Thursday, November 14, 2013

Million Dollar Pound Cake

· 1 pound butter, softened
· 3 cups white sugar
· 6 large eggs
· 4 cups all-purpose flour
· ¾ cup milk
· 1 teaspoon almond extract
· 1 teaspoon vanilla extract

1. Preheat oven to 300 degrees.
2. Beat butter at medium speed with an electric mixer until creamy. Gradually add sugar, beating at medium speed until light and fluffy. Add eggs, one at a time, beating just until yellow disappears.
3. Add flour to the creamed mixture alternately with milk, beginning and ending with flour. Beat at low speed just until blended after each addition. Stir in extracts.
4. Pour into a greased and floured 10-inch tube pan.
5. Bake for 1 hour and 30 minutes or until a long wooden pick inserted in center comes out clean. Cool in pan on a wire rack for 10-15 minutes. Remove from pan and cool completely on a wire rack.


  1. Which Pound cake did you like best?

    1. Junell,
      I loved all of them! But, if I had to pick, the family favorite was definitely the Key Lime Pound Cake with the Key Lime Glaze. It was amazing!