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.
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
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.
- 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.
- 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.
- 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.
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.
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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!
- 2 cups butter, no substitutes
- 3 and 1/2 cup granulated sugar
- 10 large eggs
- 4 cups sifted all-purpose flour
- 2 teaspoons vanilla extract
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Allow butter and eggs to come to room temperature.
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Grease and flour a tube or bundt pan. 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. This is a very tall cake.
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Preheat oven to 350 degrees.
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Cream 2 cups butter until soft and there are no lumps.
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Add 3 and 1/2 cups granulated sugar and cream until light and fluffy.
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Add one at a time 10 large eggs, beating 1 minute after each addition.
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Lower speed on mixer to low and slowly add 4 cups sifted all-purpose flour.
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Add vanilla and mix in completely.
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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.)
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Bake at 350 degrees F for 1 hour and 25 to 30 minutes.
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*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.
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Test for doneness with a wooden pick. Insert pick in center of cake, if pick comes out clean or with dry crumbs, it is done.
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Remove cake and allow to cool on a wire rack 30 minutes before inverting onto a serving platter.
Recipe from Paula @CallMePMc.com All images and content are copyright protected. Please do not use my images without prior permission that includes copying the ingredient list or entire recipe and posting in the comments on Pinterest for Facebook. If you want to share this recipe, please simply link back to this post for the recipe.
I hope you will try my Old Fashioned Blue Ribbon Pound Cake. The following pound cakes are some of my most popular.
Million Dollar Pound Cake
Whipping Cream Pound Cake
Amaretto Pound Cake
Sour Cream Pound Cake
For all the pound cake recipes I’ve reviewed click on the photo below. (Give them about 5 seconds to load.)
Sharing with friends at Meal Plan Monday and Weekend Potluck
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Linda Moore says
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.
Paula says
Thank you so much!
marie jordan says
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 !
Paula says
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 😉
Joanne Gloria says
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?
Paula says
It should work for 1 9×5 inch loaf pan, but I haven’t tried it.
Janie says
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
Paula says
I bet you’ll be fine with the Crisco, some pound cake recipes call for Crisco.
Gary says
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
Paula says
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
Frossa says
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.
Paula says
I provided that for a while and it caused more confusion. My readers prefer cup measurements.
betty - NZ says
Awesome, moist cake! Yum!
Michelle Davis says
Tired this recipe, mm mm goodness. 😊 It came out so moist and delicious..