There’s something timeless about a perfectly baked pound cake—it’s simple, buttery, and irresistibly moist. When we use Swan Down Cake Flour, it takes this classic dessert to a whole new level. This finely sifted flour gives the cake its signature velvety texture, making every bite feel like a little piece of heaven.
Pound cake has been a favorite for generations, and its origins date back to the 1700s when equal parts of butter, sugar, eggs, and flour created its name. We’ve modernized the tradition just a bit, but the heart of this recipe remains the same: pure, simple ingredients that shine. Whether you’re serving it with fresh berries, a drizzle of glaze, or enjoying it plain, this recipe is sure to become a staple in your kitchen.
Pound Cake Recipe With Swan Down Flour
This classic pound cake recipe made with Swan Down Cake Flour is a dream combination of buttery richness and a delicate, velvety crumb. Let’s walk through the process step-by-step to create this indulgent treat using premium ingredients for the best results.
Ingredients
Here’s what we’ll need to whip up this perfectly textured pound cake:
- 1 cup (2 sticks) unsalted butter, softened
- 2 ¾ cups granulated sugar
- 7 large eggs (room temperature)
- 3 cups Swan Down Cake Flour, sifted
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 cup whole milk (room temperature)
- 2 teaspoons pure vanilla extract
Steps to Make the Pound Cake
1. Prepare the Oven and Pan
- Preheat the oven to 325°F.
- Grease and lightly flour a 10-inch bundt or tube pan, tapping out the excess flour for an even coating.
2. Cream the Butter and Sugar
- In a large mixing bowl, use a hand or stand mixer to beat butter and sugar on medium speed for 4-5 minutes. This step is key for achieving a light and airy cake—look for a pale, fluffy consistency.
3. Add the Eggs
- Drop in the eggs one at a time, beating well after each addition. This ensures they are evenly incorporated for a smooth batter.
4. Combine Dry Ingredients
- In a separate bowl, whisk together the Swan Down Cake Flour, baking powder, and salt. The sifting and mixing create an ultra-fine texture perfect for a delicate crumb.
5. Incorporate Milk and Dry Mix
- With the mixer on low speed, alternate between adding the dry mixture and the milk to the butter mixture. Start and end with the dry ingredients. Use the chart below for guidance:
| Step | Additions | Mix Time |
|---|---|---|
| Step 1 | 1/3 dry mix | 15 secs |
| Step 2 | 1/2 milk | 15 secs |
| Step 3 | 1/3 dry mix | 15 secs |
| Step 4 | Remaining milk | 15 secs |
| Step 5 | Final dry mix | 15 secs |
6. Blend in Vanilla
- Gently stir in the vanilla extract until just combined. Avoid overmixing at this stage, as overworking the batter can make the cake dense.
7. Bake
- Pour the batter evenly into the prepared pan.
- Bake for 1 hour and 15 minutes, or until a skewer inserted into the center comes out clean. Trust your oven, but check for doneness after the 1-hour mark.
8. Cool and Serve
- Cool the cake in the pan for 10-15 minutes, then invert it onto a wire rack to cool completely.
- Serve as-is or pair with whipped cream, fresh berries, or a glaze for added flair.
Ingredients
Here is what we need to create a luscious, buttery pound cake using the velvety-soft Swan Down Cake Flour. Ensure all ingredients are at room temperature for the best results.
For the Pound Cake:
- 3 cups Swan Down Cake Flour (sifted)
- 3 cups granulated sugar
- 1 cup unsalted butter (softened)
- 6 large eggs
- 1 cup whole milk
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon almond extract (optional)
For Preparing the Pan:
- 1 tablespoon unsalted butter (for greasing)
- 2 tablespoons flour (for dusting the pan)
Quick Notes on Ingredients:
- The Swan Down Cake Flour: This light-textured flour is key for achieving the classic softness of pound cake.
- Almond extract is optional but recommended for a subtle nutty depth.
- Use real unsalted butter for a pure, rich flavor and better control over salt.
Measurement Breakdown:
| Ingredient | Amount |
|---|---|
| Swan Down Cake Flour | 3 cups (sifted) |
| Granulated Sugar | 3 cups |
| Unsalted Butter | 1 cup (softened) |
| Eggs | 6 large |
| Whole Milk | 1 cup |
| Vanilla Extract | 1 teaspoon |
| Almond Extract | 1/2 teaspoon |
Tools And Equipment
To prepare the perfect pound cake with Swan Down Cake Flour, having the right tools and equipment on hand is just as important as using quality ingredients. Below is a detailed list of everything we’ll need to bake this buttery and velvety cake.
