Swans Down 1-2-3-4 Pound Cake

cake bake butter quick & easy

Reily Foods

Makes 1 10-inch cake

Source

Ingredients

1 cup unsalted butter

2 cups white granulated sugar

3 cups sifted Swans Down Cake Flour

4 large eggs, room temperature

3/4 cup milk (whole or low fat)

2 teaspoons baking powder

1/2 teaspoon salt

1 teaspoon vanilla extract

1/2 teaspoon almond extract

Method

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.