Pecan Praline Pound Cake with Buttermilk | Easy Recipes Dessert
Rich, buttery pound cake topped with pecan praline glaze. A Southern favorite that’s simple and irresistible.
Servings: 12 slices
Ingredients
For the Cake
- 1 cup unsalted butter, softened
- 2 ½ cups granulated sugar
- 5 large eggs
- 3 cups all-purpose flour
- ½ tsp baking soda
- ½ tsp salt
- 1 cup buttermilk
- 2 tsp vanilla extract
For the Pecan Praline Glaze
- ½ cup unsalted butter
- ½ cup light brown sugar, packed
- ¼ cup heavy cream
- 1 cup chopped pecans
- 1 tsp vanilla extract
Instructions
Make the Cake
- Preheat oven to 325°F. Grease and flour a 12-cup bundt pan.
- Cream the butter and sugar together until light and fluffy.
- Add eggs one at a time, beating well after each addition.
- Whisk together flour, baking soda, and salt in a separate bowl.
- Add dry ingredients to the creamed mixture alternately with buttermilk, beginning and ending with flour.
- Stir in vanilla and pour batter into prepared pan.
- Bake for 70–80 minutes or until a toothpick inserted comes out clean.
- Cool in pan for 10 minutes, then invert onto a wire rack to cool completely.
Make the Glaze
- In a saucepan, melt butter over medium heat.
- Add brown sugar and cream, stirring constantly until mixture comes to a boil.
- Remove from heat and stir in pecans and vanilla.
- Spoon warm glaze over cooled cake.