Blue Ribbon Pound Cake Recipe

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.

5 from 5 votes

Blue Ribbon Pound Cake Recipe

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.

Prep Time15

Cook Time1

Total Time1 15

Course: Cakes & Cheesecakes

Cuisine: American

Diet: Vegetarian

Servings:

Calories: 508kcal

Author: Andrea

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.

Notes

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.

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