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Powdered Sugar Pound Cake





Prep Time
1 hr 45 mins



Cool Time
1 hr



Total Time
2 hrs 45 mins

With its fine crumb and almost candylike almond-studded shell, this is pound cake gone to fancy class–but still pound-cake-easy. A reader known only as G.L. from Bremerton, Washington, gave it to us in 1963, and we’ve served it over and over again at our staff parties since.

su-Powdered Sugar Pound Cake




Photo: Peden & Munk; Styling: Amy Wilson
 3/4 pound (1 1/2 cups) butter
 1 pound (3 1/2 cups) powdered sugar, sifted
 6 large eggs
 1 teaspoon vanilla extract
 2 3/4 cups sifted cake flour
 1/4 cup sliced almonds
Step 1
1

Preheat oven to 300°. Beat butter in a large bowl with a mixer until creamy. Slowly add powdered sugar, beating until mixture is light and fluffy. Beat in eggs, one at a time, beating well after each addition. Beat in vanilla. Gradually beat flour into creamed mixture.

Step 2
2

Heavily butter and flour a 10-in. (12-cup) plain or decorative tube pan; add almonds, then tilt pan to coat inside with nuts. Scrape batter into pan and smooth top.

Step 3
3

Bake until a toothpick inserted in center comes out clean, about 1 1/2 hours. Let cool in pan on a rack 5 minutes, then run a knife around edges of tube to loosen cake. Turn out onto rack and let cool at least 1 hour. Serve slightly warm or at room temperature, cut into thin slices.

Step 4
4

Make ahead: Up to 2 days, airtight at room temperature.

Nutrition Facts
Amount Per Serving
Calories 375Calories from Fat 49
% Daily Value *
Total Fat 21g33%

Saturated Fat 12g60%
Cholesterol 127mg43%
Sodium 155mg7%
Total Carbohydrate 44g15%

Dietary Fiber 0.5g2%
Protein 4.4g9%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.