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Epicurious

Swans Down 1-2-3-4 Pound Cake

By Reily Foods

4.2

(10)

Swan's Down 1234 pound cake on a sheet tray with a sice on a plate. The slice of cake is topped with raspberries and...
Photo by Chelsea Kyle, Food Styling by Kat Boytsova

This moist pound cake is the most requested Swans Down recipe of all time. Whether it's your first time trying it or a perennial favorite, the fork-tender cake is unforgettable.

Recipe information

  • Total Time

    3 hours (includes cooling time)

  • Yield

    Makes 1 10-inch cake

Ingredients

1 cup (227g) unsalted butter
2 cups (396g) white granulated sugar
3 cups (360g) sifted Swans Down Cake Flour
4 large eggs, room temperature
¾ cup (170g) milk, whole or low-fat
2 tsp. baking powder
½ tsp. salt
1 tsp. vanilla extract
½ tsp. almond extract

Preparation

  1. Step 1

    Preheat oven to 325°F.

    Step 2

    Butter and lightly flour 10-inch tube pan. Sift Swans Down Cake Flour, then lightly spoon 3 cups cake flour into measuring cup.

    Step 3

    Cream butter in large bowl. Gradually add sugar, creaming until light and fluffy. Sift the already sifted cake flour with baking powder and salt. Add eggs one at a time to creamed mixture, blending well after each addition. Add flour mixture alternately with milk and extracts, blending after each addition until smooth (do not overbeat as this will yield a dry cake). Pour into prepared pan.

    Step 4

    Bake until tester inserted into cake comes out clean, around 1 hour and 25 minutes. Cool in pan 15 minutes on wire rack. Remove from pan and finish cooling on rack.

  2. Step 5

    This recipe is made available as a courtesy by The Reily Foods Company.

TagsDessertCakeCake FlourFlourMake AheadBaking

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