Million-Dollar Pound Cake Recipe
Million-Dollar Pound Cake Recipe photo by Taste of Home

Million-Dollar Pound Cake Recipe

Publisher Photo
We've always included pound cake on our family menus, and through the years, I've tried many recipes, I can honestly say this one is the best! It has a very fine, rich texture that makes it unusually smooth. That texture, plus fantastic flavor, makes this pound cake a special treat each time we serve it.
TOTAL TIME: Prep: 20 min. Bake: 1 hour 40 min. + cooling
MAKES:16 servings
TOTAL TIME: Prep: 20 min. Bake: 1 hour 40 min. + cooling
MAKES: 16 servings

Ingredients

  • 2 cups butter, softened
  • 3 cups sugar
  • 6 eggs
  • 1 teaspoon almond extract
  • 1 teaspoon vanilla extract
  • 4 cups all-purpose flour
  • 3/4 cup milk

Nutritional Facts

1 slice equals 497 calories, 25 g fat (15 g saturated fat), 143 mg cholesterol, 262 mg sodium, 62 g carbohydrate, 1 g fiber, 6 g protein.

Directions

  1. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in extracts. Gradually add flour alternately with milk, beating just until blended.
  2. Pour into a greased and floured 10-in. tube pan. Bake at 300° for 1 hour and 40 minutes or until a toothpick inserted near the center comes out clean.
  3. Cool for 15 minutes before removing from pan to a wire rack to cool completely. Yield: 16 servings.
Originally published as Million-Dollar Pound Cake in Reminisce January/February 1993, p51

Nutritional Facts

1 slice equals 497 calories, 25 g fat (15 g saturated fat), 143 mg cholesterol, 262 mg sodium, 62 g carbohydrate, 1 g fiber, 6 g protein.

Reviews for Million-Dollar Pound Cake

AVERAGE RATING
   (5)
RATING DISTRIBUTION
5 Star
 (3)
4 Star
 (0)
3 Star
 (2)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Aug. 4, 2011

Maybe I just don't know what pound cake is supposed to taste like, but this seems really bland. It's incredibly dense and moist, but even with the extracts it leaves a lot to be desired. It might be better if it had lemon extract instead, just for more flavor and kick. I used cake flour, but I don't think that could possibly be worse than all-purpose flour?

MY REVIEW
Reviewed Mar. 6, 2011

This cake tasted too heavy in the butter. Looking for other pound cake recipes which are lower in fat content.

MY REVIEW
Reviewed Apr. 29, 2008

The recipe I got out of Taste of Home said the temperature for baking should be 300 degrees, and that is what I used. This recipe states 325 degrees. Which is correct? I live in high altitude.

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