Million Dollar Pound Cake
A Classic Southern Pound Cake with a moist buttery center and a crunchy, sugary crust.
Servings: 12 servings
Calories: 662kcal
Equipment
- 1- mixing bowls
- 1- spatula
- 1- Hand Mixer
Ingredients
- 1 lb butter (4 sticks)
- 3 cups sugar
- 6 large eggs
- 4 cups all purpose flour
- ¾ cup milk
- 1 tsp almond extract
- 1 tsp vanilla extract
Instructions
- Prep: Preheat oven to 300 degrees Fahrenheit. Butter the tube pan. Place 2 tablespoons of sugar in the generously buttered tube pan and rotate the pan to cover the interior of the pan with sugar. Gently tap any excess sugar from the pan. Set Aside. Buttering and sugaring the pan is my only deviation from the original pound cake recipe. If you prefer, grease and flour the pan.
- Cream butter; gradually add sugar, beating at medium speed with an electric mixer until light and fluffy.
- Add eggs, one at a time, beating after each addition.
- Add flour to the creamed mixture, alternating with milk, beginning and ending with flour mixture. Mix after each addition.
- Stir in the flavorings.
- Pour the batter into a buttered and sugared 10-inch 12-cup tube pan.
- Bake at 300 degrees Fahrenheit for 1 hour and 40 minutes, or until a wooden pick inserted in the center of the cake comes out clean.
- Cool the cake in the pan for 10 to15 minutes. Invert to a wire rack to cool completely.
Notes
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Nutrition
Calories: 662kcal | Carbohydrates: 81g | Protein: 8g | Fat: 34g