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Instructions
Bring ingredients to room temperature. This ensures smoother mixing and a lighter texture.
Preheat oven to 300°F (150°C). Grease and flour a large bundt or tube pan thoroughly.
Cream the butter until smooth and fluffy. Gradually add sugar, beating well after each addition until the mixture is light and airy.
Add the eggs one at a time, beating well after each to incorporate air and maintain a silky consistency.
Stir in extracts, blending until the mixture is fragrant and fully combined.
Alternate adding flour and milk to the butter mixture, beginning and ending with flour. Mix just until incorporated.
Pour the batter into the prepared pan, smooth the top, and tap the pan gently to remove air bubbles.
Bake for 1 hour and 30 minutes, or until a toothpick inserted in the center comes out clean.
Cool in pan for 15 minutes, then invert onto a wire rack to cool completely.
Prepare the glaze by whisking all glaze ingredients together until smooth. Drizzle over the cooled cake.
How to Make It Perfect
Use high-quality butter and fresh eggs for best flavor.
Cream butter and sugar until pale and fluffy—this step builds structure and gives the cake lift.
Add eggs slowly, one at a time, to maintain emulsion and stability.
Alternate flour and milk slowly to maintain balance and avoid overmixing.
Don’t open the oven door while baking. Sudden temperature changes can make the cake collapse.
Let it rest in the pan before inverting, and cool fully before glazing.
Variations
Add lemon zest and juice for a citrus twist.
Replace a cup of flour with cocoa powder for a chocolate version; add chocolate chips for extra richness.
Fold in chopped toasted nuts like pecans or walnuts.
Mix in fresh berries (tossed in flour) for fruity bursts.
Use a rum or bourbon glaze for a holiday spin.
Try coconut or maple extract instead of almond or vanilla for seasonal flair.
Bake in mini loaf pans or muffin tins for individual servings or gifts.
Tips
Use room temperature ingredients for even mixing.
Don’t rush the creaming step—take your time.
Use real vanilla and high-quality butter for best flavor.
Sift flour before measuring for a light, lump-free batter.
Adjust baking time for dark/glass pans—check early.
Cool completely before slicing or glazing.
Store in an airtight container at room temperature for 5 days, or freeze slices for up to 2 months.
Conclusion
The Million Dollar Pound Cake is more than just a dessert—it’s a celebration of richness, simplicity, and nostalgic flavor. With its melt-in-your-mouth texture and buttery base, it’s sure to become a treasured favorite in your kitchen.
Whether plain or dressed up with fruit and glaze, this cake always delivers that “wow” factor. Perfect for any occasion—or no occasion at all.
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