Swans Pound Cake Recipe
Swans Pound Cake Recipe is a classic buttery cake made using fine Swans Down cake flour that creates a soft, tender crumb and rich sweetness. This Swans Pound Cake Recipe tastes deeply delicious, filled with smooth vanilla notes that make every bite comforting.
Equipment
- Bundt pan
- Electric mixer (hand or stand)
- Large mixing bowls
- Flour sifter
- Rubber spatula
- Measuring cups and spoons
- Cooling rack
Ingredients
- 3 cups Swans Down cake flour sifted
- ½ teaspoon baking powder
- ½ teaspoon fine salt
- 1 cup 2 sticks unsalted butter, softened
- 3 cups granulated sugar
- 6 large eggs at room temperature
- 1 cup whole milk at room temperature
- 2 teaspoons pure vanilla extract
- ½ teaspoon almond extract
Instructions
Get The Oven And Pan Ready
- Preheat your oven to 325°F (163°C). Grease and lightly flour a Bundt pan, making sure you cover every corner so the cake releases easily later.
Mix The Dry Ingredients
- In a separate bowl, sift together the cake flour, baking powder, and salt. Set this bowl aside for now.
Cream The Butter And Sugar
- In a large mixing bowl, beat the softened butter until it’s smooth and creamy. Gradually add the sugar and continue beating for about 5–7 minutes, until the mixture turns pale and fluffy.
Add The Eggs
- Add the eggs one at a time, beating well after each one. Scrape down the sides of the bowl as needed so everything mixes evenly.
Finish The Batter
- Stir the milk together with the vanilla and almond extracts. Add the dry ingredients and the milk mixture to the butter mixture in alternating portions start and end with the dry ingredients. Mix on low speed just until everything is blended and smooth. Try not to over mix.
Bake And Cool The Cake
- Spread the batter evenly into the prepared pan. Bake for 70–80 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for about 10 minutes, then turn it out onto a wire rack to finish cooling completely. Serve once fully cooled.