Million Dollar Pound Cake
The Million Dollar Pound Cake is a rich, buttery, and decadent Southern dessert that lives up to its name. With a tender crumb and simple ingredients, this classic pound cake is perfect for any occasion.
Ingredients
- 600 g granulated sugar
- 720 g unsalted butter, softened
- 6 large eggs, room temperature
- 500 g all-purpose flour
- 240 ml whole milk
- 5 ml vanilla extract (optional)
- 5 ml almond extract (optional)
Instructions
- Preheat the oven to 325°F (165°C). Grease and flour a 10-inch Bundt or tube pan.In a large mixing bowl, cream the butter and sugar until light and fluffy.Add the eggs one at a time, beating well after each addition.Gradually mix in the flour and milk, alternating between the two, until the batter is smooth.Stir in the vanilla and almond extracts (if using).Pour the batter into the prepared pan and smooth the top with a spatula.Bake for 1 hour and 20 minutes, or until a toothpick inserted into the center comes out clean.Let the cake cool in the pan for 15 minutes, then transfer it to a wire rack to cool completely.
Notes
- For a moister cake, brush the warm cake with a simple syrup made of equal parts sugar and water.
- Store leftovers in an airtight container at room temperature for up to 3 days or freeze for up to 3 months.