I feel like I owe my sweet Mother an apology. Since she has been looking after an elderly aunt lately I offered to make her some pound cakes for her church’s Thanksgiving dinner. And I made 36 really cute miniature pound cakes.
And they tasted good! Seriously, they were good pound cakes complete with five eggs and a whole cup of butter called for in the recipe. I’ve been looking for a good pound cake recipe for years now and really thought I had found the one that would be my go to. I even made a regular size one Friday night when we had friends over for dinner and everyone really enjoyed it.
But then a conversation on facebook came up and reminded me about this recipe I had pinned ages ago and never actually made. I think mainly because I was scared of it not flipping out of the pan well. But, flush with success from my previous pound cake triumph, I determined I would make it for our Sunday lunch.
And that’s why I feel like I should apologize to my Mama. Oh, my goodness this Kentucky Butter Cake is my all time favorite pound cake recipe and definitely the one I will be making for family Christmas. There is this butter sauce that you make and pour over the cake that is just.so.darn.good.
What you’ll need:
1 cup of butter, softened to room temperature
2 cups sugar
4 eggs (I set mine out with the butter to be at room temp too)
1 TBS vanilla
3 cups all purpose flour
1 tsp kosher salt
1/2 tsp baking soda
1 cup of buttermilk
What you’ll do:
Put all the ingredients in a mixing bowl.
Pour into a well greased bundt pan. (I use Baker’s Joy and the cake slipped right out.)
Bake at 325 degress for 45 to 65 minutes depending on your oven*
*I always set my timer on the lower end…you can always keep cooking but you can’t undo overcooking. Once a knife or tooth pick come out clean it’s done.
What you’ll need for the butter sauce:
1/3 cup butter
3/4 cup sugar
2 TBS water
2 tsps vanilla
What you’ll do:
Combine all the ingredients in a small saucepan over medium heat.
Stir until the sugar has dissolved and the butter is melted.
Do not let it come to a boil.
Using a knife, poke holes all over the warm cake while it’s still in the pan.
Gently pour the butter glaze over the cake.
Let the cake sit in the pan in all that buttery goodness until the cake is completely cooled.
Flip it out onto a serving plate. (You might want to loosen the edges with a knife if needed.)
Dear goodness, but this is so simple and just so good! I’m not going to say it’s the best ever because you may not think so but that’s how it’s going down in my book, y’all.