Bourbon Pound Cake

Bourbon Pound Cake Recipe

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Jackie Brink


A cake perfect for bourbon lovers and drinkers.

★★★★★ 2 votes
Makes 2 cakes to serve 12 to 18


3 1/2 c
all-purpose flour
1 tsp
baking powder
1/2 tsp
1 lb
butter at room temperature
2 c
8 large
1/3 c
milk (whole milk for best results)
1/3 c
1 tsp
vanilla extract


1Sift the flour, baking powder, and salt together. Cream the butter
and sugar until light and fluffy. Beat in the eggs one at a time.
2Fold in half the flour, then fold in the milk, then the remaining
flour, followed by the bourbon and vanilla. Pour the batter into two
lightly greased and floured 9-inch (23 cm) loaf pans and run the blade
of a knife through the batter in an X pattern from corner to corner of
the pans to eliminate air bubbles.
3Place the pans in the center of a
cool oven, leaving a space between them. Turn the oven to 325F (165C)
and bake for about 1 hour, until a wooden skewer inserted in the
middle comes out clean. Turn off the oven and let the cakes cool in
the oven for 10 minutes. Open the oven door and cool for 30 minutes.
Turn the cakes out onto a wire rack to cool completely before slicing.

About Bourbon Pound Cake

Course/Dish: Cakes
Main Ingredient: Alcohol
Regional Style: American