If you’re new to this like me, take note that “cake flour” is available in the cake mixes section – not the flour section – of your local grocery story. Thank me later.
Swans Down Cake Flour is the #1 selling cake flour in America. I use it, but I have no idea if it’s considered the best. Anyone here know?
Do I have to use cake flour?
Of course not. You can use all-purpose flour. The pound cake is the cake of the people. It uses everyday ingredients in your pantry. Even Paula Deen’s pound cake recipe calls for all-purpose flour.
If you’re wanting to take it up a notch, cake flour will deliver the delicate crumb that the pound cake is known for. According to the Joy of Baking, all-purpose flour has a 10-12% protein content, whereas cake flour has a 6-8%, making it smooth and velvety in texture. It’s preferred for white cakes and biscuits.
It’s your choice. The point of all this to bake. If you can’t do it easily, then you won’t do it. If you want to experiment like me, then by all means pick up a box of cake flour. Then let me know what you think of the difference.
I generally use cake flour in my pound cakes (not always, though). Low protein content=less gluten formation=tender cake&velvety crumb. One of my favorite equations!