6 Flavor Butter Cake

What's up foodies. Y'all doing good? You good? You good? I'm good! You good? Okay, good. Today I am going to share my recipe for a 6 flavor Butter Cake. I am pretty sure you have heard of the Kentucky Butter Cake and I figured it was time I made my version of it.

This cake is essentially like a pound cake, the only difference is there isn't a pound of each ingredient and this cake has a delicious butter sauce that goes over it once it's cooked. I have been making this cake for the past couple of weeks to get it just like I want it. I will say that just like a pound cake, this cake tastes better the next day. I don't know why, it just does.

My recipe is not that different from any others, but I do like the variety of different flavorings in it. Although I have the flavorings listed, you don't have to use what I have. Use what you want and it will be fine. You'll notice on some of the stronger flavorings, I only added half a teaspoon, but you may use a whole teaspoon if you wish. I strongly encourage you to only add 1/2 teaspoon of the maple extract as it overpowers everything else.

I really hope you enjoy this cake. I have received some really good feedback from the people I have shared it with, considering I have made 4 or 5 of them the past two weeks while I was perfecting the recipe.

Recipe

For the Cake:

- 2 sticks butter, softened
- 4 eggs, room temperature
- 2 1/4 cups sugar
- 1 cup buttermilk, room temperature
- 2 3/4 cups all purpose flour
- 1 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 2 tsp. vanilla extract
- 1 tsp. butter flavoring
- 1 tsp. rum flavoring
- 1/2 tsp. maple flavoring (use 1 tsp. if desired)
- 1/2 tsp. coconut flavoring (use 1 tsp. if desired)
- 1/2 tsp. almond extract (use 1 tsp. if desired)

Butter Sauce:

- 6 tbsp. butter
- 2 tbsp. water
- 3/4 cup sugar
- 2 tsp. vanilla extract

Directions:

Cake

Preheat oven to 350 degrees. Butter and flour a bundt pan. Sift together the flour, salt, baking powder, and baking soda. In a bowl, mix together the butter ans sugar until fluffy and well combined. Add eggs one at time. Add one third of the flour mixture and mix. Add half the buttermilk and all of the flavorings and mix. Repeat steps until flour and buttermilk are combined. Pour batter in prepared pan and bake for 50 to 55 minutes or until a skewer or toothpick inserted into the center comes out clean. Once the cake comes out of the oven, poke holes in it using a skewer or butter knife. Poor the butter sauce over the cake. Let the cake cool completely in the pan.

Butter Sauce

In a saucepan over medium low heat, add the butter, water, sugar, and vanilla and mix until the butter is melted and sugar is dissolved (DO NOT BOIL).

Lemon Pound Cake

Recipe By: Devin Judkins

Hello all my foodies out there. Are you good? You good? You good? I'm good! You good? Okay good. Today I am sharing my recipe for a homemade lemon pound cake. It's coming up on my 1 year YouTube anniversary of my cooking channel and I decided what better way to celebrate by sharing a different version of my first video I posted on my cooking channel, which was my regular all butter pound cake. Check that out here.

A few weeks ago, someone asked me if I could make them a lemon pound cake and so I said to myself "Why not film it and post it to my cooking channel?" because at the time I still hadn't figured out which of my recipes I wanted to share next. The person also wanted the cake in loaf form, which is why I made it like this.

Now, the cake that you see in the picture is just a small version of this recipe. When I made the cake, and took the pictures for this blog and for the thumbnail on my cooking channel, I didn't like them, so I made a smaller version to take new pictures. This recipe is for a FULL pound cake. I used a 16 inch loaf pan to make the original cake, but this can also be made in a regular bundt cake pan.

If you've made my regular pound cake, you will see that there isn't too much of a difference between that recipe and this one. I don't like to make recipes too complicated. I like to create a base recipe and add to it to enhance and improve it.

I have made this cake both in a bundt pan an obviously in the loaf pan, and there isn't really a difference in the cook time. I really hope you enjoy this recipe. I get lots of compliments on it. Happy baking.

Cake Ingredients
- 3 sticks unsalted butter, softened
- 3 cups sugar
- 6 eggs, (room temperature) [separated while cold]
- 1 tsp. vanilla extract (optional)
- 1 tsp lemon extract
- 1/2 cup fresh lemon juice
- 1 cup heavy cream, room temperature
- 1/2 tsp. baking powder
- 3 cups cake flour
- 1/2 tsp salt

For the glaze
- 1 cup powdered sugar
- 2 tsp. lemon juice
- 1 to 2 tablespoons milk

