Pecan Pie Pound Cake Recipe

If you’re on the hunt for a dessert that combines the rich, buttery goodness of pound cake with the gooey, nutty charm of pecan pie, then this Pecan Pie Pound Cake Recipe is exactly what you need to try. It’s a stunning blend of textures and flavors, where dense, tender cake meets layers of luscious pecan pie filling and toasted pecans, creating a baked masterpiece that’s perfect for celebrations, holidays, or simply treating yourself. This cake isn’t just delicious — it’s the kind of recipe you’ll want to make again and again because it feels like a warm hug on a plate.

Ingredients You’ll Need

The beauty of the Pecan Pie Pound Cake Recipe lies in its straightforward, pantry-friendly ingredients. Each component plays a crucial role in building layers of flavor and texture, whether it’s the buttery richness, the nutty crunch, or the moist, tender crumb.

• 3 cups all-purpose flour: Provides the structure and softness for the pound cake.
• ½ teaspoon kosher salt: Enhances all the flavors without overpowering.
• ½ teaspoon baking powder: Ensures the cake rises just enough for a perfect crumb.
• 1 cup buttermilk (room temperature): Adds tanginess and keeps the cake moist and tender.
• 2 teaspoons pure vanilla extract: Brings warmth and depth to the flavor profile.
• 1 teaspoon almond extract: Adds a subtle nutty aroma that complements the pecans beautifully.
• 1 cup unsalted butter (room temperature): The foundation of richness in the cake’s texture.
• ½ cup vegetable shortening: Contributes to a tender crumb and helps the cake retain moisture.
• 3 cups granulated sugar: Sweetens the cake thoroughly while helping with texture.
• 5 large eggs (room temperature): Creates volume and structure in the pound cake batter.
• 3 large eggs (for filling): Key for the silky, pie-like filling inside.
• ½ cup granulated sugar (for filling): Sweetens the filling perfectly.
• ¼ cup dark brown sugar (for filling): Adds a molasses-like richness to the filling.
• ⅛ teaspoon kosher salt (for filling): Balances the filling’s sweetness.
• 3 tablespoons unsalted butter (melted for filling): Creates a smooth and decadent texture in the filling.
• ½ lemon (juiced for filling): Brightens and lifts the filling with a touch of citrus.
• 2 cups toasted rough-chopped pecans (divided): The star ingredient that delivers crunchy, nutty bursts in every bite.

How to Make Pecan Pie Pound Cake Recipe

Step 1: Prepare Your Oven and Pans

Start by heating your oven to 350 degrees Fahrenheit and adjust the rack to the middle-lower position, perfect for even baking. Next, prepare your loaf pans by spraying them with nonstick spray and making parchment paper “slings.” These slings help you effortlessly lift the cakes out once baked, keeping their edges pristine. A little extra attention here makes a big difference when it comes to removing your cake.

Step 2: Mix Dry Ingredients

In a large bowl, whisk together the flour, kosher salt, and baking powder. This step ensures everything is well combined and evenly distributed which is essential for that perfect pound cake texture you’re craving.

Step 3: Combine Wet Ingredients for the Batter

In a measuring cup, blend the buttermilk with vanilla and almond extracts. These liquids bring moisture and subtle layers of flavor that transform the pound cake into something truly special.

Step 4: Cream Butter and Shortening

Using a stand mixer fitted with a paddle attachment, beat the butter and shortening for about two minutes until creamy. This step is crucial for developing a light texture in your final cake.

Step 5: Add Sugar and Eggs

Gradually add sugar in small increments, beating the mixture until it becomes pale yellow and fluffy, about three minutes. Then add eggs one at a time, making sure each is fully incorporated before adding the next. This careful process creates a beautifully aerated batter.

Step 6: Combine Dry and Wet Batter Ingredients

Add the flour mixture and buttermilk mixture alternately to the butter and egg mixture, starting and ending with the flour. Mix just until you see no dry flour — overmixing will toughen the cake. Set the batter aside while preparing the pecan pie filling.

Step 7: Prepare the Pecan Pie Filling

In a saucepan, whisk the eggs until foamy, then stir in both sugars, salt, and melted butter. Warm the mixture over medium-low heat, stirring often until hot but not boiling. Finally, add the lemon juice and half of the chopped toasted pecans. This filling perfectly mimics the sweet, gooey center of classic pecan pie.

