OLD FASHIONED BLUE RIBBON POUND CAKE
This post may contain affiliate links that won’t change your price but will share some commission.
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
Want to save recipes? Create an account or login & then you can use the “Save Recipe” button when viewing a recipe to save it to your Recipe Box. You can access your saved recipes on any device and generate a shopping list for recipes in your collections.
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.
Terrific recipe! Came out nice and high and looked beautiful!
Wonderful texture too The only thing i will change is amount of sugar.
It was just a little too sweet for my taste. But will definitely be making this
again!
Great recipe, i used cake flour so i would be slightly less dense and had lots of compliments.
Can you use a bunt pan for this cake
Unless it’s extra deep (most are not) it will overflow. Don’t fill it more than 2 inches to top of pan. Make cupcakes with the extra batter. Start checking doneness at 55 minutes
In the old fashioned blue ribbon pound cake it only calls for plain flour no baking powder or soda is this correct?
yes, that’s correct
Can you use self-rising flour?
No. All-purpose flour needs to be used
Thank you for the recipe, I love all the sites where you can get wonderful new choices, and yours is a very good one. My only suggestion to you and really every baker out there sharing their beloved recipes …… please state in the ingredients a weight of the flour. In fact all ingredients. If you list the acual cups PLUS the weight you are helping all of us. Those who weigh all their ingredients and those that don’t. You go into such detail with how the measure, which is great, but please also use the standard of the industry and include the weight. A much better way to bake!
I actually tried including weights measurements in my recipes and for the average cook/baker it literally caused more confusion than not. I may try again. Thanks for your suggestion.
Absolutely do add weight measurements, please! In order to measure properly, weighing flour and the like is really the best and most accurate option.
Can I halve the recipe?
I have not tried to half it, but you can freeze half of it for up to 3 months if that helps
Are we supposed to use salted or unsalted butter for the recipe?
I always use salted butter. You can use either, whichever you prefer.
Would it work if I halve the recipe, and bake in a 6 cup bundt pan? How would I adjust the baking time?
This looks like a must try!
I’m surprised you don’t have a recipe for 5 Flavor Poundcake!!
It’s on the list just haven’t gotten to it
Would a 10 cup bunt pan work for this recipe?
No, it should be at least a 12-cup. A good rule of thumb when baking pound cakes is to always leave 2 inches from the batter to the top of the pan to allow for rise.
You could make cupcakes with the remaining if you don’t have another pan.
Do you have a good gluten free pound cake recipe?
I don’t. I haven’t had success with one.
Can you leave the sauce off completely (just eat it plain)
yes, it’s delicious plain!
Hi!
I am just curious have you ever made a chocolate chip pound cake? If so how much do you recommend on using?
Thank you!!
I actually have it on my list to make. You commented on the Old FAshioned Blue Ribbon Pound Cake but I wouldn’t use that as a base because it’s so large anyway. I think adding anymore volume would make it overflow even in my large tube pan. So I would use this recipe> https://www.callmepmc.com/oreo-buttermilk-pound-cake/ leave out the Oreos
and I’d add 1 and 1/2 cups of semi-sweet chocolate chips instead of the crushed Oreos.
The recipe calls for cream in number 5 of the recipe, but I don’t see cream in the ingredients list???
Please help I’m already creaming the butter!
Cream as in the mixing term not the ingredient. “Cream” or “Mix until creamy” 2 cups butter until soft and there are no lumps.
Add 3 and 1/2 cups granulated sugar and cream (or mix) until light and fluffy.
I made this last week and my sister claims it is the best cake she has ever had. Do you think if I cut the recipe in half it would make two 9 inch layers?
I think it’ll be too much batter for 2 9-inch layers.
So, maybe 3 9inch pans for a half recipe?
I think that would work. I hate to give advice when I haven’t tried it 🙁
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!