1-2-3-4 Pound Cake (Our Most Requested Recipe)
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Ingredients
  • 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
Directions

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.

Reviews
Liz Briddle says:

Can these be made as cupcakes

Tracey says:

How do you make the icing for the 123 chocolate cake.

Valerie Bachrach says:

It is the best.. my mother made when I was a kid.. I am now 65..,
Still make it.
I need to know the measurements for a bundt pan.
Thanks

Karen says:

Just made this for the first time for my daughters first birthday. Love it! Flavor was great and it wasn’t dry at all. Chose to bake it in 2 loaf pans and am very happy with result.

Veronica Peterson says:

I make this cake all the time,but I never thought to make it in a pound cake pan.In fact I made one on yesterday but I always make it in layers. Now I’m on a mission next time a pound cake for sure.

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