Million Dollar Pound Cake

5 from 9 votes

Treat yourself with this Million Dollar Pound Cake! This pound cake recipe is amazing, y'all! Moist, just the right amount of sweet and you guess it, is worth a cool 1 mill!

Prep Time10

Cook Time1 50

Cooling Time45

Total Time2 45

Course: Dessert

Cuisine: American

Servings: servings

Calories: 704kcal

Author: Jocelyn Delk Adams

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.

Nutrition