- 2 cups butter (no substitutes), softened
- 3 cups sugar
- 6 eggs
- 4 cups all-purpose flour
- 3/4 cup milk
- 1 teaspoon almond extract
- 1 teaspoon vanilla extract
- In a mixing bowl, cream butter. Gradually add sugar; beat well. Add eggs, one at a time, beating well after each addition. Add flour to creamed mixture alternately with milk, beginning and ending with flour, and mix just until blended after each addition. Stir in extracts. Pour batter into a greased and floured 10-in. tube pan. Bake at 325° about 1 hour and 40 minutes or until cake tests done. (Cake will rise above the pan during baking, but will settle while cooling.) Cool for 15 minutes before removing to a wire rack to cool completely. Yield: 16 servings.
Reviews forMillion-Dollar Pound Cake
"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!!!"
"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?"
"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."