Million Dollar Pound Cake

Name: Million Dollar Pound Cake
Prep time: 20 min
Cook time: 1 h 40 min
Total time: 2 h
Cuisine: American
Ingredients: 4 cups all-purpose flour; 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); 1/2 teaspoon salt

Isabella

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A rich, buttery, and velvety classic pound cake with a perfectly golden crust. This timeless Million Dollar Pound Cake is made with simple ingredients and is ideal for any occasion, from afternoon tea to celebrations.

Why You’ll Love This Recipe

I love how this recipe transforms simple pantry staples into a luxurious dessert. The texture is tender yet dense, perfect for serving on its own or with whipped cream and berries. It’s an easy recipe that yields impressive results, making it a go-to for any gathering or quiet indulgence.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

4 cups all-purpose flour

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)

1/2 teaspoon salt

Directions

Preheat the oven to 300°F (150°C) and grease a 10-inch tube pan or bundt pan thoroughly.

In a large mixing bowl, cream the butter and sugar together until light and fluffy, about 5-7 minutes.

Add eggs one at a time, beating well after each addition.

In a separate bowl, whisk together the flour and salt. Gradually add this mixture to the creamed butter mixture, alternating with the milk, starting and ending with the flour mixture. Mix just until combined.

Stir in the vanilla and almond extract (if using).

Pour the batter into the prepared pan, smoothing the top with a spatula.

Bake for 1 hour and 40 minutes to 2 hours, or until a toothpick inserted into the center comes out clean.

Let the cake cool in the pan for 15 minutes, then invert onto a wire rack to cool completely.

Servings and Timing

Servings: 16 slices

Prep Time: 20 minutes

Cooking Time: 1 hour 40 minutes

Total Time: 2 hours

Variations

Citrus Twist: Add the zest of one lemon or orange for a refreshing flavor.

Nutty Flavor: Replace almond extract with hazelnut or add finely chopped nuts to the batter.

Chocolate Swirl: Add a swirl of melted chocolate or cocoa powder mixed with a little batter before baking.

Glaze It: Drizzle with a vanilla or lemon glaze for a sweet finish.

Mini Cakes: Use a muffin tin or mini bundt pans for individual servings.

Storage/Reheating

Storage: Store the pound cake in an airtight container at room temperature for up to 4 days. For longer storage, wrap it tightly in plastic wrap and freeze for up to 3 months.

Reheating: To enjoy a slice warm, heat in the microwave for 10-15 seconds or in the oven at 300°F for a few minutes.

Related Recipes:

Homemade Pound Cake Recipe

FAQs

Can I make this cake ahead of time?

Yes, it stores beautifully and can even taste better the next day as the flavors deepen.

What’s the best way to ensure the cake doesn’t stick to the pan?

Grease the pan thoroughly with butter or non-stick spray, and dust lightly with flour for an easy release.

Can I use salted butter instead of unsalted?

You can, but reduce the salt in the recipe to avoid an overly salty flavor.

Can I substitute the milk with a non-dairy alternative?

Whole milk adds richness, but you can use almond or oat milk for a dairy-free option.

How do I know when the cake is done?

Insert a toothpick or skewer into the center. If it comes out clean or with a few crumbs, it’s ready.

Conclusion

This Million Dollar Pound Cake is the perfect combination of simplicity and elegance. It’s a recipe that has stood the test of time, delivering consistent results that delight every time. Whether served plain or with your favorite toppings, this cake is a classic you’ll want to bake again and again.

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