Praline Pound Cake

Air Date: 
Fri, 03/31/2017
NC Ingredients: 
Pecans, Eggs




1 c
butter, softened
2 1⁄2 c
large eggs, separated
3 c
all-purpose flour
1⁄4 t
baking soda
8 oz
sour cream
1 t
vanilla extract
1 t
lemon extract
1⁄2 c
6 T
butter (Praline Glaze)
3⁄4 c
brown sugar (Praline Glaze)
1⁄2 t
cinnamon (Praline Glaze)
3 T
water (Praline Glaze)
1⁄2 c
chopped pecans, toasted (Praline Glaze)


Beat butter at medium speed until creamy.  Add 2 ½ cups sugar gradually, beating until fluffy.  Add egg yolks, one at a time until yellow disappears.

Combine flour and baking soda; add to butter mixture alternately with sour cream, beginning and ending with flour mixture.  Stir in flavorings.

Beat egg whites until foamy; gradually add ½ cup sugar, 1 tablespoon at a time until stiff peaks form.  Fold into batter.

Pour batter into a greased and floured 10-inch tube pan.

Bake @ 325 degrees F. 1 ½ hours or until a long wooden pick inserted in center comes out clean.  Cool in pan 15 minutes.  Place on serving plate.  While warm, prick cake surface at 1-inch intervals with a wooden pick.  Pour warm praline glaze over cake.

Praline Glaze 

Combine butter, sugar, cinnamon and water in small saucepan; bring to a boil, stirring constantly until sugar dissolves.  Remove from heat and stir in pecans.




Lisa’s Notes: Margaret Howard from Fuquay-Varina won First Prize with her pound cake recipe in the King Arthur Flour Baking Contest. The praline topping could be a great addition to French toast or spooned over ice cream.