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
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
Old Fashioned Blue Ribbon Pound Cake
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Save To Your Recipe BoxIngredients
- 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.
I made a lemon pound cake for Christmas and it was awful!! The recipe was handed down on my husband’s mother’s side. It was eggy and very dense! I used a hand mixer….. That’s all I have…. But I’m wondering if a stand mixer would have made a difference!
It could have not been beaten enough especially since you mention it was very dense. I won’t print it or share it if you want to email it to me to look at. I’ll try to figure out what went wrong. callmepmc@gmail.com
Mine came out good/tasty, very high and beautiful texture, but too cakey, rather than the dense crumb texture typical with pound cakes. I used self rising flour.. would that be the culprit?
Yes, self-rising flour doesn’t work in pound cakes. I surprised it didn’t overflow out of the pan.
I make pound cakes for a living. I love trying new recipes and they always come out beautiful. This one, although followed directions exactly…. Came out very brown (350 at only an hour in convection oven) and short…. Like, a few inches. I did what you said and made sure to leave a couple inches from top of pan and even after cooked, there was still a lot of space between top of cake and top of pan. I’ve never had this happen with a pound cake recipe before.
I’ve never had success baking pound cakes using convection heat.
Omg!!!! Outstanding just came out of oven smells so sweet and buttery. I love pound cake and I had fresh eggs from the ladies at my daycare they had laid today .now that’s fresh and brown eggs .Thank you so much for a great recipe🌺🌺🌻🌼
I’m so happy you like it. Isn’t it a beautiful tall cake? 💖 I really really miss fresh eggs.
Can you freeze the dough?
Not the dough, but you can freeze the cake after it’s cooked. Wrapped air-tightly and freeze no longer than 3 months.
Baked exactly according to the recipe Abe it cane out perfect! Thank you!
I always bake the pound cake at 325.
I have tried 350 and it just doesn’t work. I’m using a silver Daddy O tube pan.
I didn’t mean to bake this, I thought I’d pulled up a gluten-free pound cake recipe and had already creamed my room temperature butter by then. I just kept going and replaced regular flour with a gluten-feee blend (Cup 4 Cup). The flavor is very good but if you decide to go gluten/free with this, know you may need to add another 5 or so minutes in baking. My toothpick came out clean (really a bamboo skewer since it’s tall). It came out of the over looking gorgeous but since part of the inside was still a bit gooey, the cake fell a fair amount. The flavor is still top-notch, but I’d adjust the baking time. I also didn’t add the glaze although I could see how that would be good but didn’t feel it needed to be any more sweet than it is
Thank you so much for your feedback. I have been wanting to try gluten-free flour, this helps a lot.
Question? Pound cake sound great, but can I half the recipe without affecting the outcome? It’s just me and will take forever to use up. Really don’t want to freeze..
I haven’t halved it personally, but have had a lot of readers comment that they have halved it and baked it in a loaf pan with success.
I’m confused about the nutrition info. 25 gr carbs with 35 grams of sugar? That can’t be correct. The recipe sounds delicious, but not for a diabetic. 🙁
The card calculates those statistics. It’s a huge cake, but diabetics would prob need to alter the sugar.
Do you have suggestions for sugar alternatives?
I haven’t tested sugar alternatives personally, but have had comments that the 1 for 1 sugar subs work well.
Best pound cake recipe ever!!!
This is my favorite pound cake recipe now. I made this cake three times already and it always comes back, moist, buttery and so delicious.
Thanks for sharing.
My pound cake doesn’t look like the picture, The inside tastes dry to me & hard on the outside. Someone suggested I should have put oil in the mix for it to taste moist. I followed the instructions, what did I do wrong?
It just sounds like it’s cooked too long. Each oven is different and pans affect cooking time as well. I recommend calibrating your oven first https://www.callmepmc.com/how-to-calibrate-your-oven/, then cut back on the cooking time. Start checking it 15 minutes shorter than you cooked it before.