Best 9 Southern Pecan Sour Cream Pound Cake Recipes

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Indulge in a delightful journey of Southern charm with our exquisite Southern Pecan Sour Cream Pound Cake. This heavenly cake is a symphony of flavors and textures, featuring a moist and tender crumb, a rich and decadent pecan filling, and a tangy sour cream glaze. Each bite is a perfect balance of sweet, nutty, and tangy notes, leaving you craving more.

Whether you're a seasoned baker or just starting, our recipe provides clear and concise instructions to guide you through the process, ensuring success every time. We've also included variations and tips to customize the cake to your liking, making it the perfect centerpiece for any occasion.

So gather your ingredients, preheat your oven, and let's embark on this culinary adventure together. Let the aroma of freshly baked cake fill your kitchen as you create this unforgettable Southern classic.

Check out the recipes below so you can choose the best recipe for yourself!

SOUTHERN SOUR CREAM POUND CAKE



Southern Sour Cream Pound Cake image

SOUTHERN SOUR CREAM POUND CAKE! VELVETY SOFT USING SIMPLE, OLD-FASHIONED INGREDIENTS! A TRUE CLASSIC!

Provided by Divas Can Cook

Categories     cake     Dessert

Time 1h40m

Number Of Ingredients 9

3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 ½ cups unsalted butter (3 sticks)
3 cups granulated sugar
5 eggs (room temperature)
1 teaspoon vanilla extract
1 cup buttermilk (room temperature)
1 cup sour cream

Steps:

  • Preheat oven to 325 F. Grease and flour a bundt pan and set aside.
  • In a large bowl sift together flour, baking powder and salt. Set aside.
  • In a large bowl, cream together butter and sugar just until creamy on low speed.
  • Mix in eggs one at a time.
  • Mix in vanilla extract.
  • Add dry ingredients to wet ingredients, alternating with the buttermilk. (Be sure to mix on low JUST until combined. Overdoing it will result in a cake with streaks)
  • Mix until batter is well combined and fluffy.
  • Mix in sour cream just until combined.
  • Spoon batter into prepared pan.
  • Bake on middle rack for 90 minutes.
  • Remove from oven and let cake sit in pan until pan is warm.
  • Remove cake from pan and place on a cooling rack to finish cooling.
  • Serve plain or topped with berries and fresh cream!

PECAN POUND CAKE RECIPE



Pecan Pound Cake Recipe image

This classic southern Pecan Pound Cake Recipe is a moist and tender pound cake packed with butter pecan flavor! It's a perfect blend of traditional pound cake filled with crunchy toasted pecans in every bite!

Provided by Nikki Lee - Soulfully Made

Categories     Cakes

Time 2h

Number Of Ingredients 10

2 cups butter (softened)
1 cup granulated sugar
1 ½ cup brown sugar, packed
6 large eggs (room temperature)
1 tablespoon vanilla extract
¼ teaspoon table salt
1 ½ teaspoon baking powder
4 cups all-purpose flour sifted (spooned and leveled; divided)
1 cups buttermilk (room temperature)
4 cups chopped toasted pecans

Steps:

  • Preheat oven to 325°. In a small bowl toss pecans with ¼ cup flour
  • Beat butter on medium speed with a stand or hand mixer. Gradually add in granulated and brown sugar and beat until light and fluffy (3 to 5 minutes). Add eggs in 1 at a time, beating until just blended. Stir in vanilla.
  • In a medium bowl stir together baking powder, salt, and 3 ¾ cups flour. Add this flour mixture to the butter mixture, alternating with buttermilk. Beging and ending with flour mixture until just combined. Do not over mix. Gently stir pecans into the batter.
  • Spray a 10-inch tube or 10 to 12 cup bundt pan with baking spray or butter and flour pan. Pour batter into the pan and smooth the top with spatula.
  • Bake for 70 to 90 minutes or until a wooden pick comes out mostly clean. Check at about 45 minutes and if the cake is browning too quickly add foil over the top and finish baking. Cool in pan for 15 minutes and then turn onto a cooling rack to finish cooling.

Nutrition Facts : ServingSize 1 slice, Calories 634 kcal, Carbohydrate 54 g, Protein 6 g, Fat 38 g, SaturatedFat 17 g, TransFat 1 g, Cholesterol 63 mg, Sodium 261 mg, Fiber 3 g, Sugar 35 g, UnsaturatedFat 24 g

PECAN CREAM POUND CAKE WITH THE BEST PECAN CREAM CHEESE FROSTING



Pecan Cream Pound Cake with THE BEST Pecan Cream Cheese Frosting image

A decadent Southern pound cake recipe made with sour cream and pecans topped with an ultra creamy pecan-studded cream cheese frosting that will have folks begging for the recipe!

