Million Dollar Pound Cake

5 from 56 votes

Million Dollar Pound Cake

Million Dollar Pound Cake is a rich, dense, moist pound cake with a small crumb, crusty top, and a delicious vanilla flavor.

Prep Time15

Cook Time1 25

Total Time1 40

Course: Dessert

Cuisine: American

Servings:

Calories: 542kcal

Author: Chef Dennis Littley

Equipment

Tube Pan

Ingredients

Cake

1 pound salted butter room temperature
3 cups granulated sugar
6 large eggs room temperature
4 cups all-purpose flour sifted, then spooned into a measuring cup and leveled with a knife.
¾ cup whole milk
1 tablespoon vanilla extract
1 teaspoon almond extract

Glaze

1 cup confectioners' sugar sifted
2 tablespoon salted butter melted
1 teaspoon vanilla extract
2 - 3 tablespoon milk as needed

Instructions

Cake

Preheat the oven to 350 degrees F.
Grease and flour a tube cake pan (or 12 cup bundt pan)
Add the butter and granulated sugar to the bowl of a stand mixer fitted with the paddle attachment and beat until light and fluffy.
Add the eggs one at a time, scraping down the sides and bottom of the bowl between each addition.
Slowly add the flour and milk alternately beginning and ending with flour. Mixing just enough to combine between each addition.
Add the vanllla and almond extracts, mixing until just combined.
Pour the batter into the prepared pan.
Place the pan on the center rack of the preheated oven and bake for 1 hour and 25 minutes or until a wooden skewer (or cake tester) inserted in the center of the cake comes out clean.
Place the cake in the pan on a wire rack and allow to cool for 20-30 minutes.
Invert the cake onto a serving platter.

Glaze

Add the ingredients for the glaze into a mixing bowl. Add enough milk to get the desired consistency.
Drizzle the glaze onto the cooled cake and allow the glaze to set and harden.

Notes

Store any leftover cake in an airtight container or properly covered at room temperature for 4-5 days. Refrigerated, it can last up to a week.

The cake does freeze well for up to 3 months. Wrap it tightly in plastic wrap, then aluminum foil.

*If you use a dark metal pan instead of silver, Bake at 325 for 25 minutes, then reduce the temperature to 300 degrees for the remainder of the baking time.

Nutrition