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.
Ingredients
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1/4 cup (30 g) chopped pecans
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3 cups (375 g) cake flour
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1/2 teaspoon (3 g) salt
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1/4 teaspoon (1 g) baking soda
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3 cups (600 g) white sugar
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1 cup (230 g) unsalted butter
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6 large eggs
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2 teaspoons (10 ml) vanilla extract, divided
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1 cup (240 ml) sour cream
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1 cup (120 g) confectioners’ sugar
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3 tablespoons (45 ml) orange juice
Instructions
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Preheat oven to 300°F (150°C). Grease and flour a 10-inch Bundt or tube pan. Sprinkle pecans over the bottom.
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In a medium bowl, sift together cake flour, salt, and baking soda.
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In a large bowl, cream sugar and butter until light and fluffy. Beat in eggs one at a time. Add 1 tsp vanilla.
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Alternate adding flour mixture and sour cream into wet ingredients. Mix just until combined.
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Pour batter into pan and smooth the top. Bake for 75–90 minutes or until a toothpick comes out clean.
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Cool in pan for 20 minutes, then invert onto a wire rack to cool fully.
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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