Pecan and Butter Pound Cake

Ingredients (Makes 1 loaf)

• 1 cup (225 g) unsalted butter, softened
• 1 ½ cups (300 g) granulated sugar
• 4 large eggs
• 2 cups (250 g) all-purpose flour
• 1 tsp baking powder
• ½ tsp salt
• ½ cup (120 ml) milk
• 1 tsp vanilla extract
• 1 cup (100 g) chopped pecans

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Instructions

1. Preheat oven: 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
2. Cream butter and sugar:
   In a large bowl, beat butter and sugar until light and fluffy.
3. Add eggs:
   Beat in eggs one at a time, mixing well after each addition.
4. Combine dry ingredients:
   In a separate bowl, whisk flour, baking powder, and salt. Gradually add to butter mixture, alternating with milk, starting and ending with flour. Stir in vanilla and pecans.
5. Bake:
   Pour batter into prepared pan. Bake 55–65 minutes, or until a toothpick inserted comes out clean.
6. Cool and serve:
   Let cool in pan 10 minutes, then transfer to a wire rack before slicing.