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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.

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

  1. Preheat Oven: Preheat your oven to 325°F to ensure even baking from the start.
  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 and carefully measure out 3 cups for accurate proportions.
  4. 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.
  5. Sift Dry Ingredients: Sift the already sifted cake flour again with the baking powder and salt to evenly distribute these ingredients.
  6. Add Eggs: Add the eggs one at a time to the creamed butter mixture, mixing well after each egg to maintain a smooth batter.
  7. 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.
  8. Pour Batter: Pour the prepared batter into the greased and floured tube pan evenly.
  9. 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.
  10. Cool in Pan: Let the cake cool in the pan for 15 minutes on a wire rack to set the structure.
  11. Remove and Cool Completely: Carefully remove the cake from the pan and allow it to cool completely on the wire rack before serving.

Notes

  • Using cake flour ensures the cake is light and tender.
  • Room temperature eggs help achieve a smooth, well-incorporated batter.
  • Be careful not to overmix to keep the cake moist and fluffy.
  • A tube pan helps the cake bake evenly and creates a characteristic shape.
  • Allow the cake to cool completely to ensure clean, neat slices.

Keywords: Swans Down Pound Cake, pound cake recipe, traditional pound cake, classic cake, buttery cake, cake flour recipe

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