Photo: Peden & Munk; Styling: Amy Wilson

Powdered Sugar Pound Cake

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.

Sunset JANUARY 2014

  • Yield: Serves 16 (serving size: 1 slice)
  • Prep time: 1 Hour, 45 Minutes
  • Cool: 1 Hour


  • 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.

Nutritional Information

Amount per serving
  • Calories: 375
  • Calories from fat: 49%
  • Protein: 4.4g
  • Fat: 21g
  • Saturated fat: 12g
  • Carbohydrate: 44g
  • Fiber: 0.5g
  • Sodium: 155mg
  • Cholesterol: 127mg

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Powdered Sugar Pound Cake Recipe