Description
Classic Million Dollar Pound Cake is a rich and moist dessert characterized by its dense texture and buttery flavor, enhanced with vanilla and optional almond extracts. This traditional pound cake is perfect for special occasions or a delightful everyday treat.
Ingredients
Scale
Dry Ingredients
- 4 cups all-purpose flour, sifted
- 3 cups granulated sugar
Wet Ingredients
- 1 pound unsalted butter, softened
- 6 large eggs, room temperature
- 1 cup whole milk
- 1 tbsp pure vanilla extract
- 1 tsp almond extract (optional)
Instructions
- Preheat the Oven and Prepare the Pan: Set your oven to 300°F (150°C). Grease and flour a 10-inch tube or bundt pan to prevent sticking and ensure easy release of the cake.
- Cream the Butter and Sugar: In a mixing bowl, beat the softened unsalted butter on medium-high speed until it becomes light and fluffy. Gradually add granulated sugar, continuing to beat until the mixture is pale and fluffy, ensuring a smooth texture.
- Add Eggs One at a Time: Incorporate the eggs individually into the butter-sugar mixture, mixing well after each addition to fully combine and maintain the batter’s consistency.
- Mix in Flour and Milk Alternately: Lower the mixer speed to low and gradually add the sifted flour and whole milk in alternating portions, beginning and ending with the flour. Mix just until the ingredients are combined to avoid overmixing, which can toughen the cake.
- Add Flavor Extracts: Stir in the pure vanilla extract and optional almond extract to deepen the cake’s flavor profile.
- Bake the Cake: Pour the batter into the prepared pan and smooth the top evenly. Bake in the preheated oven for 1 hour and 30 minutes to 1 hour and 45 minutes, or until a toothpick inserted in the center comes out clean, indicating the cake is fully baked.
- Cool and Remove from Pan: Let the cake cool in the pan for approximately 15 minutes to set, then carefully transfer it onto a wire rack to cool completely before serving.
Notes
- Ensure all ingredients, especially butter and eggs, are at room temperature to achieve the best texture.
- Sifting the flour and adding it alternately with milk prevents lumps and ensures a tender cake crumb.
- The almond extract is optional but adds a nice subtle flavor.
- Use a toothpick test to avoid underbaking or overbaking the cake.
- Allowing the cake to cool slightly in the pan helps it hold its shape when removed.
