OLD FASHIONED BLUE RIBBON POUND CAKE
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Old Fashioned Blue Ribbon Pound Cake. Tall, buttery, moist, dense. This pound cake is classic and very close to an original pound cake recipe.
Old-fashioned desserts seem to be making a resurgence. My Pound Cake series has been very popular as well as other old-fashioned desserts that I’ve shared. My Old-fashioned Butter Roll, Old-fashioned Sugar Pie, and Old-fashioned Rice Pudding are some of the most popular recipes on callmepmc.com.
Old Fashioned Blue Ribbon Pound Cake
I started this series on reviewing Pound Cake recipes because pound cakes are my very most favorite thing in the world to make. I dunno why, but they are. Pound cakes are delectable and unbelievably easy to make with a few basic tips. Overall, I’ve had very good feedback on this series which makes me really happy. I’ve enjoyed baking and testing all the pound cakes and sharing the recipes with you.
I do sometimes get negative comments and it makes me unhappy when a recipe doesn’t work out. I want to stress a few things when attempting not only this Old Fashioned Blue Ribbon Pound Cake and my other pound cake recipes, but any cake recipe in general. Review my post Baking Cakes: Problems and Tips. Some quick tips I have also listed below.
The recipe is correct as written. There are no baking soda or baking powder in it. Traditionally, eggs were the only leavening agent used in pound cakes. Baking soda and baking powder do more than aid in making baked goods rise, they also change the texture of them. To get that traditional pound cake texture that’s crusty on the outside with a dense, moist, soft inside make the recipe as written.
I always use salted real
Pound Cake Tips
- Measure carefully, especially the flour. How do you measure flour? To correctly measure flour, first, sift the flour. Then using a spoon or scoop lightly scoop flour out of its container into a measuring cup. Continue filling the cup until it is overflowing, then using the back of a
butter knife level the flour. Scooping the measuring cup directly into the flour to fill can result in up to 25% more flour than lightly spooning the flour into the measuring cup. More flour in a recipe will make it dense and dry. - Read all about how to Calibrate your oven in this post.
- Use good quality ingredients. Read some of the differences in name-brand and store-bought ingredients here.
- Use real
butter . Refer to number 3 above. - Allow your eggs and
butter to come to room temperature. - I drizzled Lemon Sauce over the cake while the cake was still warm.
- Read all my tips for Baking the Perfect Pound Cake
- *PLEASE NOTE – COOKING TIMES VARY DEPENDING ON IF YOUR OVEN IS CALIBRATED AND IF YOU USE A LIGHT OR DARK PAN. TEST THE CAKE BEFORE THE RECOMMENDED TIME. IF THE CAKE IS TOO DRY, YOU BAKED IT TOO LONG.
- I use this Tube Pan.
- I just want to add again the recipe is correct as written. There is no baking soda or baking powder in it.
- Please refer to this article when changing pan sizes: Baking Times for Different Cake Pans
Recipe for Lemon Sauce {click here}
SHOP THIS POST
Equipment
How to serve Blue Ribbon Pound Cake
This Old Fashioned Blue Ribbon Pound Cake makes a tall and impressive cake. It’s ideal for potlucks and parties. Serve it with in-season berries, whipped cream or vanilla ice cream.
The following pound cakes are some of my most popular. You can get all my pound cake recipes here.
- Million Dollar Pound Cake
- Trisha Yearwoods Lemon Pound Cake with Glaze
- Best Triple Lemon Pound Cake Recipe
- Famous Ritz Carlton Hotel Lemon Pound Cake
- Whipping Cream Pound Cake
- Amaretto Pound Cake
- Sour Cream Pound Cake
- BLUE RIBBON BANANA BREAD MUFFINS
- Blue Ribbon Chewy Molasses Ginger Cookies
- ORANGE BUNDT CAKE
- MY TOP TEN MOST POPULAR POUND CAKE RECIPES
- Blue Cheese Biscuits
Old Fashioned Blue Ribbon Pound Cake
Ingredients
- 2 cups butter, no substitutes salted or unsalted, at room temperature
- 3 and ½ cup granulated sugar
- 10 large eggs at room temperature
- 4 cups all-purpose flour sifted (always sift, then measure)
- 2 teaspoons pure vanilla extract
Instructions
- Allow butter and eggs to come to room temperature.
- Grease and flour a tube pan or bundt pan. The cake is too large for a regular bundt pan. You need a 10-15 cup bundt pan like this which is larger than a standard bundt. If you don't have a tube pan or large bundt pan, you can make cupcakes with the extra batter. Don't fill the pan closer than 2 inches from the top, or it may overflow. You can use shortening and sugar or use cake release from Wilton! You may need to line the sides of the tube pan with waxed paper so that it is above the top of the pan 2 to 3 inches as shown in the photo. This is a very tall cake.
- Preheat oven to 350 degrees.
- Cream 2 cups butter until soft and there are no lumps.
