1. Prepare the Oven and Pans

– Preheat your oven to 325°F (163°C).

– Grease and flour a 10-inch bundt pan or a tube pan to ensure the cake comes out easily once baked.

2. Toast the Pecans

– In a small skillet over medium heat, toast the chopped pecans for 3-5 minutes, stirring constantly. You want them golden brown and aromatic but not burned.

– Once toasted, set the pecans aside to cool.

3. Cream Butter and Sugar

– In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy. This usually takes about 4-5 minutes.

– Add the eggs one at a time, mixing well after each addition. Make sure each egg is fully incorporated before adding the next.

4. Mix the Dry Ingredients

– In a separate bowl, whisk together the flour, baking powder, and salt. Set aside.

5. Combine the Wet and Dry Ingredients

– Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk. Start with the flour mixture, then add some buttermilk, and repeat until everything is combined. Mix just until smooth.

– Stir in the vanilla extract and butter extract, if using.

6. Add the Pecans

– Gently fold in the toasted pecans into the batter. Be careful not to overmix, as you want to maintain the cake’s light texture.

7. Bake the Cake

– Pour the batter into the prepared bundt pan, smoothing the top with a spatula.

– Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean. If the cake starts to brown too quickly, tent it with aluminum foil and continue baking.

8. Cool and Serve

– Once baked, allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

– Once cooled, slice and serve!

Optional: Add a Glaze

For an extra touch of sweetness, you can drizzle a simple glaze over the cake. Here’s how to make a quick glaze:

Ingredients:

– 1 cup powdered sugar

– 2 tablespoons milk or heavy cream

– 1/2 teaspoon vanilla extract

Instructions:

– Whisk all ingredients together until smooth.

– Drizzle the glaze over the cooled *butter pecan pound cake* for a glossy, sweet finish.