Description
This Million Dollar Pound Cake is a rich, classic American dessert known for its moist, buttery texture and tender crumb. Made with simple ingredients like butter, sugar, eggs, and vanilla, it delivers a decadent flavor perfect for any occasion. Baked slowly at a low temperature, this pound cake boasts a delicate almond and vanilla aroma and is ideal served plain, dusted with powdered sugar, or accompanied by fresh berries and whipped cream.
Ingredients
Scale
Ingredients
- 1 pound (2 cups) unsalted butter, softened
- 3 cups granulated sugar
- 6 large eggs
- 4 cups all-purpose flour
- 3/4 cup whole milk
- 1 teaspoon almond extract
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt (optional)
Instructions
- Preheat and prepare pan: Preheat your oven to 300°F (150°C). Grease and flour a 10-inch tube pan or bundt pan thoroughly to prevent sticking.
- Cream butter and sugar: In a large mixing bowl, cream the softened butter until smooth and creamy. Gradually add the granulated sugar and beat the mixture until it is light and fluffy, approximately 5 minutes, ensuring good incorporation of air for a tender crumb.
- Add eggs: Add the eggs one at a time to the creamed mixture, mixing well after each addition to maintain a smooth batter and even texture.
- Mix in extracts: Stir in the almond extract and vanilla extract, which give the cake its signature fragrant flavor.
- Combine flour and milk: Lower the mixer speed to low and add the flour alternately with the whole milk, starting and ending with the flour. Mix only until just combined to avoid overworking the batter, which can toughen the cake.
- Pour and smooth batter: Pour the prepared batter into the greased and floured pan, smoothing the top with a spatula to ensure even baking.
- Bake the cake: Place the pan in the preheated oven and bake for 1 hour and 30 minutes to 1 hour and 40 minutes. Test doneness by inserting a toothpick into the center; it should come out clean.
- Cool the cake: Allow the cake to cool in the pan for 10 to 15 minutes before carefully turning it out onto a wire rack to cool completely, which helps maintain its structure and texture.
Notes
- The flavor of this cake improves when allowed to rest overnight, making it a perfect make-ahead dessert.
- This pound cake freezes very well; wrap tightly and thaw before serving.
- Serve it plain, dusted with powdered sugar, or topped with fresh berries and whipped cream for an elegant presentation.
- Always ensure that all ingredients, especially butter, eggs, and milk, are at room temperature for the best mixing and texture results.
