Best 7 Kentucky Lace Cakes Recipes

KENTUCKY BUTTER CAKE

Steps:

• To make batter: In a large beater bowl cream the butter.
• Gradually add the sugar; creaming until light and fluffy.
• Add the eggs all at once and beat at HIGH until thick and creamy--at least 5 minutes.
• Add milk and blend thoroughly.
• NOTE: IF YOU DO NOT HAVE BUTTERMILK OR SOUR MILK ADD 2 TABLESPOONS OF VINEGAR TO A ONE CUP MEASURE THEN FILL TO ONE CUP.
• STIR AND LET SIT FOR 5 MINUTES.
• In a small bowl combine flour, salt, powder and soda.
• Add to batter all at once and beat for at least 10 minutes.
• Batter will be very thick and creamy.
• Stir in vanilla.
• Generously grease 10" inch bundt pan.
• Turn batter into pan.
• Bake at 325°F for 55-60 minutes until top springs back when touched lightly in center.
• Meanwhile prepare the butter sauce by combining the sugars, hot water and butter and stirring over low heat until butter is melted.
• Do not boil!
• Remove from heat and add vanilla.
• Let cake sit on a rack for 5 minutes after baking.
• Poke deep holes all over cake with a long skewer (a long knitting over crochet needle works well because they're thick).
• Pour warm butter sauce slowly over cake and letting it soak into holes and down between sides of cake and pan.
• Cool completely before removing from pan.
• If desired sprinkle with icing sugar before serving.

KENTUCKY LACE CAKES

Steps:

• Combine the milk and vinegar in a bowl; set aside until the milk sours, about 5 minutes.
• Stir the egg, cornmeal, salt, and baking soda into the milk mixture until evenly mixed.
• Melt some of the butter in a large skillet over medium heat. Pour 1/2 cup of the cornmeal mixture onto the skillet and cook until bubbles appear on the surface, 2 to 3 minutes. Flip with a spatula and cook until browned on the other side, 1 to 2 minutes more. Repeat until all batter is used.

KENTUCKY LACE CAKES

Steps:

• Combine the milk and vinegar in a bowl; set aside until the milk sours, about 5 minutes.
• Stir the egg, cornmeal, salt, and baking soda into the milk mixture until evenly mixed.
• Melt some of the butter in a large skillet over medium heat. Pour 1/2 cup of the cornmeal mixture onto the skillet and cook until bubbles appear on the surface, 2 to 3 minutes. Flip with a spatula and cook until browned on the other side, 1 to 2 minutes more. Repeat until all batter is used.

KENTUCKY LACE CAKES

Steps:

• Combine the milk and vinegar in a bowl; set aside until the milk sours, about 5 minutes.
• Stir the egg, cornmeal, salt, and baking soda into the milk mixture until evenly mixed.
• Melt some of the butter in a large skillet over medium heat. Pour 1/2 cup of the cornmeal mixture onto the skillet and cook until bubbles appear on the surface, 2 to 3 minutes. Flip with a spatula and cook until browned on the other side, 1 to 2 minutes more. Repeat until all batter is used.

KENTUCKY LACE CAKES

Steps:

• Combine the milk and vinegar in a bowl; set aside until the milk sours, about 5 minutes.
• Stir the egg, cornmeal, salt, and baking soda into the milk mixture until evenly mixed.
• Melt some of the butter in a large skillet over medium heat. Pour 1/2 cup of the cornmeal mixture onto the skillet and cook until bubbles appear on the surface, 2 to 3 minutes. Flip with a spatula and cook until browned on the other side, 1 to 2 minutes more. Repeat until all batter is used.

KENTUCKY GRIDDLE CAKES

Steps:

• Mix together the dry ingredients in one bowl, the wet ingredients in another bowl.
• Stir the wet into the dry using a wooden spoon, mixing just enough to blend- don't overmix; batter should be slightly lumpy.
• Heat a griddle,greased lightly with some additional oil or nonstick spray, over medium to medium-high heat until a drop of water sizzles when dropped onto the pan.
• Stir the batter again briefly (since it will have settled), and drop a scant 1/4 cupful of batter onto the pan for each cake.
• Cook until bubbles form and burst and the bottom is light brown, adjusting heat if needed to keep from burning bottoms.
• Flip over and cook the other side for 1-2 minutes, just until browned (if you touch it with your finger, no imprint will remain).
• NOTE: If batter is too thick, add a little more buttermilk.
• Serve with warm syrup.

KENTUCKY FUNERAL CAKE

Steps:

• Preheat oven to 400 degrees. Butter and flour a 9-inch springform pan.
• Sift together the flour, baking powder and salt. Set aside.
• In a bowl cream together the butter and sugar. Add the eggs one at a time and beat thoroughly. Fold in the flour mixture alternately with the milk. Stir in vanilla.
• Pour into prepared pan and bake for 10 minutes. Reduce oven temperature to 325 degrees and bake 60 to 70 minutes longer, until the cake is brown and a cake tester comes out clean. Cool on a rack for 10 minutes, then unmold and continue cooling.