Happy Friday Friends! This week has been one that I am glad to check off my list. With all the freezing rain and hours of traffic I’ve suffered through, I just want to enjoy an evening of snuggly pajamas, hot apple cider and a crackling fire.
I wish I could say I have absolutely no plans for the next two days but at least this weekend will be filled with fun, friends and family. One thing I love to do during the winter months is thumb through my cookbook collection for new cake recipe inspiration since cake is my favorite dessert.
I recently ran across this Million Dollar Pound Cake recipe in a Southern Living cookbook and remembered that I baked and shared this cake when I first started blogging.
I even made two videos “before and after” and since I didn’t know how to merge the two, you will have to watch both. #ahotmess, Sorry! I will attach the videos at the end of this post. This cake is deliciously filled with lots of basic ingredients and it yields a large cake so you will need a real pound cake pan to hold all the buttery batter. This cake would be perfect to serve at Easter. Add fresh fruit and whipped cream or serve it plain, either way this Million Dollar Pound Cake is a winner.
Until next time,
Enjoy!
Save RecipeIngredients
- 3 cups sugar
- 6 large eggs room temperature
- 4 cups all-purpose flour, sifted
- 3/4 cups milk
- 1 teaspoon almond extract (you may substitute this extract)
- 1 teaspoon lemon extract
- 1 pound butter softened
Instructions
- Preheat oven to 300 degrees. Grease and flour a 10 inch tube pan. (Not a Bundt pan). In a stand electric mixer, cream butter for 7 to 8 minutes. Add sugar slowly then cream for another 7 to 8 minutes. Add eggs one at a time mixing just until the yellow disappears. Add flour and milk alternately, beginning and ending with flour and mixing after each ingredient. Add extracts and mix until just blended. Spoon the batter into the pan and bake for a minimum of 1 hour and 40 minutes. This cake took 2 hours in my electric oven. Check to make sure the cake is done by inserting a tooth pick in the center of the cake. If it comes out clean the cake is ready to come out of the oven.
- *I followed the recipe and used almond extract but almond is my least favorite. Next time I will use vanilla or orange extract.
