Flour-Swap Pound Cake – a delicious recipe with milk, eggs, vanilla, cake flour, flour, sugar. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Position a rack in the lower third of the oven. Preheat the oven to 350u00b0 F.
2
In a medium bowl, whisk the milk, eggs, and vanilla just to combine them.
3
In the mixer bowl or other large bowl, mix the flours (excluding the buckwheat if using it), with the sugar, baking powder, and salt. Add the butter in chunks. Pour in half of the egg mixture. Beat on low speed just until the dry ingredients are moistened. Increase to medium speed (or high speed if using a hand held mixer) and beat for one minute. Scrape the sides of the bowl. Add half of the remaining egg mixture. Beat 20 seconds. Stop the mixer and scrape the bowl. Add the rest of the egg mixture (and the reserved buckwheat flour, if using) and beat 20 seconds. Scrape the batter into the pan and smooth the surface. Bake until a wooden skewer or toothpick inserted in the center of the cake comes out clean, normally 50 to 55 minutes, although I found that the rye flour cake baked more quickly. Cool the cake in the pan, on a rack, for 10 minutes before tipping it out to finish cooling on the rack.
427
kcal
Calories
9
g
Fat
72
g
Carbs
15
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 3 tablespoons milk, at room temperature, 3 large eggs, at room temperature, 1 1/2 teaspoons vanilla, 1 cup (100 grams) sifted (before measuring) cake flour (see note above), and more.
Yes, Flour-Swap Pound Cake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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