The Best Brown Butter and Toasted Pecan Pound Cake

This Brown Butter and Toasted Pecan Pound Cake is quite possibly the last pound cake recipe you will ever need.

Growing up, my grandmother’s house always had a pound cake under a glass dome on the counter. It was her signature, a simple, perfect thing she could whip up from memory. We’d have a slice with a glass of milk in the afternoon, and it was pure comfort. Her recipe was classic, made with love, and absolutely delicious in its simplicity.

But you know me, I can’t leave well enough alone. For years, I made her recipe exactly as she wrote it on that faded index card. One fall afternoon, I was browning some butter for a savory dish, and the whole kitchen filled with this incredible, nutty, toasted aroma. It was a smell that just screamed comfort and warmth.

A little lightbulb went off. I wondered what that magical, liquid gold could do for my grandmother’s pound cake. So, the next time a cake was in order, I decided to experiment. I browned the butter, toasted some pecans to echo that nutty flavor, and for good measure, I added a little splash of bourbon to the batter and the glaze. It felt a little rebellious, like I was breaking a sacred rule.

The result was just heavenly. It had the dense, moist crumb of a classic pound cake, but with layers of flavor that were so much deeper and more complex. The brown butter gave it a rich, caramelized note, the pecans added a delightful crunch, and the bourbon brought a warmth that tied it all together. It was my grandmother’s cake, all grown up. It’s a tribute to her, with a little bit of my own kitchen personality mixed in.

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Why This Pound Cake Recipe Works

The pound cake has been a Southern staple for generations, and for good reason. Its name comes from its original formula, a pound each of butter, sugar, eggs, and flour. This simple ratio created a cake that was rich, dense, and utterly satisfying. It’s the kind of dessert that feels both humble and celebratory, perfect for a church potluck or a holiday table.

Its reliability and straightforward goodness are why it has stood the test of time. A good pound cake recipe is a treasure, passed down through families. But even a treasure can be polished to make it shine a little brighter, and that’s exactly what we’re doing here.

This recipe works because it honors the tradition of the classic pound cake while elevating it with three key elements that add incredible depth of flavor. First is the brown butter. By cooking the butter until the milk solids toast, we transform it from a simple fat into a complex, nutty, and aromatic ingredient. This one step adds a layer of caramel-like richness that you just can’t get from melted butter.

Next, we add toasted pecans. Toasting the nuts is crucial, as it awakens their natural oils and deepens their flavor. They provide a wonderful textural contrast to the cake’s fine crumb. Finally, a splash of bourbon adds a hint of oaky warmth and sophistication that complements the nutty butter and pecans perfectly. These additions take a beloved classic and turn it into a showstopper dessert that tastes like it came from a fancy bakery.

Ingredients for Pound Cake

The secret to a truly spectacular pound cake isn’t just about the method, it’s about using good, quality ingredients. Each component plays a vital role in creating the final texture and flavor. This isn’t the place for shortcuts, I promise the results are worth it.

The star of this recipe is, without a doubt, the brown butter. Browning the butter is a simple technique that yields huge flavor returns. I recommend using a good quality, unsalted butter. Since you’re concentrating its flavor, you want to start with something that tastes great on its own. Using unsalted butter also allows you to control the exact amount of salt in the cake.

Here’s everything you will need to make this incredible pound cake:

• 1 cup pecans, whole or halves
• 1 ½ cups (3 sticks) unsalted butter
• 3 cups all-purpose flour
• ½ teaspoon baking powder
• 1 teaspoon salt
• 4 ounces full-fat block cream cheese, very soft
• 3 cups granulated sugar
• 6 large eggs, room temperature
• 2 tablespoons bourbon
• 2 teaspoons pure vanilla extract

For the Glaze:

• 1 ½ cups powdered sugar, sifted
• 2 tablespoons bourbon
• 2-3 tablespoons milk or heavy cream

A few notes on the other key players. Make sure your cream cheese is the full-fat block variety, not the kind from a tub, and let it get very soft so it incorporates smoothly. Your eggs should be at room temperature to ensure they blend seamlessly into the batter, creating a lighter, more uniform crumb. And for the bourbon, use something you’d be happy to sip on. Its flavor really shines through in both the cake and the glaze, so a decent quality bottle makes a noticeable difference.

