Scrumptious Butter Pecan Pound Cake

• Vegetarian

• Refrigerated

  • 6 Eggs

• Baking & Spices

  • 1/4 tsp Baking soda
  • 3 cups Cake flour
  • 3 cups Granulated sugar
  • 1 cup Powdered sugar
  • 1/2 tsp Salt
  • 2 tsp Vanilla, pure

• Nuts & Seeds

  • 1/2 cup Pecans

• Drinks

  • 3 tbsp Orange juice

• Dairy

  • 2 sticks Butter, unsalted
  • 3/4 cup Sour cream

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Ingredients

• ½ cup chopped pecans
• 3 cups cake flour
• ½ teaspoon salt
• ¼ teaspoon baking soda
• 2 sticks (1 cup) unsalted butter
• 3 cups granulated sugar
• 6 eggs
• 1 teaspoon pure vanilla extract
• ¾ cup sour cream
• 1 cup powdered sugar
• 3 tablespoons orange juice (no pulp)
• 1 teaspoon pure vanilla extract
• Garnish :more chopped pecans

Directions

• Preheat oven to 300° and spray loaf pan with Pam or other vegetable spray.
• Sprinkle the chopped pecans on the bottom of the loaf pan and set aside.
• In a medium mixing bowl, sift the cake flour, salt, and baking soda. Set aside.
• In a large mixing bowl, cream the butter and sugar together until light and fluffy.
• Beat in the eggs one at a time.
• Add the pure vanilla extract and stir.
• Add half of the flour mixture and half of the sour cream. Mix for one minute.
• Add remaining half of the flour mixture and sour cream. Mix again for one minute.
• Pour the batter over the pecans in the prepared loaf pan.
• Bake in preheated oven at 300° for 80-90 minutes or until an inserted toothpick comes out clean.
• Cool in the loaf pan for 15 minutes.
• Prepare glaze.
• Invert loaf pan onto a wire rack.
• Drizzle glaze all over the top of the pound loaf cake while still warm. Optional: sprinkle additional pecans on top.
• ENJOY!
• Combine the powdered sugar, orange juice and pure vanilla extract in a bowl. Mix until well combined.
• Drizzle all over the pound loaf while still warm.