Butter Pecan Pound Cake

1 hour 20 minutes to prepare serves 8

1 cup (2 sticks) unsalted butter, room temperature
1 cup sugar
1 cup brown sugar
5 eggs
1 tablespoon vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/4 cup buttermilk
2 cups pecans, roughly chopped
1/2 cup (1 stick) unsalted butter, room temperature
3/4 cup brown sugar
2 tablespoons water
1 tablespoon pecan extract or vanilla extract
1/2-2 cups powdered sugar, plus more until desired consistency is reached

Preheat oven to 350º F and lightly grease 1-2 9×5-inch loaf pans with butter or non-stick spray.
In a medium bowl, whisk together flour, baking powder and salt, then set aside.
In a large bowl or mixer, cream together butter and sugars (white and brown) for 3-5 minutes, or until fluffy and lightened in color.
Beat in eggs and vanilla extract, then alternate between adding the buttermilk and the flour mixture, beginning and ending with the dry ingredients.
Once fully incorporated, fold in chopped pecans, then pour mixture into greased loaf pans.
Place in oven and bake for 55-60 minutes, or until toothpick inserted in center comes out clean.
While cake bakes, whisk together butter, brown sugar and water in a small saucepan over medium heat.
Remove from heat and stir in vanilla extract, then whisk in powdered sugar as needed.
Pour glaze all over cake, then let it set.


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