Description
A rich, buttery Million Dollar Pound Cake with a soft, velvety crumb and golden crust. Perfect for celebrations and everyday desserts.
Ingredients
4 cups all-purpose flour, sifted
1 pound salted butter, softened (4 sticks)
1 tablespoon pure vanilla extract
1 teaspoon almond extract
3 cups granulated sugar
6 large eggs
3/4 cup whole milk or buttermilk
Instructions
1. Preheat oven to 300°F. Butter and flour a large tube or Bundt pan.
2. In a stand mixer, whip butter, vanilla, and almond extract for 5 minutes on medium-high.
3. Switch to paddle attachment and gradually add sugar. Beat for 5 minutes until light and fluffy.
4. Add eggs one at a time, mixing after each addition.
5. Add flour alternately with milk, beginning and ending with flour. Mix gently until just combined.
6. Spread batter evenly into prepared pan and tap to settle.
7. Bake 1 hour 30–45 minutes or until a toothpick comes out clean.
8. Cool 15 minutes, then remove from pan and cool completely on a wire rack.
Notes
Follow the rule of fives for best texture: 5 minutes to whip butter and 5 to cream with sugar. Store covered at room temperature for up to 4 days or freeze for up to 3 months.
- Prep Time: 15 mins
- Cook Time: 90 mins
- Category: Dessert
- Method: Baking
- Cuisine: Canadian
Nutrition
- Serving Size: 1 slice
- Calories: 496
- Sugar: 38g
- Sodium: 232mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 9g
- Trans Fat: 1g
- Carbohydrates: 62g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 123mg