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 salted or unsalted, at room temperature
- 3 and ยฝ 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.
Do I have to use the lemon Glaze? Can I just go without it?
You don’t have to use it.
This recipe is spot on, made it twice… The second time I added a tbsp of fresh squeezed lemon juice to the batter, and lemon glaze on top once it came out of the oven…Game changer….Loved it…. My go to for now….
My 90 year old mother said that this is the best pound cake she has ever had! Now, that surpasses my grandmotherโs and beyond! Follow the recipe as written. Itโs perfect!!!
Is this recipe in error? It doesnโt call for milk!
It’s correct as written
OMG, I have never attempted a pound cake before. So, for a first timer, I got to say, this was awesome! The batter was SO easy to make, even though I donสปt have a mixer and did it by hand. Also, I donสปt have a conventional oven, I have a counter top toaster oven. I also have a 3yr old allergic to eggs and used meringue powder to substitute for eggs. I also used a pie tin with a foil covered aluminum can I cut down to fit in my toaster oven as the center placer filled with rice, all for a homemade bundt look. The batter was tasty, and during baking, filled my studio with the most lovely smell. I halved the recipe and did not use all the batter because I thought it was going to rise high. It did only slightly, so, next time I know I can use all the batter. And, besides the changes I made mentioned above, I followed the recipe instructions exactly. Then, I melted some store bought frosting to drizzle on top and added some chocolate sprinkles with some candles. It made the PERFECT birthday cake for my husband tonight. My 3yo had a blast making it and DH loved it too. Will definately make it again. Thank you, Paula, for sharing ๐
If you place a cake pan with water on the rack below the pound cake, the results are amazing!!
Hi Paula
Pound cake is one, if not the one, of my fav cake to bake (and to degust). In France, where I come from, we call it Quatre quart (means 4 quarters), and it is even a speciality from the Britany area. As a kid I used to spend my holidays in Britany, so I can say I have been feed with pound cake. I love it so much, it is so adaptable, and there is a orange version I love above all. You add the juice of one orange in the dough, and when you take out your cake from the oven, you pour on it a syrup made with the juice of three oranges and sugar (about 1/3 cup) and let it cool down.
Yes, I have 2 Orange Pound Cakes that I just love
https://www.callmepmc.com/scratch-made-orange-zest-pound-cake-with-orange-curd/
https://www.callmepmc.com/old-fashioned-buttermilk-orange-juice-pound-cake/
Delicious! I made this for my family last night and they loved it! Such amazing texture and crust. Thank you for sharing!
This looks like a great recipe. I look forward to trying it. I’m curious, what do you think adding cream cheese (4-8 oz) to this? I LOVE the taste of a cream cheese pound cake but I’m not sure how that’s going to affect things. Any ideas?
Try it first without adding the cream cheese. It’s a spectacular pound cake as is. You may also like this pound cake is you like cream cheese>> https://www.callmepmc.com/coconut-cream-cheese-pound-cake/