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.
Hi I am planning to bake this for Thanksgiving. I have a Nordic Ware Bundt Pan that holds up to 12 cups of batter. Is this pan sufficient for this cake? How many cups of batter does this cake make? Thanks!
a 12 cup bundt pan is large enough
I just sat here and looked at all of your beautiful pound cakes. It will be hard to pick just one to start with. Absolutely gorgeous! Thank you for sharing!
Ms. Paula-my baby boy and I made this cake. We split the batter between 2 bundt pans. I had to take it out before the 90 minutes. It had a great flavor but it was a little dry. Still it was DELICIOUS! The cake was gone within 24 hours. The one we donated to the Boys and Girls Club was gone within 1 hour! What can I do to make it more moist? Will an stick of butter help? We love the flavor and it had just the right amount of sweetness.
I so happy you liked it and shared! If you’re baking in 2 bundt pans or 2 loaf pans, you’ll need to reduce the cook time. This is probably why it was dry. I’m not sure exactly how long to bake, but start watching at 50 to 60 minutes and test once the top looks ‘set’ and lightly browned.
I don’t understand what you mean about wax papering the sides of a tube pan. A tube is all I have where I am at
Like the second photo in this post> https://www.callmepmc.com/mile-high-pound-cake/
I made this pound cake exactly as written. I don’t have an actual stove in my home so I cooked it in a counter top oven. I was a little worried when it said would double in size that the cake would come up and hit the elements so I only filled my bundt pan a little over half or half and put the rest in a loaf pan. I think I may have over cooked very slightly because the top was a little darker than I thought it should be on the bundt pan. I just trimmed that part off when cutting a slice. The loaf pan I watched more carefully. OMG! The flavor of this cake is amazing and addicting. I can barely stay away from it. Everyone that I have let try it is either asking for the recipe or will I make one for them. Even though it was the same batter I think I like the loaf pan one more. There is more cake there. I can’t see how anyone would want to put anything on this amazing flavor. My granddaughter wanted whipped topping (she’s 5) I tried that. Nope. I want mine just like you slice it. It is the best pound cake I have ever had. Very moist. Yum! Thank you for sharing this awesome recipe!
Trying this today. I hope it’s the texture I’m searching for. I am cutting the recipe in half and also using a loaf pan but I have high hopes after reading everyone’s comments and own experiences. I think I’ll drop temp to 325 and use just a tad less sugar. Fingers crossed
It’s awesome as written but not sure with all your changes if it’ll be the same
I would like to try to make half of this recipe. How long should I bake it (assuming same size pan and temperature)?
You’ll just have to watch it and test it. Sometimes halving a recipe doesn’t work so great. I would make the recipe as is and freeze what you don’t want right now
can you make this recipe using the reverse creaming method?
I have never tried it using the reverse creaming method
Paula,
Just made the pound cake and it was great. I had a problem with it sticking to the bottom of the bundt pan. Any tricks to fix this? Thanks.
I have started spreading a really thick coat of solid vegetable shortening on my bundt pan, then instead of flour I use sugar and roll that around the pan. It sticks to the shortening and doesn’t leave white areas like the flour sometimes would. Try this trick.
Made this cake today and it was delicious! Even after having to half the recipe (I only had two loaf pans!) but still was super moist and delicious! Served it with candied strawberries and was perfect for this summer day! Thanks!
Thanks so much!