If there is one classic dessert recipe that I go back to time and time again, it’s pound cake. It has stood the test of time for a reason. Every southern cook has a favorite pound cake recipe. You can put so many little twists on the basic recipe and it also makes a great base for other desserts. One of my favorite ways to serve pound cake is with fresh strawberries and whipped cream on top. And, of course, it uses lots of my favorite, good-for-you eggs: Eggland’s Best eggs.
By choosing Eggland’s Best eggs over ordinary eggs, you are getting an egg that is fresher, tastes better, and contains more vitamins and nutrients. Compared to ordinary eggs, each Eggland’s Best egg offers four times more vitamin D, more than double the omega-3s, and contains 25% less saturated fat.
I was inspired by the south for my recipe. Pecan trees are in abundance here and they just so happen to be my favorite! I added just a bit of sour cream to this recipe to make it a bit more moist. For an even more decadent dessert, try serving with a little drizzle of caramel sauce!
Ingredients:
1 cup chopped pecans
1 tbsp. all-purpose flour
2 1/4 cups all-purpose flour
1 tsp. baking powder
1 cup (2 sticks) salted butter, softened to room temperature
1 1/3 cups sugar
5 large Eggland’s Best eggs
2 tsp. vanilla extract
1/2 cup sour cream
topping:
1/4 cup chopped pecans
1 tbsp. sugar
1/4 cup chopped pecans
1 tbsp. sugar
Directions: Preheat oven to 325F degrees. Spray a 12-cup Angel Food Cake Pan with nonstick cooking spray. I like to use the nonstick spray that has flour in it. This is made especially for baking and really makes it a breeze to pop the cake out after it is done cooling. It’s super important that you spray the entire inside of the cake pan.
In a small bowl, combine 1 cup chopped pecans with 1 tbsp. flour. Stir well then set aside.
In a medium bowl, combine 2 1/4 cups all-purpose flour and 1 tsp. baking powder. Set aside.
In the bowl of an electric mixer, cream the butter and sugar together until fluffy. If you are using a stand mixer, be sure to occasionally scrape down the sides of your mixing bowl.
Slowly add in Eggland’s Best eggs (one at a time) mixing after each addition.
Then stir in two teaspoons of vanilla extract.
Once combined, slowly add in flour mixture. You want to add it in slowly so that it incorporates fully and also so that it doesn’t fly everywhere when you turn on your mixer.
Then stir in sour cream.
Finally, stir in (by hand) floured pecans. Batter will be thick.
Pour batter into prepared angel food cake pan. Using the back of a spoon, spread out batter as evenly as possible.
Top batter with 1/4 cup chopped pecans and sprinkle with 1 tbsp. sugar. 
Bake for about 55-65 minutes (until an inserted toothpick comes out clean.) 
Allow to cool for an hour, then turn out onto a serving dish.
Allow to cool for an hour, then turn out onto a serving dish.
Slice and serve!
Enjoy!
Southern Pecan Pound Cake
Print Pin RatePrep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Servings: 10
Calories: 526kcal
Ingredients
- 1 cup chopped pecans
- 1 tbsp all-purpose flour
- 2 1/4 cups all-purpose flour
- 1 tsp baking powder
- 1 cup salted butter softened to room temperature, 2 sticks
- 1 1/3 cups sugar
- 5 large Eggland's Best eggs
- 2 tsp vanilla extract
- 1/2 cup sour cream
- topping:
- 1/4 cup chopped pecans
- 1 tbsp sugar
Instructions
- Preheat oven to 325F degrees.
- Spray a 12-cup Angel Food Cake Pan with nonstick cooking spray.
- In a small bowl, combine 1 cup chopped pecans with 1 tbsp. flour.
- Stir well then set aside.
- In a medium bowl, combine 2 1/4 cups all-purpose flour and 1 tsp. baking powder.
- Set aside.
- In the bowl of an electric mixer, cream the butter and sugar together until fluffy.
- Slowly add in eggs (one at a time.)
- Then stir in two teaspoons of vanilla extract.
- Once combined, slowly add in flour mixture.
- Then stir in sour cream.
- Finally, stir in (by hand) floured pecans.
- Batter will be thick.
- Pour batter into prepared angel food cake pan.
- Using the back of a spoon, spread out batter as evenly as possible.
- Top batter with 1/4 cup chopped pecans and sprinkle with 1 tbsp. sugar.
- Bake for about 55-65 minutes (until an inserted toothpick comes out clean.)
- Allow to cool for an hour, then turn out onto a serving dish.
Nutrition
Calories: 526kcal | Carbohydrates: 52g | Protein: 7g | Fat: 32g | Saturated Fat: 14g | Cholesterol: 136mg | Sodium: 203mg | Potassium: 188mg | Fiber: 2g | Sugar: 28g | Vitamin A: 15.3% | Vitamin C: 0.3% | Calcium: 6.6% | Iron: 11.8%
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I am a proud ambassador for Eggland’s Best eggs. As always, all opinions are my own.
Carolyn says
July 4, 2017 at 6:28 pmThis was a very delicious cake! I made it today for the 4th of July and I have about half a cake left. It’s moist, but not overly sweet. And the pecans give it a nice crunch. Will definitely be making this cake again!
SN says
January 29, 2018 at 9:33 pmDoes anybody know can I add more sugar in southern pecan pound cake recipe
Roxie says
July 12, 2018 at 12:07 pmMy favorite creamer is Southern Butter Pecan. This looks amazing. Thank you for sharing the recipe.
LindY G Sherrod says
September 5, 2018 at 7:01 pmThis cake looks so good, pecans are my fav nut. I have a question; Could you recommend a good Angel Food Cake pan and where to get it?
yDebbie says
November 7, 2018 at 8:59 pmI just saw one that looks like hers on Walmart’s site. The angel food cake pan. The brand is Nordic Ware. There are about 4 different ones on the site. We are going to an early Thanksgiving dinner this Sunday and hubby is wanting to take this cake as our dessert contribution.
Jackie Clonan says
September 11, 2018 at 12:06 pmThe cake was absolutely delicious! Great idea to toast the pecans as well – makes such a difference! I just put them on a pizza tin & toasted them in the oven as it was preheating – about 10 mins. Also appreciated the toss with flour after crisping — truly prevented them from sinking to the bottom of the baking pan. BTW, I used a Bundt pan. This will be a great holiday hostess gift as well…..if we can part with it! Thank you!
Rhonda says
September 12, 2018 at 5:23 pmThis looks so good I am planning to make this for our church dinner and for our son Joshua’s fund raiser for Kidney disease, which he is battling. I will let you know how it goes.