This homemade Butter Pecan Pound Cake is delicious and it’s my version of a favorite pound cake that we get from the local farmer’s market!
Pound cake….something that I’m normally too lazy to make and something I normally fork cash for at the Farmer’s Market.
Seriously, I don’t know what it is about cake and breads but I always have such high hopes for myself and then I put them off and put them off until 4 months have passed by and I’m wondering why I never made the recipe.
Maybe they scare me or maybe I’m just lazy. Since I made this Butter Pecan Pound Cake the other night and it was super easy, I’m just going to chalk it up to me being lazy.
I make great things like this Butter Pecan Pound Cake and I make a promise to myself that I’m going to be good and make this more often.
I’ll get the idea that I’ll make these pound cakes for everyone and I’ll deliver them to my friends in cute little tins with ribbons and cards…..and that’s about as far as I get with those plans too….
Maybe it’ll be different this year. Maybe I’ll set up a game plan and I’ll actually make a ton of these Butter Pecan Pound Cakes in disposable tins and maybe I’ll actually take the time to wrap them in plastic and tire adorable little red and green bows on them and neatly package them all up with a card as a gift.
We will see.
But in other news….I’m getting on a airplane again tomorrow and I’m headed up to Chicago for a food blogger conference. I’m ridiculously nervous.
I don’t why I get so nervous, I have a lot of friends that are going, it is a new city but I’ve been visiting “new cities” my entire life.
I’m not sure the reason but I’m full of butterflies and I’m actually pretending that I don’t have to get on yet another airplane tomorrow. I hate airplanes if you didn’t know.
I’ll be there for a few days and I’m hoping to have a blast with friends, classes and sponsors. That’s normally how the conference works anyways. I’m nervous leading up to it but as soon as I’m there I’ll relax a bit and enjoy myself.
Fingers Crossed that my nerves calm down. I’ll be rooming with my friend Crystal (Mrs. Happy Homemaker) and thankfully our friend Jessica (Savory Experiments) will be stuck to our hips as we all explore Chicago! I’m may be a ball of nerves but I can’t wait to see Chicago with these ladies.
So if you want to stalk me…..errrr….I mean follow along, I’ll be posting a ton on SnapChat and probably a bit on Instagram. My user name is bigbearswife on all the social media channels.
If you’ve got any recommendations for me while I’m in Chicago leave me a comment or hit me up @bigbearswife on Twitter, Instagram or SnapChat and let me know.
I literally know nothing about Chicago so I’m lost haha.
Butter Pecan Pound Cake
- 1/2 cup butter, room temperature
- 1.5 cups white sugar
- 3 eggs
- 2 cups flour
- 1/2 teaspoon salt
- 1/8 teaspoon baking soda
- 1 box (1 oz) of Vanilla Pudding Mix
- 1/2 cup sour cream
- 2 teaspoons butter extract
- 1 cup pecans, finely chopped
- Baking spray or extra butter for greasing the loaf pan
- Preheat oven to 300F.
- Add the butter to the bowl of a mixer and mix/cream for 5 minutes, add in the sugar and mix on medium speed for 2-3 minutes or until fluffy.
- Add in 3 eggs and mix well.
- Add the flour to another bowl, add in the salt, baking soda and vanilla pudding mix. Whisk to combine.
- Slowly add the flour mixture to the butter mixture. Mix well.
- Mix in the sour cream.
- Stir in the butter extract and chopped pecans. (I used a food processor to grind the pecans so they would be very small).
- Pour into a greased loaf pan and bake at 300F for 2 hours.