Powdered Sugar Pound Cake
  • Rate this recipe!
  • Your rating
Overall rating 0 0 ratings


  • 1½ cups (¾ lb.) Challenge European Style Butter , at room temperature
  • 11 pound (3½ cups) unsifted powdered sugar
  • 16 large eggs
  • 11 teaspoon vanilla
  • 12 ¾ cups sifted cake flour
  • 1¼ cup sliced almonds (optional)In a large bowl, beat butter with an electric mixer until creamy.
  • 1 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.
  • 1 Beat in vanilla. Gradually beat flour into creamed mixture.
  • 1 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.
  • 1 Scrape batter into pan and smooth top surface.
  • 1 Bake in a 300° oven until a slender wooden toothpick inserted in center come out clean, about 1½ hours.
  • 1 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.
  • 1 Serve warm or cool, cut into thin slices.



Log in or Register to write a comment.