Million Dollar Pound Cake – Rich, Easy Dessert Classic
A rich, buttery pound cake bursting with vanilla and almond flavors, baked low and slow to develop a tender crumb and golden crust. Impressively simple and elegantly classic—perfect served plain or topped with fruit, glaze, or whipped cream.
Ingredients
- 1 lb 4 sticks salted butter, at room temperature
- 3 cups granulated sugar
- 6 large eggs at room temperature
- 4 cups sifted all-purpose flour
- ¾ cup whole milk at room temperature
- 1 teaspoon pure vanilla extract
- ¾ to 1 teaspoon pure almond extract
Instructions
- Preheat Oven: Preheat oven to 300°F (150°C). Grease and lightly flour a 10-inch tube or bundt pan.
- Cream the Butter and Sugar: In a large mixing bowl, beat the butter on medium speed for about 5 minutes, until pale and fluffy. Gradually add the sugar and continue beating until light and creamy.
- Add Eggs: Add the eggs one at a time, beating well after each addition.
- Alternate Flour and Milk: Begin adding the sifted flour and milk alternately, starting and ending with flour. Mix just until blended after each addition—do not overmix.
- Add Extracts: Stir in the vanilla and almond extracts and mix just until incorporated.
- Fill the Pan: Pour the batter into the prepared pan, smoothing the top evenly.
- Bake: Bake at 300°F for about 1 hour and 40 minutes, or until a toothpick inserted in the center comes out clean.
- Cool: Let the cake cool in the pan for 15 minutes, then carefully turn it out onto a wire rack to cool completely.
Notes
- Store covered at room temperature for up to 5 days, or refrigerate for up to 7 days.
- Wrap tightly and freeze for up to 3 months.
- Delicious served plain, or topped with whipped cream, fresh berries, lemon glaze, or vanilla ice cream.
- Use unsalted butter if preferred, and add ½ teaspoon of salt to balance flavor.