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Grammom’s Pound Cake

From the 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.


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


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


  1. Preheat oven to 325 degrees.
  2. Sift together the flour, salt, and baking powder. Set aside.
  3. 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.
  4. 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.


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

blueberry cake

This content is from the Zanne Miller collection.

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