Million Dollar Pound Cake
Indulge in the rich decadence of the Million Dollar Pound Cake—a timeless dessert that lives up to its name. Made with just a handful of simple pantry staples, this luxurious treat boasts a perfectly dense yet tender crumb, thanks to the generous use of softened butter and six luscious eggs. The harmonious blend of vanilla and almond extracts lends an irresistible depth of flavor, while its golden, buttery exterior makes every bite unforgettable. With a prep time of just 20 minutes and a stunning presentation straight out of the oven, this pound cake is ideal for special occasions or an everyday indulgence. Serve it plain for a classic touch, or elevate it with fresh fruit, whipped cream, or a drizzle of glaze. Perfect as a crowd-pleaser or a sweet gift, the Million Dollar Pound Cake is bound to become your new favorite showstopper.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 454 grams unsalted butter, softened
- 600 grams granulated sugar
- 6 pieces large eggs
- 430 grams all-purpose flour
- 120 milliliters whole milk
- 2 teaspoons vanilla extract
- 1 teaspoon almond extract
- 1 pinch pinch of salt
Instructions
Preheat your oven to 300°F (150°C). Grease and flour a 10-inch tube pan or bundt pan and set aside.
In a large mixing bowl, using a handheld or stand mixer, cream the softened butter and granulated sugar together until light and fluffy. This should take about 3-5 minutes.
Add the eggs one at a time, beating well after each addition to ensure they are fully incorporated.
In a separate bowl, whisk together the all-purpose flour and a pinch of salt.
With the mixer on low speed, alternate adding the dry ingredients and milk to the butter mixture, starting and ending with the dry ingredients. Mix just until combined; do not overmix.
Stir in the vanilla extract and almond extract by hand to preserve the cake's fluffy texture.
Pour the batter evenly into the prepared pan, smoothing the top with a spatula.
Bake the cake in the preheated oven for about 90 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cake from the oven and let it cool in the pan for about 15 minutes. Then, carefully invert the cake onto a wire rack to cool completely.
Slice and serve the cake as is, or pair with fresh fruit, whipped cream, or your favorite glaze for added indulgence.
Nutrition Facts
Calories |
7644 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 406.6 g | 521% | |
| Saturated Fat | 245.0 g | 1225% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 2122 mg | 707% | |
| Sodium | 679 mg | 30% | |
| Total Carbohydrate | 941.6 g | 342% | |
| Dietary Fiber | 11.7 g | 42% | |
| Total Sugars | 608.4 g | ||
| Protein | 88.3 g | 177% | |
| Vitamin D | 7.4 mcg | 37% | |
| Calcium | 476 mg | 37% | |
| Iron | 26.3 mg | 146% | |
| Potassium | 1174 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
