Side Pannel
Kentucky Butter Sauce Pound Cake
Kentucky Butter Sauce Pound Cake
- Recipe Submitted by maryjosh on 11/13/2016
Ingredients List
- CAKE
- 1 cup butter
- 2 cups granulated sugar
- 5 large eggs, at room temperature
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 cup buttermilk, at room temperature
- 1 tablespoon vanilla extract
- GLAZE
- ¾ cup granulated sugar
- 6 tablespoon butter
- ¼ cup water
- 1 tablespoon vanilla extract
Directions
Preheat oven to 325 degrees F.
Grease and flour a 10-inch bundt or tube pan.
Cream the butter and sugar with a mixer until fluffy and light in color.
Add the eggs one at a time, mixing well after each addition.
In a small bowl, combine the flour, salt, baking powder, and baking soda.
Add flour mixture alternatively with the buttermilk beginning and ending with flour.
Mix until just combined.
Stir in vanilla.
Pour the batter into the prepared pan.
Bake at 325 degrees F for 60 to 65 minutes or until wooden pick inserted in thickest part comes out clean or with dry crumbs.
Start glaze during the last 5 to 10 minutes of cooking time.
In a saucepan, combine the ¾ cup sugar, 6 tablespoon butter, and ¼ cup water.
Cook over medium heat until butter is melted and sugar is dissolved. Do not boil.
Remove cake from oven.
Immediately poke holes in cake with a long skewer.
Pour hot glaze over cake and allow it to soak into the cake.
Loosen the cake from the pan with a knife while it still hot, but do not remove the cake until it is cooled. (It can be slightly warm but not hot or you risk it falling apart.)
Grease and flour a 10-inch bundt or tube pan.
Cream the butter and sugar with a mixer until fluffy and light in color.
Add the eggs one at a time, mixing well after each addition.
In a small bowl, combine the flour, salt, baking powder, and baking soda.
Add flour mixture alternatively with the buttermilk beginning and ending with flour.
Mix until just combined.
Stir in vanilla.
Pour the batter into the prepared pan.
Bake at 325 degrees F for 60 to 65 minutes or until wooden pick inserted in thickest part comes out clean or with dry crumbs.
Start glaze during the last 5 to 10 minutes of cooking time.
In a saucepan, combine the ¾ cup sugar, 6 tablespoon butter, and ¼ cup water.
Cook over medium heat until butter is melted and sugar is dissolved. Do not boil.
Remove cake from oven.
Immediately poke holes in cake with a long skewer.
Pour hot glaze over cake and allow it to soak into the cake.
Loosen the cake from the pan with a knife while it still hot, but do not remove the cake until it is cooled. (It can be slightly warm but not hot or you risk it falling apart.)
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