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Call Me PMc

Cooking. Creating. Sharing

OLD FASHIONED BLUE RIBBON POUND CAKE

Jan.posted by Paula 306 Comments

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 Blue Ribbon Pound Cake recipe is tall, buttery, moist, & dense. This pound cake is classic & very close to an original pound cake recipe. #cake #poundcake #blueribbon #oldfasioned #butter #crustytop #recipe #poundcakepaula

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 recipe is creamy and soft on the inside with a crispy crust that everyone loves! #cake #poundcake #blueribbon #oldfasioned #butter #crustytop #recipe #poundcakepaula

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.

Old Fashioned Blue Ribbon Pound Cake recipe One of the easiest and best pounds cakes I've ever made! #cake #poundcake #blueribbon #oldfasioned #butter #crustytop #recipe #poundcakepaula

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.

Old Fashioned Blue Ribbon Pound Cake recipe is fine textured and buttery. Perfect with fresh berries and whipped cream or ice cream. #cake #poundcake #blueribbon #oldfasioned #butter #crustytop #recipe #poundcakepaula

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}

Easiest Lemon Dessert Sauce

Old Fashioned Blue Ribbon Pound Cake recipe has a moist and tender crumb. It's buttery, soft and delectable. #cake #poundcake #blueribbon #oldfasioned #butter #crustytop #recipe #poundcakepaula

How to serve

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
Whipping Cream Pound Cake
Amaretto Pound Cake
Sour Cream Pound Cake

Old Fashioned Blue Ribbon Pound Cake
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4.64 from 157 votes

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!
Prep Time15 mins
Cook Time1 hr 30 mins
Total Time1 hr 45 mins
Course: cake, Dessert, pound cake
Cuisine: American/Southern
Keyword: cake, dessert, pound cake, Southern food
Servings: 20 slices
Calories: 431kcal
Author: Paula Jones
Prevent your screen from going dark

Ingredients

  • 2 cups butter, no substitutes salted or unsalted, at room temperature, I use this
  • 3 and 1/2 cup granulated sugar
  • 10 large eggs at room temperature
  • 4 cups all-purpose flour sifted (always sift, then measure)
  • 2 teaspoons vanilla extract I use this

Instructions

  • Allow butter and eggs to come to room temperature.
  • Grease and flour a tube (I recommend this one.)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 grease and flour, use non-stick spray, or I absolutely love this cake release product from Wilton! You may need to line the sides of the tube pan with waxed paper so that 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 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.
  • 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.

Tried this recipe? Comment & Rate belowSubscribe to my newsletter !

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

Sharing with friends at Meal Plan Monday and Weekend Potluck

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Paula
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Comments

  1. Shantrell says

    02.04.21 at 7:10 pm

    Do I have to use the lemon Glaze? Can I just go without it?

    Reply
    • Paula says

      02.06.21 at 7:50 am

      You don’t have to use it.

      Reply
  2. Lisa Collins says

    01.24.21 at 5:49 pm

    5 stars
    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….

    Reply
  3. lisa l sholar says

    01.20.21 at 7:07 pm

    5 stars
    My 90 year old mother said that this is the best pound cake she has ever had! Now, that surpasses my grandmother’s and beyond! Follow the recipe as written. It’s perfect!!!

    Reply
  4. Felencia says

    01.03.21 at 3:08 pm

    Is this recipe in error? It doesn’t call for milk!

    Reply
    • Paula says

      01.04.21 at 10:33 am

      It’s correct as written

      Reply
  5. Charleyn H La'a says

    12.22.20 at 3:57 pm

    5 stars
    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 donʻt have a mixer and did it by hand. Also, I donʻt 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 🙂

    Reply
  6. Brenda says

    11.20.20 at 11:55 am

    If you place a cake pan with water on the rack below the pound cake, the results are amazing!!

    Reply
  7. Ekinorev says

    10.19.20 at 2:45 am

    5 stars
    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.

