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Georgia Pound Cake

Recipe by Cathering L. Blackwood, Columbus, Ohio
First place, Cakes (Pound), 2018

Baking temperature: 325º F
Baking time: 75 minutes
Yield: 1, 10" Bundt Pan

  • 3 cups all-purpose flour, plus extra for dusting
  • 2 sticks (8oz) butter, at room temperature
  • 3 cups sugar
  • 6 large eggs
  • ½ tsp. baking powder
  • ½ tsp. salt
  • 1 cup heavy cream
  • 2 tsp. vanilla extract
  1. Grease a 10” Bundt pan with butter, oil or cooking spray: flour generously, shake out any excess.
  2. In the bowl of an electric mixer (use paddle attachment), or using a handheld mixer, beat the butter and sugar at medium speed until light and fluffy, about 5 minutes.
  3. Make sure to scrape the sides of the bowl occasionally to incorporate all the sugar into the butter.
  4. Add the eggs, one at a time beating well after each egg is added to thoroughly combine.
  5. In medium bowl, sift together flour, baking powder and salt.
  6. Beat ¼ of the flour mixture into egg mixture: beat in 1/3 cups of the cream.
  7. Continue adding flour mixture and cream mixture in this fashion, alternation them and ending with the flour mixture.
  8. Mix just until incorporated and scrape sides of the bowl down occasionally.
  9. Using a rubber spatula, stir in vanilla.
  10. Pour batter into prepared pan; place in cold oven, set the oven temperature at 325 degrees.
  11. Bake without opening the oven door, until toothpick inserted into the center comes out dry, 1 hour and 15 minutes; bake for an extra 15 minutes, invert it onto a cake plate.
  12. For a real treat, serve yourself a slice while it’s still warm.
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