Butter Pecan Pound Cake Recipe With Sour Cream

So, you’ve stumbled upon a hankering for something that screams “comfort” and “decadence” but whispers “I didn’t break a sweat making this,” right? Well, my friend, you’ve come to the right place! Forget those fancy-pants cakes that require a degree in pastry. We’re diving headfirst into the glorious, buttery world of Butter Pecan Pound Cake, made ridiculously easy with a little help from some sour cream. Get ready to be the hero of your own kitchen! 🙂

Why This Recipe is Awesome

Let’s be honest, baking can be intimidating. But this pound cake? It’s practically foolproof. The sour cream is the secret weapon, folks. It makes this cake ridiculously moist and tender, so even if you’re a notorious oven-watcher (or, ahem, forgetter), you’re probably still going to nail it. Plus, butter and pecans. Need I say more? It’s like a warm hug in cake form, and who doesn’t need that? It’s so easy, even my cat could probably supervise the baking process successfully. And that’s saying something.

Ingredients You’ll Need

• 3 cups all-purpose flour: The backbone of our buttery dream.
• 1 ½ teaspoons baking powder: For a little lift, but not too much – we want dense and glorious, not airy and sad.
• ½ teaspoon salt: Because even sweet things need a little sass.
• 1 cup (2 sticks) unsalted butter, softened: The star of the show. Make sure it’s properly soft, not melted into a sad puddle.
• 2 cups granulated sugar: For that classic sweet pound cake vibe.
• 5 large eggs: The glue that holds our deliciousness together.
• 1 teaspoon vanilla extract: The aromatic hug.
• 1 cup sour cream: The magic moisture maker. Full-fat is your friend here.
• 1 cup chopped pecans: For that irresistible nutty crunch. Toast them if you’re feeling fancy, but it’s not essential for survival.

Step-by-Step Instructions

1. First things first, get that oven preheated to a cozy 325°F (160°C). And for the love of all things delicious, grease and flour a 9×5 inch loaf pan. Nobody likes a cake stuck to the pan.
2. In a medium bowl, whisk together your flour, baking powder, and salt. Think of this as setting the stage for greatness.
3. Now, in a big bowl, cream together that lovely softened butter and sugar until it’s light and fluffy. This is where the arm workout you’ve been avoiding comes in handy, or you can just use a trusty electric mixer.
4. Beat in your eggs, one at a time, making sure each one is fully incorporated before adding the next. Don’t rush this; let those eggs get friendly with the butter-sugar mixture. Stir in the vanilla extract.
5. Now, it’s time for the wet and dry to mingle. Alternate adding the dry ingredients and the sour cream to the butter mixture, beginning and ending with the dry ingredients. Mix until *just* combined. Overmixing is the enemy of tender cake, so be gentle!
6. Gently fold in those chopped pecans. Imagine you’re tucking them into bed in the batter. So cute.
7. Pour that glorious batter into your prepared loaf pan. Smooth the top a little so it bakes evenly.
8. Bake for about 60-75 minutes, or until a toothpick inserted into the center comes out clean. Every oven is different, so keep an eye on it after the hour mark.
9. Let the cake cool in the pan for about 15 minutes before turning it out onto a wire rack to cool completely. Patience is a virtue, especially when cake is involved.

Common Mistakes to Avoid

• Not softening your butter properly: Cold butter is the enemy of a smooth batter and a tender crumb. Let it chill for its sweet time.
• Overmixing the batter: Seriously, resist the urge to go wild with the mixer. Once the flour is in, you just want to get things *barely* incorporated.
• Opening the oven door too early: Let the cake set! If you peek too soon, you might end up with a sad, sunken middle.
• Burning the pecans: If you decide to toast them, watch them like a hawk. They go from golden perfection to charcoal in seconds.

Alternatives & Substitutions

Feeling a little adventurous or just missing an ingredient? No sweat!

• No sour cream? Full-fat Greek yogurt is a totally acceptable stand-in. Just use the same amount. Your cake will still be amazeballs.
• Don’t have pecans? Walnuts are a close cousin and work beautifully. Or, if you’re feeling rebellious, skip the nuts altogether. It’s still a delicious butter cake!
• Want a glaze? A simple mix of powdered sugar and milk or lemon juice is always a classic. Or, a drizzle of melted butter with a sprinkle of cinnamon? Pure heaven.

FAQ (Frequently Asked Questions)

Got burning questions? I’ve got (mostly) casual answers!

• Can I use margarine instead of butter? Well, technically yes, but why would you hurt your soul like that? Butter is the MVP here for flavor and texture.
• My cake looks a little dense, is that normal? A good pound cake *is* meant to be dense and rich. If it’s *too* dense, you might have overmixed or used cold butter.
• Can I make cupcakes with this recipe? You sure can! Reduce the baking time, and keep an eye on them; they’ll probably bake faster.
• How long does this cake last? Stored properly at room temperature, it should be good for a few days. But let’s be real, will it *really* last that long?
• Can I add anything else to the batter? Absolutely! A little orange zest or a tablespoon of bourbon could be divine. Just don’t go overboard.
• Why is it called “pound cake”? Historically, it was made with a pound each of butter, sugar, eggs, and flour. We’ve modernized it a bit (thank goodness for less heavy lifting!).

Final Thoughts

There you have it! A ridiculously delicious Butter Pecan Pound Cake that’s as fun to make as it is to eat. It’s perfect for a casual tea, an impromptu visitor, or just a Tuesday night because, frankly, you deserve it. Now go impress someone – or yourself – with your new culinary skills. You’ve earned it! Happy baking!