Step 1: Toast the Pecans

Start by toasting the pecans to bring out their natural flavor. In a medium skillet, melt 2 tablespoons of butter over medium heat. Add the chopped pecans and toast them for 3-4 minutes, stirring constantly, until they’re fragrant and lightly browned. Be careful not to burn them. Remove the pecans from the skillet and set them aside to cool.

Step 2: Prepare the Cake Batter

1. Cream the Butter and Sugars: In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together using a hand or stand mixer on medium speed. Cream the mixture for 3-4 minutes, or until it’s light, fluffy, and pale in color.
2. Add the Eggs: Beat in the eggs one at a time, mixing well after each addition. This step ensures a smooth, cohesive batter.
3. Add Extracts: Mix in the vanilla extract and butter extract (if using). The butter extract enhances the buttery flavor of the cake.

Step 3: Combine Dry and Wet Ingredients

1. Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
2. Alternate Adding Milk and Flour: Gradually add the dry ingredients to the butter mixture, alternating with the milk. Begin and end with the dry ingredients, mixing just until combined after each addition. Avoid overmixing, as this can make the cake dense.

Step 4: Fold in the Pecans

Gently fold the toasted pecans into the batter using a spatula, ensuring they’re evenly distributed.

Step 5: Prepare the Pan

Grease and flour a 10-inch bundt pan or tube pan to prevent sticking. Alternatively, you can use nonstick baking spray. Pour the batter into the prepared pan, spreading it out evenly with a spatula.

Step 6: Bake the Cake

Preheat your oven to 325°F (165°C). Place the bundt pan in the center of the oven and bake for 1 hour and 20-30 minutes, or until a toothpick inserted into the center comes out clean. Check the cake at the 1-hour mark to ensure it doesn’t overbake.

Step 7: Cool the Cake

Allow the cake to cool in the pan for 15 minutes, then carefully invert it onto a wire rack to cool completely.

Step 8: Make the Glaze

While the cake cools, prepare the glaze. In a small bowl, whisk together the powdered sugar, melted butter, heavy cream, and vanilla extract until smooth. If the glaze is too thick, add a bit more cream to reach your desired consistency.

Step 9: Glaze the Cake

Once the cake has cooled completely, drizzle the glaze over the top, allowing it to drip down the sides. For extra flavor and texture, sprinkle additional toasted pecans on top of the glaze.

Step 10: Serve and Enjoy

Slice the Butter Pecan Pound Cake and serve it as-is or with a dollop of whipped cream, caramel drizzle, or a scoop of vanilla ice cream.