💡 Pro Baker Tips
- Room Temperature is Key: Ensure your butter, eggs, and buttermilk/sour cream are all at room temperature. This allows them to emulsify properly, giving you a smooth batter and a moist, tender cake.
- Measure Flour Correctly: Spoon the flour into your measuring cup and level it off with a straight edge. Scooping directly from the bag can result in too much flour, leading to a dry, dense cake.
- Don't Overmix: Overmixing develops the gluten in the flour, making the cake tough. Mix on low speed and only until the ingredients are just combined after the creaming stage.
- Toasting Pecans: This step is non-negotiable! Toasting intensifies the nutty flavor and adds an extra depth of warmth to the cake.
** penyimpanan and Serving**
- Storage: Store leftover pound cake, tightly wrapped, at room temperature for up to 3 days, or in the refrigerator for up to a week.
- Serving Suggestions: This cake is delicious on its own, but it’s divine served with a scoop of vanilla bean ice cream or a dollop of fresh whipped cream.
Enjoy this spectacular Butter Pecan Pound Cake! Let us know how it turned out in the comments below!
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