Million Dollar Pound Cake
This moist million dollar pound cake has a fine, soft crumb and buttery, vanilla flavor with a hint of almond.
Servings: 15
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.
Notes
You can use a bundt pan or tube pan for this recipe. Our pan has a baking capacity of 12 cups and is 10 inches across. If you are using a smaller or larger pan, the bake times may vary.
If using a smaller bundt pan than we did, just keep in mind that the general rule of thumb is not to fill the pan more than ⅔ full. This will allow space for the cake to rise.
This pound cake can be wrapped tightly in plastic wrap and foil, and frozen for up to three months! To thaw, we prefer to move the wrapped cake to the refrigerator the day before we need it, and move to the kitchen counter the next morning to continue to bring to room temperature.