Toasted Pecan Pound Cake

I've been going through my pantry and trying to use up all of the little tid-bits in there. I found some pecans, leftover from the holidays. I really want to tone down the amount of food I have in my pantry, so I'm not having food go to waste and I want to start having more natural foods in there.

This pound cake recipe I got from my usual go-to 'The Fearless Baker," by Emily Luchetti and Lisa Weiss. Its perfect for the summer and pairs well with fresh strawberries or raspberries.

Ingredients:

1 cup pecan pieces

1 1/2 cups unbleached all-purpose flour

1 tsp baking powder

1/4 tsp kosher salt

16 tbsp (2 sticks) unsalted butter, soften

1 cup granulated sugar

1 tsp grated lemon zest

2 large eggs

3/4 cup buttermilk or 3/4 cup whole milk mixed with 1 teaspoon lemon juice

1 tsp pure vanilla extract

1. Preheat oven to 350 degrees. Grease the bottom and sides of a loaf pan with nonstick cooking spray or butter.

2. Spread the pecan pieces in one layer in a small baking pan and put in the (preheated) oven. Set a timer for 10 minutes and check the nuts to see if they're a light golden brown. If not, toast 2 minutes longer. Set aside to cool.

3. In a medium bowl, whisk the flour with the baking powder and salt. Set aside. 

4. Using the stand mixer, or the medium bowl and a handheld mixer, on a medium-low speed, beat the butter, sugar, and lemon zest until smooth. Add the eggs one at a time, mixing on medium speed until well combined before adding the second egg. Scrape down the side of the bowl with the rubber spatula.

5. In a small bowl, stir the buttermilk with the vanilla.

6. With the mixer on low speed, add half the flour mixture to the butter mixture and mix until just combined. Add half of the buttermilk, again mixing until combined. Add the remaining flour, then the buttermilk, mixing well after each addition. Stir in the pecans.

7. Using the rubber spatula, scrape the batter into the prepared pan and spread evenly, nudging the batter into the corners of the pan. Bake until a toothpick comes out clean, about 1 hour and 15 minutes.

8. Let cool in pan for 15 minutes. Run a small knife around the cake to loosen it from the pan and invert it onto a piece of parchment or plate. Let the cake cool to room temperature before slicing.

Toast the pecans

Whisk the flour, baking powder and salt.

Remove the toasted pecans from the oven.

Beat the butter, sugar and lemon zest,

Beat till creamy.

Add one egg at a time and beat.

Add the vanilla to the buttermilk.

Add half the flour and mix well.

Add half the buttermilk

Looking good!

Add the rest of the buttermilk and flour mixture and mix well in between each addition. 

Chop up the pecans, if they're not already chopped.

Stir in the pecans to the batter.

Spread evenly in a bread pan and bake.

Let sit in the pan for 15 minutes.

Remove from the pan and let cool completely. Enjoy!