Best Ever Pound Cake

Best Ever Pound Cake!

4 sticks salted butter
4 cups of sugar
4 cups of Swan’s Down Cake flour
7 eggs
3/4 cup of milk
1 1/2 teaspoons of vanilla extract
1 1/2 teaspoons of almond extract
2 tablespoons or capfuls of Malibu Rum


1.) Preheat oven to 350 degrees

2.) Spray baking pan with Pam’s Baking Spray (It actually has flour included). If not, grease and flour cake pan

3.) Using kitchen shears, cut a circle to layer of wax paper and add it to the bottom of the cake pan (this doesn’t have to be perfect. see video)

4.) Using a mixer, mix butter on low- medium speed for 5 minutes or until there are no lumps in the butter. Your butter should be smooth.

5.) Add the sugar slowly, one cup at a time and mix for another 3 minutes or until completed blended. (I usually stop the mixer and take a spatula to fold the butter/ sugar mixture from off the sides and bottom of the mixing bowl to ensure consistency on this)

6.) Continue mixing on low speed and add one egg at a time, until well blended.

7.) Alternating, add cake flour and milk, starting with milk and ending with milk.

8.) Add all flavorings until well blended.

9.) Pour batter into cake pan. Ensure that the batter is equally spread in the pan.

10.) Bake at 350 degrees for 20 minutes.

11.) Turn oven temperature down to 325 degrees and bake for an additional hour.

12.) Use a small knife or cake stick to check when cake is done. If your knife or cake stick is clean when you pull it out, the cake is done. If not, continue to check on cake every 5 to 10 minutes until no more batter is shown on knife or cake stick.

13.) Remove from oven and rest on an elevated cooling rack in pan for 20 to 30 minutes.

14.) Using a metal spatula or knife release the edges of the cake from pan. Turn the pan upside down on top of elevated cooling rack. Cake should slide from pan to rack.

Serve warm and you will thank me later!

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