Million Dollar Pound Cake
Experience the magic of a perfectly made million-dollar pound cake. Buttermilk makes it moist, flavorful, and simply irresistible.
Ingredients
Scale
- 4 cups (510 grams) all-purpose flour
- 1/2 teaspoon fine sea salt
- 1/2 teaspoon baking soda
- 4 sticks (454 grams) unsalted butter, room temperature
- 3 cups (595 grams) granulated sugar
- 6 large eggs, room temperature
- 1 cup (227 grams) buttermilk, well shaken
- 2 teaspoons pure vanilla extract
- 1 teaspoon almond extract
Instructions
- Heat the oven to 300 F. Butter a 12-cup tube pan and dust with flour.
Credit: Diana Rattray - Combine the flour, salt, and baking soda in a medium bowl and whisk to blend. Set aside.
Credit: Diana Rattray - In a mixing bowl with an electric mixer, beat the butter until smooth. Gradually beat the sugar into the butter and continue beating on medium speed for 4 to 5 minutes or until light and fluffy. Beat in the eggs, one at a time, beating each one in just until the yolk is no longer visible.
With the mixer on low, mix in about a third of the flour, then mix in half of the buttermilk and the extracts. Mix in another third of the flour and the remaining buttermilk, then mix in the remaining flour. Mix just until blended to avoid deflating the batter.
Credit: Diana Rattray - Spoon the batter into the prepared pan and spread evenly. Bake for 1 hour and 30 minutes to 1 hour and 40 minutes or until a wooden skewer comes out clean when inserted into the cake.
Credit: Diana Rattray - Cool the cake on a rack for 15 minutes, then transfer it to the rack to cool completely.
Credit: Diana Rattray - Serve slices of the cake with a dusting of powdered sugar, a drizzle of syrup or dessert sauce, or add a glaze.
Credit: Diana Rattray
Find it online: https://classic-recipes.com/million-dollar-pound-cake/