Description
This Million Dollar Pound Cake recipe yields 12 comforting slices of moist, buttery, and tender cake. With a rich yet balanced sweetness, it features a traditional pound cake base enhanced by vanilla extract and a perfect crumb structure, making it an ideal dessert or a delightful treat for any occasion.
Ingredients
Scale
Dry Ingredients
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
Wet Ingredients
- 1 cup unsalted butter, softened
- 3 cups granulated sugar
- 6 large eggs
- 1 cup whole milk
- 1 teaspoon vanilla extract
Instructions
- Preheat Oven: Preheat your oven to 325°F (160°C) to ensure it reaches the optimal baking temperature as you prepare the batter.
- Prepare Pan: Grease and flour a bundt pan thoroughly to prevent the cake from sticking, allowing for easy removal once baked.
- Cream Butter and Sugar: In a large bowl, cream the softened unsalted butter and granulated sugar together using a hand mixer or stand mixer on medium speed until the mixture becomes light and fluffy, which takes about 3-5 minutes.
- Add Eggs: Add the eggs one at a time to the creamed mixture, beating well after each addition to ensure proper incorporation and a smooth batter texture.
- Mix Dry Ingredients: In a separate bowl, sift together the all-purpose flour, baking powder, and salt to evenly distribute the leavening agent and salt throughout the flour.
- Combine Ingredients: Gradually add the dry flour mixture to the butter and egg mixture in three additions, alternating with the whole milk in two additions, starting and ending with the flour. Mix gently after each addition to avoid overmixing and maintain a tender crumb.
- Add Vanilla: Stir in the vanilla extract to infuse the batter with a warm, aromatic flavor.
- Pour Batter: Pour the prepared batter evenly into the greased and floured bundt pan, smoothing the top with a spatula for uniform baking.
- Bake: Place the bundt pan in the preheated oven and bake for 1 hour or until a toothpick inserted into the center comes out clean, indicating the cake is fully cooked.
- Cool Cake: Remove the cake from the oven and let it cool in the pan for 10 minutes. Then, carefully invert the cake onto a wire rack to cool completely before slicing and serving.
Notes
- Ensure butter is softened to room temperature for easier creaming and better texture.
- Do not overmix the batter after adding the flour to avoid a dense cake.
- If using a different pan size, adjust baking time accordingly and check doneness with a toothpick test.
- Allow the cake to cool completely to prevent it from breaking when slicing.
- You can dust the cooled cake with powdered sugar or serve with fresh berries and whipped cream for extra indulgence.
