Million Dollar Pound Cake - Purrrfect Every Time!!

bagachondriac · Mar 4th, 2010, 09:56 PM

This is without a doubt the best pound cake recipe ever as it has NEVER failed me. I bake it 1 hr. 40 min without opening the oven and without checking for doneness after it's removed. It's great served alone or with fruit and/or ice cream!! I've baked this cake a couple dozen times over the past few years and it has always turned out perfect!

MILLION DOLLAR POUND CAKE

1 POUND BUTTER (SOFTENED)
3 CUPS SUGAR'
6 LARGE EGGS(ROOM TEMPERATURE)
4 CUPS ALL-PURPOSE FLOUR
3/4 CUP MILK (ROOM TEMPERATURE)
1 TEASPOON ALMOND EXTRACT
1 TEASPOON VANILLA EXTRACT

BEAT BUTTER AT MEDIUM SPEED WITH AN ELECTRIC MIXER UNTIL CREAMY. (THE BUTTER WILL
BECOME A LIGHTER YELLOW COLOR; THIS IS AN IMPORTANT STEP, AS THE JOB OF THE MIXER
IS TO INCORPORATE AIR INTO THE BUTTER SO THE CAKE WILL RISE. IT WILL TAKE 1 TO 7 MINUTES
DEPENDING ON THE POWER OR YOUR MIXER.) I USE A KITCHENAID, AND I BEAT THE BUTTER FOR 7
MINUTES. GRADUALLY ADD SUGAR, BEATING AT MEDIUM SPEED UNTIL LIGHT AND FLUFFY. AGAIN,
I BEAT FOR ANOTHER 7 MINUTES AFTER ADDING THE SUGAR. ADD EGGS, 1 AT A TIME, BEATING JUST UNTIL YELLOW YOLK
DISAPPEARS.

GRADUALLY ADD FLOUR TO BUTTER MIXTURE ALTERNATELY WITH MILK, BEGINNING AND ENDING WITH FLOUR.
BEAT AT LOW SPEED UNTIL BLENDED AFTER EACH ADDITION. (THE BATTER SHOULD BE SMOOTH
AND FLOUR SHOULD BE WELL INCORPORATED; TO RID BATTER OF LUMPS, STIR GENTLY WITH A
RUBBER SPATULA.) STIR IN FLAVORINGS.

POUR INTO A WELL-GREASED AND FLOURED 10-INCH TUBE PAN. (USE VEGETABLE SHORTENING OR
BUTTER TO GREASE THE PAN, GETTING EVERY NOOK AND CRANNY COVERED. SPRINKLE A LIGHT COATING OF FLOUR OVER THE GREASED SURFACE.)

BAKE AT 300 DEGREES FOR 1 HOUR AND 40 MINUTES OR UNTIL A LONG WOODEN PICK INSERTED
IN THE CENTER COMES OUT CLEAN. COOL IN PAN ON A WIRE RACK 10-15 MINUTES. REMOVE FROM
PAN, AND COOL COMPLETELY ON A WIRE RACK.

simplygm819 · Mar 5th, 2010, 12:59 AM

Mmm that looks really good, bagachondriac!!!

tofuchan · Mar 5th, 2010, 01:16 AM

Omg I love pound cake! I have to try it but I don't have. Mixer!

Mrs. SR · Mar 5th, 2010, 09:17 AM

Yum, thanks for this recipe and the pictures. My great aunts used to make a pound cake every Saturday afternoon and I can still remember how delicious their house smelled while the cake baked.

twin53 · Mar 5th, 2010, 10:40 AM

i'm going to try this recipe - thanks!

stephc005 · Mar 5th, 2010, 10:47 AM

ooh i have to try this! does it end up tasting buttery? i've made a pound cake before that required an entire stick of butter, but the cake didn't taste buttery at all. sara lee pound cake is actually the best i've ever had

graceful · Mar 5th, 2010, 10:50 AM

I absolutely love pound cake! Thank you for posting this recipe!

bagachondriac · Mar 5th, 2010, 11:50 AM

stephc005.....I personally taste more of the flavorings that I add rather than the butter.

