Can you beat a pound cake too much?

Over-mixing can cause the cake to deflate and toughen , and instead of having a fluffy cake, we end up with a chewy, dry cake. Because during the mixing process, we incorporate air, emulsify, and blend the ingredients together.

Why is pound cake called pound cake?

The original recipe was essentially a cake that was made from a pound of flour, a pound of sugar, a pound of butter, and a pound of eggs. This is actually where the pound cake received it's name. Each ingredient added to the cake weighed one pound .

What happens if you put too much baking powder in a pound cake?

Too much baking powder can cause the batter to be bitter tasting . It can also cause the batter to rise rapidly and then collapse. (i.e. The air bubbles in the batter grow too large and break causing the batter to fall.) Cakes will have a coarse, fragile crumb with a fallen center.

How do I keep my pound cake from being dense?

Add Sour Cream To help prevent a dry, dense cake, let's add a creamy and light wet ingredient. Milk is usually required in a cake recipe to thin out the batter and lighten up the crumb, but sour cream is often overlooked. In addition to milk, add a Tablespoon or 2 of sour cream.

How do you keep a pound cake moist after baking?

The most common cake soak is simple syrup, equal parts sugar and water cooked until the sugar is dissolved . This added bit of liquid and sweetness help make the cake more moist, and stay moist longer.

Is bleached or unbleached flour better for pound cake?

The Flour: I prefer to use unbleached all-purpose flour when making pounds cakes but cake flour can be used as well. Cake flour will give the cake a fluffier, tender crumb though, which is not really classic for pound cakes.

How many people can be served in 1 pound cake?

The standard yield for a pound of cake is 5 servings or 3.2 ounces. 2-tier wedding cakes start at 6 pounds (30 servings) using a 6" tier on a 10" tier. 3-tier wedding cakes start at 10 pounds (50 servings) using 6", 9", & 12" tiers.

What happens if you beat a cake too much?

What is overmixing, actually? Overmixing is exactly what it sounds like: the process by which a dough or batter gets mixed too much, typically yielding dense, tough, or deflated baked goods . Overmixed doughs and batters may have an unappealing look or feel, which remain just as unappealing when they're baked.

Can you overmix a pound cake?

Mistake: Overmixing The Batter This will help to ensure that the dry and wet ingredients are evenly distributed throughout the batter. Mix just until blended after each addition. Overmixing the batter creates a tough, rubbery cake .

How much should you beat a cake?

Typically, cake mix should be stirred for about 2-3 minutes until the batter is smooth and well combined. Over-stirring can result in a tough, dense cake, so it is important to mix just until the ingredients are combined.

What causes a pound cake to be gummy?

Those gluey pound cake streaks happen when your over-cream the butter and sugar .

The Best Million Dollar Pound Cake Recipe - Miss in the Kitchen (2024)

Home » Desserts » Million Dollar Pound Cake

ByMilisa June 4, 2020February 14, 2024

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Million Dollar Pound Cake is a buttery and decadent dessert to serve for any occasion. It is perfectly delicious served plain or topped with whipped cream and fresh berries. Easy enough for any day of the week and a great dessert for celebrations, holidays and special occasions.

The Best Million Dollar Pound Cake Recipe - Miss in the Kitchen (1)

A while back I was looking through my mom’s recipe binder and came across a clipping from the Rural Electric Arkansas magazine with the classic Million Dollar Pound Cake recipe, It’s a southern classic that literally taste’s like a million bucks!

Table of Contents

Why You Will Love this Million Dollar Pound Cake

Just a few pantry ingredients for a simple and delicious homemade cake.
This pound cake is rich and buttery with a dense crumb.
An easy recipe that can be made for any occasion and delicious enough for holidays.

The Best Million Dollar Pound Cake Recipe - Miss in the Kitchen (2)

Ingredients Needed

Butter – I like to use salted butter, use your preference.
Granulated Sugar
Large Eggs
Almond Extract
Vanilla Extract
Milk
All Purpose Flour

How to Make Million Dollar Pound Cake

The Best Million Dollar Pound Cake Recipe - Miss in the Kitchen (3)

Tips for Baking Pound Cake

Make sure to grease your bundt pan well and dust it with flour. This will ensure your cake doesn’t stick.
Smaller Bundt Pan: Fill the pan up to about an inch from the top and bake the remaining batter using a cupcake pan.
Bake on the middle oven rack so that the top doesn’t over brown.
Check your cake for doneness about 10 minutes before the cooking time is up. Oven temperatures can vary. Inserting a long toothpick or sharp knife near the center will come out clean when the cake is baked through.
Use a sharp knife to loosen the cake from the edges of the pan before removing.
Allow cake to cool completely for nice, clean slices.

