Absolutely! Let’s make a Million Dollar Pound Cake in detail. This cake is rich, buttery, and incredibly moist, often called “million-dollar” because of its decadent ingredients and luxurious flavor. I’ll break it down step by step.
Ingredients
For the Cake
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2 ½ cups (312 g) all-purpose flour, sifted
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1 tsp baking powder
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½ tsp salt
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1 cup (226 g) unsalted butter, softened
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2 ½ cups (500 g) granulated sugar
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6 large eggs, at room temperature
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1 tsp vanilla extract
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1 tsp almond extract (optional, but highly recommended)
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1 cup (240 ml) whole milk, at room temperature
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½ cup (120 ml) sour cream or heavy cream (for extra richness)
Optional Glaze / Topping
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¼ cup (60 ml) heavy cream
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2 tbsp butter
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1 cup (120 g) powdered sugar
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1 tsp vanilla extract
Instructions
1. Prep the Oven & Pan
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Preheat your oven to 325°F (165°C).
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Grease a 10-inch bundt pan or loaf pan with butter, then lightly flour it, tapping out excess flour.
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If using a bundt pan, you may want to line the bottom with parchment for easier removal.
2. Mix Dry Ingredients
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In a medium bowl, whisk together:
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Flour
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Baking powder
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Salt
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Set aside.
3. Cream Butter and Sugar
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In a large mixing bowl, beat butter with sugar on medium-high speed until light, fluffy, and pale (about 4–5 minutes).
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This step is key for a tender, airy cake.
4. Add Eggs
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Add eggs one at a time, beating well after each addition.
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Scrape down the sides of the bowl occasionally.
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Add vanilla extract and almond extract after the eggs are incorporated.
5. Combine Wet & Dry Ingredients
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Reduce mixer speed to low.
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Alternately add the flour mixture and milk, beginning and ending with the flour mixture (i.e., flour → milk → flour → milk → flour).
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Mix until just combined—don’t overmix, or the cake will be dense.
6. Add Sour Cream / Heavy Cream
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Fold in the sour cream or heavy cream gently.
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This gives the cake its signature moist, buttery texture.
7. Bake
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Pour batter into prepared pan.
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Smooth the top with a spatula.
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Bake for 75–90 minutes, or until a toothpick inserted in the center comes out clean.
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Check at 70 minutes; if the top is browning too quickly, tent loosely with foil.
8. Cool
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Let cake cool in pan for 15–20 minutes, then invert onto a wire rack.
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Allow to cool completely before glazing (if using).
9. Optional Glaze
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In a small saucepan, heat cream and butter until butter melts.
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Remove from heat, whisk in powdered sugar and vanilla until smooth.
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Drizzle over cooled cake for a shiny, sweet finish.
Tips for Success
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Room temperature ingredients ensure better mixing and texture.
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Sifting the flour keeps the cake light.
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Don’t overbake—check with a toothpick. Overbaking dries the cake.
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Bundt pans give the classic presentation, but a loaf pan works too.
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Cake improves in flavor if allowed to rest 1–2 days before slicing.
If you want, I can also give you a “super-luxury” version” with cream cheese and extra butter, which is often called the real Million Dollar Pound Cake because it literally melts in your mouth. It’s richer than the standard version.