Pecan Sour Cream Pound Cake

Prep Time:
30 mins
Cook Time:
1 hr 30 mins
Additional Time:
20 mins
Total Time:
2 hrs 20 mins
Servings:
12
Yield:
1 (10-inch) Bundt cake

Ingredients

1x

2x

4x
Original recipe (1X) yields 12 servings

¼ cup chopped pecans

3 cups cake flour

½ teaspoon salt

¼ teaspoon baking soda

3 cups white sugar

1 cup unsalted butter

6 eggs

2 teaspoons vanilla extract, divided

1 cup sour cream

1 cup confectioners' sugar

3 tablespoons orange juice


Directions
Preheat the oven to 300 degrees F (150 degrees C). Grease and flour a 10-inch Bundt or tube pan.

Sprinkle pecans in bottom of prepared pan; set aside. Sift flour, salt, and baking soda together in a medium bowl; set aside.

Beat white sugar and butter together in a large bowl with an electric mixer until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in 1 teaspoon vanilla. Add flour mixture, alternately, with sour cream. Pour batter into prepared pan.

Bake in the preheated oven until a toothpick inserted into the center comes out clean, 75 to 90 minutes. Cool on a wire rack for 20 minutes. Tap the pan firmly a few times, then shake it gently to loosen the cake. Place a wire rack over the pan and invert to release cake onto the rack; cool completely.

Combine confectioners' sugar, orange juice, and remaining 1 teaspoon vanilla in a small bowl. Drizzle glaze over cake while still warm.


Nutrition Facts (per serving)
594
Calories
24g
Fat
90g
Carbs
7g
Protein