This pound cake is fantastic for make-ahead baking as it freezes like a dream. When freezing, make certain it’s cooled completely before tightly wrapping in plastic freezer wrap. It can be frozen as a whole cake or sliced making it convenient to grab a piece from the freezer for a quick treat or unexpected guests. I serve this pound cake, first made famous by Southern Living who dubbed it “Million Dollar Pound Cake” in trifles, parfaits, or as is with a cup of hot tea or coffee for entertaining and snacking. It’s a Southern classic that will never grow old.
You’ll Need :
4 cups all-purpose flour sifted
1 pound salted butter softened (4 sticks)
1 Tbsp pure vanilla extract
1 teaspoon almond extract
3 cups granulated sugar
6 large eggs
3/4 cup whole milk OR buttermilk
Preheat the oven to 300°F. Butter and flour an angel food/tube pan with a removable bottom. Set aside.
In the bowl of a stand mixer using the whisk attachment whisk together the butter, vanilla and almond extracts. Whip for 5 minutes on medium-high.
Switch to the paddle attachment Add the sugar gradually beating on medium until light yellow in color. (Around 5 minutes)
Add the eggs one at a time beating well after each addition. Scrape the sides of the bowl as needed.
Lower the speed of the mixer and add the flour alternately with the milk, beginning and ending with flour. Stop and scrape the sides of the bowl occasionally.
After all has been added, beat for 1-2 minutes until the flour has fully incorporated.
Spread evenly into the pan and bounce on the counter, if needed to settle.
Place into the oven and bake for 1 hr 30-45 minutes OR until a toothpick inserted into the cake comes back clean.
Cool for 15 minutes, then remove the outer ring.
Cool completely on a cooling rack.
1) Baking time may vary by oven. Bake until a toothpick inserted into the center comes back clean.
2) This cake may be made in a tube pan without a removable bottom.