Million Dollar Pound Cake
This homemade Million Dollar Pound Cake is moist and buttery with fantastic flavor.
It has a uniquely creamy, melt-in-you-mouth texture and richness thanks to the additional butter in the recipe. The buttermilk and cake flour make it extra tender as well. The flavor is buttery and decadent with a hint of vanilla and almond. You will love this cake!
Table of Contents
Why we Love It
- Very moist, rich, and flavorful
- Easy to make
- Perfect for all sorts of occasions from birthdays to holidays, potlucks and more.
Ingredients
Here's a quick look at the star ingredients for our Million Dollar Pound Cake. You can find the full, printable recipe card below.
- Unsalted butter (we use unsalted because we add the salt separately)
- White sugar
- Eggs
- Cake Flour- It has less protein than all purpose which creates a more tender crumb.
- Baking Powder & Salt
- Buttermilk (We use whole buttermilk)- It's acidity helps to break down the gluten in the cake batter, creating a more tender crumb.
- Vanilla Extract and Almond Extract- The almond flavor is very light.
- Our optional sugar glaze contains powdered sugar, milk, vanilla, and a pinch of salt.
Compared to most of the pound cakes in our recipes section, this Million Dollar Pound Cake has more butter and a bit more cake flour. The cup of buttermilk also contributes to the cake's velvety texture. This ultra moist cake bakes up with a light, flaky crust and has a fine crumb, but is still a bit softer than pound cakes that call for purpose flour.
How to Make Million Dollar Pound Cake
- Grease and flour a tube pan or bundt pan.
- Preheat oven to 325 degrees F.
- In a separate bowl whisk the cake flour, salt, and baking powder to combine, set aside for later.
- Using an electric mixer, cream the softened butter until smooth. Gradually add the sugar and beat until light and fluffy for 4-5 minutes.
- Add the eggs one at a time, mixing after each addition until blended.
- Add the vanilla extract and almond extract to the cup of buttermilk and set aside.
- With the mixer on low speed, add the flour mixture alternately with the buttermilk mixture to the butter/sugar/egg mixture. Begin and end with the dry ingredients. We do three additions of dry, alternating with two additions of wet. Mix just until blended to avoid over mixing.
- Bake at 325 degrees F for 1 hour and 10 minutes or until a toothpick comes out clean. Baking times can vary and so peek in as the one hour mark approaches and adjust time if needed.
- Allow to cool in the pan on a wire rack for about 10 minutes before turning it out.
Easy Sugar Glaze
As a final touch, we topped our cake with a simple sugar glaze. This can be mixed up in minutes and is a combination of powdered sugar, a bit of milk, vanilla extract, and a pinch of salt. If too thick, add a bit more milk, and if too thin, add a bit more sugar.
The glaze can be spooned over the cooled cake, or for more control, you can load it into a disposable piping bag with the tip snipped away (or a ziplock bag with the corner snipped away).
More Pound Cakes
We have many more delicious pound cake recipes for you to try! Some of our favorites are our lemon pound cake, pineapple pound cake, marble pound cake, and orange pound cake recipes.
Thanks so much for stopping by today! We hope that you enjoy the recipe. Make sure to check out our full collection of cake recipes and free cake decorating tutorials!
Have you made this? We would LOVE for you to leave a ⭐️ rating as well as a comment and photo below! We really appreciate your feedback!
Million Dollar Pound Cake
Ingredients
- 4 sticks unsalted butter, softened (452g)
- 3 cups sugar (600g)
- 5 large eggs, room temperature (If in a hurry, place the eggs in a bowl of warm water for 5 minutes.)
- 3½ cups cake flour (399g) (We used Swan's Down)
- ½ teaspoon baking powder (2g)
- 1 teaspoon salt (6g)
- 1 cup Buttermilk (235g)
- 1 tablespoon vanilla extract (12g)
- 1 teaspoon almond extract (4g)
For the Simple Sugar Glaze
- 2 cups confectioners sugar measure then sift
- 3 tablespoons milk add additional as needed in small increments
- pinch of salt
- 1 teaspoon vanilla extract
Instructions
- Grease and flour a tube pan or bundt pan.
- Preheat oven to 325 degrees F.
- In a separate bowl whisk the cake flour, salt, and baking powder to combine, set aside for later.
- Using an electric mixer, cream the softened butter until smooth. Gradually add the sugar and beat until light and fluffy for 4-5 minutes.
- Add the eggs one at a time blending after each addition until blended.
- Add the vanilla extract and almond extract to the buttermilk and set aside.
- With the mixer on low speed, add the flour mixture alternately with the buttermilk mixture to the butter/sugar/egg mixture. Begin and end with the dry ingredients. We do three additions of dry, alternating with two additions of wet. Mix just until blended.
- Bake at 325 degrees F for 1 hour and 10 minutes or until a toothpick comes out clean. Baking times may vary and so it is best to peek in as the time approaches the one hour mark and adjust time as needed from there.
- This recipe makes approximately 8 cups of batter.
- Allow to cool in the pan for about 10 minutes before flipping out onto wire rack.
Simple Sugar Glaze
- Combine ingredients, stirring until smooth. If it is too thick, add more milk in small increments. If too thin, add additional confectioners sugar. Cover the bowl with plastic wrap until ready to use.
- The sugar glaze can be spooned over the cooled cake, or for more control, spoon the glaze into a disposable piping bag with the tip snipped away, or a ziplock bag with a corner snipped away and pipe the glaze over the cake.
Storage
- Store the cake in an airtight container, under a cake dome, or in a sealed bakery box at room temperature.
Looks delish! :-)