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

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

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.