Powdered Sugar Pound Cake

Powdered Sugar Pound CakeRecipe
Photo: Peden & Munk; Styling: Amy Wilson
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.


Serves 16 (serving size: 1 slice)

Recipe from


Recipe Time

Prep: 1 Hour, 45 Minutes
Cool: 1 Hours

Nutritional Information

Calories 375
Caloriesfromfat 49 %
Protein 4.4 g
Fat 21 g
Satfat 12 g
Carbohydrate 44 g
Fiber 0.5 g
Sodium 155 mg
Cholesterol 127 mg


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


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.

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.

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.

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