Pecan Sour Cream Pound Cake Delight

Follow our step-by-step guide on how to make Pecan Sour Cream Pound Cake Delight.

1. Step 1

   Begin by preheating your oven to a cozy 300°F (150°C).

2. Step 2

   Prepare a 10-inch Bundt or tube pan by greasing and flouring it generously.

3. Step 3

   Next, scatter the chopped pecans evenly across the bottom of the pan, creating a delightful base for your cake.

4. Step 4

   In a medium bowl, sift together the cake flour, salt, and baking soda, then set this mixture aside for later use.

5. Step 5

   In a large mixing bowl, combine white sugar and unsalted butter, beating them together with an electric mixer until the blend is light and fluffy, reminiscent of a cloud.

6. Step 6

   Introduce the eggs one at a time, ensuring each is well incorporated before adding the next, and stir in 1 teaspoon of vanilla extract for that aromatic touch.

7. Step 7

   Gradually fold the flour mixture into the butter mixture, alternating with the sour cream, mixing gently until just combined to maintain that tender texture.

8. Step 8

   Pour the luscious batter into the prepared pan, spreading it evenly to ensure a beautiful rise.

9. Step 9

   Place the pan in the preheated oven and let it bake for 75 to 90 minutes, or until a toothpick inserted into the center emerges clean, signaling that your cake is ready.

10. Step 10

    Once baked, allow the cake to cool in the pan on a wire rack for about 20 minutes.

11. Step 11

    Give the pan a gentle tap and shake to loosen the cake, then invert it onto the wire rack to cool completely.

12. Step 12

    For the finishing touch, whisk together confectioners' sugar, orange juice, and the remaining teaspoon of vanilla extract in a small bowl.

13. Step 13

    Drizzle this sweet glaze over the warm cake, allowing it to soak in and create a delightful shine.

14. Step 14

    Enjoy the fruits of your labor as you savor each slice of this delectable creation.