Introduction

Swans Down Pound Cake is a classic, tender dessert that’s perfect for any occasion. With its soft crumb and delicate flavor, it’s a delightful treat that pairs wonderfully with tea or fresh fruit.

Swans Down Pound Cake Recipe - Recipe Image

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

Step 1: Preheat your oven to 325°F (163°C). Grease and lightly flour a 10-inch tube pan to prepare it for baking.
Step 2: Sift Swans Down Cake Flour carefully and measure out 3 cups. Set aside.
Step 3: In a large mixing bowl, cream the unsalted butter until smooth. Gradually add the sugar, beating until the mixture becomes fluffy and light.
Step 4: Sift together the already sifted cake flour, baking powder, and salt. This ensures even distribution of leavening and salt.
Step 5: Add eggs to the creamed butter and sugar one at a time, mixing well after each addition to create a smooth batter.
Step 6: Gradually combine the flour mixture with the milk, vanilla extract, and almond extract, mixing gently until smooth. Avoid overmixing to keep the cake tender.
Step 7: Pour the batter into the prepared pan, smoothing the top evenly.
Step 8: Bake for about 1 hour and 25 minutes, or until a toothpick or cake tester inserted in the center comes out clean.
Step 9: Let the cake cool in the pan for 15 minutes on a wire rack, then carefully remove it from the pan and allow it to cool completely on the rack before slicing.

Tips & Variations

For extra moisture, brush the cake with a simple syrup after baking.
Substitute almond extract with lemon extract for a citrus twist.
Ensure eggs are at room temperature for better emulsification and texture.

Storage

Store the pound cake tightly wrapped 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 2 months. Reheat slices gently in a microwave or oven before serving for a freshly baked taste.

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 has a lower protein content which makes the cake tender. Using all-purpose flour may result in a denser texture, but you can substitute by replacing 2 tablespoons of each cup of all-purpose flour with cornstarch to mimic cake flour.

Why should I avoid overmixing the batter?

Overmixing develops gluten which can make the cake tough and dry. Mixing just until the ingredients are combined ensures a soft, tender crumb.

Swans Down Pound Cake Recipe

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★★★★★

4.6 from 53 reviews

This classic Swans Down Pound Cake recipe delivers a moist, tender, and buttery cake with a delicate crumb, perfect for any occasion. Made with cake flour for a light texture and flavored gently with vanilla and almond extracts, this pound cake is a timeless treat that pairs wonderfully with tea or coffee.

Author: Zane
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

Ingredients

Scale

Dry Ingredients

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

Wet Ingredients

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

Instructions

Preheat Oven: Preheat your oven to 325°F to ensure even baking from the start.
Prepare Pan: Grease and lightly flour a 10-inch tube pan to prevent the cake from sticking.
Sift Flour: Sift the Swans Down Cake Flour and carefully measure out 3 cups for accurate proportions.
Cream Butter and Sugar: In a large mixing bowl, cream the softened butter until smooth. Gradually add the sugar while beating until the mixture is fluffy, which helps incorporate air for a lighter cake.
Sift Dry Ingredients: Sift the already sifted cake flour again with the baking powder and salt to evenly distribute these ingredients.
Add Eggs: Add the eggs one at a time to the creamed butter mixture, mixing well after each egg to maintain a smooth batter.
Combine Flour, Milk, and Extracts: Gradually add the flour mixture alternately with the milk and extracts (vanilla and almond), mixing until smooth after each addition. Be careful not to overmix to avoid drying out the cake.
Pour Batter: Pour the prepared batter into the greased and floured tube pan evenly.
Bake: Bake the cake in the preheated oven for about 1 hour and 25 minutes. Test for doneness by inserting a tester; it should come out clean.
Cool in Pan: Let the cake cool in the pan for 15 minutes on a wire rack to set the structure.
Remove and Cool Completely: Carefully remove the cake from the pan and allow it to cool completely on the wire rack before serving.