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Kentucky Butter Cake

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A moist and buttery cake traditionally baked in the South, infused with vanilla and almond flavors. Perfect for gatherings and quiet afternoons alike.

Ingredients

Scale
  • 2 cups granulated sugar
  • 1 cup unsalted butter, softened
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon almond extract
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup buttermilk
  • 1/2 cup granulated sugar (for glaze)
  • 1/4 cup unsalted butter (for glaze)
  • 1/4 cup water (for glaze)
  • 1 teaspoon vanilla extract (for glaze)

Instructions

  1. Preheat your oven to 325°F (160°C). Grease and flour a bundt pan to ensure that your masterpiece releases effortlessly later.
  2. Creaming together the sugar and softened butter until light and fluffy.
  3. Add the eggs one at a time, beating well after each addition, and mix in vanilla and almond extracts.
  4. Sift together the flour, baking powder, baking soda, and salt in another bowl.
  5. Gradually add the dry ingredients to the creamed mixture, alternating with the buttermilk.
  6. Pour the batter into the prepared bundt pan and smooth the top.
  7. Bake for 60-75 minutes or until a toothpick inserted in the center comes out clean.
  8. Prepare the glaze by combining sugar, butter, water, and vanilla in a saucepan and boiling for about 5 minutes.
  9. Cool the cake in the pan for 10 minutes before inverting onto a serving plate.
  10. Poke holes in the cake and pour the glaze over it, allowing it to soak in.

Notes

Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. Freeze for up to three months.

Nutrition

Find it online: https://ameliasweets.com/2026/08/07/kentucky-butter-cake-2/

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