This powdered sugar pound cake is an old-fashioned family favorite! A tried-and-true recipe that has been perfected over time, it is moist, dense, and perfectly sweet. Serve with fresh berries for the perfect easy dessert!
This recipe has been in my family for years. Decades, even. My grandmother had it in her recipe boxes and I recently rediscovered it while perusing her collection. Like many of the recipes from so long ago, the card held nothing but a title, the ingredients, a cooking temperature, and a time.
Thanks to my professional training and the years I’ve spent in kitchens, I was not only able to figure out the perfect method for making this cake, but I made some substitutions that made the cake even better than it originally was. Now, this is the perfect pound cake recipe!
Ingredients for this recipe
Butter – A full pound of salted butter. Yes, salted. Typically, when baking it’s best to use unsalted butter, but without the salt in the butter the cake tastes flat and lacks depth.
Powdered Sugar – Also a full pound of it! The recipe called for “one box,” as it used to be sold in one-pound boxes decades ago. Nowadays, it’s easy to measure out one pound using a kitchen scale!
Eggs – Eight large room temperature eggs. The original recipe called for six eggs and while that worked just fine, the addition of two more eggs adds even more moisture to the cake! Coincidentally, this also makes it equal to one pound of eggs!
Cake Flour – Using cake flour instead of all-purpose keeps the crumb of this cake very fine and produces a dense, but moist, bite! It also alleviates the need for a leveaner. Science!
Vanilla Extract – I recommend a really good quality vanilla extract in this cake as it’s the driving flavor. Might I suggest making your own?
Perfect Homemade Pound Cake
- Cream the butter. Just to make sure it’s smooth.
- Add the powdered sugar. And just like with any cake batter that uses butter and granulated sugar, you’re going to want to cream them together until light and fluffy. This will take about 3 – 5 minutes.
- Add the eggs. One at a time making sure they’re well incorporated. The batter may look curdled after the fifth egg is added. Have faith and stay the course, you’re doing great! Stir in the vanilla with the last egg.
- Add the cake flour. And mix well to combine.
- Bake the cake. In a prepared Bundt pan. The outside of the cake will get deeply golden brown like a traditional pound cake and the inside will be beautifully light and moist!
The addition of the extra eggs imparts moisture to the cake, but to make sure it stays fresh I recommend wrapping any leftovers in plastic wrap and storing in a cake carrier on the counter for up to four days.
Getting a Bundt cake out of the pan
The key to easily getting a cake out of a Bundt pan is all about timing. First things first, it’s important to make sure the cake pan is well-coated before the batter goes in. I recommend using a baking spray that has flour already in it and applying an even coat to the entire pan.
When the cake has finished baking, place it on a cooling rack for ten minutes. Then, place another cooking rack or plate on top of the cake and invert the pan. The cake should slide out perfectly. Allow the perfectly smooth Bundt cake to cool to room temperature before serving.
Measuring Powdered Sugar
When it comes to baking, while I often use the simple measurements of cups and teaspoons, etc. I highly, highly, highly encourage you to get a kitchen scale. There are many affordable options out there! This will ensure that your measurements are perfectly accurate when baking.
If you don’t have a scale and cannot measure out one pound of powdered sugar for this cake recipe, just know that one pound of powdered sugar equals 3 ½ cups of powdered sugar straight from the bag. Be sure not to pack it, or the measurement will be off!
Other Great Cake Recipes
Powdered Sugar Pound Cake
- Stand Mixer or Hand Mixer
- 10 Cup Bundt Cake Pan
- 1 pound salted butter at room temperature
- 1 pound powdered sugar
- 8 eggs at room temperature
- 2 tsp. vanilla extract
- 3 ½ cups cake flour
- Preheat oven to 350 degrees. Evenly coat a Bundt pan with baking spray (the kind with flour in it), and set aside.
- In the bowl of a stand mixer fitted with a paddle attachment, cream the butter until totally smooth. Add the powdered sugar and mix, scraping down the bowl occasionally, until light and fluffy, about 3 – 5 minutes.
- Add the eggs, one at a time, mixing well after each addition. Scrape down the bowl again, to ensure everything is evenly mixed. Stir in the vanilla extract with the last egg. (It’s important to note that the batter may look curdled at this point, don’t worry! It’s exactly right.)
- Add the flour and pulse the mixer a few times to avoid an explosion of flour all over the place. Then, mix the batter until smooth. Scrape down the sides and bottom of the bowl to be sure the batter is mixed evenly.
- Pour the cake batter (it will be thick) into the prepared pan and bake for 45 – 50 minutes. About 35 minutes into baking, cover the top of the cake with a piece of tinfoil to avoid scorching.
- Remove cake from pan and set on wire rack for 10 minutes. After 10 minutes, place another cooling rack or platter over the top of the cake and invert. The cake should release smoothly and easily. Allow cake to cool completely to room temperature.
- Serve cake with fresh berries and a dusting of powdered sugar if desired.
- Keep leftover cake fresh by wrapping tightly in plastic wrap and storing in an airtight cake carrier for up to four days.