I am sure you will adore this Million Dollar Pound Cake Recipe. It’s a classic Southern dessert that has been around for decades and never goes out of style. This pound cake is made with seven common ingredients that you probably have in your pantry right now: butter, sugar, eggs, flour, milk, almond extract, and vanilla extract. No baking soda or baking powder needed!
This pound cake has a wonderful texture that is smooth, tender, and golden. It’s perfect for any occasion, whether you want to serve it plain or dress it up with whipped cream, berries, lemon curd, ice cream or caramel sauce. You can also make it ahead and freeze it for later. It’s a versatile and delicious cake that everyone will love!
Traditionally made with just a few basic ingredients like butter, sugar, and flour, this cake is a classic for good reason. But don’t let its simplicity fool you—this dessert is packed with flavor and offers a melt-in-your-mouth texture that’s unbeatable. In fact, it’s so rich and luxurious, it feels like a million dollars!
Whether you serve it as-is or pair it with seasonal fruits and whipped cream, this classic pound cake recipe will quickly become a favorite in your baking repertoire.
In this post, I will show you how to make this million dollar pound cake step by step. Pound cake recipe easy, with helpful tips and tricks along the way. You will also find the full recipe card at the end of the post, with nutritional facts, FAQs and more. So grab your ingredients, let’s bake a Million Dollar Pound Cake!
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Serving Suggestions for Million Dollar Cake:
This cake is versatile and can be enjoyed in several ways. Try serving it with fresh berries or a dollop of whipped cream to balance its richness. For an extra touch of elegance, drizzle a light lemon or vanilla glaze over the top. It also pairs perfectly with a scoop of vanilla ice cream or alongside a warm cup of tea or coffee.
Recipe Origin and Facts about Pound Cake Recipe:
The pound cake, a Southern classic, originated in Europe and was brought to America by settlers. The name “pound cake” comes from its original formula, which called for a pound each of butter, sugar, eggs, and flour. Over time, bakers have modified the recipe, adding their own twists to suit different tastes. The Million Dollar Pound Cake adds extra richness with an abundance of butter, making it a favorite for generations.
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Million Dollar Pound Cake Recipe
How to Make a Classic Million Dollar Pound Cake Recipe
Description
This Million Dollar Pound Cake Recipe is a classic Southern dessert that is rich and buttery. It’s easy to make with simple ingredients and tastes amazing plain or with toppings. It’s perfect for any occasion and can be made ahead and frozen.
Ingredients for Pound Cake
Instructions
Preheat oven to 300°F. Grease and flour a 10-inch tube pan or angel food pan. You can also line the bottom of the pan with parchment paper for easy removal of the cake.
In a large bowl, beat the butter with an electric mixer on high speed for about 5 minutes, until creamy and light. Time to time, scrape down the sides of the bowl using spoon or spatula, as needed.
Once it becomes creamy, Gradually add the sugar and continue to beat on high speed for another 5 minutes, until fluffy and airy. Scrape down the sides of the bowl again.
Add the eggs, one at a time, beating well after each addition. Make sure to incorporate as much air as possible into the batter. As we are not going to use baking powder, the micro airy bubbles will help the cake become soft and fluffy.
Add the vanilla extract and almond extract and mix well.
Reduce the speed to low and gradually add the flour alternately with the milk, starting and ending with the flour. Mix just until blended, do not overmix. Else the air trapped will be gone.
Pour the batter into the prepared pan and smooth the top.
Bake for 1 hour and 40 minutes or until a toothpick inserted in the center comes out clean.
Once done, cool the cake in the pan for 15 minutes, then invert onto a wire rack to cool completely.
If desired, dust with confectioners’ sugar before serving or enjoy with your favorite toppings.
Servings 16
- Amount Per Serving
- Calories 499kcal
- % Daily Value *
- Total Fat 26g40%
- Saturated Fat 15g75%
- Cholesterol 132mg44%
- Sodium 215mg9%
- Total Carbohydrate 62g21%
- Dietary Fiber 1g4%
- Sugars 39g
- Protein 6g12%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Make sure all your ingredients are at room temperature before starting. This will help them blend better and create a smoother batter.
Use a stand mixer or a hand mixer with a large bowl to whip the butter and sugar. This is an important step to incorporate air into the batter and give it a light texture.
Do not open the oven door while the cake is baking, as this may cause it to sink or crack.
You can store the cake at room temperature for up to 5 days, covered with a cake dome or plastic wrap. You can also refrigerate it for up to a week or freeze it for up to 3 months, wrapped tightly in plastic wrap and foil.
Equipments used/needed:
- 10-inch tube pan or angel food pan
- Electric mixer
- Large bowl
- Measuring cups and spoons
- Spatula
- Toothpick
- Wire rack
- Sifter (optional)
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