This Classic Kentucky Butter Cake Recipe an even more delicious version of Southern pound cake. If you didn't think that was possible, just wait until you try this homemade cake recipe!
This buttery cake gets its rich texture from a cup of buttermilk, 2 sticks of butter, and 4 eggs. While the glorious cake is baking, make the signature glaze for this cake by combining butter, sugar, water, and if you want, bourbon. This concoction creates a gooey, caramel glaze that you simply have to taste to believe. Just when you thought it couldn't get any better, the cake is poked with a skewer to allow the sweet caramel glaze to seep into the cake.
Once you try a slice of this Kentucky butter cake, you'll feel like you've stepped into your Grandmother's kitchen. For extra pizzazz, you can top this pound cake recipe with powdered sugar.
This Classic Kentucky Butter Cake Recipe was inspired by this recipe for Kentucky Butter Cake
- For the Cake:
- 3 cups flour
- 2 cups sugar
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 2 sticks butter, softened
- 1 cup buttermilk
- 2 teaspoons vanilla (or 1 teaspoon vanilla and 1 tablespoon bourbon)
- 4 eggs
- For the Glaze:
- 1/2 cup butter, softened
- 1 cup sugar
- 1/2 cup water, divided (or 1/4 cup water and 1/4 cup bourbon)
Preheat oven to 350 degrees F. Spray a bundt pan with cooking spray and sprinkle very lightly with flour, tapping out excess.
NOTE: If you have had trouble getting cakes out of your Bundt pan in the past, try this: liberally spray the interior with cooking spray and coat it with a very thin layer of fine bread crumbs, tapping out the excess.
Measure flour, sugar, salt, baking powder, and baking soda into a large bowl. Toss with a fork or whisk to mix well.
In an electric mixer, beat softened butter for 2 minutes until light yellow and creamy. With machine running on low, add buttermilk and flavoring(s) until incorporated, then add eggs one at a time. Fold together the wet and dry ingredients on low speed until completely mixed. Pour into prepared pan. Bake 60 to 70 minutes until the center tests done and dry when a skewer is inserted into the center.
When cake is nearly finished, make the glaze: Heat sugar, butter, and 1/4 cup water together in a small heavy saucepan over low heat until butter is melted and sugar has completely dissolved. Stir the mixture, but do not let it boil. Stir in the remaining water (or bourbon) and keep warm.
Remove cake from the oven to a wire cooling rack. With the cake still in the pan, poke holes in the cake with a skewer and slowly pour on about half of the glaze, letting the glaze absorb and the cake to cool for about 10 minutes.
Run a knife around the edges and tube of the pan to loosen the cake and carefully invert it onto the cooling rack. Remove the pan and poke holes into the cake surface with the skewer. Gently pour the remaining glaze over the cake – if the glaze has hardened while the cake cools, re-warm it a minute over low heat until it is pourable. Allow cake to cool completely before slicing to serve.
For even more delicious Southern desserts, check out Southern Cake Recipes: 31 Traditional Southern Cakes
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