Pecan Pound Cake

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Pecan Pound Cake

Pecan Pound Cake

Pecan Pound Cake


1 cup butter, softened

2 cup sugar

6 eggs, separated

3 cups all purpose flour

1/4 teaspoon baking soda

1 cup yogurt, plain

2 cup pecans -- chopped to 4 cups


Cream butter and sugar until light and fluffy. Add egg yolks, one at a time, beating well after each addition.

Set aside about 1/4 cup flour. Combine remaining flour and soda; add to creamed mixture alternately with yogurt, beating well after each addition. Fold in stiffly beaten egg whites. Dredge pecans in reserved flour, and fold into batter.

Spoon batter into a greased a floured 10 inch tube pan or Bundt pan.

Bake at 300 for 1-1/2 hours.

Cool 15 minutes before removing from pan.
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