Essential Tools
- Mixing Bowls
It’s ideal to have at least two large bowls—one for creaming the butter and sugar and another for sifting and combining the dry ingredients. Look for sturdy, non-slip bowls for better control.
- Electric Mixer or Stand Mixer
A stand mixer with a paddle attachment or a handheld electric mixer is essential for creaming the butter and sugar thoroughly. This step creates the signature fluffy texture of your pound cake.
- Fine Mesh Sifter
Since we’re using Swan Down Cake Flour, which is already finely milled, sifting is crucial to ensure it’s lump-free and incorporates air for a lighter batter.
- Measuring Cups and Spoons
Accurate measurements are key in baking. Use dry measuring cups for flour and sugar, and liquid measuring cups for the milk. Measuring spoons ensure precise amounts of vanilla and other flavorings.
- Rubber Spatula
A flexible rubber spatula is great for scraping down the sides of the mixing bowl and folding the batter uniformly.
- Loaf or Bundt Pan
Traditionally, pound cakes are baked in a 9×5-inch loaf pan or a 10-inch bundt pan. Make sure the pan is greased liberally and dusted with flour or lined with parchment paper to prevent sticking.
- Cooling Rack
Essential for allowing air to circulate beneath the cake as it cools, ensuring the bottom doesn’t become soggy.
Optional Tools
- Offset Spatula
Helps to spread the batter evenly in the pan for consistent baking.
- Pastry Brush
Use this to evenly coat the pan with melted butter for an extra layer of insurance against sticking.
- Digital Kitchen Scale
If you prefer precision, weigh ingredients like flour and sugar for the most accurate results.
Tools Checklist Table
| Tool | Main Use | Notes |
|---|---|---|
| Mixing Bowls | Holding and combining ingredients | Prefer non-slip, stable bowls |
| Stand or Electric Mixer | Creaming butter and sugar, mixing batter | Stand mixer is less labor-intensive |
| Fine Mesh Sifter | Removing lumps and incorporating air in the flour | Ensures a light cake texture |
| Measuring Cups/Spoons | Accurate measurement of wet and dry ingredients | Enables precise proportions |
| Rubber Spatula | Scraping bowls and folding batter | Flexible for easy handling |
| Loaf or Bundt Pan | Baking the pound cake | Grease pan for easy release |
| Cooling Rack | Proper air circulation during cooling | Prevents soggy bottoms |
Equipped with these tools, we’re ready to craft a classic pound cake with a perfect, moist crumb. Having the right equipment not only saves time but ensures consistency in both texture and presentation.
Directions
Let’s bake a perfect pound cake using Swan Down Cake Flour! Follow these detailed steps to achieve a moist, tender crumb and a buttery, golden loaf.
Prep
- Preheat the oven to 325°F (165°C).
- Prepare your baking pan by greasing it thoroughly with unsalted butter or non-stick spray. Then, lightly dust it with flour or line with parchment paper to ensure easy release.
- Sift 3 cups of Swan Down Cake Flour using a fine mesh sifter. Sifting ensures the flour is aerated, resulting in a delicate and fluffy texture.
- Bring all ingredients—butter, eggs, and milk—to room temperature. This helps the ingredients blend smoothly and create an even batter.
Chef’s Tip: Do not skip sifting Swan Down Cake Flour, as it is key to the signature soft, velvety crumb we love in pound cakes.
Mixing The Batter
- In a large mixing bowl, cream together 1 cup of softened unsalted butter and 3 cups of granulated sugar. Use a stand or hand mixer on medium speed for 5-7 minutes until the mixture is pale and fluffy. This step incorporates air, essential for the cake’s rise and tender structure.
- Add 6 large eggs, one at a time, beating on low speed. Ensure each egg is fully incorporated before adding the next to avoid curdling.
- Reduce the mixer speed to low. Gradually add the sifted Swan Down Cake Flour in three parts, alternating with 1 cup of whole milk in two parts. Begin and end with the flour, mixing just until combined. Overmixing can make the cake dense.
- Stir in 2 teaspoons of vanilla extract (and optional ½ teaspoon almond extract for extra flavor) using a spatula to ensure the batter is uniform.
Pro Tip: Scrape down the sides of the bowl at every stage to avoid uneven mixing in your pound cake batter.
