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Southern Pecan Buttermilk Pound Cake. A traditional Southern pound cake with added flavor from pecans.
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3.71 from 61 votes

Southern Pecan Buttermilk Pound Cake

Southern Pecan Buttermilk Pound Cake is a traditional Southern pound cake with added flavor from pecans. Pound cakes are best know for their dense texture.


  • 4 sticks of unsalted butter room temperature (1 pound or 2 cups)
  • 3 cups granulated sugar
  • 6 eggs room temperature
  • 4 cups soft winter wheat flour sifted and divided
  • 1 cup buttermilk
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  • 1 tablespoon vanilla extract
  • 1 teaspoon almond extract
  • 1 1/4 cups chopped pecans divided
  • 2 tablespoons all-purpose flour
  • 1 tablespoon turbinado raw sugar


  • Cream the heck out of the room temperature butter and sugar using a stand mixer. Scrap down sides occasionally. Cream until smooth. It will take at least five minutes.
  • Add room temperature eggs, one at a time. Mix only until the yolks disappear.
  • Mix in 3 3/4 cups sifted flour and all the buttermilk, alternating, starting and ending with flour.
  • Stir in vanilla and almond extracts.
  • In a small bowl, add remaining 1/4 cup flour to 1 cup chopped pecans. Stir until pecans are coated then stir pecans into batter.
  • Pour batter into greased and floured tube pan.
  • In a small bowl, toss remaining 1/4 cup pecans with 2 tablespoons all-purpose flour. Add pecan mixture on top of pound cake batter. Sprinkle with turbinado sugar.
  • Bake at 325 degrees for 1 hour and 20 minutes or until a toothpick inserted comes out clean.
  • Cool in pan for 10 minutes.
  • Carefully remove cake from tube pan and place on a wire cooling rack. Completely cool before cutting.
  • Pounds cake are best if they cure for a day or two before eating, if you can stand it that long.
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