1-2-3-4 LAYER CAKE RECIPE – SWANS DOWN® CAKE FLOUR
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Provided by: Swans Down Cake Flour
SWANS DOWN 1-2-3-4 POUND CAKE RECIPE | EPICURIOUS
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.
Provided by: Reily Foods
Total time: 3 hours (includes cooling time)
Cook time: 30 minutes
Yield: 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|
- Preheat oven to 325°F.
- Butter and lightly flour 10-inch tube pan. Sift Swans Down Cake Flour, then lightly spoon 3 cups cake flour into measuring cup.
- 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.
- 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.
- This recipe is made available as a courtesy by The Reily Foods Company.