    Reply
    • Paula says

      10.19.20 at 6:44 am

      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/

      Reply
  8. Anoushka says

    10.18.20 at 4:13 pm

    5 stars
    Delicious! I made this for my family last night and they loved it! Such amazing texture and crust. Thank you for sharing!

    Reply
  9. Rob says

    10.17.20 at 1:42 am

    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?

    Reply
    • Paula says

      10.17.20 at 2:20 pm

      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/

      Reply
  10. Gloria says

    10.07.20 at 4:25 pm

    The old blue ribbon pound cake is the best pound cake I have ever made. It remind me of the cake my grandmother prepared many years ago. Thanks 😊 Paula

    Reply
  11. Roseann says

    10.04.20 at 7:51 pm

    5 stars
    Great recipe. I halved the recipe and it was perfect for a loaf pan. My only problem was the middle was gooey. What did I do wrong.

    Reply
    • Paula says

      10.05.20 at 5:47 pm

      I rarely bake pound cakes in loaf pans because I have the same problem. Even my sweet potato bread does that. I don’t know the solution. I’ve tried light pans versus dark pans. I can’t get the center done before the outside gets over-cooked. 😣 I may experiment with the temperature. I’ll let you know if I find a solution.

      Reply
      • Rob says

        10.16.20 at 4:54 pm

        I imagine in might be the shape? It’s SUCH a dense batter and I think the tube/bundt pan allows the hot air to flow through the center for thorough baking. I would think a loaf pan just can’t provide that.

        Reply
      • Elois says

        12.24.20 at 5:41 pm

        I only use a loaf pan and never have any problems. Try baking at 325 degrees for 1:40. Also make sure the cake is on the lowest rack in the oven. I hope this helps. You can pretty much be assured that the cake is good in the middle once all 4 sides pull away from the cake pan — and don’t forget the toothpick test. I use wooden skewers. I hope this helps

        Reply
      • Kay A. says

        12.29.20 at 7:45 pm

        Use a cake heating rod when you bake it.

        Reply
      • Rachel says

        01.22.21 at 7:59 am

        I would drop the temp and cook longer

        Reply
    • latasha says

      11.02.20 at 3:26 pm

      Try decreasing the baking temperature from 350 degrees to 325 or 300. I bake all my pound cakes between 300 and 325 and it comes out perfect every time and doesn’t get dark on outside. It just takes almost 2 hour to cook around 1hour and 45min

      Reply
    • Elois says

      11.18.20 at 2:23 pm

      For the load pan, Bring your temperature down From 350 to 325 for 1:30 Minutes. It’ll be perfect.

      Reply
    • Elois says

      11.18.20 at 2:26 pm

      For the loaf pan, Bring your temperature down From 350 to 325 for 1:30 Minutes. It’ll be perfect.

      Reply
  12. Constance Prewitt says

    09.26.20 at 6:03 pm

    If I wanted to half this recipe and make this into cupcakes (customer requested pound cake cupcakes) how long would the cook time be for a dozen?

    Reply
  13. Carol Howard says

    09.23.20 at 8:28 am

    5 stars
    The cake is really good, but the nutrition facts are inaccurate. It shows 25g carbs per serving, yet 35 g sugar. So I checked the carb contents for flour and sugar for 20 servings. It is 54 carbs. 216.3 calories from carbs. I haven’t checked protien and fats yet. Just fyi. Might be good to know since it is so tasty. 🙂

    Reply
  14. Adele Johnson says

    09.09.20 at 6:54 pm

    I’m going to try this right now. Traditionally we ate a slice of cheddar cheese with our slice 😊

    Reply
    • Paula says

      09.12.20 at 9:26 pm

      Really? Cheese? I have never heard of that before. I’m going to try that!!!

