Southern Pecan Pound Cake Flavorful and Rich Delight

Ingredients

• 1 cup unsalted butter, softened
• 2 cups granulated sugar
• 4 large eggs, at room temperature
• 3 cups all-purpose flour
• 1 teaspoon baking powder
• 1 2 teaspoon salt
• 1 cup whole milk, at room temperature
• 1 teaspoon vanilla extract
• 1 cup finely chopped pecans
• 1 teaspoon ground cinnamon
• 1 4 cup powdered sugar

Instructions

1. Preheat your oven to 350°F (175°C). Grease and flour a 10-inch bundt pan, ensuring it's well-coated so the cake releases easily after baking.
2. In a large mixing bowl, cream the softened butter and granulated sugar together until the mixture is light and fluffy, about 5 minutes.
3. Add the eggs one at a time, beating well after each addition until fully incorporated.
4. In another bowl, sift together the flour, baking powder, salt, and ground cinnamon.
5. Gradually add the dry ingredients to the creamed mixture, alternating with the milk. Start with the flour mixture, mixing until just combined, then add some milk, and continue the process until all ingredients are mixed well.
6. Gently fold in the chopped pecans using a spatula, making sure they are evenly distributed in the batter.
7. Pour the batter into the prepared bundt pan and smooth the top with a spatula.
8. Bake in the preheated oven for 60-70 minutes or until a toothpick inserted into the center comes out clean.
9. Remove the cake from the oven and allow it to cool in the pan for 15 minutes. Then, carefully invert the cake onto a serving platter and let it cool completely.
10. Once cooled, dust the top of the cake with powdered sugar for a beautiful finish.