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This image shows a beautifully golden Swans Down pound cake cooling on a wire rack, with a slice removed to reveal its moist, buttery crumb, ready to be served as a classic dessert.

Swans Down Pound Cake

Swans Down Pound Cake is a classic dessert that delivers a rich, buttery flavor with a velvety texture. Made with Swans Down cake flour, this pound cake is perfectly moist and tender, making it an irresistible treat for any occasion.
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Prep Time 2 hours 5 minutes
Cook Time 1 hour 25 minutes
Total Time 3 hours 30 minutes
Course Dessert
Cuisine American
Servings 12 people
Calories 290 kcal

Equipment

  • 10-inch tube pan

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
 

  • Preheat your oven to 325°F.
  • Grease and lightly flour a 10-inch tube pan.
    This image shows the oven being preheated to 325°F while a 10-inch tube pan is being greased and lightly floured, ready for the pound cake batter.
  • Sift the Swans Down Cake Flour and carefully measure out 3 cups.
    This image shows Swans Down cake flour being sifted into a bowl using a fine-mesh sieve, a crucial step to ensure the pound cake achieves a soft and airy texture.
  • In a large mixing bowl, cream the butter until smooth, gradually adding sugar and beating until the mixture is fluffy.
    This image shows unsalted butter and granulated sugar being whipped together in a large mixing bowl until they are smooth and fluffy, forming the base of the pound cake batter.
  • Sift the already sifted cake flour along with the baking powder and salt.
  • Add eggs to the creamed butter mixture one at a time, mixing well after each addition.
  • Gradually combine the flour mixture with the milk and extracts, mixing until smooth after each addition.
    This image shows eggs being added to the creamed butter and sugar mixture one by one, each egg being mixed in thoroughly to create a smooth and velvety batter for the pound cake.
  • Be careful not to overmix, as this could dry out the cake. Pour the batter into the prepared pan.
  • Bake the cake until a tester comes out clean, which should take about 1 hour and 25 minutes.
    This image shows the sifted cake flour, baking powder, and salt being gradually mixed into the creamed butter mixture, alternating with milk and extracts, creating a smooth pound cake batter.
  • Let it cool in the pan for 15 minutes on a wire rack.
  • Then, remove it from the pan and allow it to cool completely on the rack.
    This image shows the pound cake baking in the oven until golden brown and then cooling on a wire rack after being carefully removed from the pan to achieve a perfect texture.

Notes

  • For an extra moist pound cake, ensure that all ingredients, especially the butter and eggs, are at room temperature before mixing. 
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