Provided by Mandy Rivers | South Your Mouth

Categories     desserts, cakes, frosting

Time 1h30m

Number Of Ingredients 17

1 1/4 cups real butter (2 1/2 sticks)
3 cups sugar
6 eggs (room temperature)
3 cups flour
1/2 teaspoon baking soda
1 teaspoon salt
1 cup sour cream
1/4 cup half-and-half
2 teaspoons vanilla extract
1 teaspoon butter nut flavored extract (optional, see notes)
2 cups chopped pecans
1 cup finely chopped pecans
1 8-oz package cream cheese
1/4 cup real butter (1/2 stick)
1 teaspoon vanilla extract
Hefty pinch of salt
1 1-lb box powdered sugar

Steps:

  • Bring all ingredients to room temperature. Preheat oven to 325 degrees Grease and flour a 10-inch bundt pan; set aside.
  • "Creaming" is a very important step in most cakes, especially pound cakes, so take care to follow these instructions carefully: In a large bowl or stand mixer beat butter at medium speed for 1 minute. Gradually add sugar, beating at medium speed, until light, fluffy and
  • very pale yellow in color (about 5 minutes). When the mixture has almost doubled in size,
  • everything's been properly creamed.
  • Add eggs, one at a time, beating well after each.
  • Sift together flour, baking soda and salt in a separate bowl; set aside.
  • Combine sour cream, half-and-half and extracts then mix well; set aside.
  • Alternately add flour mixture and sour cream mixture to mixing bowl with butter/sugar, mixing at low speed until combined, beginning and ending with flour mixture.
  • Pour batter into prepared pan and bake at 325 degrees for 1 hour and 15-30 minutes or until toothpick inserted in the center comes out clean.
  • Cool in pan, then invert onto a serving plate. Frost with THE BEST Pecan Cream Cheese Frosting. Cover and refrigerate up to 4-5 days. Allow cake to come to room temperature before serving for best results.
  • OPTIONAL but completely, totally and absolutely worth it: Toast pecans in a large skillet over medium-high heat until fragrant and slightly browned. Remove pecans from skillet to cool completely.
  • Allow cream cheese and butter to come to room temperature and soften.
  • Using an electric mixer, beat cream cheese and butter until creamy and well combined.
  • Add vanilla extract, salt and powdered sugar then continue mixing on low speed until smooth and creamy.
  • Fold in pecans.
  • Frost cake then refrigerate to store. Allow frosted cake to set out a few hours before serving if possible for the best taste!

SOUTHERN PECAN SOUR CREAM POUND CAKE



Southern Pecan Sour Cream Pound Cake image

Now this just screams Southern!!!! We love our pecans here in Texas, and your sure to love this also!

Provided by Laura Davis

Categories     Cakes

Time 2h

Number Of Ingredients 13

1/4 c chopped pecans
3 c sifted all purpose flour
1/2 tsp salt
1/4 tsp baking soda
1 c butter
3 c sugar
6 eggs
1 tsp vanilla
1 c sour cream
GLAZE
1 c powdered sugar
3 Tbsp orange juice
1 tsp vanilla extract

Steps:

  • 1. Preheat oven to 300 degrees F (150 degrees C). Grease and flour a 10 inch Bundt or tube pan. Sprinkle pecans on bottom of pan; set aside. Sift together flour, salt, and baking soda into a medium bowl; set aside. In a large bowl, cream butter and white sugar until light and fluffy. Beat in eggs one at a time, then stir in vanilla. Add flour mixture alternately with sour cream. Pour batter over pecans in prepared pan.
  • 2. Bake in the preheated oven for 75 to 90 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 20 minutes, then turn out onto a wire rack and cool completely. To prepare the glaze: In a small bowl, combine confectioners' sugar, orange juice and 1 teaspoon vanilla. Drizzle over cake while still warm.

SOUR CREAM POUND CAKE



Sour Cream Pound Cake image

The original pound cake appeared in America's first cookbook and was made with one pound each of butter, sugar, eggs and flour. Now that's a lot of cake! Vintage recipes also suggest separating egg yolks from whites and whipping the whites to stiff peaks before folding them into the cake batter. We tested and didn't feel this extra effort was worth the pay-off. We've scaled down the ingredients and the work involved to make a showpiece cake that is perfect for your next family gathering. The key is the sour cream, which balances the sweetness and ensures your cake remains soft for days! This pound cake is moist, dense and dangerously buttery.

