Kentucky Butter Pound Cake (Moist Bundt Cake with Butter Glaze)

This classic Kentucky butter pound cake is rich, moist and incredibly buttery. A tender buttermilk Bundt cake is soaked with a warm vanilla butter glaze that seeps into every bite and creates a sweet, slightly crisp crust. This easy, old-fashioned Kentucky butter cake recipe is perfect for holidays, Sunday dinners, potlucks and Christmas dessert tables.

Prep Time: 20 minutes | Bake Time: 60–75 minutes | Soak Time: 20–30 minutes | Total Time: about 2 hours | Servings: 12–16 slices | Oven: 325°F (165°C)

Why You’ll Love This Kentucky Butter Pound Cake

• Super moist thanks to buttermilk and the butter glaze soaked into the warm cake.
• Simple pantry ingredients like flour, butter, sugar, eggs and buttermilk.
• Bakery-style crust with a sweet, buttery, slightly crisp outside.
• Great for making ahead. It tastes even better the next day.

Ingredients

For the Pound Cake

• 3 cups (375 g) all-purpose flour
• 1 cup (225 g) unsalted butter, softened
• 2 cups (400 g) granulated sugar
• 4 large eggs, at room temperature
• 1 cup (240 ml) buttermilk, at room temperature
• 2 teaspoons vanilla extract
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt

For the Butter Glaze

• 1/3 cup (75 g) unsalted butter
• 3/4 cup (150 g) granulated sugar
• 3 tablespoons water
• 2 teaspoons vanilla extract

How to Make Kentucky Butter Pound Cake

1. Prepare the pan. Preheat the oven to 325°F (165°C). Generously grease and flour a 10–12 cup Bundt pan, getting into every groove.
2. Cream the butter and sugar. Beat the softened butter and sugar for 3–4 minutes until light and fluffy.
3. Add the eggs and vanilla. Beat in the eggs one at a time, mixing well after each, then add the vanilla.
4. Mix the dry ingredients. In another bowl, whisk together the flour, baking powder, baking soda and salt.
5. Make the batter. Add the dry ingredients to the butter mixture in three parts, alternating with the buttermilk, beginning and ending with the flour. Mix on low just until smooth.
6. Fill the pan. Pour the batter into the prepared Bundt pan and smooth the top.
7. Bake. Bake for 60–75 minutes, until a toothpick inserted in the center comes out clean.
8. Make the butter glaze. While the cake bakes, heat the butter, sugar and water in a small saucepan over medium heat, stirring until the butter melts and the sugar dissolves. Do not let it boil hard. Remove from the heat and stir in the vanilla.
9. Glaze the warm cake. Leave the hot cake in the pan. Poke holes all over it with a skewer and slowly pour the warm glaze over the top, letting it soak in.
10. Let it soak. Let the cake sit in the pan for 20–30 minutes to absorb the glaze.
11. Invert and serve. Turn the cake out onto a serving plate, let it cool completely, then slice and enjoy.

Tips for the Best Butter Pound Cake

• Use room-temperature ingredients. Softened butter, eggs and buttermilk blend into a smooth, even batter.
• Grease the pan very well. The sugary glaze can make the cake stick, so butter and flour every groove (or use baking spray with flour).
• Don’t overmix once the flour is added, or the cake can become dense.
• Pour the glaze slowly so it soaks into the cake instead of running down the sides.
• Check early. Ovens vary, so start testing the cake at 60 minutes.

Easy Variations

• Almond butter cake: Replace 1 teaspoon of the vanilla with almond extract.
• Lemon butter cake: Add the zest of 2 lemons to the batter.
• No buttermilk? Stir 1 tablespoon of lemon juice or white vinegar into 1 cup of milk and let it stand for 5 minutes.
• Serve it up: Dust with powdered sugar or serve with whipped cream and fresh berries.

How to Store and Freeze

Cover the cake and keep it at room temperature for up to 4 days. To freeze, wrap the cooled cake (whole or in slices) tightly in plastic wrap and foil and freeze for up to 3 months. Thaw at room temperature.

Frequently Asked Questions

What is a Kentucky butter cake?

It is a Southern buttermilk pound cake soaked with a warm butter, sugar and vanilla glaze while it is still in the pan, which makes it extra moist and buttery.

Can I bake it in loaf pans?

Yes. Divide the batter between two 9×5-inch loaf pans and start checking at 50 minutes.

Why did my cake stick to the pan?

The pan was not greased enough, or the cake soaked too long. Grease every groove well and turn the cake out after 20–30 minutes.

More Cakes to Try

• Pumpkin Cream Cheese Bundt Cake
• Old-Fashioned Ginger Sponge Cake
• Victoria Sponge Cake
• Cinnamon Roll Poke Cake