Pound Cake

Introduction

When I first tried making Million Dollar Pound Cake, I was absolutely amazed by the outcome. This cake is the epitome of simplicity and elegance, boasting a rich, buttery flavor that is perfectly complemented by a smooth, sweet glaze. The texture of the pound cake is dense yet tender, creating a deliciously satisfying bite with every piece. Whether you’re serving it at a special occasion or enjoying it with a cup of coffee in the afternoon, Million Dollar Pound Cake is a treat that never disappoints.

My family was in love with this cake from the very first bite. The combination of the buttery cake and the sweet glaze creates a delightful balance, and my kids couldn’t get enough of it! My husband, a self-proclaimed cake lover, asked for a second slice before I had even finished my first. This cake became an instant favorite in our household, and I can honestly say that it’s the best pound cake I’ve ever made. The addition of almond extract gives it a lovely depth of flavor, but even without it, the cake is outstanding.

Ingredients

For the Cake:

• 6 large eggs
• 3/4 cup whole milk
• 2 cups unsalted butter, softened
• 3 cups granulated sugar
• 4 cups all-purpose flour
• 1 teaspoon vanilla extract
• 1 teaspoon almond extract (optional for extra flavor)

For the Glaze:

• 1 cup powdered sugar
• 2-3 tablespoons milk or heavy cream
• 1/2 teaspoon vanilla extract

Instructions

1. Preheat Oven
   Preheat your oven to 300°F (150°C). Grease and flour a Bundt pan or tube pan to prevent the cake from sticking.
2. Cream Butter and Sugar
   In a large mixing bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy. This should take about 3-5 minutes. The more you cream the butter and sugar, the lighter and fluffier your cake will be.
3. Add Eggs
   Add the eggs one at a time, beating well after each addition. This step helps ensure that the eggs are fully incorporated into the batter, creating a smooth, even mixture.
4. Alternate Flour and Milk
   Gradually add the flour and milk to the butter mixture, beginning and ending with the flour. Be careful not to overmix the batter—just mix until everything is combined. Overmixing can result in a dense cake.
5. Add Extracts
   Stir in the vanilla extract and almond extract (if using). The vanilla extract adds a lovely depth of flavor to the cake, while the almond extract provides an additional layer of fragrance and taste.
6. Bake
   Pour the batter into the prepared Bundt pan or tube pan. Smooth the top with a spatula. Bake the cake for 1 hour and 30 minutes to 1 hour and 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. The baking time can vary slightly depending on your oven, so be sure to check the cake at the 1 hour 30-minute mark.
7. Cool
   Let the cake cool in the pan for 10-15 minutes. After that, turn it out onto a wire rack to cool completely. This cooling process ensures that the cake doesn’t become soggy from residual heat.
8. Make the Glaze
   In a small bowl, whisk together the powdered sugar, milk (or cream), and vanilla extract until smooth. The glaze should be thick but pourable. If you need to adjust the consistency, simply add more milk to thin it out or more powdered sugar to thicken it.
9. Glaze the Cake
   Once the cake has cooled completely, pour the glaze over the top of the cake. Let it drip down the sides for a beautiful finish. Allow the glaze to set before slicing and serving.

Enjoy your Million Dollar Pound Cake!
This cake pairs wonderfully with a cup of coffee or tea, making it a perfect treat for any occasion.

Nutrition Facts

• Serving Size: 1 slice (based on 12 servings)
• Calories per serving: 400 kcal (approx.)
• Total Fat: 20g
• Saturated Fat: 12g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Cholesterol: 95mg
• Sodium: 200mg
• Carbohydrates: 52g
• Fiber: 1g
• Sugar: 40g
• Protein: 4g

Preparation Time

• Prep Time: 15 minutes
• Cook Time: 1 hour 30 minutes to 1 hour 40 minutes
• Total Time: 2 hours

How to Serve

• For Breakfast: Serve slices of pound cake with a warm cup of coffee or tea for a satisfying morning treat.
• As a Dessert: Serve with a scoop of vanilla ice cream or fresh berries for a decadent dessert after dinner.
• For a Gathering: This cake makes a perfect centerpiece for a brunch or afternoon tea.
• With Toppings: Top individual slices with whipped cream, strawberries, or a drizzle of chocolate sauce for extra indulgence.
• Gift Idea: Wrap slices in parchment paper and tie with a ribbon for a homemade gift for friends or family.

