This Million Dollar Pound Cake is something that’ll make you wanna pat yourself on the back and say “I did that!”. It’s wonderfully rich and fluffy, with a hint of almond and vanilla that just dances on your tongue with each bite. And that glaze? I can’t live without it, y’all. Silky and sweet, it’s the crowning glory of this pound cake.
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As someone who’s baked more pound cakes than there are stars in the sky, I can vouch for this one. I’ve whisked, mixed, and tasted my way through countless pound cake recipes, and let me tell ya – this Million Dollar Pound Cake recipe stands out like a diamond in a rhinestone world!! It’s got that classic pound cake charm with a rich twist making every slice taste like a million bucks. I mean, who can resist sweet, buttery goodness perfectly flavored with almond and vanilla extracts? Not me!
The Heart & Soul Of Million Dollar Pound Cake
Cuisine Inspiration: American
Cooking Method: Baking
Dietary Info: Vegetarian (Contains dairy and eggs)
Key Flavor: Rich and buttery with sweet, aromatic notes of vanilla and almond
Skill Level: Intermediate
Sweet Spots
- Simple Ingredients: Don’t let the name fool ya – you don’t need fancy stuff to make this million dollar pound cake. The recipe calls for basic, easy-to-get ingredients that you most likely already have in your pantry.
- Great for All Occasions: Whether it’s a fancy dinner party, a cozy family get-together, or just a random Tuesday night, this pound cake fits right in. It’s versatile enough to be dressed up with a glaze or enjoyed plain with a cup of coffee. Many of my mornings have started this way, just sayin’…
- Unbeatable Crumb & Texture: Say goodbye to dry, crumbly cakes! This recipe is all about that perfect crumb – dense yet moist, with a fluffy texture that melts in your mouth.
- Leftovers that Keep on Giving: If you’re lucky enough to have leftovers, you’ll find that this cake keeps beautifully, maintaining its moisture and flavor for days. Perfect for a sneaky late-night snack!
Ingredients To Make Million Dollar Pound Cake
For The Cake
- Unsalted Butter: The foundation of our cake, providing richness and a tender texture. If needed, salted butter can be used with an adjustment to the added salt. But always try to choose the best butter available!
- Granulated Sugar: Sweetens the cake and helps it reach a fluffy consistency when creamed with the butter.
- Eggs and Additional Yolks: Eggs bind the ingredients together, add moisture, and help the cake rise. The extra yolks make the cake richer and more luxurious. If you really want to bake the best million dollar pound cake, you can’t skip these!
- Kosher Salt: Balances the sweetness and enhances the overall flavor of the cake.
- All-purpose Flour: Forms the structure of the cake. Don’t forget to sift it!
- Milk: Adds moisture and creates a tender crumb. I always use whole milk, but 2% can be used in a pinch.
- Almond Extract & Vanilla Extract: These are the aromatic heart of the pound cake! Pure extracts give the best taste, but you can also use imitation extracts.
For The Glaze
- Confectioners’ Sugar: Makes a smooth, sweet glaze. It’s finely ground, ensuring a lump-free topping.
- Milk: Thins the sugar to a pourable consistency. Any milk will do, but whole milk gives a richer glaze.
- Vanilla Extract & Almond Extract: Add a lovely aroma and flavor that complements the cake. As with the cake, pure extracts are ideal for the best flavor.
How To Make Million Dollar Pound Cake
Step 1: Make The Cake Batter
- Add butter and sugar to the bowl of a stand mixer. Mix on high speed until fluffy and light in color.
- Lower speed to medium, and add eggs and yolks, one at a time, scraping down the bowl as needed.
- Slowly add salt and half of the flour. Mix on low speed until just combined, scraping down the bowl as needed.
- Pour in milk and both extracts and mix until combined.
- Add in the second half of the flour.
- Mix well until combined.
Step 2: Bake The Cake
- Pour the batter into a prepared pan.
- Bake until inserted skewer comes out mostly clean with a few moist crumbs attached. Allow the cake to cool in the pan.
Step 3: Mix The Glaze And Pour Over The Cake
- Add confectioners’ sugar, milk, vanilla extract, and almond extract to a small bowl.
- Whisk all the ingredients together.
- Remove the cake from the pan and let it cool fully.
- Pour glaze over the cooled cake and let it set. Then, serve and enjoy!
Tips For Making The Best Rich Million Dollar Pound Cake
- Whip It Good: Since there’s no leavening agent like baking powder or soda in this cake, the rise comes from the air you whip into the batter. So spend a good amount of time creaming your butter and sugar until they’re light and fluffy!
- Room Temp Ingredients: Your butter, eggs, and milk should all be at room temperature. Cold ingredients don’t blend well and can affect the cake’s rise and texture.
- Measure the Flour Correctly: Too much flour can make your million dollar cake dense and heavy. 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!
- Don’t Peek-a-Boo: You might be eager to see your cake’s progress, but opening the door every 15 minutes can release heat and cause inconsistent baking. Trust in your oven and the heavenly aroma filling your kitchen to tell you when it’s nearing done.
Popular Substitutions & Additions
- Add Nuts: Stir in finely chopped nuts like pecans or walnuts for a delightful crunch and nutty flavor. And remember, toasting the nuts before adding them can enhance their flavor and add an extra layer of texture to the cake!
