There’s nothing quite as comforting as a classic pound cake, and this Million Dollar Pound Cake truly lives up to its name. Rich, buttery, and wonderfully moist, it delivers old-fashioned flavor with an elegant finish. Whether you enjoy it with a cup of coffee, fresh fruit, or all by itself, this cake feels special every single time. With its dense yet tender crumb, golden crust, and subtle vanilla aroma, it’s a go-to dessert for holidays, potlucks, and unforgettable family gatherings. Simple ingredients come together to create a cake that feels indulgent, luxurious, and worth every bite.
Ingredients
For the Cake
| Ingredient | Quantity |
|---|---|
| Large eggs | 6 |
| Whole milk | ¾ cup |
| Unsalted butter, softened | 2 cups |
| Granulated sugar | 3 cups |
| All-purpose flour | 4 cups |
| Vanilla extract | 1 teaspoon |
| Almond extract (optional) | 1 teaspoon |
For the Glaze
| Ingredient | Quantity |
|---|---|
| Powdered sugar | 1 cup |
| Milk or heavy cream | 2–3 tablespoons |
| Vanilla extract | ½ teaspoon |
Instructions
Begin by bringing the eggs and butter to room temperature. This allows everything to blend smoothly and helps create a lighter, more even texture in the finished cake.
Preheat the oven to 300°F (150°C). Generously grease and flour a large bundt or tube pan to ensure the cake releases cleanly after baking.
In a large mixing bowl, beat the butter until creamy and smooth. Slowly add the sugar, beating well after each addition, until the mixture becomes pale, fluffy, and light in texture.
Add the eggs one at a time, mixing thoroughly after each one. Take your time with this step, as it helps incorporate air and creates the signature pound cake structure.
Blend in the vanilla extract and almond extract, if using, until the batter is fragrant and evenly mixed.
Gradually add the flour, alternating with the milk. Start and finish with the flour, mixing just until combined to avoid overworking the batter.
Pour the batter into the prepared pan and smooth the top. Gently tap the pan on the counter to release any trapped air bubbles.
Bake for about 1 hour and 30 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cake from the oven and let it cool in the pan for 15 minutes before carefully turning it out onto a wire rack to cool completely.
Once cooled, whisk together the glaze ingredients and drizzle over the top for a sweet, glossy finish.
How to Make
The secret to this cake’s rich flavor starts with quality ingredients. Using good butter and fresh eggs makes a noticeable difference, while unsalted butter allows better control over the final taste. Whole milk adds moisture and helps create a tender crumb.
Creaming the butter and sugar thoroughly is essential. This step traps air and gives the cake lift without relying on baking powder, resulting in a dense yet soft texture.
Adding the eggs one at a time keeps the batter smooth and stable. Each egg contributes structure and richness, ensuring the cake bakes evenly.
When mixing in the flour and milk, alternating between the two helps balance moisture and prevents gluten from developing too much. Overmixing can lead to a dense, tough cake.
Bundt pans are ideal for pound cakes because they promote even baking and create a beautiful presentation. Be sure to prepare the pan well to avoid sticking.
Once baked, allow the cake to rest before removing it from the pan. This helps it hold its shape and cool evenly.
The glaze adds just the right touch of sweetness and elegance. It should be thick but pourable, so adjust with more milk or powdered sugar as needed.
Variations
Add lemon zest and a splash of lemon juice for a bright, refreshing twist. Lemon extract can also replace almond extract for a citrus-forward flavor.
For a chocolate version, substitute one cup of flour with cocoa powder and stir in chocolate chips for extra richness.
Mix in toasted pecans or walnuts for added crunch and a warm, nutty flavor.
Fold in fresh blueberries or raspberries for a fruity upgrade. Lightly coat the berries in flour before adding to prevent sinking.
Swap the vanilla glaze for a rum or bourbon glaze to create a bold, holiday-worthy dessert.
Experiment with coconut, maple, or other extracts to customize the flavor to your taste.
Bake the batter in mini loaf pans or muffin tins for individual servings that make great gifts or party treats.
Tips
Always use room-temperature ingredients to ensure smooth mixing and even baking. Cold ingredients can cause lumps and uneven texture.
Take your time when creaming the butter and sugar. This step is key to a soft crumb and proper rise.
Choose high-quality vanilla and butter, as these flavors shine through in a simple cake like this.
Sift or whisk the flour before measuring to keep the cake light and lump-free.
Check the cake early if using a dark or glass pan, as baking times may vary.
Let the cake cool completely before glazing or slicing to get clean, beautiful pieces.
Store the cake in an airtight container at room temperature for up to five days, or freeze individual slices for longer storage. It tastes just as good warmed after thawing.
