Don’t you just love a good pound cake? Buttery, dense, no-nonsense pound cake. Well here is a recipe for Kentucky Butter Cake from Cameron at honeysuckleafternoons.com that you just have to try!
Ingredients:
1 cup butter, softened
2 cups granulated sugar
4 eggs
1 1/2 tsp vanilla extract
1 1/2 tsp almond extract
2 tbsp lemon zest
3 cups all-purpose flour
1 tsp salt
1 tsp baking powder
1/2 tsp baking soda
1 cup buttermilk
Butter Glaze:
1/3 cup butter
3/4 cup granulated sugar
2 tbsp water
1 1/2 tsp vanilla extract
1/2 tsp almond extract
Lemon Curd
7 egg yolks
1 large whole egg
1 1/2 cups granulated sugar
3/4 cup fresh lemon juice
2 tbsp lemon zest
3/4 cup unsalted butter chilled, chopped
1/4 tsp salt
Servings: 4
Instructions:
1. Preheat oven to 325. Grease a 10″ bundt pan and dust with flour.
2. Mix all ingredients together- first on low for 30 seconds and then on medium for 3 minutes.
3.Pour batter into bundt pan and bake for 65-75 minutes, until toothpick inserted into middle of cake comes out clean. Remove cake from oven but leave in pan.
4. Make glaze: combine all ingredients in saucepan over medium-low heat and stir constantly until the mixture is smooth. Do not boil.
5. Poke holes all over the cake and pour butter glaze all over (cake should still be in pan). Let cake cool completely, then invert onto serving plate.
6. Before serving, top with jam and lemon curd, and decorate with fresh or sugared berries.
Lemon Curd
1. In a saucepan over medium heat, whisk together all ingredients except butter. Stir constantly and thoroughly with a wooden spoon, until mixture thickens (about 3-5 minutes). Remove from heat.
2.Add cold butter one piece at a time, stirring until smooth. Pour into a bowl and press plastic wrap or parchment paper to the surface to prevent a skin from forming. Refrigerate at least 1 hour.