      Reply
      • Nancy says

        10.15.20 at 1:55 pm

        Hin

        Reply
      • Mary says

        10.24.20 at 4:42 pm

        I love cheese with pound cake and apple 🥧

        Reply
  15. Donna Scarlett says

    09.06.20 at 1:40 pm

    Hello Paula,
    Could I use steva or another sweetener instead of sugar and if I can how much would I use. Also could I put fruit on the top before baking the cake. I would like to know if I could use almond flour.
    I can hardly wait to try this receipe.
    Donna Scarlett

    Reply
    • Paula says

      09.18.20 at 7:01 am

      I have never baked using artificial sweeteners. And haven’t had success using almond flour in pound cake. I happy you found my site and like this recipe, I recommend making it as is for a special splurge. I don’t think it’ll be successful changing 2 main ingredients and adding fruit.

      Reply
  16. Linda says

    09.05.20 at 8:38 pm

    5 stars
    I just baked this tonight. Cooked 55 min at 325 degrees and burned it slap up. Still tastes good if you scrape the burnt off. Going to try again at lower temp and less time. Not going to our churches mission luncheon 😪

    Reply
  17. Faith Foster says

    08.23.20 at 9:18 am

    5 stars
    I have made this cake many times since I found the recipe last year. This is the closest to my “mawmaw’s ” pound cake I have ever found. Thank you for posting such wonderful recipes. I look forward to more.

    Reply
    • Paula says

      08.23.20 at 4:33 pm

      Thanks for commenting! I’m so happy you like it.

      Reply
    • Angela says

      09.07.20 at 1:02 pm

      Hello,
      How long should the cake cool before taking out the pan?

      Reply
      • Paula says

        09.08.20 at 6:20 pm

        20 to 30 minutes.

        Reply
  18. T. Fred says

    08.22.20 at 3:49 pm

    Hi there … Anybody know what the 4cups of flour should weigh???

    Reply
    • Sim says

      11.14.20 at 1:42 am

      May I know how u measure butter using cup ? How many gram for one cup of butter thanks

      Reply
    • jen says

      01.30.21 at 10:31 pm

      flour weigh 125 grams per cup

      Reply
  19. Sherry says

    08.14.20 at 1:14 pm

    Can you use swandown cake flour

    Reply
    • Paula says

      08.15.20 at 3:11 pm

      Yes, there’s a slight difference in measuring, I can’t recall it, but a quick Google search will tell you.

      Reply
  20. Tiwana says

    07.15.20 at 3:05 pm

    Absolutely delicious, I made it today…exact recipe it was perfect…my new goto Poundcake recipe….Thank you for sharing

    Reply
  21. Chris says

    07.13.20 at 7:07 am

    Oh my Lord! The perfect cake has been found and baked!

    Reply
    • Paula says

      07.13.20 at 6:57 pm

      😍🤣❤😀 Thank you!!!!

      Reply
  22. KathrynT says

    07.12.20 at 6:51 pm

    5 stars
    Which of your many pound cake recipes gets the best crust? That is my favorite thing about pound cake but I must admit I love it all. Am I right that cakes cooked in a large bundt pan are more likely to form a nice crust than ones made in a loaf pan with shorter cooking times? Thank you, Kathy

    Reply
    • Paula says

      07.13.20 at 7:05 pm

      I agree. And I like using the tube pan so that the crust top stays on top. The Whipping Cream pound cake and Million Dollar pound cake, if I remember correctly, has the crust(iest) (is that a word 🤣 ) top. Here are the links directly to them.
      https://www.callmepmc.com/whipping-cream-pound-cake-recipe/
      https://www.callmepmc.com/million-dollar-pound-cake/

      Reply
  23. Janice says

    06.27.20 at 2:49 am

    Can I use confectioners sugar instead of granulated sugar?

    Reply
    • Paula says

      06.28.20 at 3:34 pm

      It is not recommended to substitute confectioners sugar for granulated sugar. Since confectioners sugar has a much finer texture, and it contains a small percentage of cornstarch to prevent caking, substituting can give you unexpected results.

