Millon Dollar Pound Cake
A rich, buttery pound cake with delicate almond and vanilla flavors, perfect for special occasions or a decadent treat enjoyed with coffee or tea.
Ingredients
Instructions
- In a mixing bowl, cream the butter.
- Gradually add sugar; beat well.
- Add eggs, one at a time, beating well after each addition.
- Add flour to the creamed mixture alternately with milk, beginning and ending with flour, and mix just until blended after each addition.
- Stir in almond and vanilla extracts.
- Pour batter into a greased and floured 10-inch tube pan.
- Bake at 300°F (150°C) for about 1 hour and 40 minutes or until the cake tests done.
- Cool in the pan for 15 minutes before removing to a wire rack to cool completely.
Tips & Substitutions
For a richer flavor, consider using European-style butter, which has a higher fat content. You can substitute half of the all-purpose flour with cake flour for a lighter texture. If you don't have almond extract, vanilla extract can be used instead, although it will alter the flavor. Ensure all ingredients are at room temperature for better mixing.
Serving Suggestions
This Million Dollar Pound Cake pairs beautifully with fresh berries and whipped cream for a delightful dessert. You can also serve it alongside a cup of coffee or tea. For a festive touch, drizzle a simple glaze over the cake or serve with a scoop of ice cream. Browse more American recipes for additional dessert ideas.
Storage & Reheating
Store any leftover pound cake in an airtight container at room temperature for up to four days. For longer storage, wrap the cake tightly in plastic wrap and freeze for up to three months. To reheat, slice a piece and microwave for 10-15 seconds, or warm in the oven at 300°F (150°C) for a few minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Millon Dollar Pound Cake contains roughly 670 calories, with 12g protein, 110g carbohydrates, and 5g fat. It is an excellent source of iron (30% of the Daily Value) and protein (24% of the Daily Value), and a good source of vitamin C and dietary fiber. It also contributes 4g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use margarine instead of butter?
While margarine can be used, it may affect the texture and flavor of the cake. Butter provides a richness that is key to this recipe. If you opt for margarine, choose a stick variety for the best results.
How do I know when the cake is done baking?
To check if the cake is done, insert a toothpick into the center. If it comes out clean or with a few crumbs attached, it's ready. The cake should also spring back when lightly pressed on top.
Can I add chocolate chips or nuts to the batter?
Yes, you can add chocolate chips or chopped nuts for extra flavor and texture. Just fold them in gently after mixing the batter to avoid overmixing, which can lead to a denser cake.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).