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Kentucky Butter Cake

A delightful, moist dessert with a sweet, buttery flavor, perfect for any occasion.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 12 servings
Course: Dessert, Snack
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Cake Ingredients
  • 2 cups all-purpose flour
  • 2 cups sugar
  • 1 cup unsalted butter, softened Make sure the butter is softened but not melted.
  • 4 large eggs
  • 1 cup milk
  • 1 tablespoon vanilla extract
  • 1 teaspoon almond extract Can be omitted or replaced with more vanilla extract.
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
Glaze Ingredients
  • 1/2 cup butter
  • 1 cup sugar
  • 1/4 cup water
  • 1 teaspoon vanilla extract
  • 1 teaspoon almond extract

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C). Grease and flour a Bundt cake pan.
  2. In a large bowl, cream together the butter and sugar until light and fluffy.
  3. Add the eggs one at a time, beating well after each addition.
  4. Stir in the vanilla and almond extracts.
  5. In another bowl, whisk together the flour, baking powder, and salt.
  6. Gradually add the dry ingredients to the butter mixture, alternating with the milk. Blend until smooth.
Baking
  1. Pour the batter into the prepared Bundt pan.
  2. Bake for about 50-60 minutes or until a toothpick inserted into the center comes out clean.
Glazing
  1. While the cake is baking, prepare the glaze by combining butter, sugar, water, vanilla extract, and almond extract in a saucepan. Bring to a boil and stir until the sugar dissolves.
  2. Once the cake is done, let it cool for 10 minutes, then remove it from the pan.
  3. Poke holes in the cake with a skewer and pour the glaze over the warm cake, allowing it to soak in.
  4. Let the cake cool completely before serving.

Notes

This cake is wonderful on its own or served with powdered sugar, vanilla ice cream, or whipped cream. It pairs well with coffee or tea. Store in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. Can be frozen for up to 3 months.