Southern Comfort My Secret for Perfect Pecan Pound Cake

Instructions:

1. Preheat oven to 325°F (160°C). Grease and flour the loaf pan (or line with parchment paper, leaving an overhang for easy removal). Toast the pecans.
2. In a large bowl, cream together the softened butter and sugar until light and fluffy. (about 5 minutes)
3. Beat in the eggs one at a time, then stir in the vanilla extract.
4. In a separate bowl, whisk together the flour, baking powder, and salt.
5. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined. Do not overmix.
6. Gently fold in the toasted, chopped pecans.
7. Pour the batter into the prepared loaf pan and bake for 60-70 minutes, or until a wooden skewer inserted into the center comes out clean.
8. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
9. In a small saucepan, melt the butter over medium heat. Continue to cook, swirling occasionally, until the butter turns a nutty brown and has a fragrant aroma (about 3-5 minutes). Remove from heat and let cool slightly.
10. In a medium bowl, whisk together the browned butter, powdered sugar, 2 tablespoons of milk or cream, vanilla extract, and salt until smooth. Add more milk or cream, 1 tablespoon at a time, until the desired consistency is reached. Fold in toasted pecans.
11. Pour the glaze over the cooled cake, allowing it to drip down the sides. Sprinkle with additional chopped pecans, if desired.
12. Let the glaze set for at least 15 minutes before slicing and serving. Enjoy your pecan pound cake!