      Reply
  24. Neva says

    06.09.20 at 1:23 am

    Paula, yes this is the best pound cake I have ever tasted. This recipe is identical, same ingredients, same amount and same directions as the one my grandmother made. It was passed on to my mother who passed it to me. I would guess this recipe to my knowledge is around 70 plus years old. The crust makes it different from any other I have ever tried. I have tried many many pound cakes recipes but always come back to this one. I make wedding, birthday, anniversary cakes but I sell these pound cakes like crazy. Never had a complaint. You have posted a really great recipe…Thanks, Neva

    Reply
  25. Kathleen says

    06.06.20 at 11:40 am

    5 stars
    I substituted lavender sugar and added lemon zest…. it was DELICIOUS!!! Thank you so much for a great recipe!

    Reply
  26. Cecilia says

    05.26.20 at 5:09 pm

    5 stars
    This cake is amazing. I bought too many eggs and told my husband I needed to fix a pound cake that took a lot of eggs. I spotted this recipe and saw that it needed 10 eggs. I am so glad I tried it because it is absolutely wonderful!! I gave some to my mom. We all loved it. I plan to make again many times.

    Reply
    • Paula says

      05.27.20 at 6:44 am

      Yay!! so happy you liked it!

      Reply
      • Steve Pivec says

        06.17.20 at 6:47 pm

        My mom wants me to bake her a cinnamon cake like her mom served her as a kid in the 40s and can’t seem to find a recipe. Any help would be greatly appreciated.

        Reply
        • Paula says

          10.16.20 at 11:43 am

          ohhhhh, I recommend this Cinnamon cake it fabulous!

          Reply
  27. Tina Phoumalvanh says

    05.16.20 at 12:26 pm

    Hi Paula I was wondering if I can cut this recipe in half? I’m only asking because it’s a coworkers birthday and I wanted to surprise him with a few pound cupcakes tonight. Thank you!,,

    Reply
    • Paula says

      05.16.20 at 2:44 pm

      I have never cut it in half, but you should be able to without a problem.

      Reply
      • Vita says

        07.04.20 at 2:57 pm

        Cutting recipe in half

        2 sticks butter
        2 cups flour
        1 3/4 cup sugar
        5 eggs
        1 tsp vanilla

        Reply
        • Teddi says

          07.09.20 at 1:34 pm

          Can I use two loaf pans instead of a Bundt pan?

          Reply
          • Gloria says

            10.07.20 at 4:12 pm

            This is my favorite pound cake. I have prepared this cake so many times, that I lost count. I have one in my oven now. The recipe is great. I like it just like it is written. Great with mixed berries and whipped cream. And i can’t forget, with ice cream too. Thanks Paula

            Reply
      • LaTonia says

        01.13.21 at 10:39 am

        5 stars
        I have not yet made this cake. As I browsed the internet trying to find a lemon pound cake, I was not satisfied with the images of the ones that I seen online. They all looked fluffy instead of dense which is how I love my pound cakes. Your poundcake looks exactly what I expect a super moist delicious poundcake to look like. My only question is would I be able to substitute lemon flavoring or lemon extract for the vanilla. Thanks in advance.

        Reply
        • Paula says

          01.14.21 at 4:23 pm

          Yes, absolutely. I would use pure lemon extract. If you have a lemon, you can even put zest in. I’ve made A LOT 😳 (lol) of pound cakes. You may find another you like too. https://www.callmepmc.com/pound-cake-recipes-reviewed/

          Reply
  28. Margie says

    05.04.20 at 12:11 am

    Can I make a regular stacked cake with this recipe as written? I made this cake and it is fantastic.
    My two grandkids, 5 and 7 said, they want me to make this cake for their birthdays, just put some animals on it !😄

    Reply
  29. Nina The Nana says

    04.25.20 at 8:10 am

    Hello Paula. Thanks for sharing all the wonderful pound cake recipes. I use Gold Medal pre-sifted all purpose flour. SHould I sift again? This is always a question for me because some of the recipes say to sift and some don’t. Please help!

    Reply
    • Paula says

      04.26.20 at 7:24 am

      I would sift it again for every recipe. I find that it packs down in shipping etc. Hope this helps. I love your name ‘Nina the Nana’!!!

