Instructions:

Powdered Sugar Pound Cake

Source: The Best of Sunset

I keep one of these in the freezer all the time - I serve it with lemon curd.

1 1/2 cups butter, at room temperature
1 pound powdered sugar, sifted
6 large eggs
1 teaspoon pure vanilla extract
2 3/4 cups cake flour, sifted
1/4 cup almonds, sliced, optional

In a large bowl, beat butter with an electric mixer until creamy.

Sift powdered sugar; gradually add to butter, beating until mixture is light and fluffy. Beat in eggs, 1 at a time, beating well after each addition. Beat in vanilla. Gradually beat flour into creamed mixture.

Heavily butter a 10-inch (12 cup) plain or decorative tube pan; add sliced almonds (if used), then tilt pan to coat inside surface with nuts. Or butter pan and dust with flour. Scrape batter into pan and smooth top surface. Bake in a 300 degrees F oven until a slender wooden pick inserted in center comes out clean, about 1 1/2 hours.

Let cool in pan on rack for 5 minutes; run a knife around edges of tube to loosen center of cake, then turn out onto rack to cool.

Serve warm or cool, cut into thin slices. If made ahead, store airtight for up to 2 days.

Serves 10.