CakeMillion Dollar Pound Cake

Ouadie Rhabbouron

🍰 Million Dollar Pound Cake: The Quintessential Southern Treat

 

 

Introduction: What Makes This Cake Worth a Million?

 

The name "Million Dollar Pound Cake" isn't an exaggeration—it perfectly describes the rich, buttery, and utterly decadent nature of this classic dessert. Unlike the original pound cake recipe, which historically called for a pound each of flour, butter, sugar, and eggs, this modern Southern version bumps up the butter content and uses a careful creaming method to create an unbelievably moist texture and a beautifully crisp, golden crust.

This is a cake for special occasions, for Sunday dinners, or just when you need a little slice of pure indulgence. It freezes beautifully, tastes even better the next day, and is the perfect canvas for fresh berries, whipped cream, or a simple, sweet glaze.

 

Ingredients

 

 

For the Cake

 

Ingredient Quantity Notes
Unsalted Butter 1 pound (4 sticks) Must be softened to room temperature!
Granulated Sugar 3 cups
Large Eggs 6 Must be at room temperature!
All-Purpose Flour 4 cups Measure by the "spoon and level" method, then sift.
Whole Milk 3/4 cup Must be at room temperature!
Pure Vanilla Extract 1 Tablespoon Use high-quality extract for the best flavor.
Almond Extract 1 teaspoon Adds a signature subtle complexity.
Salt 1/2 teaspoon Balances the sweetness (optional, but recommended).

 

For the Simple Glaze (Optional)

 

Ingredient Quantity
Confectioners' Sugar (sifted) 1 cup
Whole Milk or Lemon Juice 2-3 Tablespoons Use milk for a classic glaze, lemon juice for a bright tang.
Vanilla Extract 1/2 teaspoon

 

Instructions: The Path to Perfection

 

 

Prep Work (Crucial for Success!)

 

  1. Preheat and Prepare: Preheat your oven to 325°F (160°C). Generously grease and flour a 10-12 cup tube pan or bundt pan. Ensure every surface is coated to prevent sticking. Tip: You can use a dedicated baking spray with flour, or use solid vegetable shortening and then dust with flour.
  2. Room Temperature is Key: Make sure your butter, eggs, and milk are at room temperature (about 30 minutes on the counter). This allows them to emulsify correctly, resulting in a light and velvety batter.
  3. Sift the Flour: Sifting the flour after measuring ensures there are no lumps and helps keep the cake light.

 

Making the Cake Batter

 

  1. Cream Butter and Sugar: In the bowl of a stand mixer fitted with the paddle attachment, beat the softened butter on medium speed until creamy and light in color (about 2 minutes). Gradually add the granulated sugar and beat until the mixture is light and fluffy—this is a key step, taking about 5-7 minutes. This process incorporates air that helps the cake rise. Scrape down the sides of the bowl as needed.
  2. Add Eggs: Add the eggs, one at a time, beating well after each addition until the yolk is fully incorporated. Continue to scrape down the sides.
  3. Combine Dry and Wet: In a separate small bowl, whisk together the milk, vanilla extract, almond extract, and salt (if using).
  4. Alternate Additions: With the mixer on low speed, alternately add the flour mixture and the milk mixture to the creamed batter, beginning and ending with the flour. Mix only until just combined after each addition. Do not overmix, as this will develop the gluten and make the cake tough.
  5. Final Scrape and Pour: Give the batter one final gentle stir with a rubber spatula to ensure everything from the bottom is incorporated. Pour the batter evenly into the prepared pan. Tap the pan gently on the counter to release any large air bubbles.

 

Baking and Cooling

 

  1. Bake: Place the cake on the center rack of the preheated oven. Bake for 1 hour and 20 minutes to 1 hour and 35 minutes, or until a long wooden skewer inserted into the center comes out clean or with a few moist crumbs attached. Note: Oven temperatures vary, so start checking early.
  2. Cool in Pan: Let the cake cool in the pan on a wire rack for 15-20 minutes. This allows the cake to set fully before removing it.
  3. Invert: Carefully invert the cake onto a separate wire rack or serving plate and let it cool completely before glazing or serving.

 

Glazing (Optional)

 

  1. Whisk Ingredients: In a small bowl, whisk together the sifted confectioners' sugar, milk (or lemon juice), and vanilla extract until smooth. Add more liquid, a teaspoon at a time, until you reach your desired drizzling consistency.
  2. Drizzle: Drizzle the glaze over the top of the cooled cake and allow it to set for 15-20 minutes before slicing and serving.

 

Baker's Notes & Troubleshooting

 

  • Don't Rush the Creaming: The light and fluffy texture of a Million Dollar Pound Cake comes from properly creaming the butter and sugar. Don't skip or shorten this step!
  • Preventing a Dry Cake: Use the "spoon and level" method for your flour: lightly spoon flour into your measuring cup until it overflows, then level off the excess with a straight edge. Never scoop directly from the bag.
  • Storage: Store the pound cake, tightly wrapped, at room temperature for up to 4 days, or freeze slices for up to 3 months. The flavors actually deepen overnight!

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