January is over. I hope everyone met their health and fitness goals, but…
Can we stop talking about kale smoothies and quiona and talk about cake now?
Ok, good. Because this cake is darn good! It may looks like a simple pound cake, but it is so much more than that. The kicker to this cake is the buttery sugar glaze that you pour on top of the cake. Flip the cake out of the pan and you have a crunchy, buttery crust on the bottom of the cake. It’s like a giant glazed donut, and it will knock your socks off. Dust some powdered sugar on top and you have yourself a bundt cake that not only looks beautiful, but tastes incredible. Go make it, right now.
A tender, light vanilla pound cake topped with a buttery glaze.
Can I substitute the buttermilk in the recipe?
If you don’t have buttermilk on hand, you can make a substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of milk. Let it sit for a few minutes until it thickens slightly, and then use it in the recipe as a replacement for buttermilk.
Can I freeze the Kentucky Butter Cake?
Yes, you can freeze the cake. Once it has cooled completely, wrap it tightly in plastic wrap and place it in an airtight container or freezer bag. It can be stored in the freezer for up to 3 months. Thaw the cake in the refrigerator overnight before serving.
Can I add any additional flavors or ingredients to the cake?
While the Kentucky Butter Cake is delicious on its own, you can experiment with different flavors if you’d like. Consider adding lemon zest or almond extract to the batter for a subtle twist. You can also sprinkle chopped nuts, such as pecans or walnuts, on top of the glaze before it sets for added texture and flavor.
Can I use a different type of pan if I don’t have a bundt pan?
If you don’t have a bundt pan, you can use a tube pan or two 9-inch round cake pans instead. Adjust the baking time accordingly, as the cake may cook faster in different pans.
Kentucky Butter Cake
Ingredients
For the cake:
- 1 cup butter cubed at room temperature
- 2 cups granulated sugar
- 4 eggs
- 1 tablespoon vanilla
- 3 cups all purpose flour
- 1 teaspoon kosher salt
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 cup buttermilk
For the butter glaze:
- ⅓ cup butter
- ¾ cup granulated sugar
- 2 tablespoons water
- 2 teaspoons vanilla
Instructions
- Preheat the oven to 325°F
- Grease a 10'' bundt pan with non-stick spray or butter, then dust the pan with confectioner's sugar and set aside.
- Using an electric mixer, cream together the butter and sugar. Add in the eggs and vanilla, then add in the dry ingredients. Mix in the buttermilk until well combined.
- Pour the batter into the prepared bundt pan, and bake for 65-75 minutes until a toothpick entered in the center comes out clean.
- When the cake is done baking, make the glaze. Combine all the ingredients in a small saucepan and stir over medium heat until the butter is melted and the sugar is dissolved.
- Poke holes all over the warm cake using a knife and pour the glaze evenly on the cake while still in the pan.
- Allow the cake to cool completely in the pan and then invert the cake onto a serving plate.
