Powdered Sugar Pound Cake

Prep Time
Cook Time


  • 1 ½ cups (¾ pound) Danish Creamery European Style Butter, at room temperature
  • 1 pound (3 ½ cups) unsifted powdered sugar
  • 6 large eggs
  • 1 teaspoon vanilla
  • 2 ¾ cups sifted cake flour
  • ¼ cup sliced almonds (optional)


  • In a large bowl, beat butter with an electric mixer until creamy.
  • 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.
  • Beat in vanilla. Gradually beat flour into creamed mixture.
  • 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.
  • Scrape batter into pan and smooth top surface.
  • Bake in a 300° oven until a slender wooden toothpick inserted in center come out clean, about 1½ hours.
  • 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.
  • Serve warm or cool, cut into thin slices.

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