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Homemade Butter Pecan Pound Cake with Maple Glaze recipe photo
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Butter Pecan Pound Cake with Maple Glaze

Indulge in this rich, buttery Butter Pecan Pound Cake topped with a sweet maple glaze—moist, nutty, and utterly irresistible!
Prep Time20 minutes
Cook Time1 hour 5 minutes
Total Time1 hour 25 minutes
Course: Dessert
Cuisine: American
Keyword: Easy, Maple, Nutty, Pound Cake, Quick
Servings: 8 servings

Ingredients

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

Instructions

  • Preheat your oven to 350°F (175°C). Spread the chopped pecans evenly on a baking sheet and toast them for about 8-10 minutes, stirring halfway through. Remove and set aside to cool.
  • In a large bowl, cream together the softened unsalted butter and granulated sugar using an electric mixer on medium speed until light and fluffy, about 4-5 minutes.
  • Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
  • In a separate bowl, whisk together the all-purpose flour, baking powder, and salt to combine evenly.
  • Reduce mixer speed to low. Add the dry ingredients to the butter mixture in three parts, alternating with the buttermilk in two parts, starting and ending with dry ingredients. Mix just until combined after each addition.
  • Gently fold the toasted pecans into the batter using a spatula, distributing evenly without deflating.
  • Grease and flour a 9x5-inch loaf pan. Pour the batter into the pan and smooth the top. Bake for 60-70 minutes or until a toothpick inserted in the center comes out clean. Check after 50 minutes to avoid overbaking.
  • While the cake bakes, whisk together the powdered sugar and maple syrup in a small bowl until smooth. Add a teaspoon of water if glaze is too thick.
  • Remove cake from oven and allow it to cool in the pan for 15 minutes. Transfer to a wire rack over a baking sheet. While still warm, drizzle the maple glaze over the cake, letting it seep down the sides.

Equipment

  • 9x5-inch loaf pan
  • Electric mixer or stand mixer
  • Mixing Bowls
  • Measuring Cups and Spoons
  • Spatula
  • Cooling Rack
  • Small Bowl or Jar

Notes

  • Store the cake wrapped tightly at room temperature for up to 3 days for best freshness.
  • Freeze unglazed cake for up to 3 months; thaw in fridge overnight before glazing.
  • For a nut-free version, omit pecans and add extra vanilla or cinnamon for flavor.