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 by The Reily Foods Company.