Bourbon Pound Cake

Bourbon Pound Cake Recipe – super light and fluffy homemade pound cake from scratch. Pecans, butter, eggs, flour, sugar, vanilla, almond extract, and bourbon. The egg whites are whipped until still and folded into the batter – makes for an amazing pound cake! Great for potlucks, birthdays, cookouts, and watching the Kentucky Derby!

slice of homemade bourbon pound cake on a plate

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Pound Cake Made From Scratch

It’s hard to beat a good pound cake for dessert. It is so simple, yet so delicious. This Bourbon Pound Cake is no different. It was super simple to whip up in my KitchenAid mixer and it tasted amazing! The bourbon in the cake makes it the perfect treat for watching the Kentucky Derby next weekend.

How to Make Bourbon Pound Cake

The batter for this cake is prepared a little differently than most pound cakes. You are going to separate the eggs into the yolks and whites. The yolks go in first and then you whip the egg whites until stiff and fold them into the batter. Make sure that your bowl and beaters are really clean and free of any fat. Even a small amount of egg yolk or butter can prevent the egg whites from whipping up properly.

  • To properly measure flour, give the flour a stir to loosen it up in the container. Use a spoon and lightly spoon the flour into your measuring cup. Use a flat straight edge (like the straight back of a knife) to level off the top of the flour in the measuring cup. Do NOT compact the flour in the measuring cup. One cup of flour weighs 4.25-ounces.
  • I use Bakers Joy or Pam Baking Spray to grease and flour the Bundt pan. Either works great. You can also use Crisco or butter and dust the pan with flour.
  • Can pound cake be made in advance? Yes! You can make the cake ahead of time and store it in an airtight container for 3 to 4 days. The cake will keep in the refrigerator for up to a week.
  • Can pound cake be frozen? Yes! You can freeze the baked cake. Wrap the cooled cake in plastic wrap and aluminum foil. The cake will keep for up to 6 months in the freezer.
slice of homemade bourbon pound cake on a plate

How to Serve Homemade Pound Cake

We like to serve this cake with a dollop of whipped cream and fresh berries. It is also delicious with vanilla ice cream. Don’t forget that Mint Julep! This is great for potlucks, birthdays, cookouts, and your Derby Day parties! Give this a try ASAP! I promise you won’t be disappointed.

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slice of homemade bourbon pound cake on a plate

Bourbon Pound Cake

Yield: 12 people
Prep Time 10 mins
Cook Time 1 hr
Total Time 1 hr 10 mins
Bourbon Pound Cake Recipe – super light and fluffy homemade pound cake from scratch. Pecans, butter, eggs, flour, sugar, vanilla, almond extract, and bourbon. The egg whites are whipped and folded into the batter – makes an amazing pound cake! Great for potlucks, birthdays, cookouts, and watching the Kentucky Derby!

Ingredients:

  • 1/2 cup chopped pecans
  • 8 eggs separated
  • 3 cups sugar divided
  • 2 cups butter softened (4 sticks)
  • 3 cups all-purpose flour
  • 1/3 cup bourbon
  • 2 tsp almond extract
  • 2 tsp vanilla extract
  • powdered sugar

Instructions:

  • Preheat oven to 350ºF. Grease a bundt pan and sprinkle chopped pecans in pan.
  • Beat egg whites at high speed with an electric mixer until soft peaks form. Slowly add 1 cup of sugar, a tablespoon at a time, until stiff peaks form (about 2-4 minutes). Set aside.
  • In a separate bowl, beat butter at medium speed of an electric mixer for 2 minutes. Slowly add remaining 2 cups of sugar. Continue beating at medium speed for 5 minutes. Add egg yolks, one at a time, beating until yellow disappears.
  • Add flour to butter mixture alternating with bourbon, beginning and ending with flour. Mix at low speed just until blended after each addition of flour. Stir in vanilla and almond extract.
  • Fold egg white mixture to batter. Spoon mixture into prepared bundt pan.
  • Bake 60-70 minutes or until wooden pick inserted in center comes out clean. Cool in pan on a wire rack for 15-20 minutes; remove from pan and cool completely on wire rack. Sprinkle with powdered sugar.

Notes:

  • To properly measure flour, give the flour a stir to loosen it up in the container. Use a spoon and lightly spoon the flour into your measuring cup. Use a flat straight edge (like the straight back of a knife) to level off the top of the flour in the measuring cup. Do NOT compact the flour in the measuring cup. One cup of flour weighs 4.25-ounces.
  • I use Bakers Joy or Pam Baking Spray to grease and flour the Bundt pan. Either works great. You can also use Crisco or butter and dust the pan with flour.
  • If the cake is starting to get too brown, cover it with foil until it is done.
  • Can pound cake be made in advance? Yes! You can make the cake ahead of time and store it in an airtight container for 3 to 4 days. The cake will keep in the refrigerator for up to a week.
  • Can pound cake be frozen? Yes! You can freeze the baked cake. Wrap the cooled cake in plastic wrap and aluminum foil. The cake will keep for up to 6 months in the freezer.

Steph

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Comments

  1. the ingredients say 1/2 cup of chopped pecans however the directions do not include them. Does the pecans go inside the cake or as a topping?

    1. Rae – there are other great pound cakes on the blog that you could try. Just search for pound cakes on the blog.

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