Pecan Sour Cream Pound Cake

Pecan Sour Cream Pound Cake

A rich and delicious sour cream pound cake is baked in a Bundt pan lined with chopped pecans.

Preparation Time
30 mins
Cooking Time
1 hr 30 mins
Total Time
2 hr
Calories
594 Calories

Recipe Instructions

Step 1
Preheat the oven to 300 degrees F (150 degrees C). Grease and flour a 10-inch Bundt or tube pan.
Step 2
Sprinkle pecans in bottom of prepared pan; set aside. Sift flour, salt, and baking soda together in a medium bowl; set aside.
Step 3
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.
Step 4
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.
Step 5
Combine confectioners' sugar, orange juice, and remaining 1 teaspoon vanilla in a small bowl. Drizzle glaze over cake while still warm.

Ingredients

  • 6 eggs
  • 1 teaspoon vanilla extract
  • 1 cup sour cream
  • 1 cup confectioners' sugar
  • 1 cup unsalted butter
  • 3 cups white sugar
  • 3 tablespoons orange juice
  • 3 cups cake flour
  • 0.5 teaspoon salt
  • 0.25 teaspoon baking soda
  • 0.25 cup chopped pecans

Categories

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