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Grammom’s Pound Cake

(recipe, Zanne Miller)

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


  1. 3 cups all-purpose flour
  2. Pinch of salt
  3. 1 tsp. baking powder
  4. 2 sticks butter, softened
  5. 1 box (16 ounces, or 3¾ cups) confectioners' sugar
  6. 4 large eggs
  7. 1 cup milk
  8. ½ tsp. vanilla extract
  9. 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."