Southern Pecan Buttermilk Pound Cake

Southern Pecan Buttermilk Pound Cake






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
Read the whole recipe on Syrup and Biscuits