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.
Servings: 12 people
Calories: 681kcal
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
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
Calories: 681kcal | Carbohydrates: 94g | Protein: 6g | Fat: 30g | Saturated Fat: 18g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 142mg | Sodium: 230mg | Potassium: 96mg | Fiber: 1g | Sugar: 70g | Vitamin A: 960IU | Calcium: 66mg | Iron: 2mg