Swans Down 1-2-3-4 Pound Cake Recipe | Epicurious - 万博官网,万博亚洲正规品牌,manbetx苹果下载

Active Time

30 minutes
Total Time

3 hours (includes cooling time)

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.

Ingredients

Makes 1 10-inch cake

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

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.
Step 5
This recipe is made available as a courtesy byThe Reily Foods Company.

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Reviews (6)

Followed recipe to a T. I'm a baker so I know the importance of doing that. It was moist. Tasted bland to me. I didn't get any butter, vanilla or almond taste. Just tasted like unflavored cake. My daughter liked it but probably because I put a glaze on top. That was the only sweetness in the cake.
- Anonymous
- PA
- 11/1/2022
Any thoughts on making this gluten free? Has anyone tried it?
- Mary
- Talent Oregon
- 8/11/2022
Actually, the recipe on the box for the same cake sets the temperature at 350. I thought this temperature was a little low, but I followed it and my cake did not turn out well--it sank. I have no idea if that was the reason, but I think that the temperature here should be consistent with the temperature on the box
- MJ
- ATL
- 1/30/2022
Hate to say it, but I followed very carefully and checked with a skewer properly but for me it turned out very dry, also a lot browner. Possibly my fault but as I said, I was really careful
- NZcookie
- New Zealand
- 12/24/2018
Made this recipe with only one change. I was out of milk so I used evaporated milk. The cake was perfect and I will be making this again. It will also be my base for other pound cake varieties.
- Anonymous
- Connecticut
- 3/22/2018
What a wonderful surprise to see this recipe- it's the only cake my Mom could make. Every birthday- same cake. Then when as an adult I asked for the recipe she couldn't remember it, said it was just something she made & to her knowledge no recipe existed. Thanks for the flood of memories. You've given me a Christmas present .
- 1tablespoon
- Huntington NY
- 12/15/2016