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.

Love it!
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


Add Comment

I bet the crumb is velvety smooth! Is the European style butter different from regular unsalted?

Sandra, I think the regular unsalted Challenge butter is more like European butter than some of the American butter that is called "European" by different companies such as Land o' Lakes. The European style butter is creamier. I notice the difference when I freeze the butter to make pie crusts. The knife glides through the fattier, creamier European butters, whereas with the regular American style butter, the moisture content is higher and the fat content lower, so it snaps when I try to cut it frozen.