Description
This Million Dollar Pound Cake is a luscious, rich dessert featuring a perfect balance of buttery sweetness and a tender crumb. Made with a blend of unsalted butter and vegetable shortening, it results in an irresistibly moist texture. The cake is enhanced with vanilla extract and heavy cream, baked to golden perfection in a bundt pan, making it ideal for special occasions or indulgent treats.
Ingredients
Scale
Dry Ingredients
- 3 cups all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp salt
Wet Ingredients
- 1 cup unsalted butter, softened
- 1/2 cup vegetable shortening
- 3 cups granulated sugar
- 6 large eggs
- 1 tsp vanilla extract
- 1 cup heavy cream
Instructions
- Preheat and Prepare Pan: Preheat your oven to 325°F (165°C). Grease and flour a 10-inch bundt or tube pan to ensure the cake releases easily after baking.
- Sift Dry Ingredients: In a medium bowl, sift together the all-purpose flour, baking powder, and salt. Set this mixture aside for later use.
- Cream Butter, Shortening, and Sugar: In a large mixing bowl, cream the softened unsalted butter, vegetable shortening, and granulated sugar until the mixture is light and fluffy, which should take about 5 to 7 minutes. This step is essential for aeration and cake texture.
- Add Eggs and Vanilla: Add the eggs one at a time into the creamed mixture, beating well after each addition to incorporate fully. Then stir in the vanilla extract for flavor.
- Combine Dry Ingredients and Cream: Gradually add the sifted dry ingredients to the wet mixture, alternating with heavy cream. Start and end with the flour mixture, mixing until just combined to prevent overmixing which can toughen the cake.
- Pour Batter into Pan: Pour the batter into your prepared bundt pan, spreading it evenly with a spatula to ensure uniform baking.
- Bake the Cake: Bake in the preheated oven for 1 hour and 20 minutes, or until a toothpick inserted into the center of the cake comes out clean, indicating that it is fully baked.
- Cool the Cake: Allow the cake to cool in the pan for 10 to 15 minutes, then carefully turn it out onto a wire rack to cool completely, preserving its delicate texture.
- Serve: Slice and enjoy this decadent pound cake on its own, or optionally dust it with powdered sugar, or serve with whipped cream and fresh berries for added elegance.
Notes
- Use room temperature eggs and butter for best mixing results.
- If you don’t have a bundt pan, a tube pan or loaf pans may be used, but adjust baking time accordingly.
- Be careful not to overmix the batter after adding the flour to keep the cake tender.
- This cake can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
- For an extra touch, serve with fresh fruit or a drizzle of glaze.