Step-by-Step Instructions For Making Pound Cake

Making this pound cake is a labor of love, but every step is simple and straightforward. Just take your time, enjoy the process, and soon your kitchen will be filled with the most incredible aroma. Following these steps carefully is the key to a perfect result every single time.

Step 1: Prepare the Pan and Nuts

First things first, preheat your oven to 325°F. This next part is critical for a clean release: you must generously grease and flour your 12-cup Bundt pan. I like to use a pastry brush to get solid vegetable shortening into every nook and cranny, then dust it thoroughly with flour, tapping out any excess. While the oven preheats, spread your pecans on a small baking sheet and toast them for 6 to 8 minutes. You’ll know they’re ready when they smell fragrant and look a shade darker. Let them cool completely before you chop them.

Step 2: Brown the Butter

In a light-colored saucepan over medium heat, melt your three sticks of butter. A light-colored pan is important because it lets you see the color changing. The butter will melt, then foam and sputter. Stay with it. As the sputtering subsides, swirl the pan occasionally and watch for little brown bits to form at the bottom. Once it smells deeply nutty and is a beautiful amber color, immediately pour it into a heatproof bowl to stop the cooking. Scrape all those tasty brown bits in there too. Let it cool for at least 20 minutes.

Step 3: Combine Dry and Wet Ingredients

While the butter cools, whisk your flour, baking powder, and salt together in a medium bowl. In a separate large bowl of a stand mixer, beat the very soft cream cheese until it’s perfectly smooth. Add the sugar and beat on medium-high for a full 5 to 7 minutes. You’re looking for a very light, fluffy texture. This step whips air into the batter, which is essential for a good pound cake crumb.

Step 4: Mix the Batter

Turn the mixer to medium-low and add your room-temperature eggs one by one, letting each one fully incorporate before adding the next. Then, beat in the bourbon and vanilla. Now, alternate adding the flour mixture and the cooled brown butter, starting and ending with the dry ingredients. Mix on low speed only until the last bit of flour disappears. Do not overmix! Finally, gently fold in your chopped toasted pecans with a rubber spatula.

Step 5: Bake, Cool, and Glaze

Spoon the thick batter into your prepared pan and smooth the top. Bake for 65 to 75 minutes. A long wooden skewer inserted into the center should come out clean. Let the cake cool in the pan on a wire rack for exactly 15 minutes, no more, no less. This lets it set up enough to be handled but not so long that it gets stuck. Carefully invert the cake onto the rack to cool completely. Once cool, whisk together the glaze ingredients and drizzle it all over the top.

How To Serve Pound Cake

One of the best things about a pound cake is its elegant simplicity, which means it can be served in so many delightful ways. It is truly a dessert for all occasions, equally at home at a casual family brunch as it is at a fancy dinner party.

Of course, there is absolutely nothing wrong with serving a thick, glorious slice all by itself. Its rich flavor and tender crumb need no accompaniment. It’s perfect with a hot cup of coffee in the morning or a cup of tea in the afternoon. This Brown Butter and Toasted Pecan Pound Cake has so much flavor on its own that it truly stands tall without any help.

If you do want to dress it up a bit, here are some of my favorite ways to serve this pound cake:

• With Ice Cream: A classic pairing for a reason. A slice of warm pound cake with a scoop of vanilla bean or butter pecan ice cream is pure bliss. The contrast of the warm cake and the cold, creamy ice cream is simply divine.
• With Fresh Berries and Cream: For a lighter, fresher take, serve a slice with a handful of seasonal berries like strawberries, raspberries, or blueberries. Add a generous dollop of freshly whipped cream for a dessert that tastes like summer.
• With a Sauce Drizzle: Elevate your presentation by drizzling a little something extra over the slice. A warm caramel sauce would be incredible with the brown butter notes, or a rich chocolate sauce would also be a wonderful contrast.
• Toasted and Buttered: This might sound a little extra, but trust me. Take a slightly older slice of pound cake, toast it lightly in a toaster or a pan with a little butter, and serve it warm. It’s an unbelievably comforting treat, especially for breakfast.

No matter how you choose to serve it, this pound cake is sure to be a hit. Just slice it thick and watch everyone’s faces light up.

How To Store & Reuse Pound Cake Leftovers

While this pound cake is so delicious that leftovers might be a rare occurrence, it’s good to know how to store it properly to keep it fresh. Because it’s so moist and dense, it holds up beautifully for several days, and it also freezes exceptionally well.

