Hamdi Saidani Paula Deen’s Million Dollar Pound Cake is made with unsalted butter, sugar, eggs, all-purpose flour, milk, almond extract, and vanilla extract. This traditional pound cake recipe creates a delicious dessert that takes about 2 hours to prepare and can serve up to 12 people.
Ingredients Needed:
- 1 lb. unsalted butter, softened
- 3 cups sugar
- 6 large eggs
- 4 cups all-purpose flour, plus more for pan
- 3/4 cup milk
- 1 tsp. almond extract
- 1 tsp. vanilla extract
How To Make Million Dollar Pound Cake?
- Prepare oven and tube pan: Preheat oven to 150°C (300°F). Grease a 10-inch (25cm) tube pan thoroughly with butter or vegetable shortening, ensuring every corner is covered. Dust the pan lightly with flour and set aside.
- Beat the butter until creamy: Using an electric mixer on medium speed, beat the butter until creamy and light in color. This step incorporates air into the butter, helping the cake rise. The process can take anywhere from 1 to 7 minutes, depending on the power of your mixer.
- Add the sugar: Gradually add the sugar to the creamed butter, continuing to beat at medium speed until the mixture becomes light and fluffy. This step is crucial for a smooth texture. Add the eggs one at a time, beating each one just until the yellow disappears before adding the next.
- Combine flour and milk: Add the flour alternately with the milk, beginning and ending with the flour. Beat on low speed just until each addition is blended. To ensure a smooth batter, use a rubber spatula to gently stir and eliminate any lumps.
- Mix in extracts: Stir in the almond and vanilla extracts until fully incorporated.
- Add batter to the pan: Pour the batter evenly into the prepared 10-inch tube pan.
- Bake the pound cake: Bake for 1 hour and 40 minutes, or until a long wooden skewer inserted into the center comes out clean. Cool the cake in the pan on a wire rack for 10 to 15 minutes, then remove from the pan and allow it to cool completely on the wire rack.
Recipe Tips:
- Room temperature ingredients are key: Make sure the butter, eggs, and milk are at room temperature. This will make mixing easier and give you a smooth batter.
- Cream butter and sugar well: Beat the butter and sugar until it becomes light and fluffy. This step is important for making your cake airy and soft.
- Add eggs slowly: Add the eggs one at a time, and mix each one in before adding the next. This helps keep the batter smooth.
- Don’t overmix: After adding the flour and milk, stop mixing as soon as everything is combined. Too much mixing will make the cake heavy.
- Bake at a low temperature: Bake at 300°F (150°C) for the full time to help the cake cook evenly without drying out.
How To Store Leftovers?
- Refrigerate: First, let the leftover Million Dollar Pound Cake cool to room temperature. Then, wrap it tightly in plastic wrap or place it in an airtight container. Store in the refrigerator for up to 5 days.
- Freeze: Let the cake cool completely before wrapping it tightly in plastic wrap and then placing it in a freezer-safe bag. Freeze for up to 3 months. To thaw, move the cake to the refrigerator overnight or leave it at room temperature for a few hours before serving.
Nutrition Facts
Serving Size: 1 slice (about 1/16th of the cake)
- Calories: 542 kcal
- Total Fat: 27g
- Saturated Fat: 16g
- Cholesterol: 136mg
- Sodium: 226mg
- Potassium: 89mg
- Total Carbohydrate: 70g
- Dietary Fiber: 1g
- Sugars: 46g
- Protein: 6g
Try More Paula Deen Recipe:
Paula Deen Million Dollar Pound Cake
Description
Paula Deen’s Million Dollar Pound Cake is made with unsalted butter, sugar, eggs, all-purpose flour, milk, almond extract, and vanilla extract. This traditional pound cake recipe creates a delicious dessert that takes about 2 hours to prepare and can serve up to 12 people.
Ingredients
Instructions
- Prepare oven and tube pan: Preheat oven to 150°C (300°F). Grease a 10-inch (25cm) tube pan thoroughly with butter or vegetable shortening, ensuring every corner is covered. Dust the pan lightly with flour and set aside.
- Beat the butter until creamy: Using an electric mixer on medium speed, beat the butter until creamy and light in color. This step incorporates air into the butter, helping the cake rise. The process can take anywhere from 1 to 7 minutes, depending on the power of your mixer.
- Add the sugar: Gradually add the sugar to the creamed butter, continuing to beat at medium speed until the mixture becomes light and fluffy. This step is crucial for a smooth texture. Add the eggs one at a time, beating each one just until the yellow disappears before adding the next.
- Combine flour and milk: Add the flour alternately with the milk, beginning and ending with the flour. Beat on low speed just until each addition is blended. To ensure a smooth batter, use a rubber spatula to gently stir and eliminate any lumps.
- Mix in extracts: Stir in the almond and vanilla extracts until fully incorporated.
- Add batter to the pan: Pour the batter evenly into the prepared 10-inch tube pan.
- Bake the pound cake: Bake for 1 hour and 40 minutes, or until a long wooden skewer inserted into the center comes out clean. Cool the cake in the pan on a wire rack for 10 to 15 minutes, then remove from the pan and allow it to cool completely on the wire rack.
Notes
- Room temperature ingredients are key: Make sure the butter, eggs, and milk are at room temperature. This will make mixing easier and give you a smooth batter.
- Cream butter and sugar well: Beat the butter and sugar until it becomes light and fluffy. This step is important for making your cake airy and soft.
- Add eggs slowly: Add the eggs one at a time, and mix each one in before adding the next. This helps keep the batter smooth.
- Don’t overmix: After adding the flour and milk, stop mixing as soon as everything is combined. Too much mixing will make the cake heavy.
- Bake at a low temperature: Bake at 300°F (150°C) for the full time to help the cake cook evenly without drying out.
Paula Deen Million Dollar Pound Cake
