Kentucky Blue Ribbon All-Butter Pound Cake Recipe

Introduction

The Kentucky Blue Ribbon All-Butter Pound Cake is a classic Southern dessert known for its rich, buttery flavor and tender crumb. This timeless recipe delivers a moist, dense cake perfect for any occasion, whether served plain or with your favorite toppings.

Ingredients

• 3 sticks (1½ cups) unsalted butter, softened
• 3 cups granulated sugar
• 6 large eggs, room temperature
• 3 cups all-purpose flour, sifted
• ½ teaspoon baking powder
• ½ teaspoon salt
• 1 cup heavy cream or whole milk
• 1 tablespoon pure vanilla extract

Instructions

1. Step 1: Preheat your oven to 325°F (163°C). Generously grease and flour a bundt or tube pan to prevent sticking.
2. Step 2: In a large mixing bowl, beat the softened butter until creamy, about 2–3 minutes. Gradually add the sugar and continue beating for 4–5 minutes until the mixture is light and fluffy.
3. Step 3: Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl as needed to ensure even mixing.
4. Step 4: In a separate bowl, sift together the flour, baking powder, and salt.
5. Step 5: Alternately add the flour mixture and the milk (or cream) to the batter, beginning and ending with the flour. Mix on low speed just until combined. Stir in the vanilla extract.
6. Step 6: Pour the batter into the prepared pan and smooth the top with a spatula. Bake for 75–85 minutes, or until a toothpick inserted into the center comes out clean.
7. Step 7: Allow the cake to cool in the pan for 15–20 minutes, then turn it out onto a wire rack to cool completely.

Tips & Variations

• Use room temperature ingredients to ensure even mixing and a smoother batter.
• For extra flavor, add a teaspoon of lemon zest or substitute half the vanilla extract with almond extract.
• If you prefer a lighter cake, swap half the butter for Greek yogurt, but expect a slightly different texture.
• Make sure not to overmix after adding the flour to keep the cake tender and moist.

Storage

Store the pound cake wrapped tightly in plastic wrap or in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to one week or freeze wrapped in foil and plastic for up to 3 months. Reheat gently by warming slices in a low oven or microwave before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use salted butter instead of unsalted?

Yes, but reduce or omit the added salt in the recipe to avoid an overly salty cake.

Why does my pound cake sometimes turn out dry?

Overbaking is the most common cause of dry pound cake. Check for doneness starting at the lower end of the baking time and remove from the oven as soon as a toothpick comes out clean.

Kentucky Blue Ribbon All-Butter Pound Cake Recipe

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4.5 from 110 reviews

This Kentucky Blue Ribbon All-Butter Pound Cake is a classic Southern dessert known for its rich, buttery flavor and tender crumb. Made with simple ingredients like butter, sugar, eggs, and cream, this cake is moist and dense, perfect for pairing with fresh berries or a cup of tea. The recipe involves creaming butter and sugar, folding in sifted flour with baking powder and salt, and baking slowly to achieve the ideal texture.

• Author: Maya
• Prep Time: 20 minutes
• Cook Time: 75-85 minutes
• Total Time: 1 hour 35 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Butter Mixture

• 3 sticks (1 ½ cups) unsalted butter, softened
• 3 cups granulated sugar
• 6 large eggs, room temperature
• 1 tablespoon pure vanilla extract

Dry Ingredients

• 3 cups all-purpose flour, sifted
• ½ teaspoon baking powder
• ½ teaspoon salt

Liquid

• 1 cup heavy cream or whole milk

Instructions

1. Prep the Pan & Oven: Preheat your oven to 325°F (163°C). Grease and flour a bundt or tube pan generously to prevent sticking, ensuring easy removal of the cake after baking.
2. Cream That Butter & Sugar: In a large mixing bowl, beat the softened butter until creamy, which takes about 2 to 3 minutes. Gradually add the granulated sugar and continue creaming for another 4 to 5 minutes until the mixture is light and fluffy, creating a smooth base for your cake.
3. Add the Eggs: Add the eggs one at a time, beating well after each addition. Make sure to scrape down the sides of the bowl periodically to incorporate all ingredients thoroughly.
4. Mix the Dry Ingredients: In a separate bowl, sift together the all-purpose flour, baking powder, and salt to ensure an even distribution and prevent lumps in the batter.
5. Combine with Wet Ingredients: Alternately add the sifted flour mixture and the cream (or milk) to the butter mixture, beginning and ending with the flour. Mix on low speed just until combined to avoid overmixing, which can make the cake dense. Finally, stir in the vanilla extract.
6. Bake Low and Slow: Pour the batter into the prepared pan, smoothing the top with a spatula. Bake for 75 to 85 minutes, or until a toothpick inserted into the center comes out clean, indicating the cake is fully baked.
7. Cool Like a Pro: Let the cake cool in the pan for 15 to 20 minutes to set before carefully turning it out onto a wire rack to cool completely, ensuring the cake retains its shape and texture.

Notes

• Use room temperature eggs and butter to ensure proper mixing and a smooth batter.
• Do not overmix the batter once the flour is added to avoid a tough cake.
• If using a bundt pan, make sure to grease and flour it thoroughly as the cake is rich and sticky.
• You can substitute whole milk for heavy cream for a slightly lighter texture.
• Store the cake wrapped at room temperature for up to 3 days or refrigerate for up to a week.

Keywords: Kentucky pound cake, all-butter pound cake, classic Southern cake, bundt cake, rich butter cake, vanilla pound cake