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Indulge in Million Dollar Pound Cake!
Alyssa

Indulge in Million Dollar Pound Cake

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

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.
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.

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Flavor: Stir in 1 tsp of vanilla extract and 1 tsp of almond extract (if using) until evenly distributed throughout the batter.
  6. 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.
  7. 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.
  8. 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.
  9. 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.