Pecan Sour Cream Pound Cake

Prep Time: 30 mins | Cook Time: 1 hr 30 mins | Additional Time: 20 mins | Total Time: 2 hrs 20 mins | Yield: 12 Servings

This cake recipe is so good! You need this in your life, I’m telling you! Have a great day, friends. Enjoy!


¼ c chopped pecans

3 c cake flour

½ tsp salt

¼ tsp baking soda

1 c unsalted butter

3 c white sugar

6 Eggs

1 tsp vanilla extract

1 c sour cream

1 c confectioners’ sugar

3 tbsp orange juice

1 tsp vanilla extract


Step 1: Prepare the oven and preheat to 150 degrees C or 300 degrees F.

Step 2: Apply cooking spray and flour in a 10-inch Bundt pan.

Step 3: Add the pecans to the bottom of the prepared pan.

Step 4: In a mixing bowl, add the baking soda, flour, and salt. Whisk until well mixed.

Step 5: In another mixing bowl, add the butter and white sugar. Beat until well mixed.

Step 6: Add the eggs gradually and beat every addition.

Step 7: Add the vanilla and stir until well blended.

Step 8: Transfer the flour mixture together with the sour cream into the butter mixture. Beat until well mixed.

Step 9: Spread the batter on top of the pecans.

Step 10: Place the pan inside the preheated oven and bake for 90 minutes or until a toothpick comes out clean after inserting it in the middle.

Step 11: Remove the cake from the oven and allow it to cool at room temperature.

To Make the Glaze:

Step 1: Add the orange juice, confectioners’ sugar, and vanilla into a mixing bowl. Stir until well mixed.

Step 2: Drizzle the glaze over the cooled cake.

Step 3: Serve and enjoy!

Nutrition Facts:

Protein: 7.1g 14% | Carbohydrates: 89.7g 29% | Dietary Fiber: 0.8g 3% | Sugars: 60.6g | Fat: 23.8g 37% | Saturated Fat: 13.2g 66% | Cholesterol: 142.1mg 47% | Vitamin A Iu: 727.7IU 15% | Niacin Equivalents: 4.1mg 32% | Vitamin B6: 0.1mg 4% | Vitamin C: 2.1mg 4% | Folate: 82.7mcg 21% | Calcium: 47.8mg 5% | Iron: 3.2mg 18% | Magnesium: 14.5mg 5% | Potassium: 122.6mg 3% | Sodium: 171.3mg 7% | Thiamin: 0.4mg 36% | Calories From Fat: 214.3

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