Butter Pecan Pound Cake
Using my famous bakery Yellow Cake recipe for this one! Just be sure to use the ALL VEGAN BUTTER version not half oil/half butter for optimal flavor! Additionally using a VANILLA plant milk really adds vanilla flavor!
Ingredients
- 1 Recipe Yellow Cake
- 1 cup lightly toasted pecans (115g)
- 2 teaspoons Butter Emulsion *see notes
For the Icing
- 1 cup Confectioner's Sugar 120g
- 3 Tbs Melted Vegan Butter 45g
- 1 teaspoon Vanilla Extract
- 0-3 Tbs Plant Milk
- ¾ cup Lightly toasted pecans (85g)
Instructions
- Prepare the yellow cake recipe according to the instructions on that recipe post *BE SURE TO USE THE ALL BUTTER VERSION rather than half oil/half butter *read the notes for success on that post
- Preheat the oven to 350F & grease 2 standard loaf pans
- When mixing the cake recipe be sure to add the butter extract then fold in the pecans last
- Bake in the preheated oven & the loaves will take closer to 40 minutes I lowered the temperature to 325F for the last 15 minutes of baking to ensure they did not get too dark, check at 30 minutes, when a toothpick inserted comes out clean it is done
- Cool in the pans then flip out onto a cooling rack while you prepare the glaze
- Whisk the sifted confectioners sugar with the melted vegan butter, vanilla extract & the plant milk if needed to get to a slightly thin but also drippy icing
- Pour the icing on top of the still warm loaves and let it drip down the sides
- Refrigerating for a few minutes will slow it down & solidify the butter making the icing stay in place
Notes
Be sure to read all the notes for success section above the recipe
Storage Butter Pecan Pound Cake can stay at room temperature for up to 3 days, wrapped loosely to prevent drying. Be careful of very hot & humid climates through as this will promote faster molding! Refrigerate for longer storage up to 1 week OR freeze *UN ICED for up to 2 months
Tried this recipe?Let us know how it was!