Kentucky Butter Cake

This post came from my dear friend, Sheila Winslow. She is one of the best cooks I know! She says, "This cake is great for strawberry shortcake. You can add fresh lemon juice for a lemon cake or you can frost with chocolate or vanilla frosting; my family likes it plain. It has such a wonderful flavor and is so moist. I hope y'all enjoy this cake as much as we do. This is my family's favorite pound cake."

Kentucky Butter Cake
Preheat oven 325 degrees
Ingredients:
3 cups all-purpose flour
1 cup buttermilk
2 cups granulated sugar
1 cup butter (2 sticks) room temperature
1 teaspoon salt
2 teaspoons vanilla
1 teaspoon baking powder
4 large eggs – room temperature
½ teaspoon baking soda

Grease and flour 10” tube cake pan or 12 cup bundt pan.
In large bowl combine cake ingredients.
Beat on low speed with mixer until moistened.
Beat 3 minutes at medium speed.
Pour into prepared pan (batter will be thick like pound cakes should be).
Bake 60 to 70 minutes (my oven takes 65 minutes) or until toothpick comes out clean.
Take out of oven and place on a cooling rack.
Poke holes in cake with a fork. Make and pour sauce over warm cake.

Sauce:
¾ cup sugar
1/3 cup butter (5 tablespoons plus 1 teaspoon)
3 tablespoons water
2 teaspoons vanilla
Place all ingredient in a saucepan over medium heat, stirring occasionally. Do not boil. Pour over cake. Let cool in pan for about 1 hour before removing

NOTE: You can half the sauce or if making 2 cakes, 1 sauce recipe will cover both cakes.