Million Dollar Pound Cake Recipe

Introduction

The Million Dollar Pound Cake is a rich, buttery, and tender cake that lives up to its extraordinary name. With a delicate crumb and a hint of almond and vanilla, this classic dessert is perfect for any special occasion or a comforting treat.

Ingredients

• 4 cups all-purpose flour (sifted)
• 3 cups granulated sugar
• 1 pound salted butter (softened, 4 sticks)
• 6 large eggs
• 3/4 cup whole milk OR buttermilk
• 1 tablespoon pure vanilla extract
• 1 teaspoon almond extract

Instructions

1. Step 1: Preheat your oven to 300°F. Butter and flour an angel food pan with a removable bottom, or spray it with baking spray. Set the pan aside.
2. Step 2: In the bowl of a stand mixer with the whisk attachment, whip the softened butter, vanilla extract, and almond extract on medium-high speed for about 5 minutes until light and fluffy.
3. Step 3: Switch to the paddle attachment. Gradually add the sugar while beating on medium speed. Continue for 5 minutes until the mixture is light yellow and aerated.
4. Step 4: Add the eggs one at a time, beating well after each addition. Scrape down the bowl sides as needed for even mixing.
5. Step 5: Lower mixer speed. Alternately add the sifted flour and milk, beginning and ending with flour. Pause to scrape the bowl sides occasionally.
6. Step 6: After all ingredients are combined, beat for an additional minute to incorporate without overmixing.
7. Step 7: Pour the batter evenly into the prepared pan. Gently bounce the pan on the counter to remove air bubbles.
8. Step 8: Bake for 1 hour and 30 to 45 minutes, or until a toothpick inserted into the center comes out clean.
9. Step 9: Let the cake cool in the pan for 15 minutes. Carefully remove the pan’s outer ring.
10. Step 10: Transfer the cake to a wire rack and cool completely before slicing and serving.

Tips & Variations

• For extra moisture, substitute buttermilk for whole milk.
• Ensure the butter is softened to room temperature for easier whipping and better texture.
• Do not overmix after adding flour to keep the cake tender.
• Use an angel food or tube pan to allow even baking and easy removal.

Storage

Store the pound cake tightly wrapped at room temperature for up to 3 days or refrigerate for up to a week. For longer storage, freeze the cake wrapped in plastic wrap and foil for up to 3 months. Thaw in the refrigerator before serving. Reheat slices gently in a microwave or oven if desired.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use unsalted butter instead of salted butter?

Yes, you can use unsalted butter. Just add a pinch of salt to the batter to maintain the flavor balance.

Why is the oven temperature set so low at 300°F?

Baking at a lower temperature helps the pound cake cook evenly without drying out, resulting in a moist and tender crumb.

Million Dollar Pound Cake Recipe

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4.4 from 148 reviews

This Million Dollar Pound Cake is a classic, rich, and buttery dessert with a tender crumb, enhanced by the delicate flavors of vanilla and almond extracts. Baked slowly at a low temperature to ensure a moist and fluffy texture, this recipe is perfect for any celebration or as a comforting treat with your favorite cup of tea or coffee.

• Author: luca
• Prep Time: 20 minutes
• Cook Time: 1 hour 45 minutes
• Total Time: 2 hours 5 minutes
• Yield: 1 large pound cake (approximately 12–16 servings) 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Dry Ingredients

• 4 cups all-purpose flour (sifted)
• 3 cups granulated sugar

Wet Ingredients

• 1 pound salted butter (softened, 4 sticks)
• 6 large eggs
• 3/4 cup whole milk OR buttermilk
• 1 Tbsp pure vanilla extract
• 1 teaspoon almond extract

Instructions

1. Preheat and Prepare Pan: Preheat your oven to 300°F (150°C). Butter and flour an angel food pan (tube pan) with a removable bottom or spray it thoroughly with baking spray. Set aside while preparing the batter.
2. Whip Butter and Extracts: In the bowl of a stand mixer fitted with the whisk attachment, whip the softened butter together with the vanilla and almond extracts on medium-high speed for about 5 minutes until the mixture becomes light and fluffy.
3. Add Sugar Gradually: Switch to the paddle attachment and gradually add the granulated sugar while beating at medium speed. Continue mixing for approximately 5 minutes until the mixture turns a pale yellow color, indicating it’s well aerated.
4. Incorporate Eggs: Add the eggs one at a time, beating well after each addition to ensure they are fully incorporated. Scrape down the sides of the bowl as necessary to ensure an even mix.
5. Add Flour and Milk Alternately: Lower the mixer speed and add the sifted flour alternately with the milk, beginning and ending with the flour. Pause occasionally to scrape the sides of the bowl for an even batter.
6. Final Mix: Once all ingredients are in the mixer, beat the batter for an additional 1 minute. This ensures full incorporation without overmixing, which can affect the cake’s texture.
7. Transfer Batter to Pan: Spread the batter evenly in the prepared angel food pan. Gently tap or bounce the pan on the counter to settle the batter and expel any air bubbles.
8. Bake the Cake: Place the pan in the preheated oven and bake for 1 hour and 30 to 45 minutes, or until a toothpick inserted in the center comes out clean, indicating the cake is fully baked but still moist.
9. Initial Cooling: Remove the cake from the oven and let it cool for 15 minutes. Then carefully remove the outer ring of the pan without damaging the cake.
10. Cool Completely: Transfer the cake onto a wire rack and allow it to cool completely before slicing and serving to achieve the best texture and flavor.

Notes

• Using softened butter is essential for properly whipping it and achieving the right texture.
• Sifting the flour helps avoid lumps and ensures an even, fluffy cake.
• If you prefer a tangier flavor, use buttermilk instead of whole milk.
• Allow the cake to cool fully before slicing to avoid crumbling.
• The low baking temperature helps maintain moisture and prevents the cake from drying out.
• Using an angel food pan with a removable bottom makes removing the cake easier and preserves its shape.

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