This Blue Ribbon Pound Cake is rich, buttery, and perfectly dense with a tender crumb, delivering classic homemade flavor worthy of first place at any gathering or bake-off.
Butter cake uses simple ingredients. It is well-loved and has been one of the quintessential cakes in American baking for years. This Blue Ribbon Pound Cake is similar to a traditional pound cake as both are known for being deliciously buttery and rich with a fine, moist crumb. However, this Blue Ribbon Butter Cake has a finer texture and uses different measurements of the same ingredients. Everyone is sure to love this melt in your mouth treat!
Blue Ribbon Butter Cake is sure to be requested again and again by your family and friends. For more favorite recipes you have to check out my No Bake Peanut Butter Pie, Mini Lemon Cheesecakes, and Chocolate Molten Lava Cakes.
Table of Contents
Why We Love This Cake
- The Blue Ribbon Cake recipe is simple and easy to follow.
- This recipe uses everyday ingredients that are likely already in your kitchen.
- Blue Ribbon Pound Cake is deliciously satisfying and comforting.
Recipe Ingredients
- Sugar: Adds sweetness and caramelizes for a golden crust.
- Buttermilk: Adds tanginess and moisture. You can also use my homemade buttermilk for this recipe.
- Vanilla: Adds a warm, aromatic taste to the cake.
See the recipe card for full information on ingredients and quantities.
Variations
- Almond Flavor: Replace vanilla with 2 teaspoons of almond extract for a nutty twist.
- Citrus Twist: Add 1 teaspoon of lemon or orange zest to the batter for a subtle citrus flavor.
How to Make Blue Ribbon Pound Cake
Step 1: Preheat the oven to 325 degrees F (160 degrees Celsius). Grease and flour a ten-inch Bundt pan.
Step 2: Add the sugar and butter to a large bowl and beat until light and fluffy. Add the eggs one at a time, mixing well after each addition. Add the buttermilk and vanilla, and mix to combine.
Step 3: In a medium bowl, whisk together the flour, salt, baking powder, and baking soda. Add the flour mixture to the wet ingredients, and mix until just combined.
Step 4: Pour the cake batter into the prepared pan, spreading evenly. Bake for 60 minutes, until a toothpick inserted into the cake comes out clean. Remove from the oven and turn out onto a cooling rack. Let cool for 10-15 minutes, then poke the top of the cake with a fork.
Step 5: While the cake is cooling, make the glaze by adding the sugar, butter, water, and vanilla to a medium saucepan over medium heat. Cook, stirring frequently, until the butter is melted and the sugar is dissolved. Pour the glaze over the warm cake. Let the cake cool on a wire rack before serving.
Expert Tips
- Easy Cake Release: Grease your Bundt pan thoroughly, covering every nook and cranny, then dust with flour. Alternatively, use a baking spray with flour, spraying generously. If the cake sticks, use a butter knife to loosen the edges.
- Cooling and Glazing: Let the cake cool ever so slightly before poking holes and applying the glaze. This allows the glaze to soak in better, enhancing the cake’s moistness and flavor.
FAQs
Blue Ribbon Pound Cake is delicious on its own, but you can also serve it with fresh berries, whipped cream, or a scoop of vanilla ice cream for added indulgence.
Yes, you can use a loaf pan or two smaller pans. Adjust the baking time accordingly, checking for doneness with a toothpick.
Storage Info
To STORE Blue Ribbon Pound Cake, wrap it tightly in plastic wrap or place it in an airtight container. It will stay fresh at room temperature for up to 3-5 days. For longer storage, you can FREEZE the cake for up to 4-6 months. To freeze, wrap it in plastic wrap and aluminum foil.
To REHEAT, thaw the cake at room temperature and warm individual slices in the microwave for about 10-15 seconds.
Moist and Delicious Cakes to Try
Blue Ribbon Pound Cake Recipe
Ingredients
For the Cake:
- 2 cups sugar
- 1 cup butter - softened
- 4 large eggs
- 1 cup buttermilk
- 2 teaspoons vanilla
- 3 cups flour
- 1 tsp salt
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
For the Glaze:
- 3/4 cup sugar
- 1/3 cup butter - cut into pieces
- 3 tablespoons water
- 2 tsp vanilla extract
Instructions
- Preheat the oven to 325 degrees F (160 degrees Celsius). Grease and flour a ten-inch bundt pan.
- Add the sugar and butter to a large bowl and beat until light and fluffy. Add the eggs one at a time, mixing well after each addition. Add the buttermilk and vanilla, and mix to combine.
- In a medium bowl, whisk together the flour, salt, baking powder, and baking soda. Add the flour mixture to the wet ingredients, and mix until just combined.
- Pour the cake batter into the prepared pan, spreading evenly. Bake for 60 minutes, until a toothpick inserted into the cake comes out clean. Remove from the oven and turn out onto a cooling rack. Let cool for 10-15 minutes, then poke the top of the cake with a fork.
- While the cake is cooling, make the glaze by adding the sugar, butter, water, and vanilla to a medium saucepan over medium heat. Cook, stirring frequently, until the butter is melted and the sugar is dissolved. Pour the glaze over the warm cake. Let the cake cool on a wire rack before serving.
The recipe was so easy to follow and came out perfect on the first try!
This cake is so rich and buttery! I love it on it’s own or as a base for toppings. Delish!
It would be delicious topped with berries!
This was such a rich, moist and incredibly delicious cake! Everyone loved it! I can’t wait to make it again!
How could it go wrong when you combine the words butter and cake, right?!