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Million Dollar Pound Cake
Million Dollar Pound Cake is a rich and decadent dessert that's become a classic in Southern baking. Its name is a nod to its luxurious, buttery texture and flavor, suggesting it’s worth its weight in gold (or in this case, a million dollars!).
Million Dollar Pound Cake
Rated 5.0 stars by 1 users
Category
Cake
Servings
24
Prep Time
10 minutes
Cook Time
110 minutes
Million Dollar Pound Cake is a rich and decadent dessert that's become a classic in Southern baking. Its name is a nod to its luxurious, buttery texture and flavor, suggesting it’s worth its weight in gold (or in this case, a million dollars!).
Ingredients
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1 lb (4 sticks) unsalted butter, softened
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3 cup granulated sugar
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4 eggs, room temperature
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2 egg yolks
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1 ¼ tsp salt
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3 ½ cup AP flour or Cake flour *see notes
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1 cup milk, room temperature
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1 ½ tsp almond extract
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1 tbsp vanilla bean paste
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1 ½ cup powdered sugar
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3 ½ tbsp milk
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½ tsp vanilla bean paste
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¼ tsp almond extract
For making the cake
For making the icing
Directions
Preheat oven to 300F. Set rack to middle position. Generously spray a 12-cup Bundt or Angel Food Cake pan (*see notes) with nonstick baking spray.
To make the cake
In bowl of a stand mixer, cream butter and sugar on high speed until fluffy and light in color, about 7-8 minutes. Lower speed to medium, and add eggs and yolks, one at a time, scraping down the bowl as needed.
On low speed, slowly add salt and half of flour. Mix until just combined, about 1 minute, scraping down bowl as needed. Slowly pour in milk and both extracts and mix until combined
Add in second half of flour and mix well until combined, about 90 seconds.
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.
Allow cake to cool in pan for 15 minutes. Remove cake from pan and cool fully, about 30 minutes.
To make icing
Whisk all ingredients together in small bowl. Pour over cooled cake and let set for about 10 minutes. Serve and enjoy.
Recipe Video
Recipe Note
*For this recipe, a 10 inch Angel Food Cake pan was used.
*AP flour is used in the original recipe, but I reverted it using cake flour which will give the cake a moist, flaky, melt in your mouth texture.