Pecan Sour Cream Pound Cake: The Southern Bundt Cake That Steals the Show

Some desserts feel like a warm hug, and this Pecan Sour Cream Pound Cake is precisely that. It’s rich, buttery, and has that magical old-fashioned charm that makes it right at home on your grandma’s table or the center of your holiday dessert spread. From the golden pecan-studded crust to the sweet citrus-kissed glaze, every bite is a slice of Southern hospitality.

This isn’t just a Bundt cake. It’s the kind of Southern dessert that gets recipe requests before you’ve even sliced into it. It’s timeless, comforting, and if you’re entering a bake-off? You’ve got an award-winning cake contender right here.

Why You’ll Love This Pecan Sour Cream Pound Cake

• Dense, moist crumb thanks to rich sour cream
• Sweet, citrusy glaze that elevates each slice
• Perfect pecan crunch in every bite
• Classic Bundt cake beauty with minimal effort

Ingredients

• 1/4 cup (30 g) chopped pecans
• 3 cups (375 g) cake flour
• 1/2 teaspoon (3 g) salt
• 1/4 teaspoon (1 g) baking soda
• 3 cups (600 g) white sugar
• 1 cup (230 g) unsalted butter
• 6 large eggs
• 2 teaspoons (10 ml) vanilla extract, divided
• 1 cup (240 ml) sour cream
• 1 cup (120 g) confectioners’ sugar
• 3 tablespoons (45 ml) orange juice

Instructions

1. Prep the pan: Preheat your oven to 300°F (150°C). Grease and flour a 10-inch Bundt or tube pan, then sprinkle chopped pecans evenly over the bottom.
2. Mix the dry ingredients: In a medium bowl, sift together cake flour, salt, and baking soda.
3. Cream the butter and sugar: In a large mixing bowl, beat the white sugar and butter until light and fluffy. Add eggs one at a time, beating well after each. Stir in 1 teaspoon of vanilla extract.
4. Combine the batter: Add the flour mixture to the wet ingredients in parts, alternating with sour cream. Mix just until everything is incorporated—don’t overmix.
5. Bake: Pour the batter into the prepared pan, smoothing the top. Bake for 75 to 90 minutes, or until a toothpick inserted into the center comes out clean.
6. Cool and release: Let the cake cool in the pan on a wire rack for 20 minutes. Then gently tap and invert onto the rack to cool completely.
7. Make the glaze: Mix the confectioners’ sugar, orange juice, and the remaining teaspoon of vanilla extract until smooth. Drizzle over the cake while it’s still slightly warm.

Tips for Pound Cake Perfection

• Let all your ingredients come to room temperature—it helps everything blend smoothly.
• Don’t rush the creaming step. Light and fluffy butter + sugar = a better crumb.
• To release cleanly, make sure your pan is well-greased and floured.
• Use fresh orange juice for a brighter glaze flavor.

A Sweet Slice of Family Tradition

This recipe reminds me of Sunday potlucks and long summer days spent with my grandma, who never showed up without a cake in tow. She believed there was no such thing as too much butter or too many pecans—and after trying this Pecan Sour Cream Pound Cake, you’ll probably agree. It’s a cake that brings people together, sparks conversation, and always leaves folks reaching for seconds.

What to Serve with Pecan Sour Cream Pound Cake

This cake stands beautifully, but you can easily dress it up. Serve slices with a scoop of vanilla bean ice cream or a dollop of whipped cream. A hot cup of coffee or sweet tea on the side? Yes, please. For brunch, pair it with fresh fruit or a mimosa. It’s as versatile as it is delicious.

How to Store Leftovers

Keep your pound cake moist by storing it in an airtight container at room temperature for up to 4 days. Want to keep it longer? Wrap slices individually and freeze them for up to 2 months. To thaw, just leave a slice at room temperature for about an hour or pop it in the microwave for 20–30 seconds.

FAQs

Can I make this in a loaf pan?

Yes! You can divide the batter between two standard loaf pans—just reduce baking time to about 60 minutes and check with a toothpick.

What if I don’t have sour cream?

Plain full-fat Greek yogurt makes a good substitute in a pinch.

Can I add more pecans?

Absolutely. Mix an extra 1/4 cup into the batter for more crunch.

Pecan Sour Cream Pound Cake: A Southern Dessert Classic

If you’ve been looking for that perfect award-winning cake to share—or to keep all to yourself—you’ve found it. This Pecan Sour Cream Pound Cake is moist, rich, and layered with sweet, nutty flavor. It’s a Southern dessert through and through, with charm baked into every golden bite. Trust me, once this cake hits your table, a crumb won’t be left behind.

Pecan Sour Cream Pound Cake: The Southern Bundt Cake That Steals the Show

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• Author: Amanda Thompson
• Total Time: 1 hour 35 minutes to 1 hour 50 minutes
• Yield: 12–14 servings 1x

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Description

Pecan Sour Cream Pound Cake is a rich and buttery Southern classic featuring a moist crumb, crunchy pecan crust, and a sweet citrus glaze. Baked in a Bundt pan, this cake is both beautiful and nostalgic—perfect for holidays, potlucks, or anytime you want to impress with a timeless dessert.

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Ingredients

Scale 1x2x3x

• 1/4 cup (30 g) chopped pecans

• 3 cups (375 g) cake flour

• 1/2 teaspoon (3 g) salt

• 1/4 teaspoon (1 g) baking soda

• 3 cups (600 g) white sugar

• 1 cup (230 g) unsalted butter

• 6 large eggs

• 2 teaspoons (10 ml) vanilla extract, divided

• 1 cup (240 ml) sour cream

• 1 cup (120 g) confectioners’ sugar

• 3 tablespoons (45 ml) orange juice

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Instructions

1. Preheat oven to 300°F (150°C). Grease and flour a 10-inch Bundt or tube pan. Sprinkle pecans over the bottom.

2. In a medium bowl, sift together cake flour, salt, and baking soda.

3. In a large bowl, cream sugar and butter until light and fluffy. Beat in eggs one at a time. Add 1 tsp vanilla.

4. Alternate adding flour mixture and sour cream into wet ingredients. Mix just until combined.

5. Pour batter into pan and smooth the top. Bake for 75–90 minutes or until a toothpick comes out clean.

6. Cool in pan for 20 minutes, then invert onto a wire rack to cool fully.

7. In a bowl, mix confectioners’ sugar, orange juice, and remaining 1 tsp vanilla. Drizzle over slightly warm cake.

Notes

Use room temperature ingredients for the best texture.

Don’t rush the creaming step; it’s key to a fluffy crumb.

Make sure the pan is well-greased and floured to prevent sticking.

Swap in Greek yogurt if sour cream isn’t available.

Can be baked in two loaf pans—adjust bake time accordingly.

• Prep Time: 20 minutes
• Cook Time: 1 hour 15 minutes to 1 hour 30 minutes
• Category: Dessert
• Method: Baked
• Cuisine: Southern American