One of my new year’s resolutions was to practice baking a new item each month. This month I’m on the hunt for a great pound cake recipe.
I decided to try this recipe for a powered sugar pound cake mainly because I was out of granulated sugar (and didn’t want to make a trip to the grocery store!) The recipe calls for cake flour, which I happened to have on hand.
The cake is sweet and moist on the inside with a nice crusty top. I was one egg short — still, it turned out beautifully. My boys loved it, especially with fresh strawberries and whipped cream on top! I’m glad I tried it.
- 1 1/2 cups butter, at room temperature
- 1 pound powdered sugar, sifted
- 6 large eggs
- 1 teaspoon pure vanilla extract
- 2 3/4 cups cake flour, sifted
- 1/4 cup almonds sliced (optional)
- 1 pint strawberries, washed and quartered (option)
- your favorite whipped topping (optional)
Preheat oven to 300 degrees F. In a large bowl, beat butter with an electric mixer until creamy.
Sift powered 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 (optional), then tilt pan to cat inside surface with nuts. Or butter pan and dust with flour. Spoon batter into pan and smooth top of surface. Bake until a slender wooden pick inserted in center comes out clean, about 1 1/2 hours.
Let cool in pan on rack for 5 minutes; run a knife around edges of tube to loosen center of cake, then turn out onto rack to cool.
Serve warm or cool, cut into thin slices. Add strawberries and your favorite whipped topping for a delightful dessert. Can be stored airtight for up to 2 days.