- Boozy Twist: Add a splash of your favorite liqueur, such as amaretto, rum, or bourbon, to the batter for an adult version. The alcohol will bake off, leaving behind a rich, aromatic flavor in your million dollar pound cake.
- Fruit Medley: Gently fold in fresh or dried fruit such as blueberries, raspberries, or chopped dried apricots for a fruity variation. If using frozen fruit, don’t thaw it before adding it to the batter to prevent bleeding.
- Chocolate Chips: This is a message for all my fellow chocolate lovers: mix in a cup of chocolate chips into the batter. The chips will slightly melt as the cake bakes, creating delightful pockets of chocolate throughout the cake.
- Glaze Variations: Add spices like cinnamon or nutmeg to the confectioners’ sugar for a warm, spiced glaze, or throw in some browned butter for a deeper and more complex flavor. Feel free to experiment!!
What To Serve With This Million Dollar Pound Cake Recipe
- Elevate with Toppings: This cake is a star on its own, but why not dress it up a bit? Drizzle it with a warm caramel sauce or chocolate ganache. A dollop of homemade whipped cream is also my go-to.
- Ice Cream: Imagine a scoop of creamy ice cream melting alongside a warm slice of this cake – pure bliss! Classic vanilla ice cream is my go-to, but you can also try flavors like red velvet, strawberry, or even coffee for an indulgent twist.
- Warm Drinks: A slice of this rich, buttery cake pairs wonderfully with a hot cup of coffee or cocoa. Whether it’s a robust espresso, a creamy latte, or a soothing French hot chocolate, the warm beverage complements the cake’s flavors and makes for a cozy, comforting experience.
- Fresh Fruit: For a lighter side, serve the cake with a bowl of fresh fruit salad. The acidity and sweetness of fruits like strawberries, blueberries, or peaches cut through the richness of the cake, balancing all the flavors.
How To Store Million Dollar Pound Cake
To keep your million dollar pound cake 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 Million Dollar Pound Cake 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 Pound Cake With Glaze?
If you want to save your cake for a later date, freezing is a great option! 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.
Frequently Asked Questions
Gently run a butter knife or a thin spatula around the edges and center of the cake to loosen it. Then, give the pan a few gentle taps on the counter. Place a plate over the pan and carefully invert it; your cake should come out more easily. And remember, patience is key – if the cake’s still warm, it might need a few more minutes to set before it releases cleanly from the pan.
While a Bundt pan is traditional for pound cakes and allows for even baking and a gorgeous presentation, you can use other pans if you don’t have one. A loaf pan or a round cake pan can work as well.
If you notice your cake is browning too quickly but the inside isn’t done yet, you can gently place a piece of aluminum foil over the top. This will shield the cake from direct heat and prevent further browning while allowing the inside to continue baking and setting properly.
This Million Dollar Pound Cake is a no-fuss wonder that’s just as easy to make as, well, a piece of cake! It only needs a few pantry staples, and the result is a cake so scrumptious, it’s worth its weight in gold. Just imagine the aroma of this cake baking in your kitchen, fillin’ the air with hints of vanilla and almond… Mouthwatering, y’all!
More Cake Recipes
- Buttermilk Pound Cake
- Chocolate Peppermint Pound Cake
- Coconut Pound Cake
- Brown Sugar Pound Cake Recipe
- Lemon Blueberry Pound Cake Recipe
- Louisiana Crunch Cake
- Jamaican Black Cake
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Million Dollar Pound Cake
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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
- 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
- Whip It Good: Since there’s no leavening agent like baking powder or soda in this cake, the rise comes from the air you whip into the batter. So spend a good amount of time creaming your butter and sugar until they’re light and fluffy!
- Room Temp Ingredients: Your butter, eggs, and milk should all be at room temperature. Cold ingredients don’t blend well and can affect the cake’s rise and texture.
- Measure the Flour Correctly: Too much flour can make your million dollar cake dense and heavy. 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!
- Don’t Peek-a-Boo: You might be eager to see your cake’s progress, but opening the door every 15 minutes can release heat and cause inconsistent baking. Trust in your oven and the heavenly aroma filling your kitchen to tell you when it’s nearing done.
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Hello, my 16-year-old sent me your Peach Cake to try. But instead, I opted for this million-dollar cake. Let’s just say that it did not disappoint one bit. The cake did not last 24 hours in the house. I’m new to baking and a proud owner of a Kitchen Aid Stand Mixer. So I have been looking for all kinds of things to make. Especially as a new baker I really appreciate the detail and illustration that you include with your recipes. I have added this cake to my recipe box! On to our next cake Pineapple Rum Cake!
Yay, I am so happy to hear that, Kia! I’ve got plenty of cakes I’d love for you to try, and I can put your stand mixer to good use!
Hi! By chance,, do you have the metric conversion for the ingredients in this recipe? I would like to use a scale to weigh out my ingredients if possible. Thanks in advance
I do not, I’m sorry. I do not bake by weight so I don’t give the conversions.
The sistas. from church long gone, finally shared with me what made their pound cake ” heavenly” …aged butter..it took pound cakes to the next level.I remember that pound of butter often hand made from the cream of delivered milk..yes im old enough to remember butter hand made
Thank you for this recipe. It is a cake worth making…absolutely delicious! I made it before some friends came over. It was a hit! She took the rest home along with a copy of this recipe.
Can swansdown cake flour be substituted for regular flour?
I have not tested this recipe using cake flour, since most pound cakes do not use it. You can try it!