Prep Time: 15 mins | Cook Time: 1 hr 30 mins | Total Time: 1 hr 45 mins | Servings: 20 slices
The perfect homemade pound cake ever existed! It is thick, moist, buttery, and not overwhelmingly sweet. This cake has a crusty edge and a nice, smooth, creamy, small crumb on the inside. A genuine classic cake that is loved by many.
Ingredients
Want to save this recipe? Enter your email below and we’ll send the recipe straight to your inbox!
2 cups butter, no substitutes salted or unsalted, at room temperature
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
HOW TO MAKE OLD FASHIONED BLUE RIBBON POUND CAKE
Step 1: Let the butter and eggs come to room temperature.
Step 2: Grease and flour a 10 to 15 cup bundt pan. A standard bundt pan is smaller and the cake is too large so it is recommended to use a larger bundt pan. If a tube or bundt pan is not available, then, it is okay to use a regular pan and make the extra butter into cupcakes. When filling the pan, leave 2 inches space from the top or it may overflow. But first, line the sides of the tube pan with waxed paper.
Step 3: Prepare the oven. Preheat it to 350 degrees.
Step 4: In a bowl, cream 2 cups of butter until soft making sure there are no lumps. Stir in 3 and 1/2 cups of granulated sugar and continue to cream until light and fluffy. Next, add in the eggs. Beat well every after each addition.
Step 5: Adjust the speed of the mixer to low and gradually add in 4 cups of sifted all-purpose flour. Stir in the vanilla and mix until incorporated.
Step 6: Transfer the batter into the prepared tube or bundt pan.
Step 7: Place inside the preheated oven and bake for about an hour and 20 minutes. Check the doneness by inserting a toothpick in the middle, when it comes out clean, then, the cake is set.
Step 8: Remove the cake from the oven and let it cool for at least 30 minutes on a wire rack before inverting it onto a serving plate.
NOTE: This cake recipe does not use baking soda or baking powder. Also, remember that baking time depends on your oven and pans you are using. It is recommended to check the cake before the time. If the cake becomes too dry, you baked it too long.
Nutritional Facts:
Calories: 431kcal | Carbohydrates: 25g | Protein: 6g | Fat: 15g | Saturated Fat: 8g | Cholesterol: 54mg | Sodium: 20mg | Potassium: 71mg | Fiber: 1g | Sugar: 35g | Vitamin A: 720IU | Calcium: 25mg | Iron: 2mg
Ingredients
- 2 cups butter, no substitutes salted or unsalted, at room temperature
- 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
Instructions
Step 1: Let the butter and eggs come to room temperature.
Step 2: Grease and flour a 10 to 15 cup bundt pan. A standard bundt pan is smaller and the cake is too large so it is recommended to use a larger bundt pan. If a tube or bundt pan is not available, then, it is okay to use a regular pan and make the extra butter into cupcakes. When filling the pan, leave 2 inches space from the top or it may overflow. But first, line the sides of the tube pan with waxed paper.
Step 3: Prepare the oven. Preheat it to 350 degrees.
Step 4: In a bowl, cream 2 cups of butter until soft making sure there are no lumps. Stir in 3 and 1/2 cups of granulated sugar and continue to cream until light and fluffy. Next, add in the eggs. Beat well every after each addition.
Step 5: Adjust the speed of the mixer to low and gradually add in 4 cups of sifted all-purpose flour. Stir in the vanilla and mix until incorporated.
Step 6: Transfer the batter into the prepared tube or bundt pan.
Step 7: Place inside the preheated oven and bake for about an hour and 20 minutes. Check the doneness by inserting a toothpick in the middle, when it comes out clean, then, the cake is set.
Step 8: Remove the cake from the oven and let it cool for at least 30 minutes on a wire rack before inverting it onto a serving plate.
NOTE: This cake recipe does not use baking soda or baking powder. Also, remember that baking time depends on your oven and pans you are using. It is recommended to check the cake before the time. If the cake becomes too dry, you baked it too long.
