Best Old Fashioned Blue Ribbon Pound Cake Recipes

KENTUCKY BLUE RIBBON ALL-BUTTER POUND CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a tube pan with some butter and dust lightly with flour.
• Mix flour, baking powder, and salt together in a bowl.
• Combine sugar and butter in a large bowl; beat with an electric mixer until creamy. Add eggs one at a time, beating well between each addition. Beat in flour mixture alternately with milk. Mix in vanilla extract. Pour batter into the prepared tube pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 1 hour to 1 hour 30 minutes. Cool in the pan for 5 minutes. Invert onto a wire rack and let cool completely, about 30 minutes.

OLD FASHIONED BLUE RIBBON POUND CAKE

Steps:

• 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.

BLUE-RIBBON BUTTER CAKE

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition., Pour into a greased and floured 10-in. tube pan. Bake at 350° until a toothpick inserted in center comes out clean, 55-70 minutes. Cool 10 minutes. Run a knife around edges and center tube of pan. Invert cake onto a wire rack over waxed paper. , For sauce, combine the sugar, butter and water in a small saucepan. Cook over medium heat just until butter is melted and sugar is dissolved. Remove from the heat; stir in extracts., Poke holes in the top of the warm cake; spoon 1/4 cup sauce over cake. Let stand until sauce is absorbed. Repeat twice. Poke holes into sides of cake; brush remaining sauce over sides. Cool completely.

BLUE RIBBON POUND CAKE

Steps:

• Sift together the flour, baking powder, salt and nutmeg and set aside.
• Cream butter until very light and fluffy, then add sugar gradually, creaming all the while. Add the eggs, one at a time, beating after each addition just enough to mix.
• Combine the milk and the flavoring (lemon, vanilla or lemon and vanilla). Add the sifted dry ingredients to the creamed mixture alternately with the milk, beginning and ending with the dry ingredients.
• Pour into a well-buttered-and-floured 10-inch tube pan, filling to within about 2 inches of the top. Bake in a 300 degree oven for about 1 hour and 20 minutes, or until cake just begins to pull from the sides of the pan and a finger pressed gently on the top of the cake leaves a print that vanishes slowly.
• Cool cake upright in the pan on a wire rack for 10 minutes, then turn out on the rack and cool to room temperature before cutting. Serve as is or garnish, if you like with a dusting of confectioners' sugar and a few red, ripe strawberries