Cake Ingredients:
1. 1 cup (2 sticks) unsalted butter, softened
2. 2 cups granulated sugar
3. 4 large eggs
4. 3 cups all-purpose flour
5. 1/2 tsp. baking powder
6. 1/2 tsp. salt
7. 1 cup whole milk
8. 1 tsp. vanilla extract
9. 1 cup chopped pecans
Cream Cheese Frosting Ingredients:
1. 8 oz. cream cheese, softened
2. 1/2 cup (1 stick) unsalted butter, softened
3. 2-3 cups powdered sugar, sifted
4. 1 tsp. vanilla extract
5. Additional whole or chopped pecans for topping
Cake Instructions:
1. Preheat oven to 350°F (175°C). Grease and flour a 10-inch bundt pan.
2. In a large bowl, cream 1 cup butter and 2 cups sugar until light and fluffy.
3. Add 4 eggs, one at a time, beating well after each addition.
4. Combine 3 cups flour, 1/2 tsp. baking powder, and 1/2 tsp. salt. Alternately add with 1 cup milk to the creamed mixture.
5. Stir in 1 tsp. vanilla and 1 cup chopped pecans.
6. Pour batter into the prepared pan. Bake for 60-70 minutes or until a toothpick inserted comes out clean.
7. Cool for 10 minutes in the pan, then transfer to a wire rack to cool completely.
Cream Cheese Frosting Instructions:
1. In a medium bowl, beat together 8 oz. cream cheese and 1/2 cup butter until smooth and creamy.
2. Gradually add 2-3 cups powdered sugar and 1 tsp. vanilla extract, beating until the frosting is smooth and reaches your desired consistency.
3. Spread the frosting evenly over the cooled cake.
4. Sprinkle the top with additional whole or chopped pecans.
Enjoy your sumptuous Butter Pecan Pound Cake with creamy cream cheese frosting and a delightful pecan topping!