Swans Down Pound Cake Recipe

Introduction

Swans Down Pound Cake is a classic dessert known for its tender crumb and rich flavor. This recipe yields a moist, buttery cake perfect for any special occasion or afternoon treat.

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.
2. Step 2: Grease and lightly flour a 10-inch tube pan.
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 unsalted butter until smooth, gradually adding sugar and beating until the mixture is fluffy.
5. Step 5: Sift the already sifted cake flour along with the baking powder and salt.
6. Step 6: Add eggs to the creamed butter mixture one at a time, mixing well after each addition.
7. Step 7: Gradually combine the flour mixture with the milk, vanilla extract, and almond extract, mixing until smooth after each addition.
8. Step 8: Be careful not to overmix, as this could dry out the cake. Pour the batter into the prepared pan.
9. Step 9: Bake the cake until a tester comes out clean, which should take about 1 hour and 25 minutes.
10. Step 10: Let it cool in the pan for 15 minutes on a wire rack.
11. Step 11: Then, remove it from the pan and allow it to cool completely on the rack.

Tips & Variations

• For extra moisture, brush the cooled cake with a simple syrup flavored with almond or vanilla.
• Substitute almond extract with lemon extract for a citrus twist.
• Use cake flour specifically like Swans Down for the best tender texture.
• Allow eggs and butter to come to room temperature before mixing for smoother batter.

Storage

Store the pound cake wrapped tightly in plastic wrap or in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze for up to 3 months. To reheat, warm slices in the microwave for 10-15 seconds for a freshly baked feel.

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 finely milled and low in protein, which gives the pound cake its tender texture. Using all-purpose flour may result in a denser cake, but it can work if needed. For best results, sift the all-purpose flour and consider replacing a small amount with cornstarch to mimic cake flour.

Why should I be careful not to overmix the batter?

Overmixing can develop the gluten in the flour too much, causing the cake to become tough and dry. Mix just until the ingredients are combined for the most tender and moist pound cake.

Swans Down Pound Cake Recipe

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★★★★★

4.8 from 82 reviews

Classic Swans Down Pound Cake is a rich, buttery dessert known for its tender crumb and subtle almond and vanilla flavors. This traditional pound cake is moist and dense, perfect for serving with tea or as a base for fresh fruit and whipped cream.

• Author: Lena
• Prep Time: 30 minutes
• Cook Time: 1 hour 25 minutes
• Total Time: 3 hours 30 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

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

Other

• 2 cups white granulated sugar

Instructions

1. Preheat Oven: Preheat your oven to 325°F to ensure the perfect baking temperature for even cooking.
2. Prepare Pan: Grease and lightly flour a 10-inch tube pan to prevent the cake from sticking.
3. Sift Flour: Sift the Swans Down Cake Flour carefully and measure out 3 cups, ensuring no lumps and light texture.
4. Cream Butter and Sugar: In a large mixing bowl, cream the unsalted butter until smooth, then gradually add the white granulated sugar, beating until the mixture is light and fluffy for proper aeration.
5. Sift Dry Ingredients: Sift the already sifted cake flour again along with baking powder and salt to thoroughly distribute the leavening agents and salt.
6. Add Eggs: Incorporate the eggs, one at a time, into the creamed butter mixture, mixing well after each addition to maintain the emulsion and texture.
7. Combine Mixtures: Gradually combine the flour mixture with the milk, vanilla extract, and almond extract, mixing until smooth after each addition but being careful not to overmix to avoid a dry cake.
8. Pour Batter: Pour the batter evenly into the prepared tube pan to ensure uniform baking.
9. Bake: Bake in the preheated oven for about 1 hour and 25 minutes, or until a tester inserted into the center comes out clean, indicating the cake is fully cooked.
10. Cool in Pan: Let the cake cool in the pan on a wire rack for 15 minutes to allow it to set and reduce sticking.
11. Remove and Cool Completely: Carefully remove the cake from the pan and allow it to cool completely on the wire rack before slicing and serving.

Notes

• Room temperature eggs help create a smooth batter and lighter cake texture.
• Do not overmix the batter to keep the cake moist and tender.
• If you don’t have Swans Down Cake Flour, substitute with cake flour for best results.
• Using a tube pan ensures even baking and helps the cake rise properly.
• Letting the cake cool completely avoids crumbs and maintains structural integrity when slicing.

Keywords: Pound Cake, Swans Down Cake Flour, Classic Dessert, Butter Cake, Vanilla Almond Cake