Powdered Sugar Pound Cake

Powdered Sugar Pound Cake
105 min.
16
368kcal

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If you're searching for a dessert that perfectly combines indulgence and elegance, look no further than this delightful Powdered Sugar Pound Cake. With its rich buttery flavor and tender crumb, this cake is a true celebration of classic baking. Imagine the aroma filling your kitchen as it bakes, inviting everyone to gather around and enjoy a slice of pure bliss.

This recipe is not just about taste—it's about creating moments. Whether it's a cozy family gathering, a festive holiday, or simply a self-care day, this pound cake is the ideal treat to elevate any occasion. Topped with a generous dusting of powdered sugar, it offers a sweet finish that’s not too overwhelming, making it a versatile dessert for all palates.

Crafting this cake is a rewarding experience that allows you to embrace the art of baking. The smooth blend of creamy butter, eggs, and sifted cake flour comes together to form a batter that's bound to impress. Plus, the addition of sliced almonds adds a delightful crunch that contrasts beautifully with the cake’s soft texture.

Perfectly served warm or at room temperature, this cake is best enjoyed with a cup of tea or coffee, making it an ideal companion for those afternoon breaks or special celebrations. Bake this Powdered Sugar Pound Cake today and treat yourself and your loved ones to a slice of happiness!

Ingredients

  • 0.3 cup almonds sliced
  • 1.5 cups butter 
  • 2.8 cups cake flour sifted
  • large eggs 
  • 3.5 cups powdered sugar sifted
  • teaspoon vanilla extract 

Equipment

  • bowl
  • frying pan
  • oven
  • knife
  • blender
  • toothpicks

Directions

  1. Preheat oven to 30
  2. 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.
  3. 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.
  4. Bake until a toothpick inserted in center comes out clean, about 1 1/2 hours.
  5. 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.
  6. Serve slightly warm or at room temperature, cut into thin slices.
  7. Make ahead: Up to 2 days, airtight at room temperature.

Nutrition Facts

Calories368kcal
Protein5.83%
Fat48.69%
Carbs45.48%

Properties

Glycemic Index
7.94
Glycemic Load
10.11
Inflammation Score
-4
Nutrition Score
4.6773913113967%

Flavonoids

Cyanidin
0.04mg
Catechin
0.02mg
Epigallocatechin
0.04mg
Epicatechin
0.01mg
Naringenin
0.01mg
Isorhamnetin
0.04mg
Kaempferol
0.01mg
Quercetin
0.01mg

Nutrients percent of daily need

Calories:368.11kcal
18.41%
Fat:20.12g
30.95%
Saturated Fat:11.63g
72.7%
Carbohydrates:42.27g
14.09%
Net Carbohydrates:41.57g
15.12%
Sugar:25.92g
28.79%
Cholesterol:115.5mg
38.5%
Sodium:164.46mg
7.15%
Alcohol:0.09g
100%
Alcohol %:0.12%
100%
Protein:5.42g
10.84%
Selenium:14.71µg
21.02%
Vitamin A:633.51IU
12.67%
Manganese:0.21mg
10.49%
Vitamin E:1.14mg
7.63%
Vitamin B2:0.13mg
7.5%
Phosphorus:70mg
7%
Folate:17.17µg
4.29%
Vitamin B5:0.41mg
4.12%
Copper:0.07mg
3.47%
Vitamin B12:0.2µg
3.38%
Iron:0.6mg
3.31%
Zinc:0.49mg
3.28%
Magnesium:11.96mg
2.99%
Fiber:0.7g
2.78%
Vitamin D:0.38µg
2.5%
Calcium:22.99mg
2.3%
Vitamin B6:0.04mg
2.12%
Vitamin B1:0.03mg
1.92%
Potassium:63.9mg
1.83%
Vitamin K:1.61µg
1.53%
Vitamin B3:0.29mg
1.45%
Source:My Recipes