Pecan Sour Cream Pound Cake
Ingredients
- ¼ cup chopped pecans
- 3 cups cake flour
- ½ teaspoon salt
- ¼ teaspoon baking soda
- 3 cups white sugar
- 1 cup unsalted butter
- 6 eggs
- 2 teaspoons vanilla extract, divided
- 1 cup sour cream
- 1 cup confectioners' sugar
- 3 tablespoons orange juice
Shop ingredients
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Instructions
- Preheat the oven to 300 degrees F (150 degrees C). Grease and flour a 10-inch Bundt or tube pan.
- Sprinkle pecans in bottom of prepared pan; set aside. Sift flour, salt, and baking soda together in a medium bowl; set aside.
- Beat white sugar and butter together in a large bowl with an electric mixer until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in 1 teaspoon vanilla. Add flour mixture, alternately, with sour cream. Pour batter into prepared pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 75 to 90 minutes. Cool on a wire rack for 20 minutes. Tap the pan firmly a few times, then shake it gently to loosen the cake. Place a wire rack over the pan and invert to release cake onto the rack; cool completely.
- Combine confectioners' sugar, orange juice, and remaining 1 teaspoon vanilla in a small bowl. Drizzle glaze over cake while still warm.
Source
Original recipe: View Original