Butter Pecan Pound Cake with Glaze is a rich, old-fashioned Southern dessert made with real butter, toasted pecans, and a soft vanilla glaze.

Scale

1 cup unsalted butter

2 cups granulated sugar

4 large eggs

1 tablespoon vanilla extract

2½ cups all-purpose flour

1 teaspoon baking powder

½ teaspoon salt

¾ cup whole milk

1½ cups toasted pecans

1 cup powdered sugar

2–3 tablespoons milk

½ teaspoon vanilla extract

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1. Preheat oven to 325°F and prepare bundt pan.

2. Cream butter and sugar until light and fluffy.

3. Add eggs one at a time, then vanilla.

4. Alternate flour mixture and milk.

5. Fold in pecans.

6. Bake 70–75 minutes.

7. Cool and drizzle with glaze.

Toast pecans for best flavor.

Cool fully before glazing.

Store covered for freshness.