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KENTUCKY BUTTER SAUCE POUND CAKE

Nov.posted by Paula 6 Comments

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, 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.

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.

 

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.

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.

 

How do you make a pound cake?

  1. All your cold ingredients need to be at room temperature.
  2. 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.
  3. Next, mix in the room temperature eggs one at a time until they disappear into the batter.
  4. If your recipe has baking powder and salt, sift it in with the flour.
  5. 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.
  6. As well, add any flavoring to the batter.
  7. 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.
  8. 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.

 

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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.
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5 from 1 vote

Kentucky Butter Sauce Pound Cake

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.
Prep Time10 mins
Cook Time1 hr
Total Time1 hr 10 mins
Course: Dessert
Cuisine: American/Southern
Keyword: butter, cake, pound cake, pound cake recipe
Servings: 12 servings
Calories: 522kcal
Author: Paula Jones

Equipment

  • electric mixer
Prevent your screen from going dark

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.)
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Notes

Recipe from Paula @CallMePMc.com All images and content are copyright protected. Please do not use my images without prior permission that includes copying the ingredient list or entire recipe and posting in the comments on Pinterest for Facebook. If you want to share this recipe, please simply link back to this post for the recipe.

Nutrition

Calories: 522kcal | Carbohydrates: 71g | Protein: 6g | Fat: 24g | Saturated Fat: 14g | Cholesterol: 126mg | Sodium: 473mg | Potassium: 124mg | Fiber: 1g | Sugar: 47g | Vitamin A: 780IU | Calcium: 59mg | Iron: 1.8mg

This post contains affiliate links. If you click the link and make a purchase I will receive a small commission at no cost to you. Visit all my recommended products at Paula’s Picks on Amazon. Read my entire Privacy Policy here.

 

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For more scrumptious recipes, fun projects, and exciting news, subscribe to Call Me PMc
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Mile High Pound Cake

Million Dollar Pound Cake

click photo below for all the pound cake recipes

The big pound cake review

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Comments

  1. Michelle says

    03.31.18 at 9:50 pm

    Wanted ro make the Kentucky butter sauce pound cake but I forgot to buy buttermilk, can I use sour cream instead?

    Reply
    • Paula says

      04.04.18 at 11:19 am

      Yes, you can

      Reply
  2. MB says

    12.27.17 at 3:02 am

    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.

    Reply
  3. Deby says

    08.19.17 at 4:03 pm

    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?

    Reply
    • Paula says

      08.20.17 at 3:32 pm

      Yes, add it preferably at the end after it comes off the heat. I’ll get that corrected.

      Reply
  4. sanovia Edwards says

    12.15.16 at 12:45 am

    I just bake the million dollar pound cake.and my husband love it…..I will be baking other cakes…thank you.

    Reply

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Hi, I'm Paula. I'm a blogger, a baker, a runner, a writer, a recipe developer, & a cookie dough eater. I love creating great recipes & sharing them with you! You'll find healthy recipes, comfort food and my favorite, indulgent desserts!
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