Here’s a classic and delicious Kentucky Butter Pound Cake recipe. This cake is rich, buttery, and has a sweet buttery glaze that sets it apart. Perfect for any occasion!
Kentucky Butter Pound Cake
Ingredients
For the Cake:
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3 cups all-purpose flour
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2 cups granulated sugar
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1 teaspoon baking powder
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½ teaspoon salt
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1 cup unsalted butter (softened)
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1 cup whole milk (room temperature)
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4 large eggs (room temperature)
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2 teaspoons vanilla extract
For the Butter Glaze:
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¾ cup granulated sugar
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⅓ cup unsalted butter
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3 tablespoons water
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2 teaspoons vanilla extract
Instructions
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Preheat oven to 325°F (165°C). Grease and flour a 10-inch Bundt or tube pan.
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Mix dry ingredients: In a large bowl, whisk together flour, baking powder, and salt. Set aside.
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Cream butter and sugar: In a large mixing bowl, beat the butter and sugar together until light and fluffy (about 3–5 minutes).
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Add eggs one at a time, beating well after each addition.
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Alternate milk and flour: Add the flour mixture and milk alternately, starting and ending with the flour. Mix just until incorporated. Stir in the vanilla.
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Bake: Pour the batter into the prepared pan and smooth the top. Bake for 60–75 minutes, or until a toothpick inserted in the center comes out clean.
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Make the glaze: About 10 minutes before the cake is done, combine sugar, butter, and water in a small saucepan over medium heat. Do not boil. Stir until the sugar is dissolved and butter is melted. Remove from heat and stir in vanilla.
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Glaze the cake: Once the cake is out of the oven and still in the pan, poke holes all over it with a skewer or fork. Slowly pour the glaze over the warm cake.
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Cool and serve: Let the cake cool in the pan for 15–20 minutes, then turn it out onto a wire rack or plate. Let it cool completely before slicing.
