Kentucky Pound Cake
Rich, buttery, and irresistibly moist, this Kentucky Pound Cake is a timeless Southern classic that will elevate any dessert table. Made with a blend of granulated and brown sugar for a deep caramel-like sweetness, this Bundt-style cake boasts a tender crumb thanks to the perfect balance of whole milk and five eggs. A splash of vanilla extract adds warmth, while a hint of bourbon (optional) infuses a subtle Southern charm into every bite. Baked to golden perfection and lightly dusted with powdered sugar, this show-stopping cake is as beautiful as it is delicious. With just 20 minutes of prep and a foolproof recipe that alternates dry and wet ingredients, this dessert is ideal for beginner and seasoned bakers alike. Serve slices with coffee, whipped cream, or fresh berries for a dessert that’s simple, yet utterly luxurious.
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Recipe Information
Ingredients
- 1 cup unsalted butter
- 2 cups granulated sugar
- 1 cup brown sugar, packed
- 5 eggs
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 0.5 teaspoons salt
- 1 cup whole milk
- 1 tablespoon vanilla extract
- 2 tablespoons bourbon (optional)
- 0.25 cup powdered sugar (for dusting)
Instructions
Preheat the oven to 325°F (163°C). Grease a 10-inch Bundt pan thoroughly and dust with flour to prevent sticking.
In a large mixing bowl, cream together the butter, granulated sugar, and brown sugar using a hand or stand mixer until light and fluffy. This will take about 3-5 minutes.
Add the eggs, one at a time, beating well after each addition to ensure they are fully incorporated.
In a separate bowl, whisk together the flour, baking powder, and salt.
Gradually add the dry ingredients to the wet mixture, alternating with the milk. Start and end with the dry ingredients, mixing just until combined after each addition. Avoid overmixing.
Stir in the vanilla extract and bourbon (if using) until evenly distributed.
Pour the batter into the prepared Bundt pan, spreading it out evenly with a spatula.
Bake in the preheated oven for 80-90 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for about 15 minutes, then carefully invert it onto a wire rack to cool completely.
Once the cake is fully cooled, dust the top lightly with powdered sugar before serving. Slice and enjoy!
Nutrition Facts
Calories |
5146 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 131.1 g | 168% | |
| Saturated Fat | 68.9 g | 344% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 1207 mg | 402% | |
| Sodium | 2156 mg | 94% | |
| Total Carbohydrate | 919.0 g | 334% | |
| Dietary Fiber | 9.8 g | 35% | |
| Total Sugars | 640.3 g | ||
| Protein | 77.6 g | 155% | |
| Vitamin D | 7.8 mcg | 39% | |
| Calcium | 681 mg | 52% | |
| Iron | 22.5 mg | 125% | |
| Potassium | 1414 mg | 30% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