Provided by Food Network Kitchen

Categories     dessert

Time 2h30m

Yield 12 servings

Number Of Ingredients 11

Nonstick cooking spray, for the pan
3 cups all-purpose flour, plus more for the pan
1 cup (2 sticks) unsalted butter, at room temperature
2 1/2 cups granulated sugar
3 large eggs, at room temperature
1 cup sour cream
2 teaspoons pure vanilla extract
1 teaspoon baking powder
1/2 teaspoon fine salt
Confectioners' sugar, for serving
Fresh berries, for serving, optional

Steps:

  • Preheat the oven to 325 degrees F. Spray a coated 10- to 14-cup Bundt pan with nonstick cooking spray and dust with flour, making sure to coat all the details of the pan. Invert the pan and shake out any excess.
  • Add the butter to a stand mixer fitted with the paddle attachment. Beat on medium speed until fluffy, about 1 minute. Add the granulated sugar and beat on medium-high speed until very light and fluffy, about 4 minutes more. Add the eggs one at a time, mixing after each addition. Add the sour cream and vanilla and mix on medium speed until incorporated.
  • Whisk together the flour, baking powder and salt in a medium bowl. Add to the butter mixture in 2 parts and mix on low speed until just incorporated, scraping down the sides of the bowl. Scrape the batter into the prepared pan, using a rubber spatula to smooth the top into an even layer.
  • Bake until golden brown and crackly on the surface and a toothpick inserted into the center of the cake comes out almost clean with just a few crumbs, about 1 hour 30 minutes. Allow the cake to cool in the pan for 20 minutes. Invert onto a cooling rack and cool completely before removing the pan. The cake will contract while it cools, making it easier to remove.
  • Sprinkle the cake with confectioners' sugar. Top each slice with fresh berries if using.

SOUTHERN SOUR CREAM POUND CAKE



Southern Sour Cream Pound Cake image

There is nothing like an old school and basic but very delicious pound cake. This cake is and moist and delicious and the sour cream works to give the cake the tangy zing in its taste. A few useful cooking tips--bake this cake a day or two prior to serving to allow the flavors to set well. Also never bake this cake in a loaf pan because the cook time is too long and the cake will dry out. Also adjust the flavorings to your liking if you prefer more vanilla/less almond extract or you want to substitute/add lemon extract (I have seen other pound cake recipes with all three extracts but I personally prefer almond flavoring and more of it).

Provided by Ms. Nat

Categories     Dessert

Time 1h30m

Yield 16 serving(s)

Number Of Ingredients 9

1 cup butter (at room temperature)
3 cups sugar
1 teaspoon vanilla extract
3 -4 teaspoons almond extract
6 large eggs (at room temperature)
3 cups flour
1/4 teaspoon baking soda
1/8 teaspoon salt
8 ounces sour cream

Steps:

  • Preheat oven to 350 degrees. Generously grease and flour a 10-inch bundt or tube pan.
  • Cream butter and sugar in a large mixing bowl at medium speed. Blend until mixture is light and fluffy and sugar is no longer granulated. (About ten minutes).
  • Add vanilla & almond extracts, scraping sides of bowl so it is thoroughly incorporated.
  • Add eggs one at a time, beating well after each egg is added.
  • Add sour cream all at once and blend thoroughly.
  • Sift flour, baking soda and salt into small bowl (A wire whisk works perfectly to sift/mix dry ingredients). Slowly add flour mixture and continue beating until mixture is smooth and well blended. (Add by approximately three parts-roughly 1-cup additions).
  • Pour batter into the well-greased and floured bundt or tube pan.
  • Bake for 1 hour or until toothpick inserted near center comes out clean. Cool in pan for 5 minutes and then invert pan onto wire rack and cool completely.

Nutrition Facts : Calories 390.9, Fat 16.5, SaturatedFat 9.6, Cholesterol 108, Sodium 178.7, Carbohydrate 56.1, Fiber 0.6, Sugar 38.2, Protein 5.2

PECAN SOUR CREAM POUND CAKE



Pecan Sour Cream Pound Cake image

Orignally posted by Carole10 at allrecipes. Her intro: "I won first place with this cake at the Cuyahoga County Fair (Cleveland, Ohio) in 1993. For a nuttier variation, you can substitute 1 cup of the flour with 1 cup of ground pecans."

Provided by Pinay0618

Categories     Dessert

Time 2h

Yield 12 serving(s)

Number Of Ingredients 12

1/4 cup chopped pecans
3 cups cake flour
1/2 teaspoon salt
1/4 teaspoon baking soda
1 cup unsalted butter
3 cups white sugar
6 eggs
1 teaspoon vanilla extract
1 cup sour cream
1 cup confectioners' sugar
3 tablespoons orange juice
1 teaspoon vanilla extract

Steps:

  • Preheat oven to 300 degrees F (150 degrees C). Grease and flour a 10 inch Bundt or tube pan. Sprinkle pecans on bottom of pan; set aside. Sift together flour, salt, and baking soda into a medium bowl; set aside.
  • In a large bowl, cream butter and white sugar until light and fluffy. Beat in eggs one at a time, then stir in vanilla. Add flour mixture alternately with sour cream. Pour batter over pecans in prepared pan.
  • Bake in the preheated oven for 75 to 90 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 20 minutes, then turn out onto a wire rack and cool completely.
  • To prepare the glaze: In a small bowl, combine confectioners' sugar, orange juice and 1 teaspoon vanilla. Drizzle over cake while still warm.

