Pecan Sour Cream Pound Cake

Recipe View 5 mins Preheat oven to 300°F (150°C). Grease and flour a 10-inch Bundt or tube pan. (5 minutes)

Recipe View 2 mins Sprinkle chopped pecans evenly in the bottom of the prepared pan. (2 minutes)

Recipe View 5 mins In a medium bowl, sift together the cake flour, salt, and baking soda. Set aside. (5 minutes)

Recipe View 7 mins In a large bowl, using an electric mixer, cream together the softened butter and granulated sugar until light and fluffy. (7 minutes)

Recipe View 5 mins Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract. (5 minutes)

Recipe View 8 mins Gradually add the sifted flour mixture to the butter mixture, alternating with the sour cream, beginning and ending with the flour. Beat until just combined. Do not overmix. (8 minutes)

Recipe View 2 mins Pour the batter evenly into the prepared pan. (2 minutes)

Recipe View 1 hrs 23 mins Bake in the preheated oven for 75 to 90 minutes, or until a wooden skewer inserted into the center comes out clean. (75-90 minutes)

Recipe View 20 mins Let the cake cool in the pan on a wire rack for 20 minutes. (20 minutes)

Recipe View 5 mins Tap the pan firmly a few times, then gently shake to loosen the cake. Invert the cake onto a wire rack to cool completely. (5 minutes)

Recipe View 3 mins In a small bowl, whisk together the confectioners' sugar, orange juice, and vanilla extract until smooth. (3 minutes)

Recipe View 2 mins Drizzle the glaze evenly over the warm cake. Let the glaze set before serving. (2 minutes)