This Southern-style Million Dollar Pound Cake is an absolute showstopper!
It’s dense, moist, and overflowing with rich, buttery goodness. Trust me, it definitely lives up to the hype!
I think it’s incredible with the sweet glaze on top. And since it’s so easy to make, you can have it ready in a flash.
What Is Million Dollar Pound Cake?
Million dollar pound cake earns its lavish name from its luxurious taste and texture.
This cake is supposedly so rich that it tastes like a million dollars.
It’s also unique as its recipe doesn’t call for leavening agents like baking powder or soda.
Instead, the trick is to whip air right into the batter, which gives it an incredibly dense and tender crumb.
Combined with its buttery flavor, this method makes it stand out as a truly indulgent treat.
Serve it as is, with sweet glaze, or whipped cream. Either way, it’s a must-make.
Ingredients
As with all good pound cakes, this one starts with the right ingredients.
The full list with measurements is at the end, but let’s break down what you’ll need and why:
- Butter: The cornerstone of any good pound cake, butter brings richness and flavor. Make sure it’s at room temperature to blend smoothly.
- Sugar: Granulated sugar doesn’t just sweeten the deal. It also contributes to the cake’s perfect texture.
- Eggs: Room-temperature eggs are crucial for structure and moisture. They help create that dense yet tender crumb.
- All-purpose Flour: It’s the framework of the cake. It provides structure without making it too heavy.
- Milk: A splash of whole milk adds moisture and softness to the cake, ensuring it doesn’t dry out.
- Almond and Vanilla Extracts: These are the flavor enhancers. Almond extract adds a subtle nuttiness. Vanilla brings a classic warmth and depth.
- For the Glaze: A quick mix of powdered sugar, milk and vanilla.
How to Make Million Dollar Pound Cake
Whipping up a million dollar pound cake is a piece of cake if you follow these simple steps.
1. Preheat the oven to 325 degrees Fahrenheit. Grease and flour a 10-inch tube or bundt pan to make sure nothing sticks.
2. Cream butter and sugar until light and fluffy. Then, add the eggs one by one, mixing well between each addition.
3. Alternate adding the flour and milk. Start and end with flour, mixing just until blended to keep the cake tender. Add the extracts last.
4. Pour and bake. Pour the batter into the pan, smooth out the top, and bake for 1 hour and 30 minutes, or until a toothpick comes out clean.
5. Cool, then flip. Give it 10 to 15 minutes to cool in the pan before flipping it onto a rack to cool completely.
6. Glaze, serve, and enjoy. Mix the glaze ingredients until smooth then drizzle it over the cooled cake. Let the glaze set for a few minutes before serving.
Tips for the Best Million Dollar Pound Cake
Nailing the perfect pound cake is easier than you think with these handy tips.
- Use room-temperature ingredients. For a smooth batter, get the butter, eggs, and milk out of the fridge about 30 minutes before you start.
- Level the flour. Spoon it into the measuring cup then level it off with the back of a knife. This keeps it from packing in and being too much.
- Sift the flour. Light and airy flour contributes to the cake’s delicate crumb.
- Grease the pan thoroughly. Use butter-flavored shortening and a dusting of flour to ensure your cake comes out of the pan flawlessly.
- Mix thoroughly but gently. Use a rubber spatula to mix the batter well, reaching every part of the bowl without overmixing.
- Serve with fresh fruit. Elevate your cake with fresh berries, whipped cream, and mint.
- Spice it up. Add warmth and spice to your cake with a pinch of nutmeg or cinnamon.
- Cool before cutting. Let the cake cool completely for clean slices that show off the cake’s texture.
Topping Ideas
The right topping can turn your pound cake into a showstopper. So, here are some creative ideas to get you started:
Whipped cream: Homemade whipped cream is a classic that never fails. Flavor it with vanilla or almond extract for an extra touch.
Orange glaze: Brighten up your cake with a zesty orange glaze. It adds a fresh, citrusy kick that pairs beautifully with the buttery cake.
Strawberry glaze: A sweet and fruity strawberry glaze can transform your pound cake into a summery treat. It’s perfect when strawberries are in season.
Chocolate glaze: For a rich and decadent option, go with a smooth chocolate glaze. It’s a chocolate lover’s dream come true on top of this cake.
Lemon curd: A dollop of tangy lemon curd on top adds a burst of citrus flavor. Pair it with fresh mint leaves for an elegant presentation.
How to Store & Freeze
Store and freeze your pound cake correctly so you can enjoy it whenever the craving hits.
Here’s how to do it right:
To Store: Keep the pound cake on the counter, either covered or in a sealed container for up to 5 days.
To Freeze: Wrap it tightly in plastic wrap and store in the freezer for up to 3 months. When you’re ready to enjoy, thaw it in the fridge overnight, then let it warm up to room temperature on the counter.
More Pound Cake Recipes
Cream Cheese Pound Cake
Orange Crush Pound Cake
Paula Deen’s Sour Cream Pound Cake
Five-Flavor Pound Cake
Easy Sweet Potato Pound Cake
Million Dollar Pound Cake
12
servings20
minutes1
hour30
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minutesThis million dollar pound cake brings luxury to your kitchen with just one bite. Serve it with a sweet glaze, and you won’t see a crumb left on the plate.
Ingredients
1 pound (4 sticks) unsalted butter, room temperature
3 cups granulated sugar
6 large eggs, room temperature
4 cups all-purpose flour
3/4 cup whole milk
1 teaspoon almond extract
1 teaspoon vanilla extract
- Glaze:
1 cup powdered sugar
2 tablespoons whole milk, adjust for desired consistency
1/2 teaspoon vanilla extract
Instructions
- Preheat the oven to 325 degrees Fahrenheit (165°C). Grease and flour a 10-inch tube pan or bundt pan thoroughly. Tap off the excess flour and set aside.
- In a large mixing bowl, beat the butter and sugar with an electric mixer until light and fluffy (about 7-10 minutes).
- Add the eggs one at a time, beating well after each addition. Scrape the sides and bottom of the bowl as needed.
- Alternate adding the flour and milk, starting and ending with flour. Mix until just combined after each addition. Then, stir in the almond and vanilla extracts.
- Pour the batter into the prepared pan, smooth the top with a spatula, and bake for 1 hour and 30 minutes. Or until a toothpick inserted into the center of the cake comes out clean.
- Take the cake out of the oven and let rest in the pan for 10-15 minutes. Then, turn it onto a wire rack to cool completely.
- When the cake is cool, whisk the powdered sugar, milk, and vanilla extract in a small bowl until smooth. Adjust the milk as needed to achieve a thick but pourable consistency.
- Drizzle the glaze over the cooled cake, allowing it to drip down the sides. Let set for a few minutes before slicing and serving.
Notes
- Serve with fresh berries, whipped cream, and mint.
- Add a pinch of nutmeg or cinnamon to the batter for a warm spice twist.
- Ensure all ingredients are at room temperature to achieve a smooth batter.
can you use box cake mix
AWESOMENESS in this recipe🤗Thank you for sharing. Blessings Kim!!!❤
So glad you likes it Marisol!!
Can I make this in a 9×13? What would be the cooking time? Thanks
Hi Amanda!
Yes, you can bake this in a 9×13 pan 🙂
Do everything as instructed but I suggest greasing and lining the dish with parchment paper.
Then bake for about 45-55 minutes at 325°F. Check it after 45 and then in 5-minute intervals until it’s done.