Southern Kentucky Butter Pound Cake recipe

5 from 2 votes

Southern Kentucky Butter Pound Cake recipe

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 in a homemade bourbon butter glaze that seeps into the cake, adding even more flavor.

Prep Time10

Cook Time1 15

Course: Dessert

Cuisine: American

Keyword: kentucky butter cake

Servings: people

Calories: 681kcal

Author: Ashley Frederick

Ingredients

For the cake:
3 c all-purpose flour (sifted)
3 c sugar
1 ½ c salted butter- room temperature
5 large eggs- room temperature
1 c buttermilk- room temperature
2 tsps vanilla
For the Kentucky Butter Glaze:
¾ c salted 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 325 degrees.
Using a hand or stand mixer, cream the butter and sugar together until light and fluffy (approximately 5 - 7 minutes).
Add the vanilla to the batter and mix.
Add the eggs one at a time, mixing until combined.
Add the buttermilk mixture alternating with the flour, beginning and ending with the flour.
Spray a 12-cup bundt pan with non-stick baking spray. Then pour the batter into the bundt pan, spreading evenly.
Bake for approximately 1 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 pound cake.
Remove the cake from the pan and brush the desired amount of the glaze over the pound 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