Million Dollar Pound Cake

Million Dollar Pound Cake – Rich, Buttery, and Absolutely Irresistible!

This Million Dollar Pound Cake is the kind of rich, classic Southern dessert that lives up to its name. Made with simple pantry staples, this homemade pound cake is dense yet tender, full of buttery flavor, and finished with a silky vanilla glaze. Perfect for holidays, birthdays, or just a well-deserved slice of indulgence.

 Why You’ll Love This Recipe

✔ Classic and Timeless Southern Dessert
✔ Rich, Buttery Cake with a Tender Crumb
✔ No Baking Powder or Soda Needed – Just Real Ingredients
✔ Perfect for Celebrations or Freezer-Friendly Treats
✔ Amazing on Its Own or with Ice Cream and Fruit

 Recipe Categories

• Cuisine: American / Southern

• Course: Dessert

• Method: Baking

• Difficulty: Intermediate

⏱️ Cooking & Prep Times

• Prep Time: 20 minutes

• Cook Time: 1 hour 30 minutes

• Cooling Time: 1 hour

• Total Time: 2 hours 50 minutes

• Servings: 12–16 slices

 Ingredients

For the Cake:

• 6 large eggs (room temperature)

• ¾ cup whole milk (room temperature)

• 2 cups (4 sticks) unsalted butter, softened

• 3 cups granulated sugar

• 4 cups all-purpose flour

• 1 tsp vanilla extract

• 1 tsp almond extract (optional but amazing)

For the Glaze:

• 1 cup powdered sugar

• 2–3 tbsp milk or heavy cream

• ½ tsp vanilla extract

👨‍🍳 Step-by-Step Instructions

Step 1: Preheat & Prep

• Preheat your oven to 300°F (150°C).

• Grease and flour your bundt or tube pan thoroughly to avoid sticking.

• Let eggs, butter, and milk come to room temperature before you begin.

Step 2: Cream Butter & Sugar

• In a large bowl, beat softened butter on medium speed until smooth and creamy (about 2–3 minutes).

• Gradually add in granulated sugar, continuing to beat until the mixture is light and fluffy.

Step 3: Add Eggs

• Add the eggs one at a time, mixing well after each addition to ensure a velvety batter.

Step 4: Stir in Extracts

• Add vanilla and almond extract. Mix until fully combined.

Step 5: Add Flour and Milk

• Alternate adding the flour and milk, starting and ending with flour.

• Mix until just incorporated – do not overmix!

Step 6: Bake

• Pour the batter into the prepared pan and smooth the top.

• Tap gently on the counter to release any air bubbles.

• Bake for 1 hour 30 minutes, or until a toothpick inserted comes out clean.

• If the top starts browning too quickly, cover loosely with foil during the last 30 minutes.

Step 7: Cool

• Let the cake cool in the pan for 15 minutes before inverting it onto a wire rack.

• Cool completely before glazing.

Step 8: Make the Glaze

• In a small bowl, whisk powdered sugar, vanilla, and milk/cream until smooth.

• Adjust consistency as needed. Drizzle over the cooled cake for a bakery-style finish.

Step 9: Serve and Enjoy

• Slice and serve as-is, or top with fresh fruit, whipped cream, or ice cream.

• Store in an airtight container at room temp for 3 days or refrigerate for up to a week.

💡 Pro Tips & Variations

• Use room temperature ingredients for a lighter texture.

• Don’t overmix once you add the flour to keep the crumb tender.

• Add lemon or orange zest for a citrusy twist.

• For a nutty variation, top the glaze with toasted chopped pecans.

• To freeze, wrap the unglazed cake tightly in plastic and foil and freeze for up to 3 months.

Million Dollar Pound Cake

Description: Buttery, rich, and perfectly indulgent pound cake made from scratch. A true classic that’s worth every bite.

Print Recipe Pin Recipe

Equipment

• ✅ Stand mixer or hand mixer
• ✅ Large mixing bowls
• ✅ Measuring cups & spoons
• ✅ 10- to 12-cup bundt pan or tube pan
• ✅ Wire rack
• ✅ Small whisk or fork (for glaze)
• ✅ Toothpick or cake tester

Ingredients

  

• 6 large eggs
• ¾ cup whole milk
• 2 cups unsalted butter
• 3 cups sugar
• 4 cups all-purpose flour
• 1 tsp vanilla extract
• 1 tsp almond extract optional

Glaze:

• 1 cup powdered sugar
• 2 –3 tbsp milk or cream
• ½ tsp vanilla extract

Instructions

 

• Preheat oven to 300°F and grease/flour bundt pan.
• Cream butter, then beat in sugar until fluffy.
• Add eggs one at a time, mixing well.
• Stir in vanilla and almond extract.
• Alternate flour and milk, mixing just until combined.
• Pour into pan and bake 1h30min. Cool 15 min, then invert to cool fully.
• Mix glaze ingredients and drizzle over cooled cake.
• Slice and enjoy!