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.
- 1 pound (2 cups) butter, no substitutes
- 3 and ½ cup granulated sugar
- 10 large eggs
- 4 cups sifted all-purpose flour
- 2 teaspoons vanilla extract
- Allow butter and eggs to come to room temperature.
- 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.
- Preheat oven to 350 degrees.
- Cream 2 cups butter until soft and there are no lumps.
- Add 3 and ½ cups granulated sugar and cream until light and fluffy.
- Add one at a time 10 large eggs, beating 1 minute after each addition.
You can find complete recipes of this Old Fashioned Blue Ribbon Pound Cake in callmepmc.com