Baking The Pound Cake
- Pour the batter into your prepared pan, spreading it evenly with a spatula.
- Bake in the preheated oven for 1 hour to 1 hour 15 minutes. Check for doneness by inserting a toothpick or skewer into the center; a clean pull indicates the cake is ready.
- Once the cake is fully baked, remove it from the oven and place it on a wire rack to cool for 15 minutes in the pan.
- Gently run a knife around the edges to loosen the cake, then carefully turn it out onto the rack to cool completely.
Note: Cooling ensures the cake sets properly and holds its buttery texture when sliced.
By following these steps, we’re confident you’ll achieve a classic pound cake with a soft, velvety crumb and subtly sweet flavor perfect for any occasion.
Tips For The Perfect Pound Cake
Creating a perfect pound cake requires just the right techniques, attention to detail, and high-quality ingredients like Swan Down Cake Flour. Let’s dive into the tips that will ensure your cake turns out moist, flavorful, and flawless every time.
1. Use Room Temperature Ingredients
Room-temperature ingredients blend together more smoothly, creating a consistently textured batter. Allow the butter, eggs, and milk to sit out for at least 30 minutes before starting. Cold ingredients can cause the batter to curdle or become uneven.
2. Properly Cream Butter and Sugar
The creaming process traps air, which contributes to the soft and fluffy texture of the cake. Beat the unsalted butter and granulated sugar together for about 4–5 minutes on medium-high speed until light in color and fluffy. Do not rush this step—it’s critical for achieving that velvety crumb.
3. Sift the Dry Ingredients
Always sift your Swan Down Cake Flour and any other dry ingredients to remove lumps and aerate the flour. This helps in creating a fine, delicate crumb that’s iconic to a pound cake. Use a fine mesh sifter and measure flour after sifting to ensure accuracy.
4. Avoid Overmixing
Once you start incorporating the dry ingredients and milk, mix just until combined. Overmixing can develop gluten, resulting in a cake that’s dense instead of tender. Use the lowest speed on your mixer or fold gently with a spatula when adding the dry and wet ingredients alternately.
5. Prep the Pan Correctly
Grease the pan thoroughly with butter or nonstick spray, then coat it with a light layer of flour. This guarantees easy release and prevents the cake from sticking. Pay extra attention to the corners and edges of loaf or bundt pans.
6. Check for Doneness Properly
Use a toothpick or cake tester to check for doneness. Insert it into the center of the cake; if it comes out clean or with just a few moist crumbs, the cake is ready. Avoid overbaking, as it can dry out the cake. Begin testing around the 50-minute mark, but baking time may vary depending on your oven and pan type.
7. Cool Completely
Allow the pound cake to rest in the pan for 10–15 minutes before transferring it to a cooling rack. Cooling the cake completely (at least 1 hour) ensures it sets properly and prevents crumbling when slicing.
8. Enhance with Flavor Variations
While classic pound cake is delicious on its own, experimenting with flavorings can elevate it further. Add lemon zest, almond extract, or swirl in cocoa powder for variety. Sprinkling powdered sugar or drizzling a glaze over the cake is another simple but effective way to enhance presentation.
Quick Reference Table for Tips
| Tip | Why It Matters |
|---|---|
| Room temperature ingredients | Ensures smooth blending and consistent batter texture. |
| Creaming butter and sugar | Traps air, resulting in a light and fluffy cake. |
| Sifting dry ingredients | Creates a delicate crumb by aerating the flour. |
| Avoiding overmixing | Prevents a dense and tough cake by reducing gluten development. |
| Proper pan preparation | Prevents sticking and ensures easy cake release. |
| Checking doneness | Guarantees the cake is baked perfectly without drying out. |
| Cooling the cake | Ensures proper setting for clean and stable slices. |
| Flavor enhancements | Adds variety and visual appeal to the classic recipe. |
By following these pro tips, we can elevate our pound cake baking experience and ensure we achieve perfection with every bite. Each detail matters, from room-temperature ingredients to precise baking times, making the difference between a good pound cake and a great one.
Make-Ahead And Storage Instructions
When it comes to pound cake, proper storage can help preserve its moist texture and buttery flavor, making it an excellent candidate for make-ahead preparation. Whether you are preparing it for a special occasion or simply want to enjoy slices over several days, follow these detailed instructions to keep your cake fresh and delicious.
Make-Ahead Tips
- Bake in Advance: We can bake the pound cake up to 2 days ahead of serving. Once cooled completely, wrap it tightly in plastic wrap to lock in moisture.
