I am so excited to share with you my family’s favorite Kentucky Butter Pound Cake recipe. This classic dessert has been a staple in our household for years, and for good reason.
The combination of rich, buttery flavor and the tender crumb of this cake is simply irresistible. I’ve served it at countless family gatherings, holiday parties, and even just as a regular Tuesday night treat.
My kids can’t get enough of it, and I’m sure your family will love it just as much as mine does. The best part about this recipe is how easy it is to make.
With just a few simple ingredients and some basic kitchen equipment, you’ll be enjoying a slice (or three) in no time. I’ve included all the details on how to make this cake below, but first let me tell you a bit about its origins.
The Kentucky Butter Pound Cake is a traditional Southern dessert that originated in the Bluegrass State itself. It’s said to have been created by the local women who would gather to share recipes and cooking tips with one another.
Over time, the recipe was refined and perfected until it became the beloved treat we know and love today.
Kentucky Butter Pound Cake
4.5 from 1503 votes
A moist and tender pound cake with a rich buttery flavor and a sweet butter glaze that soaks into the cake. This classic Southern dessert is perfect for any occasion and easy to make with simple ingredients.
2Grease and flour a 10-inch bundt pan thoroughly, ensuring all crevices are coated to prevent sticking.
3In a medium bowl, whisk together 3 cups all-purpose flour, 1/2 teaspoon baking powder, and 1/2 teaspoon salt. Set aside.
4In a large mixing bowl, beat 1 cup softened unsalted butter and 1/2 cup vegetable shortening with an electric mixer on medium speed until creamy, about 2 minutes.
5Gradually add 3 cups granulated sugar and beat until light and fluffy, about 5 minutes, scraping down the sides as needed.
6Add 5 large eggs one at a time, beating well after each addition.
7Stir in 1 teaspoon vanilla extract and 1/2 teaspoon butter flavoring if using.
8Reduce mixer speed to low and add the flour mixture in three additions, alternating with 1 cup whole milk, beginning and ending with the flour mixture.
9Mix just until combined; do not overmix.
10Pour the batter into the prepared bundt pan and spread evenly.
11Bake at 325°F for 55 to 60 minutes, until a toothpick inserted into the center comes out clean and the top is golden brown.
12While the cake bakes, prepare the glaze.
13In a medium saucepan over medium heat, combine 1/2 cup unsalted butter, 1/4 cup water, and 1 cup granulated sugar.
14Stir constantly until the butter melts and the sugar dissolves, then bring to a gentle boil for 2 minutes.
15Remove from heat and stir in 1 teaspoon vanilla extract.
16Remove the cake from the oven and let it cool in the pan for 10 minutes.
17Using a skewer or fork, poke holes all over the top of the warm cake.
18Slowly pour about half of the warm glaze over the cake, allowing it to soak in.
19Let the cake cool in the pan for another 15 minutes.
20Invert the cake onto a wire cooling rack placed over a baking sheet.
21Pour the remaining glaze over the top and sides of the cake, letting it drip down.
22Allow the cake to cool completely before serving.
For best results, ensure all ingredients are at room temperature before starting. The glaze is thin when hot but thickens as it cools, so pour it over the cake while warm. Store the cake covered at room temperature for up to 3 days.
Watch Video Of How Kentucky Butter Pound Cake Works
This Kentucky Butter Pound Cake is a recipe I turn to again and again because it is reliable and always a hit. It works for potlucks, family dinners, or just a quiet afternoon with a cup of coffee.
The cake stays moist and delicious for days, making it great for making ahead. To store leftovers, keep the cake covered at room temperature or in the fridge for longer freshness.
You can reheat slices in the microwave for 10 seconds to bring back that just-baked softness. Serve it with fresh berries, a dollop of whipped cream, or a scoop of vanilla ice cream for an extra special treat.
This cake is a true Southern classic that deserves a spot in your recipe box.
❓ Frequently Asked Questions About Kentucky Butter Pound Cake
What type of flour should I use for this recipe?
You can use all-purpose flour or bread flour for this recipe. If you’re looking for a more authentic taste, use bread flour as it will give you a slightly denser crumb.
Can I make this cake in advance?
Yes, you can make the cake up to 24 hours in advance. Simply store it in an airtight container at room temperature until you’re ready to serve.
How do I ensure my cake is evenly baked?
To ensure your cake is evenly baked, make sure to rotate the pan every 20 minutes or so during the baking time. This will help prevent hotspots from forming in your oven.
Can I substitute any of the ingredients?
While I don’t recommend substituting any of the ingredients, you can experiment with different types of sugar or spices if you’d like. Just keep in mind that the flavor may change slightly.
How do I store leftover cake?
You can store leftover cake at room temperature for up to 3 days or wrap it tightly in plastic wrap and freeze for up to 2 months.
Can I make this cake gluten-free?
Yes, you can make this cake gluten-free by substituting all-purpose flour with a gluten-free flour blend.
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