Kentucky Blue Ribbon All-Butter Pound Cake

This cake is old-school Southern glory. Made with simple ingredients and baked low and slow, it delivers a tender, melt-in-your-mouth crumb, a rich buttery flavor, and that perfect golden crust that you just can’t fake.

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🧡 Why You’ll Love This Pound Cake

✅ Rich and buttery flavor
✅ Dense, tender crumb that stays moist for days
✅ Perfect for holidays, family dinners, or just because
✅ No fuss—just simple ingredients and beautiful results

✨ Ingredients

3 sticks (1 ½ cups) unsalted butter, softened
3 cups granulated sugar
6 large eggs, room temperature
3 cups all-purpose flour, sifted
½ teaspoon baking powder
½ teaspoon salt
1 cup heavy cream or whole milk
1 tablespoon pure vanilla extract

🧁 Optional Glaze (Because why not?)

1 cup powdered sugar
2–3 tablespoons milk or cream
½ teaspoon vanilla extract

🧰 Tools You’ll Need

12-cup bundt pan or tube pan
Hand or stand mixer
Mixing bowls
Sifter
Cooling rack
Measuring cups & spoons

👩🏽‍🍳 How to Make It

Step 1: Prep the Pan & Oven

Preheat your oven to 325°F (163°C).
Grease and flour your bundt or tube pan generously to prevent sticking.

Step 2: Cream That Butter & Sugar

In a large mixing bowl, beat the butter until creamy—about 2–3 minutes.
Add in the sugar gradually, and cream together for another 4–5 minutes until light and fluffy.

Step 3: Add the Eggs

Add the eggs one at a time, beating well after each one. Scrape down the sides as needed.

Step 4: Mix the Dry Ingredients

In a separate bowl, sift together the flour, baking powder, and salt.

Step 5: Combine with Wet

Alternately add the flour mixture and the milk (or cream) to the batter, beginning and ending with flour.
Mix on low speed just until combined—don’t overmix. Stir in the vanilla extract.

Step 6: Bake Low and Slow

Pour the batter into your prepared pan and smooth the top with a spatula.
Bake for 75–85 minutes, or until a toothpick inserted into the center comes out clean.

Step 7: Cool Like a Pro

Let the cake cool in the pan for 15–20 minutes, then turn it out onto a wire rack to cool completely.

🍯 Optional Glaze

In a small bowl, whisk together:

1 cup powdered sugar
2–3 tablespoons milk
½ teaspoon vanilla

Drizzle over the cooled cake for a little extra sweetness and shine!

🍽️ What to Serve It With

A scoop of vanilla bean ice cream
Fresh berries and whipped cream
A hot cup of coffee or sweet tea
Warmed and topped with peach or apple compote
On its own—because it’s that good!

📝 Tips for Pound Cake Perfection

Room temperature ingredients are key—especially butter, eggs, and milk.
Don’t rush the creaming step—it sets the texture.
Sift your flour to keep the crumb fine and soft.
Let the cake cool completely before slicing for the cleanest cut.
Store in an airtight container at room temperature for 4–5 days.

❄️ Storage & Freezing

Store: Covered at room temperature for up to 5 days.
Freeze: Wrap tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw at room temperature before serving.

🙋🏾‍♀️ Frequently Asked Questions

Can I use salted butter?

Yes, but reduce the added salt to ¼ teaspoon.

Can I bake this in loaf pans?

Yes! Divide the batter between two greased loaf pans. Bake for 60–70 minutes.

What’s the best flour to use?

Stick to all-purpose flour, sifted for the best texture.

Can I add lemon or almond flavor?

Absolutely! Swap or mix with the vanilla extract for a delicious variation.

💫 Final Thoughts

This Kentucky Blue Ribbon Pound Cake is a certified classic—a dessert that brings back memories and makes new ones every time you bake it. Whether you’re taking it to a potluck, serving it at a Sunday dinner, or enjoying a slice in the quiet of the afternoon, it’s the kind of recipe you can always count on.

Golden. Buttery. Timeless. Just like it should be.

🍰 More Cake Recipes to Fall in Love With:

📸 Did You Bake This Cake?

Tag your masterpiece on Pinterest or Instagram with #BlueRibbonPoundCake and let the world see your greatness!
Leave a ⭐️⭐️⭐️⭐️⭐️ review below—I’d love to know how yours turned out!

🍰 Approximate Nutrition (per slice – based on 12 servings)

Calories: 440
Fat: 22g
Carbs: 54g
Sugar: 38g
Protein: 6g