This tender, moist pound cake is paired with a pecan studded glaze for an irresistible combination.
1 pound (4 sticks) butter, room temperature
7 cups powdered sugar or 4 cups granulated sugar
1 1/2 packages (12 oz) cream cheese, room temperature
1 tablespoon vanilla extract
1 tablespoon lemon extract
1 teaspoon baking powder
1 teaspoon salt
8 large eggs, room temperature
4 1/2 cups cake flour or White Lily All Purpose Flour
Preheat oven to 300°F. Prepare Old Country Kitchenware square tube pan by brushing with pan coat (if using two piece pan, fit with a parchment paper square between the two pieces first). Beat butter and sugar in the bowl of a stand mixer until pale, light and fluffy (about 6 minutes at medium speed). Add cream cheese, extracts, baking powder, salt, and 1/2 cup flour, beat until combined. With the mixer running on low, add one egg at a time, beating well after each addition until fully incorporated. Beat in the remaining flour in two additions, mixing until the flour just disappears. Scrape the bottom and sides of the bowl and beat for another 10 seconds. Pour batter into prepared tube pan and gently shake to settle the batter. Place on middle rack of oven with a baking sheet on the rack below it to catch any drips. Bake 2 1/4 hours or until a skewer inserted into the cake comes out clean. Let cool until the pan is comfortable enough to handle. Transfer the cake to a wire rack in two steps: first, turn the cake up on its side, then invert fully. Let cool completely.
Vanilla Pecan Glaze
1/3 cup milk
1 stick (1/2 cup) butter, sliced
2 teaspoons vanilla extract
4 1/2 cups powdered sugar
1 1/2 cups toasted pecans, finely chopped
In a medium saucepan, bring milk, butter, and vanilla almost to a boil. Remove from heat and beat in powdered sugar with an electric mixer. Stir in pecan pieces. Let cool until thickened. Pour over cooled cake.
