Kentucky Butter Cake recipe

A classic, moist, and rich pound cake with a buttery vanilla glaze that seeps into every bite. This Kentucky Butter Cake is perfect for any occasion, offering a delightful combination of simplicity and indulgence.


Ingredients

For the Cake:

  • 3 cups all-purpose flour
  • 2 cups granulated sugar
  • 1 cup unsalted butter, softened
  • 1 cup buttermilk
  • 4 large eggs
  • 2 teaspoons vanilla extract
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt

For the Butter Glaze:

  • 1/2 cup unsalted butter
  • 1 cup granulated sugar
  • 1/4 cup water
  • 2 teaspoons vanilla extract

Instructions

  1. Preheat the oven to 325°F (165°C). Grease and flour a Bundt pan.
  2. Make the Cake Batter:
  • In a large mixing bowl, cream the butter and sugar together until light and fluffy.
  • Add eggs, one at a time, beating well after each addition.
  • Stir in the vanilla extract.
  • In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
  • Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk. Begin and end with the dry ingredients.
  • Mix until just combined, being careful not to overmix.
  1. Bake the Cake:
  • Pour the batter into the prepared Bundt pan and smooth the top.
  • Bake for 60 to 70 minutes, or until a toothpick inserted into the center comes out clean.
  1. Make the Butter Glaze:
  • While the cake is baking, prepare the butter glaze.
  • In a saucepan, melt the butter over medium heat.
  • Stir in the sugar and water, and cook until the sugar is dissolved (about 2-3 minutes). Do not let the mixture boil.
  • Remove from heat and stir in the vanilla extract.
  1. Glaze the Cake:
  • Once the cake is out of the oven, leave it in the pan. Poke small holes all over the cake using a skewer or toothpick.
  • Slowly pour the warm glaze over the cake, allowing it to soak in.
  • Let the cake cool in the pan for about 30 minutes, then carefully invert it onto a serving plate.
  1. Serve and Enjoy:
  • Slice and serve once the cake is completely cooled. The cake can be stored at room temperature, covered, for up to 5 days.

Enjoy this luscious, buttery cake with a cup of coffee or tea!

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