Old Fashioned Blue Ribbon Pound Cake (2024)

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 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.

Pound Cake Tips

1. 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.
2. Read all about how toCalibrate your ovenin this post.
3. Use good quality ingredients. Read some of the differences in name-brand and store-bought ingredients here.
4. Use real butter. Refer to number 3 above.
5. Allow your eggs and butter to come to room temperature.
6. I drizzled Lemon Sauce over the cake while the cake was still warm.
7. Read all my tips for Baking the Perfect Pound Cake
8. *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.
9. I use this Tube Pan.
10. I just want to add again the recipe is correct as written. There is no baking soda or baking powder in it.
11. Please refer to this article when changing pan sizes: Baking Times for Different Cake Pans

Recipe for Lemon Sauce {click here}

SHOP THIS POST

1. Tube Pan
2. Wilton Cake Release
3. Non-stick spray
4. bundt pan
5. wire rack

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.

1. Million Dollar Pound Cake
2. Trisha Yearwoods Lemon Pound Cake with Glaze
3. Best Triple Lemon Pound Cake Recipe
4. Famous Ritz Carlton Hotel Lemon Pound Cake
5. Whipping Cream Pound Cake
6. Amaretto Pound Cake
7. Sour Cream Pound Cake