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Ode To Kentucky (Not Bourbon, I Swear) -Perfect Kentucky Pound Cake

Like cheesecake and pizza, everyone thinks they have the perfect recipe. But since we all have very different ideas on what makes a great pizza or cheesecake, there isn’t really one perfect way to do anything, including making a moist, buttery pound cake. Or is there?

Try this one and see.


1 cup butter, softened

2 cups sugar

4 large eggs, room temperature

2 teaspoons vanilla extract

3 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 cup buttermilk*

Butter Sauce:

1 cup sugar

1/2 cup butter, cubed

1/4 cup water

1-1/2 teaspoons almond extract

1-1/2 teaspoons vanilla extract


In a large mixing bowl or food processor, cream butter and sugar until light and fluffy.

Add eggs, one at a time, beating well after each addition. Beat in vanilla.

Combine the flour, baking powder, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition. *I never have buttermilk around the house, so I use the Saco powdered Buttermilk blend, below. Just follow the directions - it’s typically 4 tablespoons powder to 1 cup water.

Pour into a greased and floured 10-inch springform pan.

Bake at 350° until a toothpick inserted in center comes out clean, 55-70 minutes.

Cool 10 minutes. Run a knife around edges and center tube of pan.

For sauce, combine the sugar, butter and water in a small saucepan. Cook over medium heat just until butter is melted and sugar is dissolved.

Remove from the heat; stir in extracts.

Using a skewer. poke holes in the warm cake, all the way down to the bottom (which is why you can’t use a toothpick).

Spoon 1/4 cup sauce over the cake. Let stand until sauce is absorbed.

Repeat twice. Remove sides of the springform. Poke holes into sides of cake; brush remaining sauce over sides.

Cool completely.

No need to refrigerate, but cover tightly.

Pretty perfect, right?

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