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Grammom’s Pound Cake

From the Zanne Miller collection

Culinate editor’s note: In an effort to fortify this cake with some whole grains, we substituted whole-wheat pastry flour for half of the all-purpose flour — with very good results.

Introduction

The pound of powdered sugar called for here is unusual but makes for a thick, crackly crust.

Ingredients

	3	cups all-purpose flour
	~	Pinch of salt
	1	tsp. baking powder
	2	sticks butter, softened
	1	box (16 ounces, or 3¾ cups) confectioners’ sugar
	4	large eggs
	1	cup milk
	½	tsp. vanilla extract
	½	tsp. almond extract

Steps

Preheat oven to 325 degrees.
Sift together the flour, salt, and baking powder. Set aside.
In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each. Add the flour mixture alternately with the milk, beating well. Add the extracts at the end, beating well.
Bake in a greased and floured tube pan for 1½ hours. Cool in the pan on a rack for 10 minutes before turning out to cool completely.

Notes

Read more about summertime cake-baking in Zanne Miller’s “The cakes of summer.”

This content is from the Zanne Miller collection.

Lindsey’s Chocolate Cake with Sicilian Sabayon

Yellow Cake

Chocolate Bundt Pound Cake

The science of baking

Kitchen chemistry

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