Description
Million Dollar Pound Cake is a rich and buttery dessert with a perfectly balanced flavor. Made with simple ingredients like butter, eggs, sugar, and flour, this cake has a dense, tender crumb that melts in your mouth. Topped with a smooth glaze, it’s a delightful treat for any occasion, whether you’re enjoying it with a cup of coffee or serving it at a family gathering.
Ingredients
Scale
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
- Preheat Oven: Preheat your oven to 300°F (150°C). Grease and flour a Bundt pan or tube pan.
- Cream Butter and Sugar: In a large mixing bowl, cream together the butter and sugar until light and fluffy, about 3-5 minutes.
- Add Eggs: Add the eggs one at a time, beating well after each addition.
- Alternate Flour and Milk: Gradually add the flour and milk to the butter mixture, beginning and ending with flour. Mix until just combined.
- Add Extracts: Stir in the vanilla and almond extracts for extra flavor.
- Bake: Pour the batter into the prepared pan and smooth the top. Bake for 1 hour and 30 minutes to 1 hour and 40 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Let the cake cool in the pan for 10-15 minutes, then turn it out onto a wire rack to cool completely.
- 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; add more milk if needed.
- Glaze the Cake: Pour the glaze over the cooled cake, letting it drip down the sides. Allow it to set before slicing and serving.
Notes
- Flavor Variations: You can skip the almond extract or swap it for other flavorings such as lemon or coconut to personalize the flavor.
- Baking Tip: Make sure to use room temperature ingredients for better mixing and a smoother batter.
- Storage: Keep the cake covered at room temperature for up to 3 days. For longer storage, refrigerate it for up to 1 week.
- Freezing: The cake freezes well! Just wrap it tightly in plastic wrap and aluminum foil for up to 2 months.
- Moisture Tip: For extra moistness, add 1/4 cup of sour cream to the batter.
- Prep Time: 15 minutes
- Cook Time: 1 hour 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (based on 12 servings)
- Calories: 450
- Sugar: 40g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 52
- Fiber: 1g
- Protein: 4g
- Cholesterol: 95mg