Powdered Sugar Pound Cake Recipes
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.
Provided by wp
Time 2h45m
Number Of Ingredients 6
Steps:
- 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.
- 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.
- 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.
Nutrition Facts : Calories 375, Carbohydrate 44, Cholesterol 127, Fat 21, Fiber 0.5, Protein 4.4, SaturatedFat 12, Sodium 155
POWDERED SUGAR POUND CAKE
Provided by Molly Shannon Daum
Categories Cake Dessert Bake Bon Appétit Illinois
Yield Makes 12 to 16 servings
Number Of Ingredients 7
Steps:
- Preheat oven to 325°F. Butter and flour 12-cup angel food cake pan with removable bottom. Using electric mixer, beat butter in large bowl until fluffy. Gradually beat in sugar, then lemon peel, vanilla extract and salt. Beat in eggs 1 at a time. Add flour in 3 additions, beating just until blended each time. Transfer batter to prepared pan.
- Bake cake until tester inserted near center comes out clean, about 1 hour 10 minutes. Cut around center tube and pan sides to loosen cake. Remove pan sides. Cool cake completely.
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- 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.
- 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.
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