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 Paula,
I have your Old Fadhion Blue Ribbon Pound Cake in the oven now. Tell me when it’s done should I put the butter sauce on top while it’s cooling?
Yes, it will soak in better if you put it on while it’s warm
I’ve been looking for a good pound cake recipe. This is fabulous! My mother-in-law makes pound cakes for the family every year, but she’s a bit older now and her memory is fading (along with the recipe), and well, they’re not what they used to be (that is being kind). I went over to “help” her this weekend, and my family was so sad that we had to plop the cake into the trash when I got home. So, I found this recipe and made this as a replacement. It is AMAZING! The texture is great, the flavor is perfect, it’s dense, but moist…..Exactly what we hoped for. Thank you so much!!!
Thank you so much for commenting! I am so happy that your family likes this cake, while it’ll never replace your mother-in-law’s I’m happy that it’s was satisfactory to everyone. ❤
I have been looking for a recipe like this for a long time. I made it last night, and the flavor and texture of this cake is pure and simple perfection. Love it,love it, love it. This is definitely a keeper.
Thank you so much!
This sounds like the one my Mother used . Going to bake in morning .Hard to find old fashion she always said use butter or Crisco !
Yes! real butter or Crisco only for pound cake. In fact, I never bake anything with margarine, real butter is much better for baking. I save calories somewhere else 😉
Looking for a recipe for butter pound loaf and came across this. Could I half the recipe but do as is? Like 1cup butter, 5 eggs, etc?
It should work for 1 9×5 inch loaf pan, but I haven’t tried it.
I Love baking and experimenting recipes with stuff I have on hand, I bake a lot and I can’t drive and we only have 1 stick butter so I and going to try with crisco. I have baked cakes with crisco I have made frostings with it too, so I think it is going to work. Although butter is definitely my first choice when I run out crisco is the holy grail. This pound cake looks divine thank you so much for sharing
I bet you’ll be fine with the Crisco, some pound cake recipes call for Crisco.
To confirm. This is 1 pound butter plus 2 more cups? BRPC recipe?
About to prepare and for some reason it isn’t clicking!
And assistance greatly appreciated.
Thank you,
Gary
Hey I’m just seeing this. No, it’s only 2 cups. I just had to make some changes to my site and that didn’t convert correctly. Thank you for the heads up! I have correct the recipe
The best way to measure flour is by weight. Instead of adding fuss, I find it eliminates fuss. I rewrite all of my recipes with gram weight, which makes cooking a breeze and gives consistent results, regardless of ambient conditions that can affect measuring by volume. For home cooks that use this method, it would be helpful if you provided that information. It also allows for reliable substitution. I grind all of my own flour, even pastry flour, using organic soft white wheat, optionally sifting out the bran for certain recipes (and using the bran in other cooking). Weight is the only way to substitute one flour for another, never volume.
I provided that for a while and it caused more confusion. My readers prefer cup measurements.
I believe 4 cups of flour should weigh 20 ounces. That’s a little over a pound. Maybe 4 cups was originally a pound of flour, but nowadays they say a cup weighs 5 ounces.
Awesome, moist cake! Yum!
Tired this recipe, mm mm goodness. 😊 It came out so moist and delicious..