For short-term storage, the best place for your pound cake is right on the counter. Once the glaze has fully set, you can store the cake in an airtight container or under a cake dome at room temperature. It will stay wonderfully fresh and moist for up to four days. I find the flavor even deepens a little on the second day. I would avoid refrigerating it, as the cold air can dry out the crumb.

If you need to store it for longer, the freezer is your best friend. Here’s how to do it right:

• Freezing a Whole Cake: Let the cake cool completely, but do not glaze it. Wrap the entire cake tightly in two layers of plastic wrap, followed by a layer of aluminum foil. It will keep beautifully in the freezer for up to three months. To thaw, let it sit on the counter, still wrapped, for several hours. Once thawed, you can add the glaze.
• Freezing Slices: This is my favorite method for portion control and quick treats. Wrap individual slices in plastic wrap, then place them all in a freezer-safe zip-top bag. You can pull out a single slice whenever a craving strikes. Just let it thaw on the counter for about 30 minutes or gently warm it in the microwave.

As for using leftovers, you can get creative. Cubed pound cake is a fantastic base for a trifle, layered with pudding, whipped cream, and fruit. You can also use slices to make an incredible French toast for a truly decadent brunch. Or, try toasting cubes in the oven to make sweet croutons for a fruit salad or ice cream topping.

Substitutions & Variations For Pound Cake

While I believe this recipe is pretty close to perfect as is, I know that every cook likes to put their own personal spin on things. This pound cake recipe is a wonderful canvas for creativity, and it’s very forgiving when it comes to a few tweaks and variations.

The most important part of this recipe is the technique, especially browning the butter and properly creaming the sugar and cream cheese. As long as you follow those core steps, you have some room to play with the flavor profile. Whether you need to accommodate a dietary restriction or just want to try something new, here are a few ideas to get you started.

Feel free to experiment with these substitutions and variations to make this pound cake your own:

• Nut Variations: If you don’t have pecans, toasted walnuts or even hazelnuts would be absolutely delicious. For a nut-free version, you can simply omit them altogether. The cake will still be wonderfully flavorful from the brown butter.
• Alcohol-Free Pound Cake: To make this cake without alcohol, you can easily substitute the bourbon. In the cake batter, replace the 2 tablespoons of bourbon with an equal amount of milk or even apple cider. For the glaze, use milk and add an extra half-teaspoon of vanilla extract for flavor.
• Citrus Twist: For a bright, zesty flavor, add the zest of one large orange or two lemons to the sugar before you cream it with the cream cheese. The citrus oils will infuse the sugar and carry a beautiful fragrance throughout the cake. A citrus-infused glaze would also be lovely.
• Spice It Up: To add another layer of warmth, whisk a half-teaspoon of cinnamon or a quarter-teaspoon of nutmeg into your dry ingredients. This is especially nice during the fall and holiday seasons.

Remember that baking is an adventure. Don’t be afraid to try new combinations. You might just discover your new signature pound cake recipe.

5 FAQs About Pound Cake

Here are some straightforward answers to the most common questions I receive about this pound cake recipe.

Why did my pound cake turn out dry?

A dry pound cake is such a disappointment, but it’s usually caused by one of a few common issues. The most frequent culprit is overbaking. A pound cake’s dense structure means it continues to cook from residual heat even after you pull it from the oven. It’s crucial to start checking for doneness a few minutes before the recipe’s minimum time. The cake is ready when a long wooden skewer inserted into the deepest part comes out with a few moist crumbs attached, but no wet batter. If it comes out perfectly clean, it’s likely already a little over-baked.

Another reason could be how you measure your flour. Scooping your measuring cup directly into the flour bag can pack the flour down, causing you to use up to 25% more than the recipe calls for. This excess flour absorbs the moisture, resulting in a dry cake. The best method is to fluff the flour in its container, spoon it into your measuring cup, and then level it off with a straight edge. Finally, be sure you’re using large eggs and full-fat cream cheese, as reducing the fat content can significantly impact the moisture and tenderness of the final product.

What makes a pound cake dense?

