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A golden-brown Million Dollar Pound Cake with a slice cut out, showing its moist, tender crumb on a white plate.
Maryam

Million Dollar Pound Cake

An ultra-rich, velvety pound cake with a tender crumb and buttery vanilla flavor that tastes like a million bucks.
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Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours 10 minutes
Servings: 16 slices
Course: Dessert
Cuisine: American, Southern
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

For the Cake
  • 2 cups unsalted butter 4 sticks, room temperature
  • 3 cups granulated sugar
  • 6 large eggs room temperature
  • 3 cups all-purpose flour sifted, then measured
  • 1 cup heavy cream
  • 2 tsp vanilla extract pure, not imitation
  • 0.5 tsp almond extract
  • 0.25 tsp salt

Equipment

  • 10-inch bundt pan or tube pan
  • Stand mixer or hand mixer
  • Large Mixing Bowl
  • Wire cooling rack

Method
 

Prep
  1. Preheat oven to 300F. Grease a 10-inch bundt or tube pan thoroughly with butter, then dust with flour, tapping out excess. This prevents sticking on this dense, rich cake.
  2. In a large bowl, beat butter on medium speed until creamy, about 2 minutes. Gradually add sugar and beat on medium-high until light and fluffy, 5-7 minutes. Do not rush this - the air you beat in now creates the cake's fine texture.
  3. Add eggs one at a time, beating well after each addition and scraping down the bowl occasionally. The mixture should look smooth and satiny, not curdled.
  4. Reduce mixer to low. Add flour alternately with cream, beginning and ending with flour, mixing just until combined after each addition. Stir in vanilla, almond extract, and salt.
  5. Spoon batter into prepared pan and smooth the top. Bake 1 hour 30 minutes to 1 hour 45 minutes, until a wooden pick inserted near the center comes out clean and the top is deep golden brown. The low, slow bake prevents drying.
  6. Cool in pan on a wire rack 15 minutes. Invert onto rack and cool completely, at least 2 hours, before slicing. The texture improves as it rests.

Notes

Room temperature ingredients are essential - cold eggs or cream will cause the batter to separate. For make-ahead, wrap cooled cake tightly in plastic wrap and store at room temperature up to 3 days, or freeze up to 2 months. Serve with fresh berries and barely sweetened whipped cream to cut the richness.