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.
What size Bundt pan do you use for this cake? I think I may have used the wrong size. The cake rose above the Bundt pan rim and isn’t done after 80 minutes.
I use a tube pan, the specific one is included in the post in the red. As well, I recommend lining it with waxed paper as indicated in step 2
Sounds delicious and can’t wait to try. Can you use this recipe in a regular cake pan… I would like to try for a cake for a mother’s day cake
I’m so sorry, I’m just seeing this. You can, it’s not recommended because of the density of the batter. Pound cake batter baked in 13×9-inch pans may require more time, so stay in the kitchen while the cake bakes and give it plenty of attention to ensure proper doneness.
I bake the sour cream I have bake 4 of them when i seen seen it. I will be backing one of the One of the old fashion blue ribbon.
Four sticks of butter!
Yep – it’s wonderful!
Can you use cake flour instead of all purpose flour?
I have never made it with cake flour so I can’t say 100% it’ll turn out.
I can’t find the lemon glaze recipe.
Please help
Thank you
https://www.callmepmc.com/easiest-lemon-dessert-sauce/
This is delicious! I had to make half a recipe for a bundt pan that was not large enough for the full recipe.
How long will this keep and does it need to be refrigerated? Can it be frozen?
Yes, you can refrigerate or freeze. It’s good for up to 3 months on freezer – take it out and allow it to thaw. You can heat it a few seconds in the microwave and it’ll be just like freshly baked. Store in the refrigerator in an airtight container for a couple of weeks. Even it starts to get a little dry, you can take a slice, spread a little butter on it, and grill it in a pan on both sides until it just a little brown – oh, my! It’s so good like this. oh and – make sure to wrap it airtight if you freeze. I usually wrap with plastic wrap then with foil. I’m so happy you like it!
Can I make this with a cream cheese frosting instead of lemon?
Yes
OMG I just made this cake and took it out the oven about an hour ago. Made the lemon sauce and it is absolutely delicious. Followed the recipe to a T. Very moist and I love the crust on the top. Super bowl is coming up and I am hosting a little gathering and this cake will definitely be on the menu. Thanks for the recipe!!!
Thank you so much for your kind words!
I’ve never made a cake before without milk. Is this recipe correct? No milk?
I’m looking for the perfect poundcake recipe. Lol I don’t wanna mess up. I’m trying to duplicate my husbands grandmas perfect cake
Yes, it’s correct as written.
this is just like my mom used to make! I will replace the vanilla with lemon for my hubby. Thanks! I will be making this one VERY SOON!
for those who are young…The Pound Cake was a simple cake with FEW ingredients. Thought up out of necessity ..milk and baking soda/powder were hard to come by—think DEPRESSION.