      Reply
  30. Karen says

    04.13.20 at 1:11 pm

    Can I use this recipe in a lamb cake mold? Understand the recipe will make way more batter than required to fill the mold.

    Reply
    • Paula says

      05.20.20 at 2:22 pm

      Yes, only fill it 2/3s full

      Reply
  31. Lisa says

    04.12.20 at 9:17 pm

    5 stars
    I made this cake tonight for the first time. It turned out great other than being a little too sweet for my husband. I thought it was perfect, but I do like sweet and rich cakes. Would it mess the cake up if I put 3 cups sugar instead of 3 1/2 cups? I

    Reply
    • Paula says

      04.26.20 at 7:31 am

      I think you’ll be fine with 3 cups of sugar instead of 3.5 cups

      Reply
  32. Candice says

    04.09.20 at 5:14 pm

    5 stars
    I have made this pound cake a dozen times as it is my husband’s favorite but I swear the directions used to say to beat each egg for a minute before adding the next. I still make it that way. Am I crazy? Probably.

    Reply
  33. Glow! says

    03.22.20 at 7:30 pm

    5 stars
    This is the largest pound cake I have ever prepared. The taste is great! And I’ve made it several times. It is my favorite pound cake. I use a dark tube pan, so I only have to bake it for 1 hour and 10 minutes. Paula, Thanks you for this wonderful recipe. 5 Stars

    Reply
    • Paula says

      03.24.20 at 7:16 pm

      It’s huge, isn’t it? Thank you so much. I’m so happy you like it as much as I do. Thanks for commenting.

      Reply
  34. Jerrie says

    03.21.20 at 9:03 pm

    First time finding your great pound cakes! Can’t wait to try them!
    Many thanks!

    Reply
    • Paula says

      03.22.20 at 5:54 pm

      Let me know which ones you like best!

      Reply
  35. Phil Brown says

    03.18.20 at 3:09 pm

    Paula, in the narrative you stated that if you didn’t have a big enough bundt pan you could make cupcakes with the leftover batter. Do the cupcakes come out tasting the same? The reason I ask is I have a disabled son that only has partial use of one arm. I make him cookies and cupcakes to snack on as those are easy for him to pick up and hold. Sliced cake not so much. I think he would like this recipe.

    Reply
    • Paula says

      03.20.20 at 6:48 pm

      Yes, they’ll taste the same. They’ll cook in less time, prob 26-30 minutes. You’ll find that this cake is dense and the slices will hold together to eat while holding. Embarrassing as it is, that’s how I eat it most of the time. And while I’m being honest, I’m usually eating a slice while I’m taking pictures of the cake. haha.

      Reply
  36. Dukediesel says

    03.10.20 at 5:39 pm

    5 stars
    I don’t think I would ever put milk in a pound cake as mentioned above. If you just put a pound of each ingredient with the exception of vanilla, you have your pound cake. Butter, flour, sugar, eggs and a few teaspoons of vanilla. I’ve made this recipe many times and it is wonderful. I like most of Paula’s recipes though. But this one in a million years old so it should be a no fail.

    Reply
    • Mae lean says

      10.31.20 at 5:16 pm

      I am baking this pound cake right at this moment it in the oven be ready at 6:00 I did half of recipe and it going to be a whole pound cake🤗🙌 will let you know how it turn out when done

      Reply
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Hi, I'm Paula. I'm a blogger, a baker, a runner, a writer, a recipe developer, & a cookie dough eater. I love creating great recipes & sharing them with you! You'll find healthy recipes, comfort food and my favorite, indulgent desserts!
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Old School Southern Butter Pound Cake is moist, tender, fine-crumbed, and loaded with a buttery flavor. Learn how to make a perfect pound cake with my simple tips.#cake #poundcake #poundcakepaula #dessert #recipes #callmepmc #moist #easy #Southern #recipe #cake #bourbon #poundcake #homemade #fromscratch #desserts

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