Directions:
Preheat oven to 325 degrees. In the bowl of your mixer, beat the butter and sugar until fluffy and combined. Next, add in the egg yolks one at a time mixing only until the yolk is mixed into the batter. Add in the vanilla extract, lemon extract, and lemon juice and mix well. Mix together the flour, salt, and baking powder in a bowl and then alternate adding the flour and the heavy cream. Start with the flour, and end with the flour. Place the egg whites in a bowl and with your mixer on high speed, beat the egg whites until they form stiff peaks. Gently fold the egg whites into the cake batter. Pour the batter into prepared pan and smooth it out evenly. Bake in preheated over for 1 hour to 1 hour and 15 minutes or until a skewer inserted in the middle comes out clean. When the cake comes out of the oven. Let it cool in the pan for 15 to 20 minutes and then run a butter knife around the sides to loosen it up and then flip the cake out onto a cooling rack to cool completely. Mix the ingredients for the glaze and spread it over the cooled cake.

My Homemade Pound Cake

Pound Cake Goodness

Hello all you foodies out there....Y'all doing good? You good? I'm good, you good? Okay, good. What you are about to witness is going to change your life forever...okay, maybe it's not life changing, but this pound cake recipe is sure to please any and everybody you serve it to. I have gotten praised several times about this recipe, and some people are actually shocked that I made it. I guess everybody isn't aware that I am the self-proclaimed culinary genius. Instead of using regular milk or buttermilk like you may see in other recipes, I use heavy cream just to give it that extract gourmet feel. I have made all types of pound cakes before, and after creating this pound cake recipe, this has become my go-to recipe. This is your standard, and may I say "Old Fashioned" pound cake recipe that includes a pound of each ingredient. With that said, this cake contains A LOT of butter and A LOT of sugar, so this may not be for all you health nuts out there, but remember: "Everything is good in moderation."

This Nielson Massey Vanilla Bean Paste is SOOOO GOOD. I use this when I want to add a little gourmet to all my sweet dishes. I purchased this on Amazon for $8 on sale for a 4 ounce jar. If you've never tried it before, you must try it. Is it obvious that I like to use the term gourmet yet?

Pound cakes are considered a very dense cake, but one thing I noticed in many pound cakes is that they're overly dry. When I developed this recipe, I wanted to stray away from making it too dry. I figured a little trick with egg whites that will help make this cake a little bit lighter in texture than what you are used to in a pound cake. 

Notes:
-Make sure all your ingredients are at room temperature before you make the cake.
-Separate the egg yolks while the eggs are still fresh out of the refrigerator.
-You can also use cake flour instead of all-purpose flour.
-The cream of tartar isn't necessarily a needed ingredient, but I use it just to help out the egg whites.
-If you find that the batter is too thick while adding the flour, you can add some of the cream...I would hate for you to break your mixer, lol.
Recipe:

• 2 cups (4 sticks) butter, softened
• 3 cups  sifted All-Purpose Flour
• 2 1/4 cups sugar, divided
• 5 eggs, separated
• 1 1/2 cups heavy cream
• 3 tsp. baking power
• 1 tsp. salt
• 1 tbsp. vanilla paste or extract
• 1 tsp. butter flavoring
• 1 tsp. lemon flavoring
• 1/2 tsp. almond extract
• 1 tsp. cream of tartar

Preheat oven to 350°

Cream together the softened butter and the 2 cups of sugar and mix until light and fluffy. Slowly add you egg yolks in one at a time, beating only until the egg yolk is completely mixed into the batter. Next, sift together the flour, salt, and baking powder. With your mixer on low, slower add the flour mixture to the butter and sugar mixture, scraping the sides of the bowl to make sure all the flour is mixed in. Mix all of your flavorings and extracts in with the heavy cream and then add the cream into the batter. 

In a separate clean bowl, beat your egg whites and cream of tarter with you mixer until they start to look foamy, about one or two minutes, then add in the 1/4 cup of sugar, and continue to beat until the form stiff peaks. 

(they will resemble whipped cream and are able to stand once you remove the beaters from the egg whites)

Once your egg whites have come to stiff peaks, you want to carefully fold the egg whites a little at a time into the batter with a rubber spatula until they are fully combined. Grease and flour your Bundt pan and pour in your cake batter. Once all you cake batter is in, tap the pan on the counter a couple time to release any air bubbles that may be throughout the batter. Bake for about 1 hour or and 1 hour and 15 minutes, but keep a check on it  at the 1 hour mark because stoves are different. Once a toothpick or skewer comes out clean, its ready.

Well, that's it, you've got yourself a homemade pound cake. I'm sure this pound cake will be a hit with you and everyone you share it with. If you make it, please let me know in the comments. Below is the video I recorded for my YouTube channel. I was a littler nervous, so some of the things in this blog post are not mentioned in the video, which is one of the reasons I created this blog. Feel free to watch the video and also *cough, cough* go on over to YouTube and subscribe to my YouTube channel for more video updates. I have a lot more coming. Again, please let me know if you make this.