- Freezing for Longer Storage: If you’re planning further ahead, pound cake freezes beautifully. After cooling, wrap the cake securely in plastic wrap, then cover it with a layer of aluminum foil. Freeze for up to 3 months.
- Thawing: To thaw, transfer the cake from the freezer to the refrigerator overnight or let it sit on the counter for a couple of hours until it reaches room temperature. Do not unwrap while thawing to prevent drying out.
Storage Instructions
| Storage Method | Temperature | Duration | Wrapping Material Required |
|---|---|---|---|
| Countertop Storage | Room Temperature | Up to 3 days | Plastic wrap or airtight container |
| Refrigeration | 35-40°F (2-4°C) | Up to 1 week | Plastic wrap and/or airtight container |
| Freezing | 0°F (-18°C) | Up to 3 months | Plastic wrap + aluminum foil |
Best Practices
- Cool Completely: Always make sure the cake is fully cooled before wrapping to avoid trapping condensation, which can lead to a soggy texture.
- Avoid Refrigerating Uncovered: Refrigerating the pound cake without a protective covering can cause it to dry out and lose its soft crumb.
- Slice Before Freezing: For convenience, slice the cake, then wrap each piece individually. This way, we can thaw single servings as needed.
- Enhance Post-Storage Flavor: Reheat slices lightly in the microwave (10-15 seconds) or toaster oven to restore a warm, fresh-out-of-the-oven feel.
Conclusion
Baking a pound cake with Swan Down Cake Flour is more than just creating a dessert; it’s about crafting a timeless classic with unmatched texture and flavor. With the right ingredients, tools, and techniques, achieving that soft, velvety crumb becomes effortless. This recipe is versatile enough for any occasion, whether it’s a family gathering or a quiet evening treat.
By following our tips and storage suggestions, you can enjoy this buttery delight fresh or save it for later without compromising its quality. Let’s continue celebrating the simple joys of baking with this cherished recipe that never goes out of style.
Frequently Asked Questions
What makes a pound cake different from other cakes?
A pound cake stands out for its dense, buttery texture and simple ingredients. Traditionally made with equal parts butter, sugar, eggs, and flour, it has a rich flavor and a perfectly moist crumb. Modern recipes, like the one using Swan Down Cake Flour, enhance its softness and velvety texture.
Why use Swan Down Cake Flour for a pound cake?
Swan Down Cake Flour provides a finer texture compared to all-purpose flour, resulting in an ultra-soft and tender cake. Its low protein content ensures the perfect crumb, which is key to a classic pound cake.
Can I use salted butter instead of unsalted butter?
Unsalted butter is recommended because it allows you to control the salt content in your pound cake. Using salted butter may alter the flavor and could make the cake taste saltier than desired.
Why are room temperature ingredients important in baking a pound cake?
Room temperature ingredients, like butter, eggs, and milk, blend more smoothly and evenly, creating a uniform batter. This helps achieve a consistent, soft, and velvety texture in your pound cake.
How do I avoid overmixing the batter?
To prevent overmixing, combine the ingredients just until they are fully incorporated, especially after adding the flour and milk. Overmixing can result in a dense or tough cake rather than a light and tender texture.
How do I know when my pound cake is done baking?
Check the cake by inserting a toothpick into the center; if it comes out clean or with a few moist crumbs, the cake is done. Additionally, the edges should pull away slightly from the pan, and the top should be golden brown.
What is the best way to store a pound cake?
Store a pound cake tightly wrapped at room temperature for up to 2 days or in the refrigerator for up to a week. For longer storage, freeze the cake for up to 3 months after wrapping it in plastic wrap and aluminum foil.
Can I freeze pound cake for later use?
Yes, you can freeze pound cake. Wrap the cake tightly in plastic wrap and aluminum foil or place it in an airtight freezer bag. It can be frozen for up to 3 months. Thaw it overnight in the refrigerator before serving.
How can I reheat a pound cake to make it moist again?
To restore the cake’s freshness, warm individual slices in the microwave for about 10 seconds or place the cake in a preheated 300°F oven for 5–10 minutes. This helps revive its moist, buttery texture.
Can I add different flavors to the pound cake?
Yes, pound cake is versatile and can be enhanced with flavor variations. Try adding extracts like almond or lemon, incorporating zested citrus, or folding in ingredients like chocolate chips, nuts, or dried fruit to customize the recipe.