Million Dollar Pound Cake

The origin of the Million Dollar Pound Cake is deeply rooted in Southern cuisine, a tradition that embodies comfort and familial love. This decadent cake, known for its rich flavor and buttery texture, has become a staple in many households, often associated with gatherings and special occasions. The recipe is believed to have evolved from the classic pound cake, which takes its name from its simple yet effective ratio—one pound each of flour, sugar, butter, and eggs. Over time, families have added their own unique twists, transforming the original recipe into the beloved million dollar pound cake.

Preparing for Your Million Dollar Pound Cake

Baking a million dollar pound cake is an art that requires dedication, precision, and the finest ingredients. It begins not just in the kitchen, but in the meticulous preparation that sets the stage for a delightful dessert. The first step is to gather high-quality ingredients: fresh butter, granulated sugar, eggs, and premium flour are essential for achieving that rich flavor and tender crumb characteristic of a perfect pound cake. Each ingredient contributes to the overall taste, making it imperative to avoid substitutes or low-quality options.

Equally important is the selection of the right tools. A good quality bundt pan is necessary for shaping the cake, as it allows for an even bake and easy release. Prepare the pan by greasing it thoroughly and dusting it lightly with flour. This will prevent the batter from sticking and ensure your million dollar pound cake comes out with its intricate details intact.

Baking to Perfection

The journey of creating a million dollar pound cake begins long before the batter meets the oven. With precise measurements and quality ingredients, the alchemy of baking transforms simple elements into a sensational dessert. As the cake bakes, the aromatic blend of sugar, butter, and eggs fills the kitchen, creating a lure that invites anticipation. The initial mixing stage sets the foundation; when creamed, the butter and sugar create tiny air pockets, essential for a light texture. Meanwhile, the eggs not only enrich the flavor but also enhance the cake’s overall structure, allowing it to rise beautifully.

Glazing and Serving Your Million Dollar Pound Cake

To truly elevate your million dollar pound cake, the right finishing touches can transform it from a simple dessert into an exquisite showstopper. One of the most effective ways to enhance the rich flavors of this delectable cake is by adding a glaze. A well-prepared glaze not only complements the cake’s buttery richness but also provides an attractive sheen that catches the eye. To create a simple yet delicious glaze, mix powdered sugar with a splash of milk and a dash of vanilla extract, adjusting the consistency to your preference. Pour this glaze over the cooled cake for a stunning finish—the sweet, creamy layer beautifully contrasts with the moist texture of the pound cake.

Ingredients

For the Cake

• 1 pound unsalted butter softened
• 4 large eggs room temperature
• 2 large yolks
• 1 ¼ teaspoon kosher salt
• 3 ½ cups all purpose flour I suggest one like White Lily that is lighter
• 1 cup milk room temperature
• 1 ½ teaspoon almond extract
• 1 tablespoon vanilla extract

For the Glaze

• 1 cups confectioners’ sugar sifted
• 2 tablespoons milk
• ½ teaspoon vanilla extract
• ¼ teaspoon almond extract

Instructions

1. Preheat oven to 300F. Set rack to middle position. Generously spray a 12-cup Bundt pan with nonstick baking spray.
2. In bowl of a stand mixer, cream butter and sugar on high speed until fluffy and light in color, about 7-8 minutes.
3. Lower speed to medium, and add eggs and yolks, one at a time, scraping down the bowl as needed.
4. On low speed, slowly add salt and half of flour. Mix until just combined, about 1 minute, scraping down bowl as needed.
5. Slowly pour in milk and both extracts and mix until combined.
6. Add in second half of flour and mix well until combined, about 90 seconds.
7. Pour batter into prepared pan and bake until inserted skewer comes out mostly clean with a few moist crumbs attached, about 1 hour 50 minutes.
8. Allow cake to cool in pan for 15 minutes. Remove cake from pan and cool fully, about 30 minutes.
9. For glaze, whisk all ingredients together in small bowl. Pour over cooled cake and let set for about 10 minutes. Serve and enjoy.