Million Dollar Pound Cake

 

Ingredients

• 3 cups (360 g) all-purpose flour
• 1 tsp baking powder
• 1/2 tsp fine salt
• 1 cup (226 g) unsalted butter, room temperature
• 8 oz (226 g) cream cheese, room temperature
• 2 1/2 cups (500 g) granulated sugar
• 6 large eggs, room temperature
• 1 cup (240 ml) whole milk
• 1 Tbsp vanilla extract
• 1/2 tsp almond extract (optional)

Instructions

1. Prepare pan & oven: Heat oven to 325°F (163°C). Butter and flour a 10–12 cup tube or bundt pan.
2. Dry mix: Whisk flour, baking powder, and salt.
3. Cream mixture: Beat butter and cream cheese until smooth; add sugar and beat until very pale and fluffy.
4. Eggs & flavor: Beat in eggs one at a time; mix in vanilla (and almond).
5. Finish batter: Add dry ingredients in three additions, alternating with milk (two additions), beginning and ending with dry. Mix just to combine.
6. Bake: Spread into pan; bake 70–90 minutes until a skewer comes out with a few moist crumbs or center reads 202–205°F (94–96°C).
7. Cool: Cool 15 minutes; invert onto a rack and cool completely before slicing.

Why This Recipe Works

• Proper creaming: Incorporates air for lift without heavy leaveners.
• Milk + cream cheese: Richness and a tight, tender crumb.
• Low-and-slow bake: Even rise and that signature crackly crown.

Expert Tips

• All ingredients at room temperature ensure a stable emulsion.
• Use a light-colored pan or start checking earlier with a dark pan.
• Best flavor the next day—wrap airtight once cool.

Storage

• Keep airtight at room temperature 3–4 days or refrigerate up to 1 week.
• Freeze slices up to 3 months; thaw wrapped at room temperature.

Recipe published by tinsuf. For more classic bakes and pro tips, explore our latest recipes.