A pound of butter, a pound of sugar, a pound of flour, heck, I could put on five pounds just thinking about baking a pound cake! One of my very favorite dessert recipes is the “Million Dollar Pound Cake” recipe from Southern Living. And today, in honor of National Pound Cake Day, I wanted to share it with you.
My mom has baked it since I was a little girl and it was the one recipe that I always got to help out with. It is deliciously easy to make and so deliriously tasty that it never lasts more than a few days.
It is also because of this very pound cake recipe that I aced Algebra 2 and Calculus in high school. You see, back then I was not so good at math and one of my best friends was our school’s resident math genius. (He still is today and has a great job and beautiful wife to boot!) He kindly offered his services to help tutor me. His mother wouldn’t let us pay him so instead I paid my gratitude in pound cakes! His tutoring sessions left me well learned and him well fed!
I hope everyone can find the success in bartering that I had with this recipe or merely takes the time today to forget about those New Years weight loss resolutions to enjoy one of the worlds most decadent desserts!
I know there are many recipes for toppings to dribble over top of the cake, but I have always enjoyed my cake dry. I also prefer to bake my pound cakes in bundt pans. If you do this you have to make sure that the pan is very well greased. And lastly, I know it is supposed to be a dessert, but I love having pound cake for breakfast.
Do you have any preferences when it comes to your pound cakes? If so share here!
Million Dollar Pound Cake from Southern Living
- 4 cups All-Purpose Flour
- 3 cups Sugar
- 1 pound Unsalted Butter
- ¾ cup Milk
- 6 eggs
- 2 tsp. vanilla
- Cream butter and sugar, beating until fluffy.
- Add eggs, beating after each.
- Add flour alternating with milk, beginning and ending with flour.
- Beat on low speed after each addition.
- Stir in vanilla.
- Pour batter into greasedand floured bundt pan.
- Bake at 325 F for 1½ hours or until wooden pick comes out clean.
- Cool in the pan for 10 minutes and then remove.