Kentucky Butter Sauce Pound Cake

• Vegetarian

• Refrigerated

  • 5 Eggs, large

• Baking & Spices

  • 3 cups All-purpose flour
  • 1 tsp Baking powder
  • 1/2 tsp Baking soda
  • 1 Glaze
  • 2 3/4 cups Granulated sugar
  • 1 tsp Salt
  • 2 tbsp Vanilla

• Bread & Baked Goods

  • 1 Cake

• Dairy

  • 1 3/8 cup Butter
  • 1 cup Buttermilk

• Liquids

  • 1/4 cup Water

Found on callmepmc.com

Description

Ingredients

• CAKE
• 1 cup butter
• 2 cups granulated sugar
• 5 large eggs, at room temperature
• 3 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• 1 cup buttermilk, at room temperature
• 1 tablespoon vanilla extract
• GLAZE
• ¾ cup granulated sugar
• 6 tablespoon butter
• ¼ cup water
• 1 tablespoon vanilla extract

Directions

• Preheat oven to 325 degrees F.
• Grease and flour a 10-inch bundt or tube pan.
• Cream the butter and sugar with a mixer until fluffy and light in color.
• Add the eggs one at a time, mixing well after each addition.
• In a small bowl, combine the flour, salt, baking powder, and baking soda.
• Add flour mixture alternatively with the buttermilk beginning and ending with flour.
• Mix until just combined.
• Stir in vanilla.
• Pour the batter into the prepared pan.
• Bake at 325 degrees F for 60 to 65 minutes or until wooden pick inserted in thickest part comes out clean or with dry crumbs.
• Start glaze during the last 5 to 10 minutes of cooking time.
• In a saucepan, combine the ¾ cup sugar, 6 tablespoon butter, and ¼ cup water.
• Cook over medium heat until butter is melted and sugar is dissolved. Do not boil.
• Remove cake from oven.
• Immediately poke holes in cake with a long skewer.
• Pour hot glaze over cake and allow it to soak into the cake.
• Loosen the cake from the pan with a knife while it still hot, but do not remove the cake until it is cooled. (It can be slightly warm but not hot or you risk it falling apart.)