Rich, velvety, and irresistibly buttery, this Kentucky Butter Pound Cake is the ultimate southern comfort dessert! Featuring a soft, fine-crumbed vanilla pound cake soaked with a warm sweet butter glaze that creates a thin, sugary crust around the outside, every single slice melts in your mouth.
Whether served alongside morning coffee, brought to a holiday potluck, or enjoyed for a family Sunday dinner, this classic Bundt cake is guaranteed to impress!
Quick Recipe Details
- Yield: 10–12 Slices
- Prep Time: 20 minutes
- Bake Time: 60–75 minutes
- Glaze Rest Time: 20–30 minutes
- Total Time: 1 hour 55 minutes
Why You Will Love This Recipe
- Signature Sugar-Butter Crust: Warm butter glaze seeps into the cake, creating an addictive crunchy, sugary shell as it cools.
- Ultra-Moist Crumb: Buttermilk and rich butter keep this cake exceptionally soft for days.
- Classic Southern Staple: Timeless flavor profile featuring pure vanilla, creamery butter, and sweet sugar.
- Crowd-Pleasing Bundt Shape: Serves a crowd effortlessly with beautiful, elegant slices.
Ingredients Breakdown
Pound Cake Batter
- 3 cups All-Purpose Flour (375g)
- 1 cup Unsalted Butter (225g), softened
- 2 cups Granulated Sugar (400g)
- 4 Large Eggs, room temperature
- 1 cup Buttermilk (240ml)
- 2 teaspoons Vanilla Extract
- 1 teaspoon Baking Powder
- ½ teaspoon Baking Soda
- ½ teaspoon Salt
Warm Sweet Butter Glaze
- ⅓ cup Unsalted Butter (75g)
- ¾ cup Granulated Sugar (150g)
- 3 tablespoons Water
- 2 teaspoons Vanilla Extract
Ingredients Summary Table
| Component | Key Ingredients | Purpose & Prep Notes |
| Cake Base | Flour, butter, sugar, eggs, buttermilk | Creates a tender, velvety, rich pound cake structure. |
| Leavening & Flavor | Baking powder, soda, salt, vanilla | Gives gentle rise and warm aromatic flavor. |
| Butter Glaze | Butter, sugar, water, vanilla extract | Infuses moisture into the warm cake while forming a sugary crust. |
Step-by-Step Instructions
1.Prepare Oven & Pan:Heat oven to 165°C (325°F) and prepare Bundt pan.Preheat your oven to 165°C (325°F). Generously grease and flour a 10–12 cup Bundt pan, making sure to coat all crevices so the cake releases easily.
2.Cream Butter & Sugar:Beat butter and sugar until light, then add eggs and vanilla.In a large bowl or stand mixer, beat 1 cup softened butter and 2 cups granulated sugar on medium-high speed until light, pale, and fluffy. Add 4 large eggs one at a time, beating well after each addition, then stir in 2 teaspoons vanilla extract.
3.Mix the Batter:Alternate dry ingredients with buttermilk until smooth.In a separate bowl, whisk together 3 cups flour, 1 tsp baking powder, ½ tsp baking soda, and ½ tsp salt. With the mixer on low, add the flour mixture in three batches alternating with 1 cup buttermilk, starting and ending with the dry ingredients. Mix just until smooth.
4.Fill & Bake:Pour into pan and bake for 60 to 75 minutes.Pour the thick batter into the prepared Bundt pan and smooth the top evenly with a spatula. Bake at 165°C (325°F) for 60 to 75 minutes until a wooden toothpick inserted into the center comes out clean.
5.Prepare & Apply Butter Glaze:Simmer butter, sugar, water, then stir in vanilla and pour over warm cake.While the cake is warm in the pan, make the glaze. In a small saucepan over low heat, combine ⅓ cup butter, ¾ cup sugar, and 3 tbsp water. Cook, stirring constantly, until the sugar completely dissolves (do not boil). Remove from heat and stir in 2 tsp vanilla. Poke deep holes all over the warm cake with a skewer and slowly pour the glaze over it.
6.Absorb, Invert & Serve:Rest cake 20-30 minutes, invert onto a serving plate, and cool.Let the cake rest in the pan for 20 to 30 minutes to allow the glaze to absorb fully. Invert the pan onto a serving plate to release the cake. Cool completely, slice, and enjoy!
Expert Baking Tips for Success
- Grease the Bundt Pan Thoroughly: Use a baking spray containing flour or paste whole butter and flour into every groove of the pan to ensure your pound cake slips out cleanly.
- Do Not Boil the Glaze: Heat the butter glaze just until the sugar dissolves so it stays thin enough to soak deep into the cake pores rather than hardening into syrup.
- Use Room Temperature Ingredients: Cold eggs or buttermilk can cause the creamed butter mixture to curdle. Bring them to room temperature before baking for a silky smooth batter.
Variations & Serving Suggestions
- Rum-Infused Butter Glaze: Swap 1 to 2 tablespoons of the water in the glaze with dark rum or bourbon for a festive adult flavor profile.
- Berry & Cream Pairing: Serve slices topped with fresh strawberries, raspberries, or a dollop of fresh whipped cream.
- Chocolate Chip Swirl: Fold 1 cup of mini semi-sweet chocolate chips into the batter right before pouring into the Bundt pan.
Storage & Freezing Instructions
- Room Temperature: Store leftover cake tightly wrapped or under a cake dome at room temperature for up to 4 to 5 days. The cake gets even softer and moister on days 2 and 3!
- Freezing: Wrap individual slices or the un-glazed baked cake in plastic wrap and aluminum foil; freeze for up to 3 months. Thaw overnight at room temperature before serving.
