Kentucky Blue Ribbon All-Butter Pound Cake Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
