The Best Southern Butter Pecan Pound Cake

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The Ultimate Guide to The Best Southern Butter Pecan Pound Cake: A Delectable Recipe and Variations

Welcome to the ultimate guide to creating the most exquisite Southern Butter Pecan Pound Cake. This recipe is a true embodiment of Southern charm and flavor, combining rich butter, toasted pecans, and a hint of maple syrup for a delightful treat that will have your taste buds dancing. Whether you’re a seasoned baker or just starting out, this recipe is sure to impress. Follow along as we guide you through each step, including ingredients, instructions, cook notes, variations, and even keto and low-carb versions for those watching their carb intake.


  • 6 Eggs
  • 2 tbsp Maple syrup
  • 2 1/2 cups All-purpose flour
  • 5 cups Powdered sugar
  • 1/2 tsp Salt
  • 3 1/2 tsp Vanilla
  • 2/3 cup Pecans
  • 1 1/2 cups Butter
  • 2 tbsp Unsalted butter
  • 1/2 cup Sour cream


  1. Preheat your oven to 325°F (165°C). Grease and flour a bundt cake pan, ensuring all crevices are well coated.
  2. In a small skillet, toast the pecans over medium heat until fragrant, about 5 minutes. Be sure to stir frequently to prevent burning. Set aside to cool.
  3. In a large mixing bowl, cream together the butter and powdered sugar until light and fluffy.
  4. Add the eggs one at a time, mixing well after each addition.
  5. Stir in the maple syrup, vanilla extract, and sour cream until well combined.
  6. Gradually add the flour and salt to the wet ingredients, mixing until just combined. Be careful not to overmix.
  7. Gently fold in the toasted pecans, reserving some for garnish if desired.
  8. Pour the batter into the prepared bundt pan, spreading it evenly.
  9. Bake in the preheated oven for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
  10. Remove the cake from the oven and allow it to cool in the pan for 15 minutes before transferring it to a wire rack to cool completely.

Cook Notes and Variations:

  • For an extra indulgent twist, drizzle the cooled cake with a simple glaze made from powdered sugar and milk.
  • Experiment with different nuts such as walnuts or almonds for a unique flavor profile.
  • Add a tablespoon of bourbon to the batter for a boozy kick.
  • Serve slices of the cake with a dollop of whipped cream or a scoop of vanilla ice cream for a decadent dessert.

Keto and Low-Carb Versions:

  • Replace the all-purpose flour with almond flour or coconut flour for a keto-friendly option.
  • Substitute powdered erythritol or stevia for the powdered sugar to reduce the carb content.
  • Use a sugar-free maple syrup or a keto-friendly sweetener such as monk fruit syrup in place of traditional maple syrup.
  • Increase the amount of butter and sour cream slightly to compensate for the moisture lost from reducing the sugar content.

In conclusion, The Best Southern Butter Pecan Pound Cake is a true masterpiece of Southern baking. With its rich, buttery flavor and crunchy pecan topping, it’s sure to become a favorite in your household. Whether you follow the classic recipe or opt for a keto or low-carb version, this cake is guaranteed to satisfy your sweet tooth. So gather your ingredients, preheat your oven, and get ready to bake up a slice of Southern heaven!

FAQs (Frequently Asked Questions):

Q: Can I use salted butter instead of unsalted butter? A: While you can use salted butter, be mindful of the additional salt content it adds to the recipe. Adjust the amount of salt accordingly or omit it altogether.

Q: How should I store the pound cake? A: Store the cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. It can also be frozen for longer storage.

Q: Can I make this recipe ahead of time? A: Yes, you can prepare the cake batter ahead of time and refrigerate it overnight. Just be sure to bring it to room temperature before baking for best results.

Q: Can I omit the nuts from the recipe? A: Yes, you can omit the pecans if you have a nut allergy or simply prefer a nut-free cake. The cake will still be delicious without them.

Q: Can I use a different type of pan? A: While a bundt pan is traditional for pound cakes, you can use a loaf pan or round cake pans instead. Just adjust the baking time accordingly.

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