Description
This Million Dollar Pound Cake is a classic, rich, and buttery dessert perfect for any occasion. With its tender crumb and moist texture, it’s made by creaming butter and sugar, incorporating eggs, and balancing flour with milk and extracts. Baked low and slow to perfection, this pound cake promises a melt-in-your-mouth experience in every slice.
Ingredients
Scale
Dry Ingredients
- 4 cups all-purpose flour
- 1/2 teaspoon salt
Wet Ingredients
- 3 cups granulated sugar
- 2 cups unsalted butter, softened
- 8 large eggs
- 1 cup whole milk
- 2 teaspoons vanilla extract
- 1/2 teaspoon almond extract (optional)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 300°F (150°C). Thoroughly grease a 10-inch tube or bundt pan to ensure the cake releases easily after baking.
- Cream Butter and Sugar: In a large mixing bowl, cream the softened butter and granulated sugar together for 5-7 minutes until the mixture is light, fluffy, and pale in color, which adds air for a tender cake.
- Add Eggs: Incorporate the eggs one at a time, mixing well after each addition to ensure a smooth and consistent batter.
- Combine Dry Ingredients and Milk: In a separate bowl, whisk together the all-purpose flour and salt. Gradually add this mixture to the creamed butter and sugar, alternating with the whole milk. Begin and end with the flour mixture to maintain batter consistency.
- Add Flavorings: Stir in the vanilla extract and almond extract (if using) evenly into the batter to enhance the cake’s aroma and flavor.
- Pour Batter and Bake: Pour the batter into the prepared bundt pan and smooth the top with a spatula to ensure even baking.
- Bake the Cake: Bake in the preheated oven for 1 hour and 40 minutes up to 2 hours. Check doneness by inserting a toothpick in the center; it should come out clean when the cake is fully baked.
- Cool: Allow the cake to cool in the pan for 15 minutes, then carefully invert it onto a wire rack to cool completely, preventing sogginess and helping maintain texture.
Notes
- Make sure your butter is softened to room temperature for better creaming results.
- Do not open the oven frequently during baking as this can affect the texture and rise.
- Using a tube pan helps the cake bake evenly due to heat circulation in the center.
- For a dairy-free version, substitute whole milk with almond or oat milk and use dairy-free butter.
- The almond extract is optional but adds a subtle nutty flavor that complements the vanilla.
- Allow the cake to cool completely before slicing to avoid crumbling.
