Dessertsbellyfull5.0
Kentucky Butter Cake
Dense and moist with a rich buttery flavor, this Kentucky Butter Cake is an old-fashioned pound cake that will quickly become a favorite. Every bite is infused with a sweet, buttery rum glaze that makes this cake all but melt in your mouth!
👥 12 Servings⏱️ Prep & Cook: 1h 15m⏳ Prep: 15 min🔥 Cook: 1h👤 Amy Flanigan📖 bellyfull
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pan
- oven
- bowl
- whisk
- saucepan
- knife
📝 Preparation Steps
1
Preheat oven to 325 degrees F. Grease a 10-inch Bundt pan liberally with butter, getting in all the grooves. Dust thoroughly with flour, discarding any excess.
butter (, softened to room temperature)1 cupbuttermilk1 cupcup butter1/2
2
Make the cake: In a large bowl, whisk together the flour, salt, baking powder, and baking soda.
salt1 teaspoonbaking powder1 teaspoon
3
In another large bowl with an electric mixer, cream together the sugar and butter until light and fluffy, about ⏱️ 3 minutes. Add the eggs in, one at a time, beating well each time. Add the vanilla and almond extract.
butter (, softened to room temperature)1 cupbuttermilk1 cupcup butter1/2large eggs4vanilla extract2 teaspoonsvanilla2 teaspoons
4
Add flour mixture to butter mixture, alternating with buttermilk, beginning and ending with flour mixture.
butter (, softened to room temperature)1 cupbuttermilk1 cupcup butter1/2
5
Pour batter into the prepared Bundt pan and bake for ⏱️ 1 hour or until a toothpick inserted in the center comes out clean.
6
Make the glaze: In a saucepan, warm the butter, sugar, and rum over medium heat until just gently bubbling (do not boil), stirring to dissolve sugar. Remove from heat and stir in vanilla.
butter (, softened to room temperature)1 cupbuttermilk1 cupcup butter1/2vanilla extract2 teaspoonsvanilla2 teaspoons
7
Using the thin end of a chopstick, poke holes in the cake while still warm, about 3/4 of the way down. Slowly pour the sauce all over the cake making sure it gets in those holes and waiting for it to absorb before pouring more. (If the glaze pools on the surface, poke more holes to help it sink in.)
8
Allow the cake to cool completely in the pan (don't be impatient - this is critical so it releases easily.) Then loosen the sides with a dull knife and gently invert onto a serving plate.
9
Slice, serve, and enjoy!
Nutrition Facts
calories
544 kcal
fat Content
26 g
serving Size
1 serving
fiber Content
1 g
sugar Content
47 g
sodium Content
488 mg
protein Content
6 g
trans Fat Content
1 g
cholesterol Content
125 mg
carbohydrate Content
71 g
saturated Fat Content
16 g
unsaturated Fat Content
8 g
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