Here’s a detailed recipe for Kentucky Bourbon Butter Pound Cake — a rich, moist pound cake infused with the warm flavors of bourbon and vanilla, perfect for dessert or a special occasion.
Kentucky Bourbon Butter Pound Cake
Ingredients:
For the Cake:
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2 ½ cups (320g) all-purpose flour
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1 teaspoon baking powder
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½ teaspoon salt
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1 cup (2 sticks / 226g) unsalted butter, softened
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2 cups (400g) granulated sugar
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4 large eggs, at room temperature
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½ cup whole milk, at room temperature
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¼ cup Kentucky bourbon (plus extra for brushing)
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2 teaspoons vanilla extract
For the Bourbon Glaze:
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½ cup powdered sugar
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1 tablespoon Kentucky bourbon
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1 teaspoon vanilla extract
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1-2 tablespoons milk or heavy cream (adjust for desired consistency)
Instructions:
1. Prep & Oven:
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Preheat your oven to 325°F (163°C).
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Grease and flour a 9×5-inch loaf pan or a bundt pan (depending on your preference).
2. Dry Ingredients:
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In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
3. Cream Butter & Sugar:
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In a large mixing bowl, using a hand mixer or stand mixer fitted with a paddle attachment, beat the softened butter on medium speed until smooth and creamy (about 1-2 minutes).
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Gradually add the granulated sugar and beat on medium-high speed until light and fluffy, about 4-5 minutes.
4. Add Eggs:
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Add eggs one at a time, beating well after each addition. Make sure to scrape down the sides of the bowl as needed.
5. Combine Wet Ingredients:
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In a small bowl or measuring cup, mix the milk, bourbon, and vanilla extract.
6. Mix Batter:
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With the mixer on low speed, alternately add the dry ingredients and the milk mixture to the butter mixture, starting and ending with the dry ingredients. Mix until just combined — do not overmix.
7. Bake:
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Pour the batter into the prepared pan and smooth the top.
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Bake for 60-70 minutes (for a loaf pan) or 70-80 minutes (for a bundt pan), or until a toothpick inserted in the center comes out clean.
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If the cake starts to brown too much on top before it’s fully baked, tent it loosely with aluminum foil.
8. Brush with Bourbon:
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When the cake is still warm (about 10 minutes out of the oven), use a skewer or toothpick to poke holes all over the top.
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Brush the top with about 2 tablespoons of bourbon to soak into the cake.
9. Cool:
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Let the cake cool in the pan for 15-20 minutes, then transfer to a wire rack to cool completely.
Bourbon Glaze (Optional):
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In a small bowl, whisk together powdered sugar, bourbon, vanilla, and 1 tablespoon of milk or cream.
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Add more milk or cream, a little at a time, until the glaze reaches a drizzling consistency.
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Drizzle the glaze over the cooled cake.
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Let the glaze set for 15-20 minutes before slicing and serving.
Tips:
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Use good-quality bourbon for best flavor.
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Make sure butter and eggs are at room temperature for proper mixing.
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You can add chopped pecans or walnuts to the batter for a nutty twist.
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Store the cake wrapped tightly in plastic wrap or an airtight container; it stays moist for several days.