Description
This Million Dollar Pound Cake is a rich, buttery, and moist classic Southern dessert that’s perfect for any occasion. Made with simple ingredients like unsalted butter, sugar, eggs, and milk, it delivers a tender crumb flavored with almond and vanilla extracts. It bakes low and slow to perfection and is delicious served on its own or alongside fresh berries and whipped cream.
Ingredients
Scale
Ingredients
- 1 lb (2 cups) unsalted butter, softened
- 3 cups granulated sugar
- 6 large eggs
- 4 cups all-purpose flour
- 3/4 cup whole milk
- 1 tsp almond extract
- 1 tsp vanilla extract
Instructions
- Prepare Pan: Preheat your oven to 300°F (150°C) and grease and flour a 10-inch tube or bundt pan to prevent the cake from sticking.
- Cream Butter: In a large mixing bowl, cream the softened butter until it becomes light and fluffy, which helps incorporate air for a tender texture.
- Add Sugar: Gradually add the granulated sugar to the creamed butter, beating well to combine and create a fluffy mixture.
- Incorporate Eggs: Add the eggs one at a time, beating well after each addition to ensure each egg is fully blended into the batter.
- Alternate Flour and Milk: Add the flour and milk alternately to the batter, starting and ending with flour. Mix just until smooth to avoid overworking the batter.
- Add Extracts: Stir in the almond and vanilla extracts evenly throughout the batter to infuse flavor.
- Bake: Pour the batter into the prepared pan and smooth the top. Bake for 1 hour and 30 minutes to 1 hour and 40 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Let the cake cool in the pan for 10–15 minutes, then carefully turn it out onto a wire rack to cool completely before slicing.
Notes
- For best results, ensure all ingredients are at room temperature before beginning.
- This pound cake is delicious on its own or served with fresh berries and whipped cream.
