Moist and buttery Kentucky Butter Cake recipe with rich bourbon-butter glaze. This classic Southern Bundt cake is easy to make and incredibly tender.

This Southern Kentucky Butter Pound Cake is a classic Southern dessert that bakes up incredibly moist with a rich, buttery crumb and a sweet buttery glaze that soaks into every slice. Inspired by Kentucky's love of butter cakes and infused with a touch of bourbon this cake is perfect for anytime you want a sweet, tender homemade dessert. With simple ingredients and straightforward steps, even beginner bakers can make a show-stopping Bundt cake that melts in your mouth.

Video Tutorial

Why You'll Love This Kentucky Butter Pound Cake

Moist & flavorful - the butter glaze seeps into every bite, keeping the cake tender for days.
Classic Southern dessert - rich, simple ingredients with timeless appeal.
Bourbon twist - Kentucky bourbon is an amazing addition boosting the flavor of the pound cake (can be substituted with Bourbon emulsion.
Step by step instructions and video to help you along the way!

Recommended tools and equipment:

Bundt Pan (A 12 cup bundt pan is needed for this volume of recipe.)
Stand Mixer or Hand Mixer
Silicone Spatula
Oven Thermometer
Cake Keeper
Measuring Cups and Measuring Spoons
Kentucky B ourbon or Bourbon emulsion as an alcohol alternative

Storage Instructions

Store at room temperature, in an airtight container, for up to 5 days.
Refrigerate up to 5 days; bring to room temperature before serving.
Freeze whole or in slices, well-wrapped, for up to 3 months.

Storage Method	Duration	Notes
Airtight container, room temp	5 days	Wrap in plastic for best results
Refrigerator (airtight)	5 days	Bring to room temp before serving
Freezer (sliced or whole)	3 months	Wrap in plastic and foil; thaw overnight

Pound Cake Tips

⇢ Always use room temperature ingredients - Standard pound cake ingredients include butter and eggs which should always be at room temperature to ensure that they properly blend into the batter and do not cause any clumping. Other common ingredients such as milk, cream cheese, etc should also be at room temperature.

⇢ Properly cream the butter and sugar together- Blend the ingredients together at a moderate speed for a 5 minutes or until light and fluffy.

⇢ Don't overmix your batter- Aside from creaming the butter and sugar together, once done adding an ingredient, only mix until combined.

⇢ Spray the hell out of your bundt pan - My favorite method is using a baking spray such as Baker's Joy which includes the flour and oil all in one can. It's always a no-fail method for me and the cake comes right out of the pan. You can also grease the pan with oil (solid or liquid) then dust the pan evenly with flour if you prefer that method.

Southern Kentucky Butter Pound Cake recipe

Moist and buttery Kentucky Butter Cake recipe with rich bourbon-butter glaze. This classic Southern Bundt cake is easy to make and incredibly tender.

5 from 2 votes

Print Pin Rate

Course: Dessert

Cuisine: American

Keyword: kentucky butter cake

Prep Time: 10

Cook Time: 1 15

Servings: people

Calories: 681kcal

Author: Ashley Frederick

Ingredients

For the cake:
3 c all-purpose flour (sifted)
2 c sugar
1 c unsalted butter- room temperature
5 large eggs- room temperature
1 c buttermilk- room temperature
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
2 tsps vanilla
¼ c Kentucky bourbon or 2 tsps of Bourbon Emulsion
For the Butter Glaze:
¾ c unsalted butter- room temperature
⅓ c water
¼ c Kentucky bourbon or 2 tsps of Bourbon Emulsion
1 ½ c sugar

US Customary - Metric

Instructions

To make the Pound Cake:
Preheat oven to 350 degrees.
In a large bowl, add the flour, baking powder, baking soda, and salt whisking together.
In a small bowl, mix the buttermilk, vanilla, and bourbon together until blended.
Using a hand or stand mixer, cream the butter and sugar together until light and fluffy (approximately 5 minutes).
Add the eggs one at a time mixing until combined.
Add the buttermilk mixture alternating with the flour mixture, beginning and ending with the flour mixture.
Spray a 12-cup bundt pan with non-stick baking spray. Then pour the batter into the bundt pan spreading evenly.
Bake for approximately one hour and 15 minutes.
Remove from the oven and allow to cool for 10 minutes. Do not remove the cake from pan.
Poke holes in various areas of the cake to prepare it to be glazed.
To make the glaze:
In a large saucepan, add the butter and melt.
Add the sugar to the pan and stir until combined.
Add the water to the pan mixing well. Continue to stir frequently until a sugary syrup is formed. Do not allow it to boil.
Once a sugary syrup is formed, remove it from the heat. Then add the bourbon into the pan mixing well.
Spoon the desired amount of the glaze over the cake.
Remove the cake from the pan and brush the desired amount of the glaze over the cake.
Serve and enjoy!

Video

Notes

Room temperature ingredients make for smoother batter and better rise.
Don't overmix once flour is added-this keeps the crumb tender.
Grease your pan well, especially in detailed Bundt designs, to avoid sticking.
Check doneness. The cake should spring back lightly and slightly pull away from the edges of the pan.

Nutrition

Frequently Asked Questions:

Can I omit the alcohol from this recipe?

Absolutely. Most of the alcohol will evaporate during the cooking process, but you can simply leave it out if you like. You can also substitute the alcohol with bourbon emulsion - about 2 tsps for the cake and 2 tsps for the glaze.

What makes a Kentucky Butter Cake different from a pound cake?

The butter glaze is the key! It soaks into the cake, creating a moist texture and slightly crisp, sweet crust.

What type of pan should I use, and how should I prepare it?

Use a 12-cup Bundt pan. Spray it generously with baking spray that contains flour or grease and flour the pan well to ensure easy release.

Can I bake this cake in loaf pans?

Yes. Divide batter between two 9x5-inch loaf pans. Bake about 45-55 minutes, checking for doneness.

How do I know when the pound cake is done?

Insert a toothpick into the center - if it comes out clean or with a few moist crumbs, it's ready. The top should also be golden brown and have pulled away from the sides of the pan. In this recipe the bake time is about 1 hour and 15 minutes at 325°F.

How can I serve this cake?

It's delicious on its own, but you can also serve it with whipped cream, vanilla ice cream, or fresh berries for a special touch.

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