My Million Dollar Pound Cake is super rich with a crazy texture because it’s got a pound a butter and extra egg yolks. And finally I add a glaze on top that’s sweet without over doing it.
This post may contain affiliate links. Read our disclosure policy.
Million Dollar Pound Cake Ingredients
For The Cake
- Unsalted Butter: Make sure this is time consuming. You can also use salted butter here. Just leave out the salt.
- Granulated Sugar: Essential for our creaming period and sweetening things up. Swap in light brown sugar for a deeper molasses vibe that also adds moisture.
- Eggs and Additional Yolks: The extra yolks make the cake even richer. You can also replace the two yolks with 1 large egg.
- Kosher Salt: Balances everything. Table salt is fine but use half instead.
- Flour: Make sure you sift it. My fave all-purpose flour is White Lily since it adds structure without making the cake heavy. You can also swap in your fave 1:1 ratio gluten-free baking flour. The texture may change slightly. Want an even more tender crumb? Use cake flour instead.
- Milk: I always use whole milk y’all. Feel free to sub in half-and-half too.
- Almond Extract & Vanilla Extract: Pure extracts give the best taste. If you aren’t a fan of almond, double vanilla and leave it out.
For The Glaze
- Confectioners’ Sugar: Make sure you sift this so your glaze isn’t lumpy.
- Milk: Use any milk you like.
- Vanilla Extract & Almond Extract: Same extracts in the cake. Pick one or both.
How To Make Million Dollar Pound Cake
Make the Cake Batter
Step 1: Add butter and sugar to the bowl of a stand mixer. Mix on high speed until fluffy and light in color.
Step 2: Lower speed to medium, and add eggs and yolks, one at a time, scraping down the bowl as needed.
Step 3: Slowly add salt and half of the flour. Mix on low speed until just combined, scraping down the bowl as needed.
Step 4: Pour in milk and both extracts and mix until combined.
Step 5: Add in the second half of the flour.
Step 6: Mix until just combined. Don’t overmix boos.
Bake it Up
Step 7: Pour the batter into a prepared pan.
Step 8: Bake until inserted skewer comes out mostly clean with a few moist crumbs attached. Allow the cake to cool in the pan.
Step 9: Turn out the cake from the pan after about 15 minutes and let it cool fully.
Mix the Glaze and Pour over the Cake
Step 10: Add confectioners’ sugar, milk, vanilla extract, and almond extract to a small bowl.
Step 11: Whisk all the ingredients together.
Step 12: Pour glaze over the cooled cake and let it set. Then, serve it up y’all.
Million Dollar Pound Cake
Want to Save This Recipe, Boo?
I’ll email this recipe to you, so you can come back to it later!
Equipment
Ingredients
For the Cake
- 1 pound unsalted butter softened
- 3 cups granulated sugar
- 4 large eggs room temperature
- 2 large yolks
- 1 ¼ teaspoon kosher salt
- 3 ½ cups all purpose flour I suggest one like White Lily that is lighter
- 1 cup milk room temperature
- 1 ½ teaspoon almond extract
- 1 tablespoon vanilla extract
For the Glaze
- 1 ½ cups confectioners’ sugar sifted
- 2 tablespoons milk
- ½ teaspoon vanilla extract
- ¼ teaspoon almond extract
Instructions
- Preheat oven to 300F. Set rack to middle position. Generously spray a 12-cup Bundt pan with nonstick baking spray.
- In bowl of a stand mixer, cream butter and sugar on high speed until fluffy and light in color, about 7-8 minutes.
- Lower speed to medium, and add eggs and yolks, one at a time, scraping down the bowl as needed.
- On low speed, slowly add salt and half of flour. Mix until just combined, about 1 minute, scraping down bowl as needed.
- Slowly pour in milk and both extracts and mix until combined.
- Add in second half of flour and mix well until combined, about 90 seconds.
- Pour batter into prepared pan and bake until inserted skewer comes out mostly clean with a few moist crumbs attached, about 1 hour 50 minutes.
- Allow cake to cool in pan for 15 minutes. Remove cake from pan and cool fully, about 30 minutes.
- For glaze, whisk all ingredients together in small bowl. Pour over cooled cake and let set for about 10 minutes. Serve and enjoy.
Notes
How To Store Million Dollar Pound Cake
To keep your million dollar cake recipe fresh, wrap it tightly in plastic wrap or store it in an airtight container. On the counter, it’s best kept in a cool, dry place away from direct sunlight. If you want to refrigerate it, placing it in the fridge will help keep its freshness a bit longer.How Long Will It Last?
When stored properly at room temperature, your cake will stay fresh and delicious for about 3 to 4 days. If you’ve tucked it away in the fridge, you can extend its life to about 1 week.Can I Freeze Million Dollar Cake with Glaze?
If you want to save your cake for a later date, freezing is the move y’all! Wrap individual slices or the whole cake tightly in plastic wrap, then again in aluminum foil or place it in a freezer-safe container. It will stay fresh for about 3-4 months in the freezer. When you’re ready for round 2, thaw the cake slowly by transferring it to the fridge for several hours or overnight.Nutrition
Recipe Tips
- Whip It Good: Since there’s no baking powder or soda in this cake, the rise comes from the air when you cream the sugar and butter together so make sure it is light and fluffy.
- Room Temp Ingredients: The butter, eggs, and milk should all be at room temp boos. Cold ingredients don’t blend well and can change the texture.
- Measure the Flour Correctly: Too much flour can make your million dollar cake dense and heavy y’all. The best way to measure flour is by first fluffing it up with a spoon, spooning it into your measuring cup, and then leveling it off with a knife. No scooping directly from the bag – that’s a recipe for a heavy cake!
Want to Save This Recipe, Boo?
I'll email this recipe to you, so you can come back to it later!
Recipe Help
Gently run a butter knife or a thin spatula around the edges and center of the cake to loosen it. Then, tap the pan on the counter. Place a plate over the pan and carefully invert it; your cake should come out a lot easier. In the future, use my cake release to make sure it comes out super clean.
Nope, you can use other pans if you don’t have one. Two loaf pans or round cake pans can work as well.
If you notice your cake is browning too quickly but the inside isn’t done yet, you can place aluminum foil over the top. This will shield the cake from direct heat.
pinterest 
facebook 
twitter 
email
Easy recipe thank you for sharing!!!!
You’re so welcome, boo!
Hi. Could you share the recipe ingredients in grams please?
Hi Oyendrila, I do not bake in grams, so I do not have the measurements; so sorry!
How do you make your own cake flour?
Here is the info for how to make your own cake flour: https://grandbaby-cakes.com/how-to-make-cake-flour/
Yes, yes and yes! This pound cake was everything and so easy to make with my kitchenaid mixer. I even thought I had over mixed it but it came out amazing. The whole cake was done, not a crumb left and everyone wants the recipe. Thank you for sharing! This is in the rotation for sure.
Wow thank you so much!
Can I use Cake flour in place of All purpose flour
Absolutely. It will result in a super fine crumb.
Hi i just STARTED learning how to bake!!! I want to try this recipe!! Im confused on the 1 1/4 teaspoon….sorry
You want to use 1 teaspoon and then additional 1/4 teaspoon! Hope that helps!