Swans Down Pound Cake Recipe
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.
- 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
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
- Preheat Oven: Preheat your oven to 325°F to ensure it reaches the perfect temperature for even baking.
- Prepare Pan: Grease and lightly flour a 10-inch tube pan to prevent the cake from sticking during baking.
- Sift Flour: Sift the Swans Down Cake Flour to remove lumps and aerate it, then carefully measure out 3 cups for accurate baking.
- 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.
- Sift Dry Ingredients Together: Sift the already sifted cake flour along with the baking powder and salt to combine evenly.
- Add Eggs: Add eggs to the creamed butter mixture one at a time, mixing thoroughly after each addition to ensure proper emulsification.
- 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.
- Pour Batter: Pour the prepared batter into the greased and floured tube pan evenly.
- 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.
- Cool in Pan: Let the cake cool in the pan for 15 minutes on a wire rack to set.
- 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
Find it online: https://foodbylina.com/swans-down-pound-cake-recipe/