Storage

Pound cake can be wrapped tight with plastic wrap and stored at room temperature up to three days. If refrigerated, it will keep up to about a week.

Freeze: You can also freeze pound cake by wrapping it in several layers of plastic wrap and placing in a freezer bag or wrapped in foil. It will keep about 6 months in the freezer. Thaw to room temperature before serving.

Best Tools for Baking Pound Cake

Bundt Pan or Tube Pan: works best for this recipe. You could also split into two loaf pans.
Electric mixer: best to get the batter mixed to the lightest and fluffiest.
Slicone spatula: essential for scraping the batter into the pan.
Wire cooling rack: perfect for cooling cakes and cookies.
Serrated knife: great for getting those perfect slices.

The Best Million Dollar Pound Cake Recipe - Miss in the Kitchen (12)

Add a Glaze

Million Dollar Pound Cake is delicious with or without a glaze. I usually just serve it with fresh berries and whipped cream. Add a simple powdered sugar glaze by mixing 1 1/2 cups powdered sugar with 1 tablespoon melted butter and 2 tablespoons of milk. Drizzle over cooled cake.

For a thick and rich glazed try this Amaretto Pound Cake. It’s rich and buttery with delicious Amaretto syrup poured over the top while it’s still warm.

The Best Million Dollar Pound Cake Recipe - Miss in the Kitchen (13)

Pound cake has always been one of my favorite desserts and this is probably my most favorite version. The buttery flavor really stands out and the texture of this cake is velvety and smooth with a crunchy crust. It’s one of the best desserts you can make for any occasion.

IF YOU LOVE THIS RECIPEAS MUCH AS I DO, PLEASE LEAVE A COMMENT ANDA FIVE STAR REVIEW, AND BE SURE TO HELP ME SHARE ON PINTEREST!

Yield: 10 servings

Million Dollar Pound Cake

Prep Time15 minutes

Cook Time1 hour 40 minutes

Total Time1 hour 55 minutes

Ingredients

1 pound of salted butter (4 sticks), room temperature
3 cups sugar
6 large eggs, room temperature
4 cups all purpose flour
3/4 cup milk
1 teaspoon vanilla extract
1 teaspoon almond extract
shortening or butter for greasing the pan
additional flour for flouring the pan
Whipped Cream and fresh fruit for serving, optional

Instructions

Preheat oven to 300°.
Add softened butter to a large mixer bowl and beat at medium speed for 5 minutes. Gradually add in sugar while mixing and continue to mix until batter is fluffy and light in color.
Mix in eggs one at a time with the mixer running until all incorporated.
Add flour a bit at a time, alternating with milk and mix well.
Fold in vanilla and almond extracts.
Prepare 12-cup bundt or tube pan by greasing with shortening or butter and then dusting with flour.
Pour batter into pan and smooth evenly.
Bake on the center rack of the oven for 1 hour 30 minutes to 1 hour 40 minutes or until a sharp knife inserted into center comes out clean.
Remove from oven and allow cake to cool 10 minutes. Loosen edges of cake with a sharp knife and invert onto a wire rack to cool completely.
Serve plain or with whipped cream and fresh fruit if desired.

Notes

Store cooled cake wrapped tight with plastic wrap at room temperature up to 3 days or in refrigerator up to 7 days.

Freeze cake wrapped in several layers of plastic wrap and place in a freezer bag or a layer of foil up to 6 months.

If using a smaller bundt pan, fill cake pan up to about an inch from the top wih batter and bake the remaining batter in a cupcake pan.

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving:Calories: 861Total Fat: 43gSaturated Fat: 26gTrans Fat: 2gUnsaturated Fat: 14gCholesterol: 214mgSodium: 355mgCarbohydrates: 109gFiber: 2gSugar: 60gProtein: 11g

Nutritional calculations are estimated and may not be accurate.

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