Description
Million Dollar Pound Cake is a rich, buttery, and moist classic dessert that delivers a perfect balance of vanilla and almond flavors. This crowd-pleasing cake is ideal for gatherings and special occasions, offering a melt-in-your-mouth texture and a golden crust baked to perfection in a bundt pan.
Ingredients
Scale
Dry Ingredients
- 4 cups all-purpose flour
- 1/2 teaspoon salt
Wet Ingredients
- 3 cups granulated sugar
- 2 cups unsalted butter, softened
- 8 large eggs
- 1 cup whole milk
- 2 teaspoons vanilla extract
- 1/2 teaspoon almond extract (optional)
Instructions
- Preheat the Oven: Preheat your oven to 300°F (150°C) and thoroughly grease a 10-inch tube or bundt pan to ensure the cake doesn’t stick.
- Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar together until the mixture becomes light and fluffy, about 5 to 7 minutes. This process incorporates air to give the cake a tender crumb.
- Add Eggs Gradually: Add the eggs one at a time, beating well after each addition to fully incorporate and maintain the batter’s volume.
- Combine Dry Ingredients and Milk: In a separate bowl, whisk together the flour and salt. Gradually add this dry mixture to the creamed butter and sugar, alternating with the milk, beginning and ending with the flour mixture. Mix until just combined to avoid overworking the batter.
- Add Flavorings: Stir in the vanilla extract and, if using, the almond extract to infuse the cake with rich flavor notes.
- Prepare for Baking: Pour the batter into the prepared bundt pan, smoothing the top with a spatula to ensure even baking.
- Bake the Cake: Place the pan in the preheated oven and bake for 1 hour and 40 minutes up to 2 hours, or until a toothpick inserted in the center comes out clean, indicating the cake is fully baked.
- Cool the Cake: Let the cake cool in the pan for 15 minutes. Then invert it onto a wire rack to cool completely before slicing and serving to preserve the cake structure and texture.
Notes
- Allow butter to soften at room temperature for easier creaming with sugar.
- If almond extract is omitted, increase vanilla extract to 3 teaspoons for enhanced flavor.
- For best results, use a bundt or tube pan to support the dense batter during baking.
- Ensure to mix ingredients gently once flour is added to avoid a dense, tough cake.
- Store leftover cake wrapped tightly in plastic wrap for up to 4 days at room temperature or freeze for longer storage.
