Here’s a recipe for a classic Kentucky Butter Pound Cake, known for its rich, buttery flavor and a deliciously sweet butter glaze that soaks into the cake for extra moisture and decadence.
🧈 KENTUCKY BUTTER POUND CAKE RECIPE
Ingredients
For the Pound Cake:
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3 cups (360g) all-purpose flour
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1 tsp baking powder
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½ tsp baking soda
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½ tsp salt
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1 cup (226g) unsalted butter, softened
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½ cup (113g) vegetable shortening (or substitute with more butter)
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3 cups (600g) granulated sugar
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5 large eggs, room temperature
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1 cup (240ml) whole milk, room temperature
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1 tbsp vanilla extract (or 2 tsp vanilla + 1 tsp butter extract for a richer flavor)
For the Butter Glaze:
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⅓ cup (75g) unsalted butter
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¾ cup (150g) granulated sugar
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2 tbsp water
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2 tsp vanilla extract (or butter extract)
Instructions
1. Preheat & Prep
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Preheat your oven to 325°F (163°C).
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Grease and flour a 10-inch Bundt pan thoroughly. You can also use baking spray with flour.
2. Mix Dry Ingredients
In a medium bowl:
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Whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. Cream Butter, Shortening & Sugar
In a large mixing bowl:
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Cream together the butter and shortening until smooth.
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Gradually add the sugar, beating on medium speed for 5-7 minutes, until the mixture is light and fluffy.
4. Add Eggs
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Add the eggs one at a time, mixing well after each addition.
5. Alternate Milk & Dry Ingredients
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Begin adding the dry ingredients and milk in alternating batches:
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Start with ⅓ of the flour mixture
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Then ½ the milk
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Repeat until everything is just combined
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Add the vanilla extract and mix until smooth.
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Do not overmix.
6. Bake the Cake
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Pour the batter evenly into the prepared Bundt pan.
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Bake at 325°F (163°C) for 70–80 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
7. Make the Butter Glaze
While the cake is baking or cooling slightly, make the glaze:
In a small saucepan over medium heat:
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Melt ⅓ cup butter
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Add ¾ cup sugar and 2 tbsp water
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Stir constantly and bring to a gentle boil
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Boil for about 1 minute, then remove from heat
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Stir in the vanilla extract
❗ Do not over-boil — you’re not making caramel. This is a pourable glaze, not a hard candy.
8. Glaze the Cake
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When the cake is still warm and in the pan, poke holes all over the top with a skewer or fork.
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Slowly pour the butter glaze evenly over the cake, allowing it to soak in.
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Let the cake cool completely in the pan (about 1 hour) to absorb all the glaze.
9. Turn Out & Serve
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Once fully cool, carefully turn the cake out onto a serving platter or cake stand.
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Optional: Dust with powdered sugar or serve with whipped cream or berries.
🍰 Storage
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Room Temp: Store covered for up to 4 days
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Fridge: Up to 1 week (bring to room temp before serving)
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Freezer: Wrap tightly and freeze up to 3 months
📝 Tips for Success
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Use room temperature ingredients for best texture.
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Don’t overmix after adding flour — it can make the cake dense.
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Let the glaze fully soak before unmolding the cake.
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Can be made a day ahead — actually gets better as it rests!