- Add 3 and 1/2 cups granulated sugar and cream until light and fluffy.
- Add one at a time, beating until just mixed in before adding the next egg.
- Lower speed on mixer to low and slowly add 4 cups sifted all-purpose flour.
- Add vanilla and mix in completely.
- Spoon batter into prepared tube or bundt pan. (If using a bundt pan, make sure it’s large enough for batter to double in size.)
- Bake at 350 degrees F for 1 hour and 20 minutes.
- *PLEASE NOTE – Cooking times vary depending on several factors: if your oven is calibrated and cooking accurately, if you use a light or dark pan, and if you set the cake pan on a cookie sheet to cook. TEST the cake before the shortest recommended time and adjust from there. This is a wonderfully moist cake but it will be dry if you cook it too long.
- Test for doneness with a wooden pick. Insert pick in the center of the cake, if pick comes out clean or with dry crumbs, it is done.
- Remove cake and allow to cool on a wire rack 30 minutes before inverting onto a serving platter.
- The recipe is correct as written. There are no baking soda or baking powder in it.
Notes
Nutrition
Nutritional information given is an automatic calculation and can vary based on the exact products you use and changes you make to the recipe. If these numbers are important to you, I recommend calculating them yourself.
Absolutely delicious, I made it today…exact recipe it was perfect…my new goto Poundcake recipe….Thank you for sharing
Oh my Lord! The perfect cake has been found and baked!
😍🤣❤😀 Thank you!!!!
Which of your many pound cake recipes gets the best crust? That is my favorite thing about pound cake but I must admit I love it all. Am I right that cakes cooked in a large bundt pan are more likely to form a nice crust than ones made in a loaf pan with shorter cooking times? Thank you, Kathy
I agree. And I like using the tube pan so that the crust top stays on top. The Whipping Cream pound cake and Million Dollar pound cake, if I remember correctly, has the crust(iest) (is that a word 🤣 ) top. Here are the links directly to them.
https://www.callmepmc.com/whipping-cream-pound-cake-recipe/
https://www.callmepmc.com/million-dollar-pound-cake/
Can I use confectioners sugar instead of granulated sugar?
It is not recommended to substitute confectioners sugar for granulated sugar. Since confectioners sugar has a much finer texture, and it contains a small percentage of cornstarch to prevent caking, substituting can give you unexpected results.
Paula, yes this is the best pound cake I have ever tasted. This recipe is identical, same ingredients, same amount and same directions as the one my grandmother made. It was passed on to my mother who passed it to me. I would guess this recipe to my knowledge is around 70 plus years old. The crust makes it different from any other I have ever tried. I have tried many many pound cakes recipes but always come back to this one. I make wedding, birthday, anniversary cakes but I sell these pound cakes like crazy. Never had a complaint. You have posted a really great recipe…Thanks, Neva
I substituted lavender sugar and added lemon zest…. it was DELICIOUS!!! Thank you so much for a great recipe!
This cake is amazing. I bought too many eggs and told my husband I needed to fix a pound cake that took a lot of eggs. I spotted this recipe and saw that it needed 10 eggs. I am so glad I tried it because it is absolutely wonderful!! I gave some to my mom. We all loved it. I plan to make again many times.
Yay!! so happy you liked it!
My mom wants me to bake her a cinnamon cake like her mom served her as a kid in the 40s and can’t seem to find a recipe. Any help would be greatly appreciated.
ohhhhh, I recommend this Cinnamon cake it fabulous!
Hi Paula I was wondering if I can cut this recipe in half? I’m only asking because it’s a coworkers birthday and I wanted to surprise him with a few pound cupcakes tonight. Thank you!,,
I have never cut it in half, but you should be able to without a problem.
Cutting recipe in half
2 sticks butter
2 cups flour
1 3/4 cup sugar
5 eggs
1 tsp vanilla
Can I use two loaf pans instead of a Bundt pan?
This is my favorite pound cake. I have prepared this cake so many times, that I lost count. I have one in my oven now. The recipe is great. I like it just like it is written. Great with mixed berries and whipped cream. And i can’t forget, with ice cream too. Thanks Paula
I have not yet made this cake. As I browsed the internet trying to find a lemon pound cake, I was not satisfied with the images of the ones that I seen online. They all looked fluffy instead of dense which is how I love my pound cakes. Your poundcake looks exactly what I expect a super moist delicious poundcake to look like. My only question is would I be able to substitute lemon flavoring or lemon extract for the vanilla. Thanks in advance.
Yes, absolutely. I would use pure lemon extract. If you have a lemon, you can even put zest in. I’ve made A LOT 😳 (lol) of pound cakes. You may find another you like too. https://www.callmepmc.com/pound-cake-recipes-reviewed/
Can I make a regular stacked cake with this recipe as written? I made this cake and it is fantastic.
My two grandkids, 5 and 7 said, they want me to make this cake for their birthdays, just put some animals on it !😄