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Homemade This Easy Kentucky Pound Cake Proves that Butter has Never Looked Better photo

This Easy Kentucky Pound Cake Proves that Butter has Never Looked Better

This Easy Kentucky Pound Cake is a buttery delight that melts in your mouth!
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 25 minutes
Servings: 8 servings
Course: Dessert
Cuisine: Southern
Ingredients Equipment Method Notes

Ingredients
  

For the Cake:
  • 1 cup sweet cream unsalted butter cut into small cubes and at room temperature
  • 2 cups granulated white sugar
  • 4 large eggs
  • 1 tablespoon real pure vanilla extract
  • 1 teaspoon pure almond extract
  • 3 cups all-purpose flour
  • 1 teaspoon kosher salt (or a pinch if using table salt)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 cup buttermilk
For the Glaze:
  • 1/2 cup sweet cream unsalted butter
  • 1/2 cup granulated white sugar
  • 2 tablespoons water
  • 2 teaspoons pure vanilla extract
  • 1 teaspoon real almond extract

Equipment

  • Mixing Bowls
  • Hand mixer or stand mixer
  • Measuring cups and spoons
  • Rubber spatula
  • 9x5-inch loaf pan
  • Cooling rack

Method
 

Directions:
  1. Step 1: Preheat your oven to 325°F (160°C). This step ensures your cake bakes evenly and rises beautifully.
  2. Step 2: Grease your 9x5 inch loaf pan with butter and lightly dust it with flour. This will help your cake slide out easily once baked.
  3. Step 3: In a large mixing bowl, combine the sweet cream unsalted butter and granulated sugar. Use a hand mixer or stand mixer to beat the mixture on medium speed until it’s light and fluffy, about 5 minutes.
  4. Step 4: Add the eggs, vanilla extract, and almond extract to the butter and sugar mixture. Beat on low speed until fully combined.
  5. Step 5: In a separate bowl, whisk together the all-purpose flour, kosher salt, baking powder, and baking soda.
  6. Step 6: Gradually add the dry ingredient mixture to the butter mixture, alternating with the buttermilk. Start with the dry ingredients, mixing until just combined.
  7. Step 7: Once the batter is ready, pour it into the prepared loaf pan. Smooth the top with a spatula to ensure even baking.
  8. Step 8: Place the loaf pan in the preheated oven and bake for 60-70 minutes or until a toothpick inserted into the center comes out clean.
  9. Step 9: While the cake is baking, prepare the glaze by combining sweet cream unsalted butter, granulated sugar, and water in a small saucepan. Cook over medium heat until melted.
  10. Step 10: Once the cake is done baking, let it cool in the pan for about 10 minutes, then invert it onto a cooling rack and drizzle the glaze over the top.

Notes

  • For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend.
  • Use a dairy-free butter alternative and substitute buttermilk with almond milk mixed with vinegar for a dairy-free option.
  • Store in an airtight container at room temperature for up to 3 days.