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!
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.
Recipe from Paula @CallMePMc.com All images and content are copyright protected.