🍰 N’Awlins Praline Pound Cake

A rich, buttery Southern bake drizzled in sweet praline glaze

If fall had a flavor, it’d be butter, brown sugar, pecans... and just a little sass.

Welcome to dessert heaven, y’all—because this N’Awlins Praline Pound Cake is the fall recipe you didn’t know you were waitin’ on. Inspired by the old-school Southern pralines we all grew up sneakin’ off the dessert table, this cake is rich, moist, and kissed with that sweet, nutty magic of our Fleur De Flavor N’Awlins Praline Emulsion.

It's perfect for Sunday dinner, the bake sale table, or just makin’ your house smell like somebody’s grandmama’s been in the kitchen all day.

---

🛒 What You’ll Need

For the Pound Cake:

• 1 cup unsalted butter, softened

• 2 cups granulated sugar

• 4 large eggs

• 1 tsp vanilla extract

• 2 tsp Fleur De Flavor N’Awlins Praline Emulsion

• 3 cups all-purpose flour

• ½ tsp baking powder

• ½ tsp salt

• 1 cup whole milk

For the Praline Glaze:

• ½ cup packed brown sugar

• ¼ cup heavy cream

• 2 tbsp butter

• 1 tsp N’Awlins Praline Emulsion

• ½ cup chopped pecans

---

👩🏽🍳 How to Make It

1. Preheat & Prep:
Set your oven to 325°F. Grease and flour a 10-cup bundt pan real good.

2. Cream it Up:
In a large bowl, beat together butter and sugar until light and fluffy (about 3–4 minutes). Add eggs one at a time, beating well after each.

3. Flavor Base:
Stir in the vanilla extract and Fleur De Flavor N’Awlins Praline Emulsion—this is where the Southern magic begins.

4. Dry Meets Wet:
In a separate bowl, mix flour, baking powder, and salt. Add to the wet ingredients in thirds, alternating with milk. Don’t overmix—just enough to combine.

5. Bake:
Pour batter into prepared pan and bake for 55–65 minutes, or until a toothpick comes out clean. Let cool in the pan for 10–15 minutes before flipping onto a wire rack.

6. Make That Glaze:
In a small saucepan, combine brown sugar, butter, and cream. Bring to a gentle boil and simmer for 2–3 minutes. Remove from heat and stir in N’Awlins Praline Emulsion and pecans.

7. Drizzle While Warm:
Pour the glaze slowly over the warm cake, letting it soak into every nook and cranny.

---

✨ Why We Love It

• That praline glaze is outta this world

• Rich, dense crumb just like a classic Southern pound cake

• Made with real emulsion, not syrup—so the flavor stays bold and true

• Feels fancy, but’s easy enough for weeknight baking

---

💛 Grab the Star Ingredient

🛒 N’Awlins Praline Emulsion – Shop Now »
Available in 1 oz or 4 oz. It’s also divine in cookies, frostings, candies, or even your morning coffee (yes, ma’am!).

---

📸 Show Us Your Slices!

Make this cake and tag us @fleurdeflavor_ on Instagram using #FleurDeFlavorBakes—we’d love to show off your masterpiece in our stories!

---

With love, pralines, and powdered sugar dreams,

Scheraine & The Fleur De Flavor Team
💛 Explore More Fall Recipes »