Description
This Million Dollar Pound Cake is a rich, moist, and decadent dessert perfect for any occasion. Featuring a tender crumb and buttery flavor, this classic pound cake is elevated with heavy cream and a combination of butter and vegetable shortening to achieve the perfect texture and taste. It’s easy to make and guaranteed to impress your guests.
Ingredients
Scale
Dry Ingredients
- 3 cups all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp salt
Wet Ingredients
- 1 cup unsalted butter, softened
- 1/2 cup vegetable shortening
- 3 cups granulated sugar
- 6 large eggs
- 1 tsp vanilla extract
- 1 cup heavy cream
Instructions
- Preheat and prepare the pan: Preheat your oven to 325°F (165°C). Grease and flour a 10-inch bundt pan or tube pan thoroughly to ensure the cake doesn’t stick after baking.
- Mix dry ingredients: In a medium bowl, sift together the all-purpose flour, baking powder, and salt. Set this mixture aside for later use.
- Cream butter, shortening and sugar: In a large mixing bowl, use a mixer to cream together the softened butter, vegetable shortening, and granulated sugar until the mixture is light, fluffy, and pale in color. This should take about 5 to 7 minutes to incorporate air for a tender crumb.
- Add eggs and vanilla: Add the eggs one at a time to the creamed mixture, beating well after each addition to fully incorporate them. Then stir in the vanilla extract to enhance the cake’s flavor.
- Combine wet and dry ingredients: Gradually add the sifted dry ingredients into the wet mixture, alternating with the heavy cream. Begin and end with the flour mixture. Mix gently until everything is just combined, being careful not to overmix as that can make the cake dense.
- Pour batter into pan: Pour the cake batter evenly into the prepared bundt or tube pan, smoothing the top with a spatula to ensure an even bake.
- Bake the cake: Place the pan in the oven and bake for 1 hour and 20 minutes. Test for doneness by inserting a toothpick into the center of the cake; it should come out clean when the cake is fully baked.
- Cool the cake: Allow the cake to cool in the pan for 10 to 15 minutes to set, then carefully remove it from the pan and transfer to a wire rack to cool completely.
- Serve: Slice and serve the pound cake as is, or dress it up with a dusting of powdered sugar, whipped cream, or fresh berries to enhance its richness and presentation.
Notes
- Ensure the butter and shortening are softened to room temperature to cream properly and create a light texture.
- Do not overmix the batter once you combine the wet and dry ingredients to avoid a dense cake.
- Use a toothpick to check for doneness; if it comes out with batter, bake a little longer.
- This pound cake tastes great on its own but can be paired with fresh fruit, whipped cream, or a glaze for extra decadence.
- Store leftovers covered at room temperature for up to 3 days or refrigerate for up to a week.
