Million Dollar Pound Cake has a fine, rich, smooth texture with a classic vanilla flavor. It’s a classic for a reason and you’ll understand the title ‘million dollar’ after one taste! The cake recipe is always a crowd-pleaser!

Million Dollar Pound Cake Recipe

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Hello, baking enthusiasts! Are you ready to create a luxurious, buttery, and absolutely delicious dessert that lives up to its name? The Million Dollar Pound Cake is a timeless classic that combines rich flavors and a perfectly moist texture, making it a favorite for any occasion. Whether it’s a holiday celebration, a family gathering, or simply a treat for yourself, this pound cake will never disappoint. Let’s dive in and uncover the secrets to this indulgent dessert!

Introduction:

The Million Dollar Pound Cake has been a staple in Southern kitchens for generations. Its simplicity and decadence make it stand out among cakes. The secret lies in the perfect balance of butter, sugar, eggs, and milk or buttermilk, creating a dense yet tender crumb that melts in your mouth. The vanilla and almond extracts add subtle, aromatic undertones, elevating this cake to a truly luxurious dessert. Whether served on its own, with a dollop of whipped cream, or alongside fresh fruit, this cake will surely steal the show at any table.

Ingredients :

To prepare this irresistible Million Dollar Pound Cake, you’ll need:

  • 4 cups all-purpose flour, sifted
  • A pound salted butter, softened (4 sticks)
  • A tablespoon pure vanilla extract
  • 1 teaspoon almond extract
  • 3 cups granulated sugar
  • 6 large eggs
  • ¾ cup whole milk or buttermilk

These simple yet high-quality ingredients ensure the perfect texture and flavor.

Make Million Dollar Pound Cake

Follow these detailed steps to create your own Million Dollar Pound Cake:

  1. Prepare Your Pan: Preheat your oven to 300°F. Generously butter and flour an angel food or tube pan with a removable bottom. This step ensures your cake doesn’t stick and creates a beautifully smooth crust. Set the prepared pan aside.
  2. Cream the Butter and Extracts: In the bowl of a stand mixer fitted with the whisk attachment, combine the softened butter, vanilla extract, and almond extract. Whip the mixture on medium-high speed for 5 minutes. This step is crucial for incorporating air into the batter, resulting in a light and fluffy cake.
  3. Incorporate the Sugar: Switch to the paddle attachment on your mixer. Gradually add the granulated sugar, beating on medium speed. Continue mixing until the batter turns light yellow and fluffy, which should take around 5 minutes. Scrape down the sides of the bowl as needed to ensure even mixing.
  4. Add the Eggs: Add the eggs one at a time, beating well after each addition. This step ensures the batter remains smooth and well-emulsified. Scrape down the bowl occasionally to incorporate all ingredients thoroughly.
  5. Alternate Flour and Milk: Reduce the mixer speed to low. Add the sifted flour alternately with the milk, beginning and ending with the flour. Mix just until incorporated after each addition. Avoid overmixing to maintain a tender texture. Scrape down the sides of the bowl to incorporate any unmixed ingredients.
  6. Final Mixing: Once all ingredients are added, beat the batter for 1-2 minutes on low speed to ensure the flour is fully incorporated. The batter should be smooth and thick.
  7. Pour and Settle: Spread the batter evenly into the prepared pan. If necessary, gently bounce the pan on the counter to settle the batter and remove any air bubbles.
  8. Bake: Place the pan into the preheated oven and bake for 1 hour 30-45 minutes, or until a toothpick inserted into the center of the cake comes out clean. The cake should have a golden-brown crust and a delightful aroma.
  9. Cool and Release: Allow the cake to cool in the pan for 15 minutes before removing the outer ring. Then, transfer the cake to a cooling rack and let it cool completely.
  10. Serve: Slice the cooled cake and serve as desired. Enjoy it plain, dusted with powdered sugar, or paired with whipped cream and fresh berries for an extra touch of elegance.

Helpful Tips for Perfect Results

  • Use Room-Temperature Ingredients: Ensure your butter, eggs, and milk or buttermilk are at room temperature. This allows them to mix together more easily, resulting in a smoother batter and a tender cake.
  • Sift the Flour: Sifting the flour eliminates lumps and aerates it, ensuring a light and even texture in the cake.
  • Do Not Overmix: When adding the flour and milk alternately, mix only until combined. Overmixing can lead to a dense and heavy cake.
  • Test for Doneness: Every oven is slightly different, so start checking your cake at the 1 hour 30-minute mark. Use a toothpick or cake tester to ensure it’s perfectly baked.
  • Cool Completely: Allow the cake to cool completely before slicing to avoid crumbling.

Serving Suggestions

The Million Dollar Pound Cake is incredibly versatile and pairs well with a variety of toppings and accompaniments:

  • Serve slices with a dollop of freshly whipped cream and a sprinkle of toasted almonds for added crunch.
  • Top with macerated strawberries or a mixed berry compote for a burst of fruity freshness.
  • Add a scoop of vanilla ice cream alongside warm slices for a classic dessert.
  • Drizzle with a simple glaze made from powdered sugar, milk, and vanilla extract for an elegant finish.

Nutritional Information

This cake is rich and indulgent, so enjoy it in moderation. Here’s an overview of the nutritional content per slice (based on 12 servings):

  • Calories: 480
  • Carbohydrates: 58g
  • Protein: 6g
  • Fat: 25g
  • Saturated Fat: 15g
  • Cholesterol: 125mg
  • Sodium: 200mg
  • Sugar: 38g
  • Fiber: 1g

This cake is best enjoyed as an occasional treat, perfect for celebrating special moments.

Storage and Leftovers

Refrigeration: Store the cake in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days. Ensure the container is sealed to prevent the cake from drying out.

Freezing: Wrap individual slices or the whole cake in plastic wrap, followed by aluminum foil, and freeze for up to 3 months. Thaw slices at room temperature before serving.

Reheating: Warm individual slices in the microwave for 10-15 seconds for a freshly baked taste.

Frequently Asked Questions (FAQs)

Can I use unsalted butter instead of salted butter?
Yes! If using unsalted butter, simply add an extra 1/4 teaspoon of salt to the batter to balance the flavors.

Can I make this cake without almond extract?
Absolutely. If you prefer a purely vanilla flavor, omit the almond extract. The cake will still be delicious and aromatic.

Can I bake this cake in a loaf pan or bundt pan?
Yes, but the baking time may vary depending on the size and shape of the pan. Be sure to adjust the timing and keep an eye on the cake as it bakes.

Related Recipes

If you enjoyed this Million Dollar Pound Cake, here are some related recipes to try:

Conclusion

The Million Dollar Pound Cake is a masterpiece of simplicity and indulgence, offering rich buttery flavors and a velvety texture that will delight any dessert lover. Perfect for celebrations, gatherings, or simply treating yourself, this cake is sure to become a cherished addition to your recipe collection. Bake it today and savor every luxurious bite. Happy baking!

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