Old Fashioned Blue Ribbon Pound Cake
Tall, buttery, moist Old Fashioned Blue Ribbon Pound Cake recipe is loved by everyone that tries it. Always a favorite at potlucks!
- 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.