Powdered Sugar Pound Cake

  1. 1½ cups (¾ lb.) Challenge European Style Butter, at room temperature.
  2. 1 pound (3½ cups) unsifted powdered sugar
  3. 6 large eggs
  4. 1 teaspoon vanilla
  5. 2 ¾ cups sifted cake flour
  6. ¼ cup sliced almonds (optional)
  1. 1

    In a large bowl, beat butter with an electric mixer until creamy.

  2. 2

    Sift powdered sugar; gradually add to butter, beating until mixture is light and fluffy. Beat in eggs, 1 at a time, beating well after each addition.

  3. 3

    Beat in vanilla. Gradually beat flour into creamed mixture.

  4. 4

    Heavily butter a 10-inch (12-cup) plain or decorative tube pan; add sliced almonds (if used), then tilt pan to coat inside surfaces with nuts. Or butter pan and dust with flour.

  5. 5

    Scrape batter into pan and smooth top surface.

  6. 6

    Bake in a 300° oven until a slender wooden toothpick inserted in center come out clean, about 1½ hours.

  7. 7

    Let cool in pan on a rack for about 5 minutes; run a knife around edges of tube to loosen center of cake, then invert cake onto rack to cool.

  8. 8

    Serve warm or cool, cut into thin slices.

Note: If made ahead, store airtight for up to 2 days.

Source: Sunset Magazine Test Kitchens for Baking with Challenge Butter

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