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
Preparation
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 by The Reily Foods Company.
Recipe notes
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