Pecan Sour Cream Pound Cake

Moist, flavorful, and utterly decadent, this Pecan Sour Cream Pound Cake is a masterclass in comfort food. With a tender crumb, a hint of tang from the sour cream, and a delicious crunch from the chopped pecans, this cake is sure to become a favorite in your household.

Ingredients

• Butter, softened 1 1/2 cups
• Granulated sugar 1 3/4 cups
• Large eggs, at room temperature 4
• Pure vanilla extract 1 teaspoon
• All-purpose flour 2 1/4 cups
• Baking powder 1 1/2 teaspoons
• Salt 1/2 teaspoon
• Sour cream 1 cup
• Chopped pecans 1 cup

Instructions

Preheat your oven to 325°F (165°C) and grease a 9×5-inch loaf pan, then set it aside.

In a large mixing bowl, cream the softened butter until it’s light and fluffy.

Gradually add the granulated sugar and beat until well combined.

Next, add the large eggs one at a time, beating well after each addition.

Beat in the pure vanilla extract.

In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.

Gradually add the dry ingredients to the butter mixture, beating until just combined.

Stir in the sour cream until smooth, then fold in the chopped pecans.

Pour the batter into the prepared loaf pan and smooth the top.

Bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean.

Remove the cake from the oven and let it cool in the pan for 10 minutes.

Then, transfer it to a wire rack to cool completely.

Let the cake cool completely before slicing and serving.

Notes

Make sure to use room temperature eggs for a lighter cake texture. Use high-quality vanilla extract for the best flavor.

Don’t overmix the batter, especially when adding the dry ingredients and sour cream.

This will ensure the cake stays tender. If using a dark-coated loaf pan, reduce the oven temperature by 25°F (15°C) to prevent overbrowning.

To ensure the cake releases easily from the loaf pan, grease it thoroughly.

Store leftover cake in an airtight container at room temperature for up to 5 days.

Nutrional Value

• Calories: 420
• Total Fat: 26g
• Saturated Fat: 14g
• Cholesterol: 80mg
• Sodium: 250mg
• Total Carbohydrates: 43g
• Dietary Fiber: 1g
• Sugars: 24g
• Protein: 5g