Pound Cake (Our Most Requested Recipe)


1 cup (2 sticks) – Unsalted butter or margarine

2 cups – White granulated sugar

3 cups – Sifted Swans Down Cake Flour

4 – Large eggs, room temp.

3/4 cups – Milk (whole or low fat)

2 tsp. – Baking powder

1/2 tsp. – salt

1 tsp. – vanilla extract

1/2 tsp. – almond extract


PREHEAT oven to 325º.

BUTTER and lightly flour 10 inch tube pan.

SIFT Swans Down Cake Flour, then lightly spoon into measuring cup for 3 cups.

CREAM butter and gradually add sugar, creaming until light and fluffy.

SIFT the sifted cake flour with baking powder and salt. Add eggs one at a time to creamed mixture blending after each addition.

ADD flour mixture alternately with milk and extracts, blending after each addition until smooth. (Do not over mix as this will yield a dry cake)

POUR into prepared pan. Bake at 325º for approx. 1 hour and 25 minutes or until tester inserted into cake comes out clean.

COOL in pan 15 minutes on wire rack. Remove from pan and finish cooling on rack.