Million Dollar Pound Cake




– 4 cups all-purpose flour sifted

– 1 pound salted butter softened (4 sticks)

– 1 Tbsp pure vanilla extract

– 1 teaspoon almond extract

– 3 cups granulated sugar

– 6 large eggs

– ¾ cup whole milk OR buttermilk


– Preheat the oven to 300°F. Butter and flour an angel food/tube pan with a removable bottom. Set aside.

– In the bowl of a stand mixer using the whisk attachment whisk together the butter, vanilla and almond extracts. Whip for 5 minutes on medium-high.

– Switch to the paddle attachment Add the sugar gradually beating on medium until light yellow in color. (Around 5 minutes)

– Add the eggs one at a time beating well after each addition. Scrape the sides of the bowl as needed.

– Lower the speed of the mixer and add the flour alternately with the milk, beginning and ending with flour. Stop and scrape the sides of the bowl occasionally.

– After all has been added, beat for 1-2 minutes until the flour has fully incorporated.

– Spread evenly into the pan and bounce on the counter, if needed to settle.

– Place into the oven and bake for 1 hr 30-45 minutes OR until a toothpick inserted into the cake comes back clean.

– Cool for 15 minutes, then remove the outer ring.

– Cool completely on a cooling rack.


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