Instructions & Methods
Step 1: Prep Your Pan
Preheat your oven to 325°F (163°C).
Grease a 10-inch bundt pan or 9×5-inch loaf pan with butter and lightly dust with flour.
Toast your pecans on a baking sheet at 350°F for 5–7 minutes until fragrant.
Step 2: Cream the Fats & Sugar
In a large mixing bowl, cream together the softened butter, shortening, and sugar until light, fluffy, and pale yellow.
Use a stand mixer or hand mixer for best results. This aeration is what gives your pound cake that perfect tender crumb.
Step 3: Add Eggs
Add eggs one at a time, mixing thoroughly after each addition.
Scrape the sides of the bowl to ensure even mixing.
Step 4: Mix Dry Ingredients
In a separate bowl, whisk together the flour, baking powder, and salt.
Step 5: Combine Wet & Dry
Alternately add the dry ingredients and milk to the butter-egg mixture, beginning and ending with the dry ingredients.
Mix until just combined; overmixing can make the cake dense.
Stir in vanilla extract and toasted pecans gently.
Step 6: Bake
Pour batter into the prepared pan and smooth the top.
Bake 70–85 minutes for bundt or 60–70 minutes for loaf, or until a toothpick inserted in the center comes out clean.
Let the cake cool in the pan for 15 minutes, then invert onto a wire rack to cool completely.
Step 7: Optional Butter Cream Frosting
Beat butter until creamy.
Gradually add powdered sugar, alternating with milk or cream, until smooth.
Stir in vanilla extract.
Spread over cooled cake or drizzle elegantly over slices.
