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!
2 cups butter, no substitutes
3 and 1/2 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 1/2 cups granulated sugar and cream until light and fluffy.
Add one at a time 10 large eggs, beating 1 minute after each addition.
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 center of 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.