This Easy Kentucky Pound Cake Proves that Butter has Never Looked Better

• Vegetarian

• Refrigerated

  • 4 Eggs, large

• Baking & Spices

  • 3 cups All-purpose flour
  • 1 tsp Almond extract, pure
  • 1 tsp Almond extract, real
  • 1 tsp Baking powder
  • 1/2 tsp Baking soda
  • 1 tsp Kosher salt
  • 1 tbsp Vanilla, real pure
  • 2 tsp Vanilla extract, pure
  • 2 3/4 cups White sugar, granulated

• Dairy

  • 1 cup Buttermilk
  • 1/3 cup Cream unsalted butter, sweet

• Liquids

  • 2 tbsp Water

Found on loavesanddishes.net

Description

Ingredients

• For the cake:
• 1 Cup sweet cream unsalted butter - cut into small cubes and at room temp.
• 2 Cups granulated white sugar
• 4 large eggs
• 1 Tbs real pure vanilla
• 1 tsp pure almond extract
• 3 Cups all purpose flour
• 1 tsp kosher salt (if using table salt, then just a pinch)
• 1 tsp baking powder
• ½ tsp baking soda
• 1 Cup buttermilk
• For the Butter Sauce
• ⅓ Cup sweet cream unsalted butter
• ¾ Cup granulated white sugar
• 2 Tbs water
• 2 tsp pure vanilla extract
• 1 tsp real almond extract

Directions

• Preheat the oven to 325 and prepare a 10 inch (standard size) bundt pan by either spraying with a flour based cooking spray like Bakers Joy or by buttering and flouring the pan. Be VERY LIBERAL with the butter and flour! This is a sticky cake.
• You are gonna love this step. Place all of the cake ingredients into the bowl of a stand mixer and use the paddle attachment. Mix on a low speed for about 30 seconds until everything looks like it is generally mixed in then increase the speed to medium and mix for another 3 minutes.
• Pour the batter into the prepared bundt pan and bake for an hour and 5 minutes and start checking. The cake is done with a toothpick inserted in the cake middle comes out clean. Remove from the oven when done and set on a cooling rack to cool. Do not remove the cake from the bundt pan yet.
• Near the end of the cakes bake time, combine all of the butter sauce ingredients in a small saucepan on medium heat on the stove top. Keep stirring until the butter melts and the sugar dissolves. Do not allow it to boil. Remove from the heat when it reaches the melt point.
• Using a butter knife, poke holes all over the cake top (while the cake remains in the bundt pan). Pour the butter sauce evenly and slowly over the top of the cake while it sits in the bundt pan.
• When the cake is completely cool, invert it onto a cake plate and it is ready to serve. Do say a little prayer, mantra, lift good thoughts to the sky and cross your fingers that the cake did not stick. This cake Is TERRIFIC the next day too once the sauce has completely soaked in.