A pound cake is supposed to be dense. That’s its signature characteristic. Unlike light and airy sponge cakes, a pound cake should have a tight, fine, and moist crumb that feels substantial. This desirable density comes from the high ratio of butter, sugar, and eggs to flour. However, there is a difference between a deliciously dense cake and a tough, heavy, or leaden one. The wrong kind of density is usually a result of improper mixing.

Overmixing the batter after the flour has been added is the biggest mistake you can make. Once the flour is hydrated, mixing develops gluten, which is great for chewy bread but terrible for a tender cake. This is why the instructions say to mix only until the last streaks of flour disappear. Another cause can be using cold ingredients. Cold eggs or cream cheese won’t emulsify properly with the sugar and fat, leading to a greasy, heavy cake instead of a well-aerated one. Taking the time to bring your ingredients to room temperature is a non-negotiable step for a perfect crumb.

Can I make this pound cake without a Bundt pan?

Absolutely! While the fluted design of a Bundt pan gives this pound cake its classic, beautiful shape, the batter itself bakes up wonderfully in other types of pans. The key is to adjust the baking time and ensure you don’t overfill your pans. The batter for this recipe is quite substantial, so it will not fit in a single standard loaf pan.

Your best alternative is to use two 9×5 inch loaf pans. You’ll need to prepare them just as you would the Bundt pan, by greasing and flouring them very well. Divide the batter evenly between the two pans. The baking time will be shorter, so start checking for doneness around the 45 to 50-minute mark. You could also use a 10-inch tube pan, which will have a similar baking time to the Bundt pan. Just be sure whatever pan you use can hold at least 12 cups of batter to avoid any messy oven spills.

How do I keep my pound cake from sticking to the pan?

There is nothing more heartbreaking than baking a beautiful cake only to have it break apart when you try to get it out of the pan. With an intricate Bundt pan, this can be a real concern. The secret to a clean release is all in the preparation. You must create a nonstick barrier between the batter and the pan, and a simple swipe of butter often isn’t enough. The most foolproof method is to use solid vegetable shortening.

Use a pastry brush or your fingers to apply a thin, even layer of shortening over every single surface inside the pan, paying special attention to the center tube and all the detailed crevices. Once it’s greased, add a few tablespoons of all-purpose flour and tilt and tap the pan until the entire greased surface is covered in a thin layer of flour. Tap out any excess. Additionally, the cooling time is critical. Letting the cake cool in the pan for exactly 15 minutes allows it to set up enough to hold its shape but not so long that the sugars start to stick to the sides as it cools completely.

Can I prepare the brown butter for this pound cake ahead of time?

Yes, you can, and it’s a great way to break up the recipe steps if you’re short on time. Browning butter is a simple process, but it does require your undivided attention. Making it ahead of time can make the cake assembly process feel much quicker and easier. You can make the brown butter up to a week in advance.

To do so, follow the browning process as directed. Once it’s a beautiful amber color and smells nutty, pour it into a heatproof, airtight container like a glass jar, making sure to scrape in all the toasted milk solids from the bottom of the pan. Let it cool to room temperature before sealing and storing it in the refrigerator. The butter will solidify in the fridge. When you’re ready to bake your pound cake, simply microwave the butter in short bursts or gently warm it in a saucepan until it is completely melted and liquid again. Let it cool for a few minutes before proceeding with the recipe.

Try These Recipes Next

If you loved the rich, comforting flavors of this Brown Butter and Toasted Pecan Pound Cake, I just know you’ll enjoy some of the other recipes I have here on This Gal Cooks. Baking from scratch is one of life’s simple pleasures, and sharing those creations with people you love is even better.

Whether you’re looking for a special holiday dessert or a simple weeknight meal, my goal is to give you reliable recipes that work every time and taste absolutely wonderful. Here are a few collections I think you might like to explore next.

• Crowd-Pleasing Thanksgiving Dinner Ideas: Pound cake is a holiday staple, and if you’re planning a big meal, this collection has everything you need from turkey to side dishes to other showstopping desserts.
• Easy and Delicious Breakfast & Brunch Recipes: A slice of pound cake makes a mighty fine breakfast, but if you’re looking for more morning inspiration, you’ll find plenty of sweet and savory ideas here.
• 110 Easy Dinner Ideas You Can Do at Home: For those nights when you need to get a delicious dinner on the table without a fuss, this massive list of recipes is your best friend. There’s something for every taste and occasion.