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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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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.
Course Dessert
Cuisine American/Southern
Keyword butter, cake, pound cake, pound cake recipe
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 12 servings
Calories 522kcal
Author Paula Jones

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

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