This Kentucky Butter Pound Cake is rich, buttery, and incredibly moist with a delicious Kentucky bourbon flavor throughout. After baking, the warm cake is poked with holes and soaked with a homemade bourbon butter glaze that seeps into the cake and adds even more flavor.

Made from scratch with butter, buttermilk, and a splash of bourbon, this cake has a tender pound cake crumb with a sweet, buttery finish.

And don't let the bourbon scare you away! The flavor complements the butter and vanilla beautifully without overpowering the cake. If you prefer not to use alcohol, bourbon emulsion can be used instead.

This is one of those cakes that's delicious on the first day but gets even better as that buttery glaze settles into the cake.

Video Tutorial

Why You'll Love This Kentucky Butter Pound Cake

Moist and buttery: A homemade butter glaze soaks into the warm cake, adding moisture and flavor.

Rich bourbon flavor: Bourbon is incorporated into both the pound cake and the glaze.

Made with buttermilk: Buttermilk adds moisture and a subtle tang that balances the sweetness.

Simple finish: The butter glaze becomes part of the cake itself.

What Is Kentucky Butter Pound Cake?

Kentucky Butter Cake is a rich Bundt-style cake that's soaked with a buttery sugar glaze after baking.

My version takes it a step further by adding Kentucky Bourbon to both the cake batter and the butter glaze.

After the pound cake comes out of the oven, holes are poked into the warm cake while it's still in the pan. The bourbon butter glaze is then spooned over it, allowing that sweet, buttery mixture to soak into the cake.

The cake is turned out of the pan and brushed with additional glaze for even more flavor.

That's what makes this cake special-the glaze isn't simply sitting on top. It's soaked into the cake.

Recommended tools and equipment:

Bundt Pan (A 12 cup bundt pan is needed for this 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

Tips for the Best Kentucky Butter Pound Cake

Use room-temperature ingredients. Your butter, eggs, and buttermilk will incorporate more smoothly when they're at room temperature.

Cream the butter and sugar thoroughly. Give them approximately five minutes to become light and fluffy.

Add eggs one at a time. Allow each egg to incorporate before adding another.

Don't overmix after creaming the butter and sugar. Mix only until everything is incorporated.

Prepare your Bundt pan thoroughly. Baking spray containing flour, such as Baker's Joy, works particularly well with detailed Bundt pans.

Don't remove the cake from the pan right away. Unlike many pound cakes, this one needs to stay in the pan temporarily so you can poke holes and add part of the butter glaze.

Don't boil the glaze. You want the sugar to dissolve and form a syrup without bringing the mixture to a boil.

Give the glaze time to soak in. Don't immediately flip the cake after adding it. Give that butter glaze a few minutes to work its magic!

Do I Have to Use Bourbon?

No. You can use bourbon emulsion instead if you prefer.

Does the Alcohol Cook Out of Kentucky Butter Pound Cake?

This recipe still may contain alcohol after preparation. Bourbon is baked into the cake, but bourbon is also added to the butter glaze after it is removed from the heat. If you need an alcohol-free version, use the bourbon emulsion option instead.

What Makes Kentucky Butter Cake Different From Regular Pound Cake?

The biggest difference is the butter glaze.

Instead of simply pouring the glaze over the finished cake, holes are poked into the warm Kentucky Butter Pound Cake and the glaze is allowed to soak into the pound cake.

This creates an extra-moist interior and adds buttery sweetness throughout the crumb.

Why Did My Kentucky Butter Pound Cake Turn Out Dry?

Overbaking is one of the most common causes of a dry pound cake. Don't rely only on the recommended baking time since ovens can vary.

Insert a wooden toothpick or skewer into the thickest portion of the cake. It's ready when the tester comes out clean or with a few moist crumbs.

Overmeasuring flour and overmixing after adding the flour can also contribute to a dry or tough texture.

How Do I Know When Kentucky Butter Pound Cake Is Done?

Insert a wooden toothpick or skewer into the thickest portion of the cake. It's done when the tester comes out clean or with a few moist crumbs.

How to Store Kentucky Butter Pound Cake

Once the cake has completely cooled, store it tightly covered in an airtight container at room temperature for up to 5 days.

For longer storage, you can freeze the whole cake or individual slices. Individual slices are especially convenient because you can thaw only what you plan to eat.

Southern Kentucky Butter Pound Cake recipe

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. The cake is done when the toothpick comes out clean/with moist crumbs. Do not remove the cake from the 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:

Is Kentucky Butter Cake a pound cake?

This recipe is a Kentucky Butter Pound Cake made with butter, eggs, buttermilk, and bourbon, then soaked with a homemade bourbon butter glaze.

What bourbon should I use?

Use a Kentucky bourbon you enjoy. My favorite is Jim Beam. Since bourbon is part of both the cake and glaze, its flavor will come through in the finished cake. Even if you aren't a bourbon drinker. It's excellent in a pound cake.

Can I make it alcohol-free?

Yes. Bourbon emulsion can be used instead.

Why do you poke holes in Kentucky Butter Cake?

The holes allow the butter glaze to soak down into the warm pound cake rather than remaining only on the surface.

Should I glaze Kentucky Butter Pound Cake while it's warm?

Yes. Part of the glaze is added while the cake is still warm and in the pan so it can soak into the cake. The remaining glaze is added after the cake is removed from the pan.

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