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Butter Pecan Pound Cake with Cream Cheese Glaze

Butter pecan pound cake is baked in a Bundt pan with toasted pecans and finished with a smooth cream cheese glaze. The tender, buttery crumb and crunchy pecans make each slice a rich dessert.
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Prep Time 25 minutes
Cook Time 1 hour 27 minutes
Cooling 15 minutes
Total Time 2 hours 7 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 690
Ingredients Equipment Method Notes

Ingredients
  

For the cake
  • Nonstick baking spray with flour, for the pan
  • 1.5 cups pecans chopped
  • 3 cups all-purpose flour
  • 1 tsp baking powder
  • 0.5 tsp salt
  • 1.5 cups unsalted butter softened
  • 2 cups granulated sugar
  • 5 eggs large, at room temperature
  • 1 cup sour cream at room temperature
  • 1 tsp vanilla extract
For the cream cheese glaze
  • 4 oz cream cheese softened
  • 1 cup powdered sugar
  • 2 tbsp milk

Equipment

  • 1 10- to 12-cup Bundt pan
  • 1 skillet
  • 1 electric mixer

Method
 

Make the cake
  1. Preheat the oven to 325°F.
  2. Thoroughly coat a 10- to 12-cup Bundt pan with nonstick baking spray with flour.
  3. Toast the pecans in a dry skillet over medium heat for 4 to 6 minutes, stirring often, until fragrant.
  4. Transfer the pecans to a plate to cool.
  5. Whisk the flour, baking powder, and salt together in a medium bowl.
  6. Beat the butter and granulated sugar in a large bowl with an electric mixer on medium speed for 3 to 4 minutes, until pale and fluffy.
  7. Beat in the eggs one at a time, mixing well after each addition.
  8. Mix in the vanilla.
  9. Add the flour mixture in three additions, alternating with the sour cream in two additions, beginning and ending with the flour; mix on low just until combined.
  10. Fold in the cooled pecans.
  11. Scrape the batter into the prepared pan and smooth the top.
  12. Bake for 75 to 90 minutes, until a skewer inserted in the center comes out with a few moist crumbs.
  13. Cool the cake in the pan for 15 minutes.
  14. Invert the cake onto a wire rack.
  15. Cool the cake completely.
Make the glaze
  1. Beat the cream cheese in a medium bowl until smooth.
  2. Gradually beat in the powdered sugar and milk until the glaze is smooth and pourable.
  3. Drizzle the glaze over the cooled cake.
  4. Let the glaze set before serving.

Notes

For the best texture, bring the eggs and sour cream to room temperature before mixing. Store covered in the refrigerator for up to 5 days; freezer-friendly for up to 3 months. For a lactose-free option, use lactose-free sour cream, cream cheese, and milk.