I love all things pound cake and this Southern Pecan Buttermilk Pound Cake is no exception. I wish I could recall the first time I tasted a pound cake. I wonder if I fell in love with it right away. We lived in the same town as my grandparents when I was born. Knowing how Granny loved to feed people, especially babies, and especially if those babies were her grandbabies, there’s no telling how young I was before she sneaked me my first bite. It’s pretty safe to assume it was before I had teeth. After all, plain pound cakes are soft and easy to swallow.
- Make sure butter and eggs are room temperature. The batter will whip up better and produce the desired silky yet dense texture. Pound cake flavor improves with age. Cook them a day or two ahead of when you want to serve them.
- yield: one tube pan
- Preheat oven to 325 degrees
- 4 sticks of unsalted butter, room temperature (1 pound or 2 cups)
- 3 cups granulated sugar
- 6 eggs, room temperature
- 4 cups soft winter wheat flour, sifted and divided
- 1 cup buttermilk
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- 1 tablespoon vanilla extract
- 1 teaspoon almond extract
- 1 1/4 cups chopped pecans, divided
- 2 tablespoons all-purpose flour
- 1 tablespoon turbinado (raw) sugar