Butter Pecan Pound Cake

Instructions:

1. Cream Butter and Sugar:
   Begin by creaming together the butter and sugar until the mixture is smooth, taking approximately 3-7 minutes.
2. Add Eggs and Extracts:
   Slowly add the eggs one at a time, ensuring each egg is fully incorporated before adding the next. Add both vanilla extract and pound cake extract for delightful flavors.
3. Combine Dry and Wet Ingredients:
   In a separate bowl, combine cake flour, baking powder, and salt. Gradually add the flour mixture and the buttermilk to the batter, alternating between the two. Begin and end with the flour mixture for a consistent texture.
4. Add Toasted Pecans:
   Stir in the toasted pecans, bringing a delightful crunch to your pound cake batter.

1. Bake:
   Grease a tube pan and pour the cake batter into it. Bake at 325 degrees Fahrenheit for approximately 1 hour and 10 minutes. Check the cake’s progress after 45 minutes and continue baking until a toothpick inserted into the center comes out clean.
2. Cooling:
   Let the cake cool in the pan on a wire rack for 20 minutes. Transfer it to a cake plate, covering it to prevent drying out.

For the Thick Glaze:

1. Prepare the Glaze Mixture:
   Combine powdered sugar, butter, cream cheese, and half and half. Mix until smooth and creamy.
2. Glaze the Cake:
   Once the cake has cooled, generously drizzle the thick glaze over the top for an extra layer of decadence.

Conclusion:
In conclusion, the Butter Pecan Pound Cake is a celebration of textures and flavors that culminate in a delightful dessert experience. The nutty crunch of pecans, the rich undertones of butter, and the velvety pound cake create a treat that’s perfect for any occasion. Whether enjoyed on its own or with a dollop of whipped cream, this pound cake is a testament to the simple yet exquisite pleasures of baking. Treat yourself and your loved ones to this irresistible Butter Pecan Pound Cake and savor each decadent bite.