Million Dollar Pound Cake

Million Dollar Pound Cake

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Million Dollar Pound Cake This cake is rich, buttery, and dense—worth a million dollars! It’s simple to prepare and goes well with breakfast, dessert, or even as a snack!
I adore serving it with fresh berries, whipped cream, and a cup of tea or coffee.

 

WHAT MAKES THIS CAKE A MILLION DOLLAR POUND?

According to some, the cake’s moniker came from the perception that it tastes extremely expensive. The word “pound” refers to the fact that one pound of each of the four main ingredients—flour, butter, sugar, and eggs—is used to make the cake.

Since the 1700s, the term “pound cake” has been in usage, and its origins are thought to be in Europe.

 

Ingredients Million Dollar Pound Cake

  1.  4 cups all-purpose flour sifted
  2. 1 pound salted butter softened (4 sticks)
  3. 1 tablespoon pure vanilla extract
  4. 1 teaspoon almond extract
  5. 3 cups granulated sugar
  6. 6 large eggs
  7. ¾ cup whole milk OR buttermilk

 

 

Instructions For Million Dollar Pound Cake•

  • Preheat the oven to 300°F. Butter and flour an angel food/tube pan with a removable bottom. Set aside.
  • In the bowl of a stand mixer using the whisk attachment whisk together the butter, vanilla and almond extracts. Whip for 5 minutes on medium-high.
  • Switch to the paddle attachment. Add the sugar gradually beating on medium until light yellow in color. (Around 5 minutes)
  • Add the eggs one at a time beating well after each addition. Scrape the sides of the bowl as needed.
  • Lower the speed of the mixer and add the flour alternately with the milk, beginning and ending with flour. Stop and scrape the sides of the bowl occasionally
  •  After all has been added, beat for 1-2 minutes until the flour has fully incorporated.
  • Spread evenly into the pan and bounce on the counter, if needed to settle.
  • Place into the oven and bake for 1 hr 30-45 minutes OR until a toothpick inserted into the cake comes back clean.
  • Cool for 15 minutes, then remove the outer ring.
  • Cool completely on a cooling rack

 

ESSENTIAL ADVICE:

  • It’s crucial to remember that some parts of the cake could cook more quickly than others. I recommend slicing the cake into three to four separate parts using a knife to make sure it cooks through. The cake is cooked through if a knife inserted into it comes out clean.
  • Take care not to overbake it, though.
  • Verify that the eggs are room temperature and that the butter has softened.
  • Use real vanilla essence and high-quality butter for the finest results. Steer clear of fake vanilla extract.

 

 

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