Description
Million Dollar Pound Cake is a classic, rich, and buttery dessert that delivers moist, tender slices packed with flavor. This traditional American pound cake combines softened butter, sugar, eggs, and flour with a touch of vanilla and optional almond extract for an irresistible treat that’s perfect for any occasion.
Ingredients
Scale
Wet Ingredients
- 1 pound (4 sticks) unsalted butter, softened
- 6 large eggs, room temperature
- 3/4 cup whole milk
- 1 tablespoon pure vanilla extract
- 1/2 teaspoon almond extract (optional)
Dry Ingredients
- 3 cups granulated sugar
- 4 cups all-purpose flour, sifted
- 1/2 teaspoon salt
Instructions
- Preheat and prepare pan: Preheat the oven to 300°F (150°C). Generously grease and flour a 10-inch tube or bundt pan to ensure the cake releases easily after baking.
- Cream butter and sugar: In a large mixing bowl, beat the softened butter until light and fluffy. Gradually add the granulated sugar while continuing to beat until the mixture is well combined and airy.
- Add eggs: Add the eggs one at a time, beating well after each addition to incorporate air and develop structure in the batter.
- Mix dry ingredients: In a separate bowl, sift together the all-purpose flour and salt to evenly distribute the salt and prevent lumps.
- Combine flour and milk alternately: Gradually add the sifted flour mixture to the creamed butter mixture, alternating with the whole milk. Begin and end with the flour mixture, mixing just until combined to avoid overworking the batter.
- Add flavorings: Stir in the pure vanilla extract and almond extract if using, ensuring the flavor is evenly distributed throughout the batter.
- Pour and smooth batter: Pour the batter evenly into the prepared bundt pan and smooth the top with a spatula for an even bake.
- Bake: Bake in the preheated oven for 1 hour and 30 minutes to 1 hour and 40 minutes, or until a toothpick inserted in the center comes out clean, indicating the cake is fully baked.
- Cool: Let the cake cool in the pan for 15 to 20 minutes to set, then invert it onto a wire rack to cool completely before slicing and serving.
Notes
- This pound cake tastes even better the next day as the flavors develop.
- The cake freezes beautifully, making it a great make-ahead dessert.
- Serve plain, dusted with powdered sugar, or topped with fresh berries and whipped cream for extra indulgence.
