About This Recipe
Million Dollar Pound Cake is a classic Southern dessert known for its rich, dense texture and buttery flavor. The recipe’s name reflects its luxurious taste and status as a prized heirloom dessert passed through generations.
Why You’ll Love This Recipe
- Simple ingredients create an exceptionally rich flavor
- Dense, moist crumb with a golden-brown crust
- Versatile base for fresh berries or whipped cream
- Traditional preparation method requiring no special equipment
Ingredients
- 1 lb (4 sticks) unsalted butter, room temperature
- 3 cups granulated sugar
- 6 large eggs, room temperature
- 4 cups all-purpose flour
- ¾ cup whole milk
- 1 teaspoon almond extract
- 1 teaspoon vanilla extract
Step by Step Instructions
- Preheat oven to 300°F (150°C). Grease and flour a 10-inch tube pan.
- In a large bowl, cream butter until smooth. Gradually add sugar, beating until light and fluffy (5-7 minutes).
- Add eggs one at a time, beating well after each addition.
- Alternately add flour and milk to butter mixture, beginning and ending with flour. Mix until just combined after each addition.
- Stir in vanilla and almond extracts until fully incorporated.
- Pour batter into prepared pan and smooth top with spatula.
- Bake for 1 hour 40 minutes to 1 hour 50 minutes, until golden brown and a toothpick inserted near center comes out clean.
- Cool in pan for 15 minutes before transferring to wire rack to cool completely.
FAQ
Can I use salted butter? Unsalted butter is recommended to control salt content. If using salted butter, omit additional salt.
Why room temperature ingredients? Ensures proper emulsification for uniform texture.
Can I reduce the sugar? Sugar provides structure and moisture; reducing it significantly will alter texture.
You Must Know
- Creaming butter and sugar thoroughly is crucial for proper rise
- Do not overmix after adding flour to avoid toughness
- Low-and-slow baking prevents overbrowning
- Cooling completely before slicing ensures clean cuts
Storage Tips
- Room temperature: Wrap tightly in plastic wrap and store in airtight container for up to 5 days
- Freezing: Wrap in plastic wrap followed by aluminum foil. Freeze for up to 3 months. Thaw overnight at room temperature
- Refrigeration not recommended as it dries the cake