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4.84 from 6 votes

Powdered Sugar Pound Cake

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!
Prep Time10 mins
Cook Time45 mins
Total Time55 mins
Course: Dessert
Cuisine: American
Keyword: Bundt Cake, Pound Cake, Powdered Sugar Pound Cake Recipe
Servings: 16 servings
Calories: 445kcal


  • 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 teaspoon 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.


Serving: 1slice | Calories: 445kcal | Carbohydrates: 48g | Protein: 6g | Fat: 26g | Saturated Fat: 15g | Trans Fat: 1g | Cholesterol: 143mg | Sodium: 235mg | Potassium: 66mg | Fiber: 1g | Sugar: 28g | Vitamin A: 828IU | Calcium: 24mg | Iron: 1mg