Blue ribbon poundcake is a traditional cake which people have been making for as many as 20 years and it has a pretty simple recipe and procedure to make it. The main reason why people don’t make really good pound cake is that of not measuring the flour right and not measuring the sugar and liquid ingredients correctly. Use a cup measuring tool to measure cake flour right and make a cup of the flour. In this case, you will use 3 cups of pond cake then sift the flour.
Baking is absolutely a science and you have to get that right so that your baking results can always be perfect. Use the dry measuring device that you used on the flour to measure 3 cups of sugar. Measure one cup of milk which is like 8 ounces. Use room temperature butter and put in your mixture, add sugar and eggs then whisk them in the mixer and make sure it is blended together.
We are looking at a creamy texture here. If you don’t cream really well, your cake will not be nice. We are now going to add flour and milk and you alternate them, add vanilla and lemon extract in the process. Take a cake pan, grease it then pour in the butter mixture and place it in the oven.
- 1 cup butter, softened
- 3 cups sugar
- 4 large Eggs
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1/2 teaspoon salt
- 1 cup buttermilk
- In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla.
- Combine the flour, baking powder, baking soda, and salt; add to creamed mixture alternately with buttermilk, beating well after each addition.
- Pour into a greased and floured 10-in. tube pan. Bake at 350° until a toothpick inserted in center comes out clean, about 55-70 minutes.
- Cool 10 minutes. Run a knife around edges and center tube of pan. Invert cake onto a wire rack over waxed paper.