Swans Down 1-2-3-4 Pound Cake
A classic, moist pound cake made with Swans Down Cake Flour, featuring the perfect ratio of butter, sugar, flour, and eggs. This traditional recipe creates a tender, fine-crumbed cake with delicate vanilla and almond flavoring.
Ingredients
- •1 cup unsalted butter
- •2 cups white granulated sugar
- •3 cups sifted Swans Down Cake Flour
- •4 whole large eggs, room temperature
- •¾ cup milk (whole or low fat)
- •2 teaspoons baking powder
- •½ teaspoon salt
- •1 teaspoon vanilla extract
- •½ teaspoon almond extract
Cooking Instructions
- 1.
Preheat oven to 325°F.
5 min
- 2.
Butter and lightly flour 10 inch tube pan. Sift Swans Down Cake Flour, then lightly spoon 3 cups cake flour into measuring cup.
10 min
- 3.
Cream butter in large bowl. Gradually add sugar, creaming until light and fluffy. Sift the already sifted cake flour with baking powder and salt. Add eggs one at a time to creamed mixture, blending well after each addition. Add flour mixture alternately with milk and extracts, blending after each addition until smooth (do not overbeat as this will yield a dry cake). Pour into prepared pan.
15 min
- 4.
Bake until tester inserted into cake comes out clean, around 1 hour and 25 minutes. Cool in pan 15 minutes on wire rack. Remove from pan and finish cooling on rack.
85 min
- 5.
This recipe is made available as a courtesy by The Reily Foods Company.