Nutrition Facts : Calories 589.2, Fat 23.8, SaturatedFat 13.2, Cholesterol 154.8, Sodium 171.2, Carbohydrate 88.5, Fiber 0.8, Sugar 60.6, Protein 7

PECAN SOUR CREAM CAKE



Pecan Sour Cream Cake image

There's a surprise inside this tender cake from Rachel Yoder of Middlebury, Indiana: a sweet streusel filling. And the pretty drizzled icing has a pleasing touch of cinnamon instead of the usual vanilla.

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 6 servings.

Number Of Ingredients 18

1/2 cup butter, softened
2/3 cup sugar
3 eggs
2 tablespoons maple syrup
2 teaspoons vanilla extract
1-1/2 cups all-purpose flour
1/4 cup ground pecans, toasted
1/2 teaspoon baking soda
3/4 cup sour cream
FILLING:
1/4 cup ground pecans, toasted
4 teaspoons brown sugar
1-1/2 teaspoons all-purpose flour
1/2 teaspoon ground cinnamon
GLAZE:
1/2 cup confectioners' sugar
1/4 teaspoon ground cinnamon
2 to 3 teaspoons 2% milk

Steps:

  • In a small bowl, cream butter and sugar until light and fluffy. Beat in the eggs, syrup and vanilla. Combine the flour, pecans and baking soda; add to creamed mixture alternately with sour cream. , Pour 2 cups batter into an 8-in. fluted tube pan coated with cooking spray. Combine the filling ingredients; sprinkle over batter. Top with remaining batter. , Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool for 15 minutes; remove from pan to a wire rack to cool completely. Combine glaze ingredients; drizzle over cake.

Nutrition Facts : Calories 549 calories, Fat 27g fat (14g saturated fat), Cholesterol 167mg cholesterol, Sodium 309mg sodium, Carbohydrate 67g carbohydrate (40g sugars, Fiber 1g fiber), Protein 9g protein.

SOUR CREAM POUND CAKE



Sour Cream Pound Cake image

Because I'm our town's postmaster, I can bake only in my spare time. When I do, I especially like this sour cream pound cake recipe. This one tastes great as is, or tucked under ice cream and chocolate syrup like a hot fudge sundae! -Karen Conrad, East Troy, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 1h30m

Yield 20 servings.

Number Of Ingredients 9

1 cup butter, softened
3 cups sugar
6 large eggs, room temperature
3 cups all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup sour cream
2 teaspoons vanilla extract
Confectioners' sugar, optional

Steps:

  • In a bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Combine flour, baking soda and salt; add to creamed mixture alternately with sour cream and vanilla. Beat on low just until blended. Pour into a greased and floured 10-in. fluted tube pan. , Bake at 325° for 1-1/4 to 1-1/2 hours or until a toothpick comes out clean. Cool in pan 15 minutes before removing to a wire rack to cool completely. Sprinkle with confectioners' sugar if desired.

Nutrition Facts : Calories 311 calories, Fat 13g fat (7g saturated fat), Cholesterol 96mg cholesterol, Sodium 163mg sodium, Carbohydrate 45g carbohydrate (30g sugars, Fiber 1g fiber), Protein 4g protein.

Tips:

  • Use room temperature ingredients: This will help the cake batter mix together more evenly and smoothly, resulting in a more tender and flavorful cake.
  • Cream the butter and sugar together until light and fluffy: This will incorporate air into the batter, making the cake lighter and airier.
  • Gradually add the eggs one at a time: This will help prevent the batter from curdling.
  • Be careful not to overmix the batter: Overmixing can toughen the cake.
  • Bake the cake until a toothpick inserted into the center comes out clean: This will ensure that the cake is cooked through.
  • Let the cake cool completely before frosting: This will help prevent the frosting from melting.

Conclusion:

This Southern Pecan Sour Cream Pound Cake is a delicious and decadent dessert that is perfect for any occasion. With its moist and tender crumb, rich and flavorful sour cream frosting, and crunchy pecan topping, this cake is sure to be a hit with everyone who tries it. So next time you're looking for a special dessert, give this recipe a try. You won't be disappointed!

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