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Million-Dollar Pound Cake Recipe

Million-Dollar Pound Cake Recipe

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 YIELD: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

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.

Nutritional Facts

1 slice: 497 calories, 25g fat (15g saturated fat), 143mg cholesterol, 262mg sodium, 62g carbohydrate (38g sugars, 1g fiber), 6g protein

Reviews for Million-Dollar Pound Cake

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MY REVIEW
Reviewed Apr. 18, 2016

"This was the most moist buttery delicious pound cake I ever made. The texture was very fine yet airy...truly a million dollar pound cake."

MY REVIEW
Reviewed Dec. 25, 2015

"i minused some of the butter and used applesauce... and used vanilla almond milk instead of regular milk - the MDPC - turned out much better and had a light & fluffy texture! the key for it to turn out right is... when u put sugar and butter 2gether - then u must eat some of the mixed up b/s and that will make the cake so much better - U MUST EAT SOME OF THE BUTTERY SUGERY STUFF 1T - should b enuff!!!"

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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