Butter+Pecan+Pound+Cake

Ingredients:

• 1 cup unsalted butter, softened
• 2 cups granulated sugar
• 4 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon butter flavoring (optional)
• 3 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup chopped pecans
• 1 cup milk

For the Glaze (optional):

• 1 cup powdered sugar
• 2-3 tablespoons milk
• 1/2 teaspoon vanilla extract

Instructions:

1. Preheat your oven to 325°F (165°C). Grease and flour a 10-inch bundt pan or tube pan.
2. In a large mixing bowl, cream together the softened butter and sugar until light and fluffy.
3. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract and butter flavoring if using.
4. In a separate bowl, whisk together the flour, baking powder, and salt.
5. Gradually add the dry ingredients to the butter mixture, alternating with the milk. Begin and end with the dry ingredients. Mix until just combined.
6. Fold in the chopped pecans until evenly distributed throughout the batter.
7. Pour the batter into the prepared pan and smooth the top with a spatula.
8. Bake in the preheated oven for 60-70 minutes or until a toothpick inserted into the center comes out clean.
9. Allow the cake to cool in the pan for about 10 minutes, then invert it onto a wire rack to cool completely.
10. If desired, prepare the glaze by whisking together the powdered sugar, milk, and vanilla extract until smooth. Drizzle the glaze over the cooled cake.
11. Slice and serve the Butter Pecan Pound Cake, and enjoy!

This cake is perfect for special occasions or whenever you’re craving a decadent dessert with a delightful combination of buttery and nutty flavors.