Pecan sour cream pound cake

Print PrintShare with Friends

Servs: 12   Prep:   Cook:

Click "Yummy!" if this recipe looks good to you. Learn more.

Have a suggestion/comment about this recipe? Let the community know here:

Ingredients [?]

If you see an ingredient you would like to add to your shopping list simply click the Add ingredient icon and the item will be saved in your "Home" under the "Shopping List" link
Change Serving Size
  • add   1 teaspoon vanilla extract
  • add   1 cup confectioner's sugar
  • add   1 cup unsalted butter
  • add   3 cups white sugar
  • add   6 eggs
  • add   1/2 teaspoon salt
  • add   1 cup sour cream
  • add   1/4 teaspoon baking soda
  • add   1 teaspoon vanilla extract
  • add   3 tablespoons orange juice
  • add   1/4 cup chopped pecans
  • add   3 cups cake flour


  1. 1. Preheat oven to 300 degrees F (150 degrees C). Grease
  2. and flour a 10 bundt or tube pan. Sprinkle asida.
  3. 2. 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 altermately with sour cream. pour batter over pecans in prepared pan.
  4. 3. 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 outa wire rack and cook completely.
  5. 4. To prepare the glaze: In a small bowl, combine confectioner's sugar, orange juice and 1 teaspoon vanilla.
  6. Drizzle over cake while still warm.