OLD FASHIONED BLUE RIBBON POUND CAKE

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 butter in my pounds cakes. It’s a personal preference. You can use either salted or unsalted butter. I do recommend using real butter not margarine.

Pound Cake Tips

1. 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.
2. Read all about how to Calibrate your oven in this post.
3. Use good quality ingredients. Read some of the differences in name-brand and store-bought ingredients here.
4. Use real butter. Refer to number 3 above.
5. Allow your eggs and butter to come to room temperature.
6. I drizzled Lemon Sauce over the cake while the cake was still warm.
7. Read all my tips for Baking the Perfect Pound Cake
8. *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.
9. I use this Tube Pan.
10. I just want to add again the recipe is correct as written. There is no baking soda or baking powder in it. 
11. 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

• electric stand mixer
• spatula
• cake release
• cake thermometer
• bundt pan
• tube pan
• wire rack

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.

1. Million Dollar Pound Cake
2. Trisha Yearwoods Lemon Pound Cake with Glaze
3. Best Triple Lemon Pound Cake Recipe 
4. Famous Ritz Carlton Hotel Lemon Pound Cake 
5. Whipping Cream Pound Cake
6. Amaretto Pound Cake
7. Sour Cream Pound Cake
8. BLUE RIBBON BANANA BREAD MUFFINS
9. Blue Ribbon Chewy Molasses Ginger Cookies
10. ORANGE BUNDT CAKE
11. MY TOP TEN MOST POPULAR POUND CAKE RECIPES
12. Blue Cheese Biscuits

Old Fashioned Blue Ribbon Pound Cake

Old-fashioned Blue Ribbon Pound Cake is dense, moist, buttery, and sweet. It has that outer crusty edge with a smooth, creamy, small crumb inside that makes pound cake distinctive. One taste and this will be your new favorite cake recipe!

Author: Paula

4.78 from 248 votes

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Prep Time: 15 minutes minutes

Cook Time: 1 hour hour 30 minutes minutes

Total Time: 1 hour hour 45 minutes minutes

Servings: 20 slices

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Equipment

• electric stand mixer
• silicone spatula
• cake release
• cake thermometer
• bundt pan
• tube pan

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

Recipe from Paula @CallMePMc.com All images and content are copyright protected. 

Nutrition

Calories: 431kcal | Carbohydrates: 25g | Protein: 6g | Fat: 15g | Saturated Fat: 8g | Cholesterol: 54mg | Sodium: 20mg | Potassium: 71mg | Fiber: 1g | Sugar: 35g | Vitamin A: 720IU | Calcium: 25mg | Iron: 2mg

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.

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