CakeMillion Dollar Pound Cake

 

Here’s a rich, buttery, classic Million Dollar Pound Cake—known for its ultra-smooth texture and indulgent flavor. It’s perfect on its own or with fruit and whipped cream.

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Ingredients:

• 1 lb (2 cups) unsalted butter, softened
• 3 cups granulated sugar
• 6 large eggs
• 4 cups all-purpose flour (sifted)
• ¾ cup whole milk
• 1 tsp pure almond extract
• 1 tsp pure vanilla extract

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Instructions:

1. Preheat oven to 300°F (150°C). Grease and flour a 10-inch tube pan or Bundt pan.

2. Cream butter and sugar:
   Beat softened butter until creamy. Gradually add sugar and beat until light and fluffy (5–7 minutes).

3. Add eggs:
   Add eggs one at a time, beating well after each.

4. Alternate flour and milk:
   Add sifted flour to the butter mixture in 3 parts, alternating with milk in 2 parts, starting and ending with flour. Mix just until combined.

5. Add flavoring:
   Stir in vanilla and almond extracts.

6. Bake:
   Pour batter into prepared pan. Bake for 1 hour and 30 minutes to 1 hour and 40 minutes, or until a toothpick comes out clean.

7. Cool:
   Let cake cool in the pan for 15–20 minutes before inverting onto a wire rack to cool completely.

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Tips:

• Do not overmix once the flour is added.
• For extra flair, dust with powdered sugar or glaze with a vanilla or lemon icing.

Would you like a variation with cream cheese or a marble swirl?