Name: Million Dollar Pound Cake
Ingredients: 1 pound butter, softened; 3 cups sugar; 6 large eggs; 4 cups all-purpose flour; 3/4 cup milk; 1 teaspoon almond extract; 1 teaspoon vanilla extract

Servings:

10 to 12

If you are searching for a dessert that tastes like it's worth a million dollars, this appropriately named Million Dollar Pound Cake recipe is the perfect fit for any occasion.

This recipe is made with seven common ingredients that you likely already have in your kitchen, it is a simple recipe to create, and can be served freshly baked or made ahead and stored for a quick dessert option.

It won't be long before this Million Dollar Pound Cake recipe is a go-to favorite in your home!

Ingredients for Million Dollar Pound Cake

The recipe consists of seven common kitchen staple ingredients:

butter
sugar
eggs
all-purpose flour
milk
almond extract
vanilla extract

Unlike other cake recipes, this cake doesn't have any baking soda or baking powder; it uses air as its leavening agent. Whipping the butter, sugar, and eggs in stages creates a wonderfully light and fluffy texture, which helps give the cake its rise.

The addition of all-purpose flour provides the cake with enough structure and stability, without creating a dense texture. The use of these specific ingredients and the method they are mixed aid in the rich, buttery texture and flavor, so it is best to avoid substituting the main ingredients unless necessary.

How to Make a Pound Cake

The key to success for this pound cake recipe is to make sure all ingredients are at room temperature, and give the batter plenty of time to whip to incorporate as much air as possible. It is also beneficial to use a stand mixer to help with mixing.

Step 1. Blend the butter

To start, beat the room temperature butter until creamy. Periodically, stop the mixer, and scrape down the sides. When the butter is fluffy and light, it's time to add the sugar.

Step 2. Cream butter and sugar

Once the butter is whipped, incorporate the sugar slowly, and continue to whip until light and airy. Scrape down the sides once or twice to make sure the butter is fully blended with the sugar. Well-creamed butter and sugar has a slightly grainy texture, but it shouldn't be sandy.

Step 3. Add eggs and flour

Add the eggs to the butter-sugar mixture, one at a time, until the mixture completely combines. Continue to scrape the sides of the bowl during the process. Be sure to give this process plenty of time to incorporate as much air as possible.

Once that step is completed, slowly alternate adding the flour and milk into the mixture, then gently stir in the almond and vanilla extracts until well combined. You can overbeat at this point, so mix until blended, but don't keep going for too long.

butter and sugar with flour — Will Dickey

Step 4. Add batter to pan and bake

Make sure your tube pan is greased well and dusted with flour. This will keep the pan from sticking. You can also add a parchment paper liner to the pan to help with release.

Bake at 300°F for an hour and 40 minutes in the middle rack of your oven. Keeping the pan in the middle rack of the oven will make sure the top of the cake doesn't brown too quickly.

Once finished baking, let the pan cool on a wire rack for about 15 minutes, and remove the cake from the tube pan to cool before serving or storing. If the cake seems to be sticking, run a butter knife or off-set spatula along the edges to help the cake release.

Let the cake cool completely before slicing, or go ahead and get a warm slice. We won't tell.

How To Store Pound Cake

The most wonderful aspect of this pound cake recipe is its versatility in storing and serving. Once the pound cake has been made, it can be covered and kept at room temperature for up to five days or in the refrigerator for up to a week. It also freezes exceptionally well in case you are baking in advance.

How To Serve Pound Cake

This is a fantastic cake served plain, either warm or at room temperature, but it can also be served with delicious caramel sauce, lemon curd, chocolate sauce, or seasonal fruit compote. Other tasty ideas are to serve the pound cake topped with fresh berries and whipped cream or paired with a scoop of ice cream.

Tips for Success

For best results, make sure all your ingredients are at room temperature before mixing, and make sure to level off the top of the flour when measuring.

This pound cake recipe follows the tried-and-true method of inserting a cake tester or toothpick to check for doneness. Once the tester comes out clean, the cake is finished baking. Since every oven bakes differently, a good rule of thumb is to begin testing the cake once you start smelling the delicious aroma of the cake baking, or about 15 minutes before the timer is up to make sure you don't overbake.

Another helpful tip is to make sure the pound cake cools completely before cutting to ensure neat, clean slices for serving.

Editorial Contributions by Nik Pugmire.

Ingredients

1 pound butter, softened
3 cups sugar
6 large eggs
4 cups all-purpose flour
3/4 cup milk
1 teaspoon almond extract
1 teaspoon vanilla extract

Directions

Beat butter at medium speed with an electric mixer until creamy. (The butter will become a lighter yellow color; this is an important step, as the job of the mixer is to incorporate air into the butter so the cake will rise. It will take 1 to 7 minutes, depending on the power of your mixer.)

Will Dickey

Gradually add sugar, beating at medium speed until light and fluffy. (Again, the times will vary, and butter will turn to a fluffy white.) Add eggs, 1 at a time, beating just until yellow yolk disappears.

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Add flour to creamed mixture alternately with milk, beginning and ending with flour. Beat at low speed just until blended after each addition. (The batter should be smooth and bits of flour should be well incorporated; to rid batter of lumps, stir gently with a rubber spatula.) Stir in extracts.

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Pour into a greased and floured 10-inch tube pan. (Use vegetable shortening or butter to grease the pan, getting every nook and cranny covered. Sprinkle a light coating of flour over the greased surface.)

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Bake at 300°F for 1 hour and 40 minutes or until a long wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 to 15 minutes. Remove from pan, and cool completely on a wire rack.

Will Dickey