About This Recipe
The Million Dollar Pound Cake is a classic, rich American dessert. Its name is derived from its reputation for being an exceptionally good, “worth-its-weight-in-gold” version of a traditional pound cake. The recipe is known for its simple, high-quality ingredients and a dense, buttery, and fine-crumbed texture.
Why You’ll Love This Recipe
This recipe yields a quintessential, no-fuss pound cake. It delivers a perfectly dense and moist crumb with a rich, pure butter flavor and a crisp, golden crust. Its simplicity is its strength, relying on the quality of its ingredients and precise technique rather than added extracts or flavorings for its iconic taste.
Ingredients
- 1 pound (3 ¼ cups) all-purpose flour, sifted
- 1 pound (6 to 8 large) eggs, at room temperature
- 1 pound (2 cups) granulated sugar
- 1 pound (2 cups) unsalted butter, at room temperature
- 1/4 cup whole milk, at room temperature
- 2 teaspoons vanilla extract
- 1/2 teaspoon almond extract (optional, but traditional)
Step by Step Instructions
- Preheat your oven to 300°F (150°C). Grease and flour a 10-inch tube pan or a 12-cup Bundt pan thoroughly.
- In a large bowl, sift the all-purpose flour. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, cream the room-temperature butter on medium speed until it is light and fluffy, about 5-7 minutes.
- Gradually add the granulated sugar to the creamed butter, about 1/4 cup at a time, beating well after each addition. Continue to beat for another 5-7 minutes until the mixture is very pale and fluffy.
- Add the room-temperature eggs one at a time, beating just until the yellow yolk disappears after each addition. Do not overmix.
- Combine the milk, vanilla extract, and almond extract (if using) in a separate small bowl.
- Reduce the mixer speed to low. Alternately add the sifted flour and the milk mixture to the butter-egg mixture, beginning and ending with the flour. Mix only until just combined after each addition. Scrape down the sides of the bowl as needed.
- Pour the batter into the prepared pan and spread it evenly.
- Bake for 1 hour and 30 minutes to 1 hour and 45 minutes, or until a long wooden skewer or knife inserted into the center of the cake comes out clean.
- Allow the cake to cool in the pan on a wire rack for 10-15 minutes. Then, carefully invert the pan to remove the cake and let it cool completely on the wire rack before slicing.
FAQ
Why is it called a “pound” cake?
The original recipe dates back to the 1700s and was made with a pound each of flour, butter, eggs, and sugar, making it easy to remember.
Can I use salted butter?
It is not recommended. Unsalted butter allows you to control the salt content and provides a purer, sweeter butter flavor.
Why did my cake not rise properly?
This can be due to several factors: ingredients not being at room temperature, under-creaming the butter and sugar, overmixing after adding the flour, or an oven that is not calibrated correctly.
Can I add flavorings or mix-ins?
While this classic recipe is prized for its simplicity, you can add lemon or orange zest, or a teaspoon of another extract. For mix-ins like chocolate chips or fruit, toss them in a tablespoon of flour before folding them in at the end.
You Must Know
Ingredient temperature is critical for this recipe. Using room-temperature butter, eggs, and milk is non-negotiable for proper emulsification and aeration, which creates the cake’s signature texture. Do not substitute margarine for butter. Properly creaming the butter and sugar for the full amount of time is the primary leavening agent for this dense cake.
Storage Tips
Once completely cooled, the pound cake can be stored at room temperature, tightly wrapped in plastic wrap or in an airtight container, for up to 5 days. For longer storage, you can freeze the cake. Wrap it tightly in plastic wrap and then in aluminum foil; it will keep for up to 3 months. Thaw overnight at room temperature before serving.