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.




16 to 18




  • 1 ½ cups (¾ pound) Challenge European Style Butter, room temperature
  • 1 pound (3 ½ cups) unsifted powdered sugar
  • 6 large eggs
  • 1 teaspoon vanilla
  • 2¾ cups sifted cake flour
  • ¼ cup sliced almonds (optional)


  • 1

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

  • 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

    Beat in vanilla. Gradually beat flour into creamed mixture.

  • 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

    Scrape batter into pan and smooth top surface.

  • 6

    Bake in a 300° oven until a slender wooden toothpick inserted in center come out clean, about 1 ½ hours.

  • 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

    Serve warm or cool, cut into thin slices.


  • !

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

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