Powdered Sugar Pound Cake – this old fashioned pound cake recipe is a favorite! Super easy to make and tastes great! Only 6 ingredients – butter, powdered sugar, eggs, vanilla, lemon juice, and cake flour. Serve the cake with a dollop of whipped cream and strawberries. This goes great with a cup of coffee for breakfast too!
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Pin This RecipePound Cake Made with Powdered Sugar
I came across this recipe in one of my old cookbooks. It caught my eye because it uses powdered sugar instead of granulated sugar. I have heard of using powdered sugar in a pound cake. I had to try it. The result? Delicious! The cake is soft and tender and tastes great. Not super sweet and perfect with some whipped cream and strawberries.
How to Make Pound Cake from Scratch
Making a pound cake from scratch is very easy. Start with mixing together butter and powdered sugar in the bowl of a stand mixer until light and fluffy. Next add the eggs, vanilla, and a little lemon juice. Finally, add the cake flour. Pour the batter in to a bundt cake pan and bake.
Please note this recipe uses cake flour. I have not made this cake with all-purpose flour so I can not say how the cake would turn out if you don’t use cake flour.
Can Pound Cake be Frozen?
You can make this pound cake a day in advance and store it on the counter in an air-tight container. You can also make the cake and freeze it for later. YASSS! You can freeze the whole cake or cut it into slices and freeze the individual slices. I have a few slices in our freezer right now. Perfect with a cup of coffee.
We like to serve this Powdered Sugar Pound Cake with a dusting of powdered sugar and a dollop of whipped cream. You can also top the cake with a quick powdered sugar and milk glaze. Either way, it will be delicious!
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Powdered Sugar Pound Cake
- ¾ pound butter, room temperature (3 sticks)
- 1 (16-oz) box powdered sugar
- 6 eggs
- 1 Tbsp vanilla extract
- 1 tsp lemon juice
- 4 cups cake flour
- Preheat the oven to 325°F. Grease a Bundt pan.
- In the bowl of an electric mixer, cream butter and sugar together until light and fluffy.
- Beat in the eggs, one at a time. Add vanilla and lemon juice.
- Add flour and mix until well blended. Pour the batter into the prepared pan and smooth the top.
- Bake for 1 hour, or until a toothpick inserted in the center comes out clean.
- Set the pan on a wire rack to cool. Cool 10 minutes before removing from pan. Cool completely before slicing.
Steph
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Ok, this is delicious! I was looking for a recipe to salvage a leftover mix of 1/2 c browned butter, 1-1/2 c of powdered sugar and 1T buttermilk from another site’s disaster of a glaze recipe. I happened upon this and am so glad I did — I think it’s the first pound cake I’ve made that I like. It rose beautifully and has a really nice delicate crumb. My family absolutely inhaled it.
I had a similar recipe for Pineapple Pound Cake from an old cookbook and cannot find it. Can you tell me how to add canned pineapple to the batter?
Thank you.
I have a recipe similar from my grandmother. Best thing about it is the crispy bits on the edges! Great with fresh strawberries
Should have been 5 stars also with fresh blackberries
I have this recipe. Thanks for reminding me.
Question: do you think this cake can be made into cupcakes?
Sure! You will just have to play with the cooking time. I’d start with maybe 15 to 18 minutes.
Can you make cake pops using this recipie???