Blue Ribbon Pound Cake!

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Blue Ribbon Pound Cake!

My Grandmother always entered contests through the mail (like publishers clearing house, etc). She never won. When I was in the 8th grade and in Home Economics my teacher told us that there was a baking contest at the Henry County Fair. I asked my Grandmother to make me a chocolate pound cake and a plain pound cake. I told her she couldn’t ask me why but I needed them and I needed her to cut each cake in half. Ice one half of each cake and leave the other half plain. I entered all 4 halves into 4 different categories of the baking contest. She won blue ribbons for ALL four cakes!
My teacher brought the ribbons to me at school and I will never forget taking those home with me to give Grandmother. She cried because she had never won ANYTHING before. She was so very proud of those blue ribbons and now we call her pound cake Blue Ribbon Pound Cake.


2 3/4 c sugar
2 sticks butter, softened
1/2 c Crisco Shortening
5 eggs
3 c plain (all purpose flour) w 3/4 tsp baking powder added to it
1/8 tsp salt
1 c whole milk
1 tsp vanilla extract
1/4 tsp lemon extract


Preheat Oven to 300 degrees
Mix together butter, Crisco & sugar in a large mixing bowl until thoroughly mixed.
Add eggs one at a time mixing after each one.
Use wire whisk to fluff up flour before measuring or sift first. Measure flour by scooping it into the cup and then level it off with a spatula & pour into a separate bowl.
Do this for each cup of flour. Then add baking powder & salt & whisk together.
Measure Whole Milk
Pour some of the milk into the first bowl (butter, Crisco, sugar and egg mixture). Mix together.
Add some of the dry mixture from medium bowl. Mix lightly.
Continue adding milk and dry mix alternately, end with milk.
Mix until blended but do not over mix.
Pour into large bundt pan that has been sprayed with Baker’s Joy.
Bake at 300 degrees for 1 hour 20 minutes – 1 hour 40 minutes (check at 1 hour 15 minutes with cake tester to check progress. Mine took about 1 hour 40 minutes)
Cool in the pan for 10 minutes.
Place wire cooling rack over cake pan and invert to continue cooling.
  • Author: The Flip Flop Chef

3 thoughts on “Blue Ribbon Pound Cake!”

  1. When I originally commented I appear to have clicked the -Notify me when new comments are added- checkbox and from now on every time a comment is added I receive four emails with the same comment. There has to be a way you can remove me from that service? Many thanks!

  2. Hello there! This post couldn’t be written any better! Reading through this post reminds me
    of my previous room mate! He always kept talking about this.
    I will forward this page to him. Pretty sure he will have a
    good read. Many thanks for sharing!

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