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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.

Ingredients

Scale

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

Find it online: https://www.sanacooks.com/million-dollar-pound-cake-recipe/