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Powdered Sugar Pound Cake

in Diana's Recipe Book

Average Rating: 
(total ratings: 3)
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Servings: 16-18
1 1/2 cups (3 sticks/12 oz/340g) unsalted butter, at room temperature.
1 pound (3 1/2 cups) unsifted powdered sugar
6 large eggs
1 teaspoon vanilla extract
2 3/4 cups sifted cake flour
1/4 cup sliced almonds (optional)

1. 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.

2. 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.

3. Bake in a 300°F (150°C) oven until a slender wooden toothpick inserted in center come out clean, about 1 1/2 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. If made ahead, store airtight for up to 2 days.

Makes: 16 to 18 servings.

Date: March 5, 2003


Reviewer: Selena
This recipe makes a wonderfully delicious pound cake. I received so many compliments that now I will have to make one for my co-workers every holiday!!!

Reviewer: Jacqui
The family loves this recipe and it's very versatile - changing the flavor from vanilla to lemon and omitting the almonds makes it a great cake for grilling. :)

Reviewer: Robin
I'm sorry, but didn't really like this at all. It wasn't sweet and very dry. Either the cooking time needs to be decreased or some liquid needs to be added. I thought it was going to have a powdered sugar flavor to it. Was very bland. Will stick with my other recipe


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