How long will a pound cake keep?

A pound cake will typically keep for 3-5 days when stored at room temperature in an airtight container.

Can you freeze a pound cake?

Yes, you can freeze pound cakes. When wrapped snugly, your butter cake will keep nicely in the freezer for up to three months. Be sure to allow the cake to gently and gradually come back up to room temperature by setting it on the countertop to thaw.

What is a butter cake?

A butter cake is a type of cake made with butter, flour, sugar, and eggs as the main ingredients.

What does a Kentucky butter cake taste like?

A Kentucky butter cake typically has a rich, buttery flavor with a dense, moist texture. It honestly almost tastes like a cake doughnut that has been freshly fried and covered in a sweet, syrupy glaze.

New! Best Ever Kentucky Butter Cake Recipe (Salted Butter & Brown Sugar Version)

Best Ever Kentucky Butter Cake Recipe (Salted Butter & Brown Sugar Version)

Print Recipe

With deep caramel and vanilla notes running all throughout both the crumb and crust, our Kentucky Butter Cake recipe leans on salted butter and brown sugar to deepen (and level up) the flavors of the classic bake-off winning 1960s version. The trick? Allow the brown sugar glaze several hours to really sink and seep down into the cake, moistening and flavoring it beautifully.

Author: Lauren McDuffie
Yield: One Bundt Cake

Ingredients

Units Scale

3 cups all-purpose flour
2 cups granulated sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon vanilla extract
4 large eggs, at room temperature
16 tablespoons good quality salted butter at room temperature (two sticks)
1 1/4 cups buttermilk
Powdered sugar for dusting (optional)

For the glaze

1/3 cup good quality salted butter
3/4 cup packed brown sugar (light or dark)
2 teaspoons vanilla extract
3 tablespoons water

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Instructions

Preheat the oven to 325 degrees F. Adjust the rack to the middle position. Thoroughly butter and flour a Bundt pan, or you can coat with non-stick spray.
In the bowl of a stand mixer (or using a hand-held mixer and mixing bowl), whisk together the flour, sugar, baking powder, baking soda, and salt until thoroughly combined.
In a separate bowl, whisk together the vanilla, eggs, and buttermilk and beat until well mixed.
To the bowl with the dry ingredients, add the softened salted butter and half of the buttermilk mixture and mix until crumbly. Add the remaining buttermilk mixture and then mix for about two minutes, until the batter is smooth and a pale golden color.
Pour the batter into the prepared pan and bake until a cake tester comes out clean, about 50 to 60 minutes.
Meanwhile make the glaze, place the 1/3 cup salted butter in a saucepan over medium heat. Add the brown sugar, vanilla extract and water. Stir and cook gently until the sugar has totally dissolved. Remove from the heat
When the cake comes out of the oven, use a knife, a skewer, or a toothpick, and poke lots of holes almost all the way through the cake (about 40 to 45), taking care not to puncture through the other side.
Pour about ¾ of the glaze down over the cake, working slowly so as to allow the mixture to sink down into the holes/tunnels you created. If it starts to pool, just poke more holes.
Let the glaze soak into the cooling cake for at least two hours, or overnight if possible, before turning out. Brush the remaining glaze over the top of the cake, going slowly to allow it to really absorb. You can dust with powdered sugar if you like, and enjoy.

Find it online: https://mykitchenlittle.com/2024/08/14/kentucky-butter-cake-recipe/