FYI...for those that have Southern Living cookbook collection, this recipe can be found on pg. 239 of the 2002 annual edition. I add different flavored extacts from time to time at the requests of my family. My DH loves lemon, so rather than vanilla and almond, I most often add 2 tsp of lemon extract. I also suggest using a name brand butter. From experience, I've discovered that some of the store brands or less expensive butters do strange things and the outcome isn't as good. Because pound cakes can sometimes be dry, you might want to make a simple syrup to pour over it. Here's one I've used a few times.

1 cup white sugar 1/4 cup water 1/2 cup butter 5 tablespoons rum

In a small saucepan over medium heat, combine 1 cup sugar, 1/4 cup water, and 1/2 cup butter. Bring to a boil, stirring until sugar is dissolved. Remove from heat, and stir in rum. Pour hot syrup over hot cake. Let soak for 20 minutes.

A glaze is also something that will make your pound cake a little more interesting. Here's a basic recipe for one.

http://southernfood.about.com/cs/cak...asic_glaze.htm

~Fabulousity~ · Mar 5th, 2010, 12:15 PM

looks good!

everything posh · Mar 5th, 2010, 12:44 PM

This sounds so delicious! Will be making it tonight!

coconutsboston · Mar 6th, 2010, 01:38 PM

Oh man, that made me drool...I LOVE pound cake!

twin53 · Mar 10th, 2010, 06:54 AM

bagachondriac, just had to report that i made this last night and it is half gone! terrific recipe!

bagachondriac · Mar 10th, 2010, 07:11 AM

Originally Posted by twin53

bagachondriac, just had to report that i made this last night and it is half gone! terrific recipe!

Awesome!! I'm so glad that you liked it!

Mar 4th, 2010, 09:56 PM	#1
bagachondriac OP Member Joined: Dec 2006 Location: Weddington, North Carolina Posts: 20,527	Million Dollar Pound Cake - Purrrfect Every Time!! This is without a doubt the best pound cake recipe ever as it has NEVER failed me. I bake it 1 hr. 40 min without opening the oven and without checking for doneness after it's removed. It's great served alone or with fruit and/or ice cream!! I've baked this cake a couple dozen times over the past few years and it has always turned out perfect! MILLION DOLLAR POUND CAKE 1 POUND BUTTER (SOFTENED) 3 CUPS SUGAR' 6 LARGE EGGS(ROOM TEMPERATURE) 4 CUPS ALL-PURPOSE FLOUR 3/4 CUP MILK (ROOM TEMPERATURE) 1 TEASPOON ALMOND EXTRACT 1 TEASPOON VANILLA EXTRACT BEAT BUTTER AT MEDIUM SPEED WITH AN ELECTRIC MIXER UNTIL CREAMY. (THE BUTTER WILL BECOME A LIGHTER YELLOW COLOR; THIS IS AN IMPORTANT STEP, AS THE JOB OF THE MIXER IS TO INCORPORATE AIR INTO THE BUTTER SO THE CAKE WILL RISE. IT WILL TAKE 1 TO 7 MINUTES DEPENDING ON THE POWER OR YOUR MIXER.) I USE A KITCHENAID, AND I BEAT THE BUTTER FOR 7 MINUTES. GRADUALLY ADD SUGAR, BEATING AT MEDIUM SPEED UNTIL LIGHT AND FLUFFY. AGAIN, I BEAT FOR ANOTHER 7 MINUTES AFTER ADDING THE SUGAR. ADD EGGS, 1 AT A TIME, BEATING JUST UNTIL YELLOW YOLK DISAPPEARS. GRADUALLY ADD FLOUR TO BUTTER MIXTURE ALTERNATELY WITH MILK, BEGINNING AND ENDING WITH FLOUR. BEAT AT LOW SPEED UNTIL BLENDED AFTER EACH ADDITION. (THE BATTER SHOULD BE SMOOTH AND FLOUR SHOULD BE WELL INCORPORATED; TO RID BATTER OF LUMPS, STIR GENTLY WITH A RUBBER SPATULA.) STIR IN FLAVORINGS. POUR INTO A WELL-GREASED AND FLOURED 10-INCH TUBE PAN. (USE VEGETABLE SHORTENING OR BUTTER TO GREASE THE PAN, GETTING EVERY NOOK AND CRANNY COVERED. SPRINKLE A LIGHT COATING OF FLOUR OVER THE GREASED SURFACE.) BAKE AT 300 DEGREES FOR 1 HOUR AND 40 MINUTES OR UNTIL A LONG WOODEN PICK INSERTED IN THE CENTER COMES OUT CLEAN. COOL IN PAN ON A WIRE RACK 10-15 MINUTES. REMOVE FROM PAN, AND COOL COMPLETELY ON A WIRE RACK.

