I can’t believe we’re into August, can you? This year has flown by faster than any that I remember. School is just around the corner. (Which means Loopy Academy is just around the corner again, too, and I can’t wait to share the next set of projects with you!) In the meantime, I wanted to share these beautiful flower photos with you, taken all around the shopping center where Loopy is located.
And because it’s Friday, I thought you might need a new cake recipe. It looks deceptively plain, but it is a vanilla pound cake that is incredibly good!
Kentucky Butter Cake (via Pinterest, from the Cookies and Cups blog.)
1 cup butter, cubed (at room temperature)
2 cups sugar
1 Tbl. vanilla
3 cups flour
1 tsp. salt
1 tsp. baking powder
1/2 tsp. baking soda
1 cup buttermilk
1/3 cup butter
3/4 cup sugar
2 Tbl. water
2 tsp. vanilla
Preheat oven to 325 degrees. Grease a 10″ bundt pan with butter or shortening and dust with flour.
Mix all cake ingredients in the bowl of your mixer on low for 30 seconds. Then increase speed to medium and mix for 3 more minutes.
Pour the batter into the prepared pan and bake for 60-75 minutes or until a toothpick in the center comes out clean.
When the cake is done baking, mix the glaze. Combine all glaze ingredients in a small saucepan and stir continuously until the butter is melted and the sugar is dissolved. Do not boil.
Poke holes all over the warm cake using a knife, and then pour the glaze evenly over all (while the cake is still in the pan.)
Allow the cake to cool completely and then invert onto a serving dish. You can eat it right away, but it’s even better if you let it set overnight.
Before serving, sprinkle with powdered sugar, if desired. (Although it is plenty rich and sweet without.)
Have a great weekend!