Butter Pecan Pound Cake

 

You’ll need:
3 sticks soften butter
3 cups white sugar
1/2 cup sour cream
1/2 tbsp vanilla bean paste
1 cap fill of Butter extract
6 room temperature eggs

3 cups flour
1 tsp salt
1/2 tsp baking powder

 

Glaze
2 cups powder sugar
1/4 cup heavy cream
1/2 tbsp vanilla bean paste

 

First combine 3 sticks of room temperature butter with 3 cups white sugar blend together for 3-4 minutes until smooth
Next to that same bowl add in sour cream, vanilla bean paste, and butter extract blend together for another 2 minutes
Then add 6 room temperature eggs one at a time, blend after each egg, then sit aside

 

Next to a different bowl add dry ingredients flour, salt and baking powder use a whisk to blend it together
Then you’ll need a shifter to add dry ingredients into wet ingredients
Make sure when you’re adding the flour to the wet you add it in sections don’t add at once and remember to blend it out after each time you add flour

 

Add soften butter or spray all around your Bundt pan, then add in cake mix, after all the mix is added make sure to level it and smooth out the top

 

Bake on 325 for 70 minutes let it cool for 20 minutes before flipping