
Cakes and Frostings
Powdered Sugar Pound Cake
Powdered sugar gives this pound cake a slightly more dense feel and provides a lighter character to its sweetness. It also draws out the rich vanilla and almond flavors. We love the subtle differences it makes.

Servings
16-18
Level
Easy
Ingredients
- 1½ cups (¾ lb.) Challenge European Style Butter, at room temperature
- 1 pound (3½ cups) unsifted powdered sugar
- 6 large eggs
- 1 teaspoon vanilla
- 2¾ cups sifted cake flour
- ¼ cup sliced almonds (optional)
Directions
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1In a large bowl, beat butter with an electric mixer until creamy.
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2Sift 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.
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3Beat in vanilla. Gradually beat flour into creamed mixture.
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4Heavily 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.
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5Scrape batter into pan and smooth top surface.
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6Bake in a 300° oven until a slender wooden toothpick inserted in center come out clean, about 1½ hours.
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7Let 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.
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8Serve warm or cool, cut into thin slices.
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!If made ahead, store airtight for up to 2 days.