Photo: Peden & Munk; Styling: Amy Wilson
Prep Time
1 Hour 45 Mins
Cool Time
1 Hour
Serves 16 (serving size: 1 slice)

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.

How to Make It

Step 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

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

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

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

Ratings & Reviews

January 19, 2016
Probably because it needed a pound of butter which what goes in a POUND CAKE. Powdered sugar is just that, powder, which is light and airy, another probable reason this cake was dry.

Ragdoll1's Review

March 01, 2014
I made this last weekend. It came out quite nice and tasty, but a little dry. I think I over cooked it. I intend to make it again.

recipelover2957's Review

December 27, 2013
Wonderful recipe! Very similar to a good southern pound cake. I think I will add some citrus or bourbon to it next time just for fun. Great basic light crumb recipe that works every time.


March 14, 2015
I am a good cook, I can follow a recipe, I made this exactly as stated, it is dry and tasteless, very disappointed.  It has been depleted from my recipe file.