White Chocolate Pound Cake with Pecans & White Chocolate Glaze Recipe

Don’t come to the South with an empty stomach and not leave room for pound cake. It is the quintessential Southern dessert and this White Chocolate Poundcake does not disappoint. Like most pound cakes, it is moist, dense, and delicious on its own. Want to dress it up for company? Sprinkle some powdered sugar or drizzle white chocolate along the top. Eat it plain, toast it with butter, or pile on some fresh berries and a dollop of softly whipped cream. As for me, I will drizzle chocolate or glaze for a beautiful finish and add a sprinkle of chopped pecans for a little extra crunch.

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White Chocolate Pound Cake


Ingredients


Instructions

Notes

  • Have all ingredients at room temperature before you begin baking.
  • Always better the next day, this White Chocolate Pound Cake will stay fresh for 5-6 days and can be frozen for 3 months.  Wrap twice in saran wrap and once in heavy-duty foil.  To defrost, allow the cake to come to room temperature, wrapped.
  • I like to drizzle melted white chocolate over the top of the White Chocolate Pound Cake before serving.
  • The pecans are optional but the texture is a nice contrast to the silky smooth texture of the cake.
  1. Yvonne Dippenaar says:

    gonna make this cake this weekend thanx!

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