Description
This classic Million Dollar Pound Cake is a rich, buttery dessert with a tender crumb, infused with vanilla and a hint of almond extract. Perfectly baked in a bundt pan, it offers a moist, dense texture ideal for any occasion. Its balanced sweetness and creamy flavors make it a timeless favorite.
Ingredients
Scale
Dry Ingredients
- 4 cups all-purpose flour
- 1/2 teaspoon salt
Wet Ingredients
- 2 cups unsalted butter, softened
- 3 cups granulated sugar
- 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 prevent sticking.
- Cream Butter and Sugar: In a large mixing bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy. This process typically takes about 5 to 7 minutes using a mixer on medium speed.
- Add Eggs: Add the eggs one at a time to the creamed butter and sugar mixture, beating well after each addition to ensure full incorporation and maintain texture.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour and salt to evenly distribute the salt throughout the flour.
- Alternate Mixing Dry and Wet Ingredients: Gradually add the flour mixture to the creamed mixture, alternating with the milk. Start and end with the flour mixture, mixing gently to maintain the batter’s lightness without overmixing.
- Add Flavors: Stir in the vanilla extract and almond extract (if using) until evenly combined.
- Pour and Bake: Pour the batter into the prepared pan, spreading it evenly and smoothing the top. Bake for 1 hour and 40 minutes to 2 hours, or until a toothpick inserted into the center comes out clean.
- Cooling: Allow the cake to cool in the pan for 15 minutes after baking. Then invert it onto a wire rack to cool completely before slicing and serving.
Notes
- Make sure the butter is softened but not melted to achieve the perfect creamed texture.
- Do not overmix the batter after adding flour to keep the cake tender.
- If you don’t have almond extract, you can omit it or add a bit more vanilla.
- Be patient during baking; the low oven temperature ensures an even bake without drying out the pound cake.
- Use a toothpick test to confirm the cake is fully baked before removing it from the oven.
- Storage: Wrap the cooled cake tightly and store at room temperature for up to 3 days or refrigerate for up to a week.
