Butterscotch Pound Cake
Prep
20 mins
Cook
25 mins
Servings
8
Difficulty
Easy
Rich and indulgent butterscotch pound cake, perfect for special occasions or comforting treats.
Ella x
Ingredients
- 250all-purpose flour
- 400granulated sugar
- 225unsalted butter, softened
- 4large eggs
- 200butterscotch chips
- 5 gbaking soda
- 3 gsalt
- 1 mLvanilla extract
- 150 mLmilk
- 50brown sugar
- 100chopped pecans
Detail level
Instructions
- 1
Preheat oven to 320°F (160°C) and grease a 9x5-inch loaf pan.
Tip: Use parchment paper for easy removal.
- 2
Whisk together flour, sugar, baking soda, and salt in a medium bowl.
Tip: Make sure to sift the flour for even distribution.
- 3
Cream butter and brown sugar in a large bowl until light and fluffy.
Tip: Use an electric mixer for best results.
- 4
Beat in eggs one at a time, followed by vanilla extract.
Tip: Make sure each egg is fully incorporated before adding the next.
- 5
Alternate adding dry ingredients and milk, beginning and ending with dry ingredients.
Tip: Don't overmix the batter.
- 6
Fold in butterscotch chips and chopped pecans.
Tip: Be gentle to avoid crushing the nuts.
- 7
Pour batter into prepared loaf pan and smooth top.
Tip: Make sure the edges are even for even baking.
- 8
Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
Tip: Don't overbake, or the cake will be dry.
- 9
Remove from oven and let cool in pan for 5 minutes.
Tip: Use a wire rack to cool completely.
- 10
Drizzle with melted butter and let cool completely before slicing.
Tip: Optional: top with whipped cream or ice cream for extra indulgence.
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