A buttery, moist vanilla pound cake soaked in a rich, sweet butter sauce. Yes, it’s as delicious as it sounds!
Ingredients
BUTTER CAKE:
– 3 cups all-purpose flour
– 1 teaspoon baking powder
– 1⁄2 teaspoon baking soda
– 1⁄2 teaspoon salt
– 1 cup unsalted butter
– 2 cups sugar
– 1 cup milk
– 1 tablespoon white vinegar
– 4 large eggs
– 2 teaspoons vanilla extract
BUTTER GLAZE:
– 1 cup sugar
– 1⁄2 cup unsalted butter
– 3 tablespoons brandy (water can be substituted)
– 1 teaspoon vanilla extract
Directions
Preheat and Prepare:
– Preheat your oven to 325°F (163°C). Grease and flour a bundt pan.
Sift Dry Ingredients:
– In a bowl, sift together the flour, baking powder, baking soda, and salt. Set aside.
Cream Butter and Sugar:
– In a large bowl, cream together the softened butter and sugar until light and fluffy.
Add Eggs and Vanilla:
– Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
Alternate Dry and Wet Ingredients:
– Gradually add the sifted dry ingredients to the butter mixture, alternating with the buttermilk. Begin and end with the dry ingredients. Mix until just combined.
Pour into Bundt Pan:
– Pour the batter into the prepared bundt pan, smoothing the top with a spatula.
Bake to Perfection:
– Bake in the preheated oven for 60-70 minutes or until a toothpick inserted into the center comes out clean.
Prepare Butter Glaze:
– In a saucepan, combine the butter, sugar, water, and vanilla extract. Bring to a boil, then reduce the heat and simmer for 5 minutes, stirring constantly.
Glaze the Warm Cake:
– While the cake is still warm, poke holes in it with a skewer or fork. Pour the warm butter glaze over the cake, allowing it to soak in.
Cool and Serve:
– Allow the cake to cool in the pan for about 15 minutes before transferring it to a wire rack to cool completely. Slice, serve, and savor the Southern charm of Kentucky Butter Cake!