Additional Tips

1. Use Room Temperature Ingredients: Make sure the butter, eggs, and milk are at room temperature before you start mixing. This ensures a smoother batter and better texture in the cake.
2. Avoid Overmixing: When adding the flour and milk, mix gently until just combined to avoid making the cake dense.
3. Flavor Variations: Try adding a teaspoon of lemon zest for a citrusy twist, or replace the almond extract with a touch of coconut extract for a tropical flavor.
4. Check for Doneness: Check the cake with a toothpick at the 1 hour 30-minute mark. If it comes out clean, the cake is done; if it comes out with batter, give it another 10-15 minutes.
5. Cooling: Let the cake cool completely before glazing to prevent the glaze from melting into the cake.

Recipe Variations

• Chocolate Pound Cake: Add 1/2 cup of cocoa powder to the dry ingredients to turn this cake into a rich chocolate pound cake.
• Lemon Pound Cake: Add 2 tablespoons of lemon juice and zest from 1 lemon to the batter for a bright and zesty twist.
• Coconut Pound Cake: Stir in 1/2 cup of shredded coconut into the batter for a chewy, coconutty texture.
• Gluten-Free Version: Use a gluten-free all-purpose flour blend instead of regular flour to make this cake gluten-free.
• Berry-Topped Pound Cake: Top the finished cake with fresh berries such as strawberries, raspberries, or blueberries for a refreshing touch.

Serving Suggestions

• Pair with Coffee or Tea: This cake is ideal for a cozy afternoon with a hot beverage.
• Serve with Ice Cream: A slice of this pound cake served with a scoop of vanilla ice cream is a simple yet indulgent dessert.
• With a Fruit Compote: Top the cake with a homemade fruit compote for a fruity and refreshing addition to the rich pound cake.
• As a Gift: Wrap a few slices in parchment paper and tie them with a ribbon for a thoughtful homemade gift.

Freezing and Storage

• Freezing: To freeze, wrap the cooled pound cake tightly in plastic wrap and then foil. Store in the freezer for up to 3 months. Thaw at room temperature for several hours before serving.
• Storage: Store leftover cake in an airtight container at room temperature for up to 3 days. If you prefer to keep it fresh for longer, refrigerate it for up to a week.
• Make-Ahead: You can prepare this cake up to 2 days in advance. Just store it tightly covered at room temperature and add the glaze before serving.

FAQ Section

1. Can I make this cake without the almond extract?
   Yes, the almond extract is optional. If you prefer a more classic flavor, you can skip it and stick with vanilla extract.
2. Can I use salted butter instead of unsalted butter?
   It’s best to use unsalted butter for a more controlled flavor. If you use salted butter, reduce the amount of salt in the recipe.
3. What kind of pan should I use?
   A Bundt pan or tube pan works best, but you can also use a regular 9×13 inch cake pan if needed.
4. Can I double this recipe for a larger crowd?
   Yes, you can double the ingredients and use a larger Bundt pan or two smaller pans. Adjust the baking time as needed.
5. Can I use cake flour instead of all-purpose flour?
   Yes, you can use cake flour for a slightly softer texture, but all-purpose flour works well for this recipe.
6. Can I add fruit to the batter?
   Yes, adding fruit such as berries or chopped peaches is a great way to enhance the flavor. Make sure to coat the fruit in a little flour before adding it to the batter to prevent sinking.
7. **How can I make this cake

more moist?**
Make sure to properly cream the butter and sugar and avoid overbaking. Adding a bit of sour cream or yogurt to the batter can also increase moisture.

8. How do I know when the cake is done baking?
   A toothpick inserted into the center of the cake should come out clean when the cake is done.
9. Can I make this recipe in a round cake pan?
   Yes, you can use a round cake pan. Just be sure to adjust the baking time, as a round pan may cook faster than a Bundt or tube pan.
10. How should I store the leftover cake?
    Store leftover cake in an airtight container at room temperature for up to 3 days or refrigerate it for longer shelf life.

Conclusion

Million Dollar Pound Cake is a timeless recipe that brings the perfect balance of buttery richness and delicate flavor. It’s simple to make, yet impressive enough for any special occasion. Whether you’re serving it with a hot cup of coffee or as part of a celebratory dessert table, this cake is sure to be a crowd-pleaser. With endless variations and serving options, it’s the type of cake that’s perfect for any occasion. Try it today, and enjoy a slice of sweet, buttery heaven!

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