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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.

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

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

Find it online: https://cheflenacooks.com/swans-down-pound-cake-recipe/