Million-Dollar Pound Cake

This really is a billion dollar pound cake. The real deal. Pound cake the old-fashioned way. Eat half and freeze half. Enough said.

Use shortening to grease the pan, covering every nook and cranny. Sprinkle a light coating of flour over the greased surface. Tap out any excess flour

Million-Dollar Pound Cake
10-12 servings
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1 pound butter, softened, yes 1 pound
3 cups sugar
6 large eggs
4 cups soft-wheat-all-purpose flour
3/4 cup milk
1 teaspoon almond extract
1 teaspoon vanilla extract
Garnishes: sweetened whipped cream, blueberries, sliced peaches

1. Preheat oven to 300 degrees F. Generously grease and lightly flour a 10-inch (14-cup) tube pan.

2. Beat butter at medium speed with an electric mixer until light yellow in color and creamy. Gradually add sugar, beating at medium speed until light and fluffy. Add eggs; 1 at a time, beating just until yellow disappears after each addition.

3. Add flour to butter mixture alternately with milk, beginning and ending with flour. Beat at low speed just until blended after each addition. (Batter should be smooth.) Stir in extracts. Pour batter into prepared pan.

4. Bake at 300 degrees F. for 1 hour and 40 minutes or until a long wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 to 15 minutes. Remove from pan, and cool completely on wire rack. Garnish, if desired, or grab a slice and go.