Name: Indulge in Million Dollar Pound Cake
Ingredients: 6 large eggs: Eggs add structure and moisture, helping the cake rise and maintain its dense texture.; 3/4 cup whole milk: Whole milk helps to keep the cake moist and adds richness to the flavor profile.; 2 cups unsalted butter, softened: Butter is key for flavor and moisture, and using unsalted gives you control over the salt content.; 3 cups granulated sugar: Sugar sweetens the cake and assists in the creaming process, which helps to incorporate air into the batter.; 4 cups all-purpose flour: Flour provides structure to the cake, lending it its characteristic density.; 1 tsp vanilla extract: Vanilla adds depth and a comforting aroma to the cake.; 1 tsp almond extract (optional): While not essential, almond extract can enhance the flavor, lending a nutty undertone that complements the vanilla.; 1 cup powdered sugar: This is the base for your glaze, bringing sweetness and a smooth texture.; 2-3 tbsp milk or heavy cream: This will help achieve the desired consistency for the glaze. Heavy cream adds richness.; 1/2 tsp vanilla extract: Adding vanilla to the glaze ties it back to the flavors in the cake.

Description

Enjoy Million Dollar Pound Cake—rich, buttery, and incredibly moist. A decadent dessert perfect for any special occasion.

Ingredients

Scale

6 large eggs: Eggs add structure and moisture, helping the cake rise and maintain its dense texture.
3/4 cup whole milk: Whole milk helps to keep the cake moist and adds richness to the flavor profile.
2 cups unsalted butter, softened: Butter is key for flavor and moisture, and using unsalted gives you control over the salt content.
3 cups granulated sugar: Sugar sweetens the cake and assists in the creaming process, which helps to incorporate air into the batter.
4 cups all-purpose flour: Flour provides structure to the cake, lending it its characteristic density.
1 tsp vanilla extract: Vanilla adds depth and a comforting aroma to the cake.
1 tsp almond extract (optional): While not essential, almond extract can enhance the flavor, lending a nutty undertone that complements the vanilla.

For the glaze, you’ll need:

1 cup powdered sugar: This is the base for your glaze, bringing sweetness and a smooth texture.
2–3 tbsp milk or heavy cream: This will help achieve the desired consistency for the glaze. Heavy cream adds richness.
1/2 tsp vanilla extract: Adding vanilla to the glaze ties it back to the flavors in the cake.

Instructions

Preheat Oven: Set your oven to 300°F (150°C) and generously grease a Bundt pan with butter or non-stick spray to prevent sticking.
Cream Butter & Sugar: In a large mixing bowl, beat together 2 cups of softened unsalted butter and 3 cups of granulated sugar using an electric mixer. Beat until the mixture is light and fluffy, which should take about 3-5 minutes.
Add Eggs: Incorporate the 6 large eggs one at a time, ensuring each egg is well-mixed before adding the next. This helps to build the batter’s structure.
Flour & Milk: Gradually alternate adding 4 cups of all-purpose flour and 3/4 cup of whole milk to the bowl. Start and end with flour, mixing on low speed to prevent flour from flying around while still incorporating ingredients thoroughly.
Flavor: Stir in 1 tsp of vanilla extract and 1 tsp of almond extract (if using) until evenly distributed throughout the batter.
Bake: Pour the batter into your prepared Bundt pan and place it in the preheated oven. Bake for 1.5 to 1.75 hours or until a toothpick inserted in the center comes out clean.
Cool: Once baked, remove the Bundt pan from the oven and let it cool for 10-15 minutes in the pan. Carefully transfer the cake to a wire rack to cool completely.
Make the Glaze: In a medium-sized bowl, whisk together 1 cup of powdered sugar, 2-3 tbsp of milk or heavy cream, and 1/2 tsp of vanilla extract until smooth. You can adjust the consistency by adding more milk or sugar to achieve your desired thickness.
Glaze: Drizzle the glaze over the cooled cake, allowing it to set before slicing. The glaze should create a beautiful finish while enhancing the sweetness of the cake.