Kentucky Butter Cake
Butter-rich pound cakes — Pound Cake, Lemon Pound Cake, Southern Pound Cake, Key Lime Pound Cake — for Sunday dinner or a cake you can slice all week.
★ snack
snackPound Cake
A classic vanilla pound cake that is moist, buttery, and perfect for any occasion.
Chrissie HIngredients
- 1 cup (2 sticks) unsalted butter
- 1 3/4 cups sugar
- 4 eggs
- 3 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1 tsp vanilla extract
- 1/2 cup milk
Instructions
- 1Preheat oven to 325°F. Grease and flour a loaf pan (9x5 inch loaf pan is ideal).
- 2In a large bowl, cream together softened butter and sugar until light and fluffy, using an electric mixer on medium speed for about 3 minutes. Scrape down the sides of the bowl as needed.
- 3Add the eggs one at a time, beating well after each addition until fully incorporated.
- 4In a separate medium bowl, whisk together flour, baking powder, and salt.
- 5Add the dry ingredients to the wet ingredients in three batches, alternating with the milk and starting and ending with the dry ingredients. Mix just until combined, scraping down the sides of the bowl as needed. Do not overmix.
- 6Stir in the vanilla extract.
- 7Pour the batter into the prepared loaf pan and smooth the top with a spatula.
- 8Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
- 9Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
P.S. We update the recipes on this page every few days. If you want to cook this recipe over and over again, we'd love it if you downloaded Pepper 🤝.
More to try
breakfast
dessert
dessert
Find more recipes like this
Join 1M+ cooks discovering, organizing, and sharing their recipes on Pepper
Open in Pepper →A Butter Cake Worth Slicing All Week
A good butter cake is the one dessert you can make on a Tuesday and still be glad about on Friday. It keeps on the counter under a dome, it slices clean, and it doesn't need frosting to be worth eating.
Cooks on Pepper reach for this collection when company is coming, when the church potluck list comes around, or when there's a pound of butter in the fridge and nothing sweet in the house.
Every recipe here is a pound cake with its own personality: the plain Pound Cake, a bright Lemon Pound Cake, a classic Southern Pound Cake, tangy Key Lime Pound Cake, and Brown Sugar Caramel Pound Cake for when you want something richer.
Quick Tips
- 1
Start with soft butter
Set the butter out 1 to 2 hours ahead so it dents easily with a finger. Cold butter won't cream, and the cake comes out dense.
- 2
Cream a full 5 minutes
Beat the butter and sugar on medium until pale and fluffy, about 5 minutes, scraping the bowl twice. That air is what lifts the cake.
- 3
Add eggs one at a time
Beat in each egg for about 30 seconds before adding the next so the batter stays smooth instead of curdling.
- 4
Poke and soak warm
Pierce the hot cake all over with a skewer and spoon the butter glaze on while it's still in the pan, letting it sit 15 minutes before turning out.
Never lose a recipe again
Save everything. Stay organized. Share with friends.
