Swans Down Pound Cake Recipe

Introduction

This classic Swans Down Pound Cake is a tender, buttery treat that’s perfect for any occasion. With a delicate crumb and subtle vanilla and almond flavors, it’s sure to become a favorite in your baking repertoire.

Ingredients

• ½ tsp salt
• 3 cups sifted Swans Down Cake Flour
• 2 tsp baking powder
• 1 tsp vanilla extract
• 2 cups white granulated sugar
• ½ tsp almond extract
• 4 large eggs, room temperature
• 1 cup unsalted butter
• ¾ cup milk, whole or low-fat

Instructions

1. Step 1: Preheat your oven to 325°F (163°C).
2. Step 2: Grease and lightly flour a 10-inch tube pan to ensure easy removal after baking.
3. Step 3: Sift the Swans Down Cake Flour and carefully measure out 3 cups.
4. Step 4: In a large mixing bowl, cream the butter until smooth. Gradually add the sugar and beat until the mixture is light and fluffy.
5. Step 5: Sift together the already sifted cake flour, baking powder, and salt to combine.
6. Step 6: Add the eggs to the creamed butter mixture one at a time, mixing well after each addition to fully incorporate.
7. Step 7: Gradually add the flour mixture alternately with the milk and extracts, mixing until smooth after each addition.
8. Step 8: Be careful not to overmix the batter, as this can make the cake dry. Pour the batter evenly into the prepared pan.
9. Step 9: Bake the cake for about 1 hour and 25 minutes, or until a tester inserted in the center comes out clean.
10. Step 10: Let the cake cool in the pan for 15 minutes on a wire rack.
11. Step 11: Remove the cake from the pan and allow it to cool completely on the wire rack before serving.

Tips & Variations

• Use room temperature eggs and butter for a better, more even batter consistency.
• Try substituting the almond extract with lemon zest for a fresh twist.
• Ensure you do not overmix the batter to keep the cake moist and tender.

Storage

Store the pound cake tightly wrapped at room temperature for up to 3 days. For longer storage, wrap it well and freeze for up to 2 months. To serve, thaw at room temperature and warm slightly if desired.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use all-purpose flour instead of Swans Down Cake Flour?

Swans Down Cake Flour is lighter and results in a more tender cake. Using all-purpose flour may make the cake denser, but you can substitute by replacing 2 tablespoons of flour per cup with cornstarch to mimic cake flour.

How do I know when the cake is done baking?

The best way is to insert a toothpick or cake tester into the center. If it comes out clean or with just a few moist crumbs, the cake is ready.

Swans Down Pound Cake Recipe

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★★★★★

4.9 from 92 reviews

This classic Swans Down Pound Cake recipe yields a moist, tender, and buttery pound cake perfect for any occasion. Made with Swans Down Cake Flour for a delicate crumb, this cake features subtle hints of vanilla and almond extracts, making it a timeless dessert favorite.

• Author: lina
• Prep Time: 30 minutes
• Cook Time: 1 hour 25 minutes
• Total Time: 1 hour 55 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Dry Ingredients

• ½ tsp salt
• 3 cups sifted Swans Down Cake Flour
• 2 tsp baking powder

Wet Ingredients

• 1 tsp vanilla extract
• ½ tsp almond extract
• 4 large eggs, room temperature
• 1 cup unsalted butter
• ¾ cup milk, whole or low-fat
• 2 cups white granulated sugar

Instructions

1. Preheat Oven: Preheat your oven to 325°F to ensure it reaches the perfect temperature for even baking.
2. Prepare Pan: Grease and lightly flour a 10-inch tube pan to prevent the cake from sticking during baking.
3. Sift Flour: Sift the Swans Down Cake Flour to remove lumps and aerate it, then carefully measure out 3 cups for accurate baking.
4. Cream Butter and Sugar: In a large mixing bowl, cream the unsalted butter until smooth. Gradually add the white granulated sugar, beating until the mixture becomes fluffy and light in texture.
5. Sift Dry Ingredients Together: Sift the already sifted cake flour along with the baking powder and salt to combine evenly.
6. Add Eggs: Add eggs to the creamed butter mixture one at a time, mixing thoroughly after each addition to ensure proper emulsification.
7. Combine Flour Mixture and Wet Ingredients: Gradually add the flour mixture alternately with milk and extracts (vanilla and almond), mixing gently until smooth after each addition. Be careful not to overmix to keep the cake tender.
8. Pour Batter: Pour the prepared batter into the greased and floured tube pan evenly.
9. Bake Cake: Bake in the preheated oven for about 1 hour and 25 minutes or until a toothpick inserted in the center comes out clean.
10. Cool in Pan: Let the cake cool in the pan for 15 minutes on a wire rack to set.
11. Remove and Cool Completely: Remove the cake from the pan and allow it to cool completely on the wire rack before slicing and serving.

Notes

• Ensure eggs are at room temperature for better mixing and texture.
• Do not overmix the batter to avoid a dry cake.
• Use a toothpick to test doneness; it should come out clean.
• Allow the cake to cool completely for easier slicing and better flavor development.
• Swans Down Cake Flour is preferred for its fine texture and low protein content, yielding a softer crumb.

Keywords: Swans Down Pound Cake, classic pound cake, baking, dessert, cake flour, vanilla almond cake