Pecan Sour Cream Pound Cake

Ingredients

• 0.25 cups chopped pecans
• 3 cups cake flour
• 0.5 teaspoons salt
• 0.25 teaspoons baking soda
• 3 cups white sugar
• 1 cup unsalted butter
• 6 eggs
• 2 teaspoons vanilla extract , divided
• 1 cup sour cream
• 1 cup confectioners' sugar
• 3 tablespoons orange juice

Instructions

1. 1

   Preheat the oven to 300 degrees F (150 degrees C). Grease and flour a 10-inch Bundt or tube pan.

2. 2

   Sprinkle pecans in bottom of prepared pan; set aside. Sift flour, salt, and baking soda together in a medium bowl; set aside.

3. 3

   Beat white sugar and butter together in a large bowl with an electric mixer until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in 1 teaspoon vanilla. Add flour mixture, alternately, with sour cream. Pour batter into prepared pan.

4. 4

   Bake in the preheated oven until a toothpick inserted into the center comes out clean, 75 to 90 minutes. Cool on a wire rack for 20 minutes. Tap the pan firmly a few times, then shake it gently to loosen the cake. Place a wire rack over the pan and invert to release cake onto the rack; cool completely.

5. 5

   Combine confectioners' sugar, orange juice, and remaining 1 teaspoon vanilla in a small bowl. Drizzle glaze over cake while still warm.