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Kentucky Butter Pound Cake Recipe

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★★★★★

4.5 from 80 reviews

This Kentucky Butter Pound Cake is a rich and moist classic dessert featuring a tender crumb infused with rum and butter extracts. Baked in a bundt pan, it is finished with a luscious rum butter sauce that soaks into the cake, adding an irresistible glaze and extra flavor. Perfect for special occasions or an indulgent treat.

Ingredients

Scale

Cake

  • 2 cups sugar
  • 4 eggs
  • 1 cup salted butter, softened to room temperature
  • 2 teaspoons rum extract
  • ½ teaspoon butter extract
  • 1 cup buttermilk
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda

Sauce

  • ¾ cup sugar
  • ⅓ cup salted butter
  • 3 tablespoons water
  • 2 teaspoons rum extract

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 325°F. Grease and lightly flour a 10-inch bundt pan to ensure the cake doesn’t stick, then set it aside.
  2. Cream Wet Ingredients: In a large mixing bowl, combine 2 cups sugar, 4 eggs, softened 1 cup salted butter, 2 teaspoons rum extract, ½ teaspoon butter extract, and 1 cup buttermilk. Use a hand mixer on high speed to beat the mixture until it becomes light and fluffy, about 2 minutes.
  3. Add Dry Ingredients: Add 3 cups all-purpose flour, 1 teaspoon baking powder, and ½ teaspoon baking soda to the wet mixture. Beat on medium-low speed, scraping down the bowl as necessary, until no flour streaks remain. Avoid overmixing to keep the cake tender.
  4. Pour and Bake: Pour the batter evenly into the prepared bundt pan. Bake on the middle rack for 55 to 60 minutes or until a toothpick inserted into the center comes out clean.
  5. Cool Cake: Remove the cake from the oven and allow it to cool in the pan for 20 minutes.
  6. Prepare Sauce: While the cake cools, combine ¾ cup sugar, ⅓ cup salted butter, 3 tablespoons water, and 2 teaspoons rum extract in a medium saucepan over medium-low heat. Stir frequently and whisk until the mixture melts and combines smoothly. Be careful not to let the sauce boil; remove it just before it begins to bubble.
  7. Glaze Cake: Reserve ⅓ cup of the warm sauce in a small bowl. Pour the remaining sauce evenly over the cake while it is still in the bundt pan to soak in.
  8. Serve: After the cake has absorbed the sauce, carefully invert the bundt pan onto a serving plate. Drizzle the reserved sauce over the top of the cake before serving for extra flavor and shine.

Notes

  • Ensure the butter is softened to room temperature for easy creaming.
  • Do not overmix the batter to prevent the cake from becoming tough.
  • Watch the sauce closely to avoid boiling, which can alter the texture and flavor.
  • Use a toothpick test to check cake doneness, as ovens may vary.
  • Allow the cake to soak in the sauce for optimal moisture and taste.

Keywords: Kentucky butter pound cake, butter pound cake, rum butter sauce, bundt cake, classic dessert, moist pound cake

Find it online: https://kitchenbyrita.com/kentucky-butter-pound-cake-recipe/