Million Dollar Pound Cake Recipe
With rich butter flavor and dense, velvety crumb! So luxurious, so classic. A timeless dessert that truly tastes like a million bucks!
Ingredients
For this decadent million dollar pound cake recipe, you'll need:
- 2 cups (4 sticks) unsalted butter, softened to room temperature
- 3 cups granulated sugar
- 6 large eggs , at room temperature
- 4 cups all-purpose flour , sifted
- ¾ cup whole milk , at room temperature
- 1 teaspoon almond extract
- 1 tablespoon pure vanilla extract
- ½ teaspoon salt
Substitution options:
- . Dairy-free? Replace butter with high-quality plant-based butter and use almond milk instead of whole milk
- . Gluten-sensitive? Substitute all-purpose flour with a 1:1 gluten-free baking flour
- . Reduce sugar by using 2 1/2 cups of sugar without compromising the cake's structure
Instructions
- Step 1: Prepare Your Baking PanThoroughly grease and flour a 10-inch tube pan or bundt pan. For guaranteed easy release, consider using a baking spray containing flour. Preheat your oven to 325°F (165°C), positioning the rack in the center of the oven for even heat distribution.Step 2: Cream Butter and SugarIn a large mixing bowl, beat the softened butter until creamy and pale (approximately 2 minutes). Gradually add sugar, 1/2 cup at a time, beating for 5-7 minutes until the mixture is light and fluffy. This extended creaming process incorporates air into the batter, creating the signature velvety texture that makes this million dollar pound cake recipe truly special.Step 3: Add Eggs and FlavoringsAdd eggs one at a time, beating well after each addition (about 30 seconds per egg). This methodical approach prevents curdling and ensures proper emulsification. Once all eggs are incorporated, mix in the vanilla and almond extracts. The combination of these two extracts creates a complex flavor profile that elevates this cake beyond ordinary pound cakes.Step 4: Alternate Dry and Wet IngredientsGradually add the sifted flour and salt, alternating with the milk, beginning and ending with flour (flour→milk→flour→milk→flour). Mix on low speed just until combined after each addition. Overmixing at this stage can develop gluten and result in a tougher cake.Step 5: Bake to PerfectionPour the batter into your prepared pan, smoothing the top with a spatula. Tap the pan gently on the counter a few times to release any large air bubbles. Bake for 85 minutes, or until a wooden skewer inserted in the center comes out clean. If the top begins browning too quickly, cover loosely with aluminum foil after about 60 minutes.Step 6: Cool and ServeAllow the cake to cool in the pan for 15 minutes before carefully inverting onto a cooling rack. Let it cool completely (about 2 hours) before slicing. This cooling period allows the flavors to settle and the texture to set perfectly.
