Ingredients
Scale
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk
- 1 cup chopped pecans
- 8 oz cream cheese, softened
- 4 cups powdered sugar
- 1/4 cup milk
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a loaf pan.
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Add the eggs one at a time, beating well after each addition. Stir in vanilla.
- In another bowl, mix the flour, baking powder, baking soda, and salt. Gradually add to the creamed mixture, alternating with buttermilk.
- Stir in the chopped pecans.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 60-70 minutes, or until a toothpick inserted in the center comes out clean. Let cool completely in the pan.
- For the icing, beat the cream cheese and powdered sugar together until smooth. Add milk to reach desired consistency.
- Once the cake has cooled, spread the cream cheese icing over the top and serve.
Notes
Use room temperature ingredients for better mixing and texture. Store the loaf covered at room temperature for up to two days, or refrigerate for up to five days.
- Prep Time: 15 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 25g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 80mg