Million Dollar Pound Cake
This Million Dollar Pound Cake is a rich Southern classic with a dense yet tender crumb, made entirely from butter, sugar, eggs, and flour for unmatched flavor.
Equipment
- stand mixer
- large tube or angel food pan
- Mixing bowl
- wire cooling rack
Ingredients
- 4 cups all-purpose flour, sifted
- 1 lb salted butter, softened
- 3 cups granulated sugar
- 6 large eggs, room temperature
- 0.75 cup whole milk or buttermilk
- 1 tbsp pure vanilla extract
- 1 tsp almond extract
Instructions
- Preheat the oven to 300°F (150°C). Generously butter and flour a large tube or angel food pan.
- Using a stand mixer with a whisk attachment, beat the butter, vanilla, and almond extract on medium-high speed for 5 minutes until fluffy.
- Switch to the paddle attachment. Gradually add the sugar and beat for another 5 minutes until pale and airy.
- Add the eggs one at a time, mixing well after each addition and scraping the bowl as needed.
- Reduce mixer speed to low. Add the flour alternately with the milk, beginning and ending with flour.
- Mix just until the batter is combined. Do not overmix.
- Spread the batter evenly in the prepared pan. Bake for 90–105 minutes until a toothpick inserted comes out clean.
- Cool the cake in the pan for 15 minutes, then remove and transfer to a wire rack to cool completely.
Notes
Use room-temperature ingredients and follow proper creaming times for best texture. This cake improves in flavor after resting overnight.