  • 4 large eggs
  • 3 cups all-purpose flour
  • 1 cup buttermilk
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup chopped pecans

Instructions

  1. Preheat your oven to 325°F (160°C) and grease a bundt pan.
  2. Cream the softened butter and sugar together until light and fluffy.
  3. Add the eggs one at a time, beating well after each addition.
  4. In another bowl, whisk together the flour, baking powder, and salt.
  5. Gradually add the dry ingredients to the creamed mixture, alternating with buttermilk, finishing with vanilla extract.
  6. Gently fold in the chopped pecans.
  7. Pour the batter into the prepared bundt pan and smooth the top.
  8. Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
  9. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Notes

For an extra layer of flavor, toast the pecans before adding them to the batter. Store leftovers in an airtight container at room temperature for up to 3 days.

Nutrition

Find it online: https://www.nailzspa.com/butter-pecan-pound-cake/

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