Kentucky Butter Sauce Pound Cake, crazy moist and buttery, this cake is delicious. It’s definitely a winner and a recipe you’ll want to keep.
Kentucky Butter Sauce Pound Cake is different than most other pound cakes I’ve tested in my Pound Cake Series. This cake does not have the dense, fine texture that most traditional pound cakes have. Instead, it is more like a sponge cake with a light, fluffy texture.
Pound cakes are my favorite dessert to bake. You can get all of my pound cake recipes here, Pound Cakes Reviewed.
As well, I wrote this detailed post on Bake the Perfect Pound Cake that I highly recommend you read. Even if you bake often, there is good information.
I recommend this TUBE PAN. I find the cake releases better from a tube pan. Or, this BUNDT PAN. It’s deeper than a regular bundt pan.
One of the most important tips is to Calibrate your oven.
Additionally, you must measure the flour accurately. Therefore, I recommend you hop over and read this post, scroll down under ‘Tips’.
Kentucky Butter Sauce Pound Cake
Furthermore, because of the glaze that poured onto the cake while hot allowing the sauce to seep into the cake, this cake is very moist. It reminds me a lot of a Tres Leche Cake or a bread pudding. Now, don’t get me wrong, that’s a good thing. This is a very good cake and one that I will make over and over again. It’s just not your typical (traditional) pound cake.
Sometimes less is more and this is a tasty, basic cake that’s good served plain, with vanilla ice cream and chocolate or caramel sauce, or with fresh fruit.
How do you make a pound cake?
- All your cold ingredients need to be at room temperature.
- Cream butter and sugar together until light and fluffy. The color will a pale yellow. You must use real butter. Margarine will not have the same results.
- Next, mix in the room temperature eggs one at a time until they disappear into the batter.
- If your recipe has baking powder and salt, sift it in with the flour.
- The next step is to add the room temperature buttermilk alternately with the flour until mixed together and smooth. Room temperature ingredients are a must for a fluffy cake.
- As well, add any flavoring to the batter.
- Pour the batter into a well greased baking pan. I prefer using a solid vegetable shortening to grease my tube pan followed with a sprinkle of granulated sugar.
- Finally, bake until cooked through. You can test for doneness by inserting a wooden pick into the thickest part of the cake. The cake is done with no crumbs or dry crumbs remain on the pick.
TRY THESE!!
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- Lemon Cream Cheese Pound Cake
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- Fresh Strawberry Pound Cake with no jello or kool aid
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- Amaretto Pineapple Upside Down Pound Cake
Kentucky Butter Sauce Pound Cake
Equipment
Ingredients
Cake
- 1 cup butter
- 2 cups granulated sugar
- 5 large eggs at room temperature
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 cup buttermilk at room temperature
- 1 tablespoon vanilla extract
Glaze
- 3/4 cup granulated sugar
- 6 tablespoon butter
- 1/4 cup water
- 1 tablespoon vanilla extract
Instructions
- Preheat the oven to 325°F. Grease a (10-inch, 12 cup) bundt or tube pan with solid vegetable shortening and sprinkle with sugar (or you can use flour). Alternately, you can use Wilton Cake Release.
- Cream the butter and sugar with a mixer until fluffy and light in color.
- Add the eggs one at a time, mixing well after each addition.
- In a small bowl, combine the flour, salt, baking powder, and baking soda.
- Add flour mixture alternatively with the buttermilk beginning and ending with flour.
- Mix until just combined.
- Stir in vanilla.
- Pour the batter into the prepared pan.
- Bake at 325 degrees F for 60 to 65 minutes or until wooden pick inserted in thickest part comes out clean or with dry crumbs.
- Start glaze during the last 5 to 10 minutes of cooking time.
- In a saucepan, combine the 3/4 cup sugar, 6 tablespoon butter, and 1/4 cup water.
- Cook over medium heat until butter is melted and sugar is dissolved. Do not boil.
- Add vanilla to the mixture after it is removed from the heat source.
- Remove cake from oven.
- Immediately poke holes in cake with a long skewer.
- Pour hot glaze over cake and allow it to soak into the cake.
- Loosen the cake from the pan with a knife while it still hot, but do not remove the cake until it is cooled. (It can be slightly warm but not hot or you risk it falling apart.)
Notes
Nutrition
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Scarlet says
So rich and flavorful. The buttermilk gives the pound cake a tiny bit of a tang is is good with the sweetness.
Sarah says
I made this for teacher gifts this year! I printed out the recipe to give the teachers so they can make it again. GREAT cake!
Michelle says
Wanted ro make the Kentucky butter sauce pound cake but I forgot to buy buttermilk, can I use sour cream instead?
Paula says
Yes, you can
MB says
I made this cake for Christmas Day dessert. Used a Wilton brand pan. It looked very good and tasted good. I buttered bundt pan well. It wouldn’t come out of bundt pan. Tried 4 hours to see if it would drop. My assessment is the syrup makes it stick to pan. Anyone have a solution to this issue? I just cut pieces out of the pan at the table for 8 people in attendance. It would have looked pretty if I could’ve served inverted.
Ruby says
I would suggest to butter then coat with flour and invert it while cake is still warm. Don’t wait for it to cool as the sugar would have hardened by then. Maybe set aside around 3 tablespoon of the butter and use a pastry brush to paint over the top of the cake afterwards to ensure a glossy top?
Deby says
I’m getting ready to make the glaze for this butter pound cake, and I just noticed that it says vanilla in the glaze, but it doesn’t say when to add it…do I stir it into the glaze after it has cooked?
Paula says
Yes, add it preferably at the end after it comes off the heat. I’ll get that corrected.
sanovia Edwards says
I just bake the million dollar pound cake.and my husband love it…..I will be baking other cakes…thank you.