Mar 5th, 2010, 09:17 AM	#4
Mrs. SR very grateful Joined: Jul 2009 Posts: 1,334	Yum, thanks for this recipe and the pictures. My great aunts used to make a pound cake every Saturday afternoon and I can still remember how delicious their house smelled while the cake baked.
Mrs. SR very grateful Joined: Jul 2009 Posts: 1,334

Mar 5th, 2010, 10:40 AM	#5
twin53 Member Joined: Jan 2007 Posts: 6,164	i'm going to try this recipe - thanks!
twin53 Member Joined: Jan 2007 Posts: 6,164

Mar 10th, 2010, 06:54 AM	#12
twin53 Member Joined: Jan 2007 Posts: 6,164	bagachondriac, just had to report that i made this last night and it is half gone! terrific recipe!
twin53 Member Joined: Jan 2007 Posts: 6,164

Mar 5th, 2010, 12:59 AM	#2
simplygm819 Member Joined: Jan 2009 Location: I'm right here! Posts: 1,229	Mmm that looks really good, bagachondriac!!!

Mar 5th, 2010, 01:16 AM	#3
tofuchan <3 bal accessories! Joined: Apr 2007 Location: Hawaii Posts: 2,956	Omg I love pound cake! I have to try it but I don't have. Mixer!

Mar 5th, 2010, 10:47 AM	#6
stephc005 Member Joined: Aug 2008 Location: MD Posts: 5,570	ooh i have to try this! does it end up tasting buttery? i've made a pound cake before that required an entire stick of butter, but the cake didn't taste buttery at all. sara lee pound cake is actually the best i've ever had

Mar 5th, 2010, 10:50 AM	#7
graceful Member Joined: May 2006 Location: New Orleans Posts: 5,797	I absolutely love pound cake! Thank you for posting this recipe!

Mar 5th, 2010, 11:50 AM	#8
bagachondriac OP Member Joined: Dec 2006 Location: Weddington, North Carolina Posts: 20,527	stephc005.....I personally taste more of the flavorings that I add rather than the butter. FYI...for those that have Southern Living cookbook collection, this recipe can be found on pg. 239 of the 2002 annual edition. I add different flavored extacts from time to time at the requests of my family. My DH loves lemon, so rather than vanilla and almond, I most often add 2 tsp of lemon extract. I also suggest using a name brand butter. From experience, I've discovered that some of the store brands or less expensive butters do strange things and the outcome isn't as good. Because pound cakes can sometimes be dry, you might want to make a simple syrup to pour over it. Here's one I've used a few times. 1 cup white sugar 1/4 cup water 1/2 cup butter 5 tablespoons rum In a small saucepan over medium heat, combine 1 cup sugar, 1/4 cup water, and 1/2 cup butter. Bring to a boil, stirring until sugar is dissolved. Remove from heat, and stir in rum. Pour hot syrup over hot cake. Let soak for 20 minutes. A glaze is also something that will make your pound cake a little more interesting. Here's a basic recipe for one. http://southernfood.about.com/cs/cak...asic_glaze.htm

Mar 5th, 2010, 12:15 PM	#9
~Fabulousity~ Member Joined: Jan 2006 Location: Maryland Posts: 22,029	looks good!

Mar 5th, 2010, 12:44 PM	#10
everything posh Member Joined: Jan 2007 Location: Chicago, Athens, London, San Jose!! Posts: 3,055	This sounds so delicious! Will be making it tonight!

Mar 6th, 2010, 01:38 PM	#11
coconutsboston Member Joined: Aug 2008 Location: So New York & then L.A., & every town along the way Posts: 3,750	Oh man, that made me drool...I LOVE pound cake!