Million Dollar Pound Cake Recipe

Introduction

The Million Dollar Pound Cake is a rich, buttery treat that melts in your mouth with every bite. This classic dessert combines simple ingredients into an indulgent cake perfect for any occasion.

Ingredients

• 4 cups all-purpose flour (sifted)
• 1 pound salted butter (softened, 4 sticks)
• 1 tablespoon pure vanilla extract
• 1 teaspoon almond extract
• 3 cups granulated sugar
• 6 large eggs
• 3/4 cup whole milk or buttermilk

Instructions

1. Step 1: Preheat the oven to 300°F. Butter and flour an angel food pan (tube pan) with a removable bottom or spray it with baking spray. Set aside.
2. Step 2: In the bowl of a stand mixer fitted with the whisk attachment, whip together the softened butter, vanilla extract, and almond extract for 5 minutes on medium-high speed.
3. Step 3: Switch to the paddle attachment. Gradually add the sugar, beating on medium speed until the mixture is light yellow in color, about 5 minutes.
4. Step 4: Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl as needed to ensure even mixing.
5. Step 5: Lower the mixer speed and add the sifted flour alternately with the milk, beginning and ending with the flour. Pause occasionally to scrape the sides of the bowl with a spatula.
6. Step 6: After all ingredients are combined, beat for 1 more minute or until the flour is fully incorporated.
7. Step 7: Spread the batter evenly into the prepared pan. Gently tap the pan on the counter to settle the batter and remove any air pockets.
8. Step 8: Bake in the preheated oven for 1 hour and 30-45 minutes, or until a toothpick inserted into the center comes out clean.
9. Step 9: Let the cake cool for 15 minutes, then carefully remove the outer ring of the pan.
10. Step 10: Transfer the cake to a wire rack and allow it to cool completely before serving.

Tips & Variations

• For a more intense flavor, use buttermilk instead of whole milk.
• Make sure the butter is softened but not melted to achieve the best texture.
• If you don’t have an angel food pan, a bundt pan can be used, but the baking time may vary slightly.

Storage

Store the pound cake tightly wrapped in plastic wrap or in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze wrapped well for up to 3 months. To reheat, warm slices gently in the microwave for 10–15 seconds.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use unsalted butter instead of salted butter?

Yes, you can use unsalted butter; just add a pinch of salt to the batter to balance the flavors.

How can I tell when the cake is done baking?

The cake is done when a toothpick inserted into the center comes out clean or with just a few moist crumbs attached. The top should also be lightly golden and firm to the touch.

Million Dollar Pound Cake Recipe

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★★★★★

4.8 from 267 reviews

This Million Dollar Pound Cake is a rich, buttery classic dessert made with a combination of vanilla and almond extracts for a unique, aromatic flavor. Baked low and slow in an angel food pan, this pound cake boasts a dense yet tender crumb, perfect for serving at celebrations or as an indulgent everyday treat.

• Author: Sana
• Prep Time: 20 minutes
• Cook Time: 1 hour 45 minutes
• Total Time: 2 hours 5 minutes
• Yield: 1 10-inch pound cake (approximately 12 slices) 1x
• Category: Baking
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Dry Ingredients

• 4 cups all-purpose flour (sifted)
• 3 cups granulated sugar

Wet Ingredients

• 1 pound salted butter (softened, 4 sticks)
• 6 large eggs
• 3/4 cup whole milk OR buttermilk
• 1 Tbsp pure vanilla extract
• 1 teaspoon almond extract

Instructions

1. Preheat and Prepare Pan: Preheat your oven to 300°F. Butter and flour an angel food pan (tube pan) with a removable bottom, or alternatively, spray it with baking spray. Set the prepared pan aside while you prepare the batter.
2. Whip Butter and Extracts: In the bowl of a stand mixer fitted with the whisk attachment, whip together the softened butter, vanilla extract, and almond extract on medium-high speed for about 5 minutes until the mixture is light and fluffy.
3. Add Sugar Gradually: Switch to the paddle attachment and gradually add the granulated sugar, beating on medium speed. Continue beating for around 5 minutes until the mixture turns a light yellow color, indicating ample aeration.
4. Incorporate Eggs: Add the eggs one at a time, beating well after each addition to ensure full incorporation. Scrape down the sides of the bowl with a spatula as needed to mix everything evenly.
5. Add Flour and Milk Alternately: Lower the mixer speed and add the sifted flour alternately with the milk, starting and ending with the flour. Pause occasionally to scrape the sides of the bowl to maintain an even mixture.
6. Final Mix: Once all ingredients have been added, beat the batter for an additional 1 minute to fully incorporate the flour without overmixing.
7. Transfer Batter to Pan: Spread the batter evenly in the prepared angel food pan. Gently bounce the pan on the counter to settle the batter and remove air bubbles.
8. Bake the Cake: Place the pan in the preheated oven and bake for 1 hour and 30-45 minutes, or until a toothpick inserted into the center comes out clean. This ensures the cake is fully baked without being dry.
9. Initial Cooling: Remove the cake from the oven and let it cool for 15 minutes. Then carefully remove the outer ring of the pan.
10. Cool Completely: Transfer the cake to a wire rack and allow it to cool completely before serving to ensure the best texture and slicing quality.

Notes

• Using buttermilk will add a slight tang and tender crumb, but whole milk works well too.
• Ensure the butter is fully softened to allow proper whipping and aeration.
• Sifting the flour prevents lumps and ensures a smooth batter.
• Baking at a low temperature prevents the cake from drying out and promotes even baking.
• Cooling the cake in the pan before removing the ring helps maintain its shape.

Keywords: pound cake, million dollar pound cake, vanilla almond cake, classic dessert, butter cake, angel food pan cake