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!
Add 3 and 1/2 cups granulated sugar and cream until light and fluffy.
06Add eggs one at a time, beating until just mixed in before adding the next egg.
07Lower speed on mixer to low and slowly add 4 cups sifted all-purpose flour.
08Add vanilla and mix in completely.
09Spoon batter into prepared tube or bundt pan. (If using a bundt pan, make sure it's large enough for batter to double in size.)
10Bake at 350 degrees F for 1 hour and 20 minutes.
11*PLEASE NOTE - Cooking times vary depending on several factors: if your oven is calibrated and cooking accurately, if you use a light or dark pan, and if you set the cake pan on a cookie sheet to cook. TEST the cake before the shortest recommended time and adjust from there. This is a wonderfully moist cake but it will be dry if you cook it too long.
12Test 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.
13Remove cake and allow to cool on a wire rack 30 minutes before inverting onto a serving platter.
14The recipe is correct as written. There are no baking soda or baking powder in it.