Step 8: Assemble the Cake Layers

Pour a quarter of the batter into each prepared loaf pan. Sprinkle a quarter of the remaining pecans on top, then drizzle a quarter of the pie filling over the nuts. Use a thin knife to gently swirl the filling through the batter. This swirling effect gives each slice a beautiful marbled look.

Step 9: Add Remaining Batter and Toppings

Divide the rest of the batter evenly between the pans, covering the pecan pie layer. Top each cake with the rest of the pecans and filling, creating a delightful nutty crown for your pound cake.

Step 10: Bake the Cakes

Bake side-by-side for about 1 to 1½ hours, turning the pans halfway through and covering lightly with foil after one hour to prevent over-browning. Begin checking at 70 minutes by inserting a toothpick or using an instant-read thermometer — when it hits 210 degrees Fahrenheit or the toothpick comes out clean, your cakes are ready.

Step 11: Cool and Release

Allow cakes to cool in the pans for 15 minutes before lifting out with the parchment slings. Let cool completely before slicing so the filling sets, ensuring each piece stays beautifully intact.

How to Serve Pecan Pie Pound Cake Recipe

Garnishes

To add an elegant touch, sprinkle freshly chopped pecans or a light dusting of powdered sugar right before serving. A dollop of whipped cream or a drizzle of caramel sauce can also complement the richness remarkably well.

Side Dishes

This pound cake pairs wonderfully with fresh berries or a scoop of vanilla ice cream. For coffee lovers, serving alongside a robust cup of coffee or a lightly spiced chai enhances the nutty flavors and balances the sweetness.

Creative Ways to Present

Try serving the cake in thick wedges drizzled with warm maple syrup or honey, or slice it thinner and layer it like a tiramisu with mascarpone and toasted pecans for a stunning visual and flavor twist. It also makes an inviting base for a brunch berry trifle.

Make Ahead and Storage

Storing Leftovers

Wrap leftover pound cake tightly in plastic wrap, then store it in an airtight container at room temperature. It will stay moist and delicious for up to 3 days.

Freezing

This cake freezes really well. Wrap individual slices or the whole loaf tightly in plastic wrap, then foil to prevent freezer burn. Freeze for up to 3 months. Thaw overnight in the fridge or at room temperature before serving.

Reheating

If you’d like to enjoy the cake warm, reheat slices gently in the microwave for about 15 seconds or in a low oven around 300 degrees Fahrenheit for 10 minutes. Warm cake brings out the flavors and softens the pecan filling beautifully.

FAQs

Can I use regular milk instead of buttermilk?

While you can substitute regular milk, the buttermilk’s tang is important for tenderizing the cake and adding a subtle tangy flavor. If needed, you can make a buttermilk substitute by adding a tablespoon of vinegar or lemon juice to a cup of milk and letting it sit for 5 minutes.

Why is the almond extract included along with vanilla?

The almond extract adds a warm, nutty note that complements the pecans and deepens the flavor profile, making this pound cake taste extra special and more complex than a regular vanilla pound cake.

Do I have to toast the pecans?

Toasting the pecans really intensifies their flavor and adds a satisfying crunch. While you could use them raw, toasting is worth the extra step for the best taste and texture.

Can I make this in a bundt pan instead of loaf pans?

Yes, a bundt pan can work well. Just be sure to grease and flour it thoroughly, and adjust baking times as bundt cakes typically take less time—start checking for doneness around 50 minutes.

What’s the best way to swirl the filling through the batter?

Use a thin knife or skewer and make gentle swirling motions through the batter just until the filling is beautifully marbled. Avoid overmixing to keep distinct layers of the filling and cake.

Final Thoughts

Trust me, once you try this Pecan Pie Pound Cake Recipe, it will quickly become one of your go-to desserts for gatherings and cozy nights in. The balance of rich pound cake with sweet, nutty pecan pie filling is absolutely irresistible, and the recipe isn’t complicated to make. So don’t hesitate — bake a loaf (or two) and share a slice with someone special. I promise you’ll be met with smiles and happy sighs all around.

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