This traditional pound cake uses powdered sugar instead of granulated, resulting in an incredibly tender crumb and a subtle, refined sweetness. The dense, buttery batter bakes slowly at a low temperature to ensure even cooking without browning too quickly. Perfect for Sunday brunch or an elegant afternoon tea, this cake pairs beautifully with fresh berries or a dusting of additional powdered sugar. The optional sliced almonds add a lovely crunch and nutty aroma. It’s a timeless dessert that feels luxurious yet is surprisingly simple to prepare with pantry staples.
Powdered Sugar Pound Cake
Description
This traditional pound cake uses powdered sugar instead of granulated, resulting in an incredibly tender crumb and a subtle, refined sweetness. The dense, buttery batter bakes slowly at a low temperature to ensure even cooking without browning too quickly. Perfect for Sunday brunch or an elegant afternoon tea, this cake pairs beautifully with fresh berries or a dusting of additional powdered sugar. The optional sliced almonds add a lovely crunch and nutty aroma. It&# 226;ÂÂs a timeless dessert that feels luxurious yet is surprisingly simple to prepare with pantry staples.Ingredients
Directions
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Preheat oven to 300ðF (150ðC).
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In a large bowl, beat the softened butter with an electric mixer until creamy and smooth.
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Sift the powdered sugar to remove any lumps, then gradually add it to the butter, beating until the mixture is light and fluffy.
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Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next.
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Beat in the vanilla extract until combined.
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Gradually beat the sifted cake flour into the creamed mixture until just blended; do not overmix.
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Heavily butter a 10-inch tube pan. If using, sprinkle the sliced almonds into the pan and tilt to coat the inside surfaces.
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Scrape the batter into the prepared pan and smooth the top surface with a spatula.
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Bake for about 1 1/2 hours, or until a slender wooden pick inserted into the center comes out clean.
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Cool the cake in the pan on a wire rack for 5 minutes.
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Run a knife around the edges and the center tube to loosen the cake, then invert it onto the rack to cool completely.
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Serve warm or at room temperature, cut into thin slices. Store airtight for up to 2 days if made ahead.
Nutrition Facts
Servings 10
- Amount Per Serving
- Calories 558.9kcal
- % Daily Value *
- Total Fat 62.1g96%
- Saturated Fat 19.8g99%
- Cholesterol 0.0mg0%
- Sodium 922.5mg39%
- Total Carbohydrate 0.8g1%
- Dietary Fiber 0.0g0%
- Sugars 0.1g
- Protein 0.4g1%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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