This “Classic Million Dollar Pound Cake” lives up to its name, offering an unbelievably rich, dense, and moist experience with every bite. The accompanying image beautifully showcases its grandeur: a perfectly golden-brown bundt cake, elegantly draped in a thick, opulent white glaze that cascades down its fluted sides, pooling slightly at the base. A neat slice has been cut from the cake, revealing its pristine, pale yellow interior – a testament to its fine, tight crumb and incredible moistness. The subtle sheen on the glaze suggests a delightful sweetness that perfectly complements the buttery richness of the cake. This pound cake is a timeless classic, renowned for its simple yet profound flavors, primarily vanilla and butter, which shine through due to its minimal number of ingredients and precise preparation. It’s often referred to as “Million Dollar” because of its luxurious taste and the generous quantities of butter and eggs traditionally used, making it feel like a truly indulgent treat. Despite its luxurious outcome, the process is straightforward, emphasizing proper technique to achieve that signature dense yet tender texture. This cake is ideal for any occasion, from casual family gatherings to formal celebrations, serving beautifully on its own, or as a base for fresh berries and cream. The deep golden crust and the perfectly white, smooth glaze create an appealing visual contrast that makes it as much a feast for the eyes as it is for the palate. The specific inclusion of “1 teaspoon vanilla extract” and “3/4 cup whole milk” in the image’s text overlay confirms critical components that contribute to its classic flavor and texture.
The golden-baked bundt cake is prominently featured, covered with a thick, white glaze that drips down its sides. A slice removed from the cake displays its dense, moist interior. The text overlay mentions “1 teaspoon vanilla extract” and “3/4 cup whole milk” as ingredients.
Ingredients:
- For the Million Dollar Pound Cake:
- 3 cups (360g) all-purpose flour, sifted
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 ½ cups (3 sticks / 340g) unsalted butter, softened at room temperature
- 3 cups (600g) granulated sugar
- 6 large eggs, at room temperature
- 1 tablespoon vanilla extract (note: image states 1 tsp, but 1 tbsp is common for richer flavor in this size cake)
- ¾ cup (180ml) whole milk, at room temperature
- For the Classic Vanilla Glaze:
- 2 cups (240g) powdered sugar (confectioners’ sugar), sifted
- ¼ cup (60ml) whole milk (or heavy cream, for a richer glaze)
- 1 teaspoon vanilla extract
- Pinch of salt (optional, to balance sweetness)
- Equipment:
- 10 or 12-cup Bundt pan
- Non-stick baking spray with flour, or butter and flour for greasing
- Large mixing bowl
- Medium mixing bowl
- Whisk
- Electric mixer (stand or hand-held)
- Rubber spatula
- Wire cooling rack
- Baking sheet (to catch glaze drips)
Instructions:
Part 1: Prepare the Million Dollar Pound Cake
- Preheat Oven & Prepare Pan: Preheat your oven to 325∘F (160∘C). Generously grease and flour a 10-cup or 12-cup Bundt pan, ensuring every crevice is thoroughly coated to prevent sticking. A baking spray with flour works well.
- Whisk Dry Ingredients: In a medium bowl, whisk together the sifted all-purpose flour, baking powder, and salt. Sifting the flour helps ensure a tender crumb. Set aside.
- Cream Butter and Sugar: In a large mixing bowl (or the bowl of a stand mixer fitted with the paddle attachment), cream together the softened unsalted butter and granulated sugar on medium-high speed for 5-7 minutes. Beat until the mixture is very light, fluffy, and pale in color. This step incorporates air, which is crucial for the pound cake’s texture. Scrape down the sides of the bowl frequently to ensure everything is well combined.
- Add Eggs: Add the eggs one at a time, beating well after each addition until fully incorporated into the batter. Scrape down the bowl after each egg.
- Add Vanilla Extract: Stir in the 1 tablespoon vanilla extract. The image states 1 teaspoon, but for a “million dollar” flavor, 1 tablespoon is often preferred for deeper vanilla notes.
- Alternate Dry and Wet: With the mixer on low speed, gradually add the dry ingredients to the wet mixture in three additions, alternating with the ¾ cup whole milk in two additions. Begin and end with the dry ingredients. Mix until just combined. Be careful not to overmix, as overmixing can develop gluten and lead to a tough cake. A few small lumps in the batter are fine.
- Pour into Pan: Pour the prepared batter evenly into the greased and floured Bundt pan. Gently tap the pan on the counter a few times to release any large air bubbles.
- Bake: Bake for 60-80 minutes, or until a wooden skewer or toothpick inserted into the center of the cake comes out clean (or with a few moist crumbs attached). The baking time can vary significantly depending on your oven and the material of your Bundt pan. The cake should be beautifully golden brown on top, as depicted in the image.
- Cool in Pan: Once baked, remove the Bundt pan from the oven and place it on a wire cooling rack. Let the cake cool in the pan for 15-20 minutes. This allows the cake to set and firm up, making it easier to invert without breaking.
- Invert: After cooling in the pan, carefully invert the cake onto the wire cooling rack. Let it cool completely for at least 1-2 hours before glazing. This is crucial for the glaze to adhere properly and set without melting off.
Part 2: Prepare the Classic Vanilla Glaze
- Combine Glaze Ingredients: In a medium bowl, whisk together the 2 cups sifted powdered sugar, ¼ cup whole milk (or heavy cream), 1 teaspoon vanilla extract, and the optional pinch of salt until the glaze is completely smooth and free of lumps.
- Adjust Consistency: The glaze should be thick enough to generously coat the cake but still thin enough to drip attractively down the sides, as shown in the image. If it’s too thick, add more milk, a teaspoon at a time, until the desired consistency is reached. If it’s too thin, add more sifted powdered sugar, a tablespoon at a time.
Part 3: Glaze and Serve
- Glaze the Cake: Once the pound cake is completely cool, place the wire rack with the cake on top over a baking sheet (to catch any excess glaze). Slowly and evenly pour the vanilla glaze over the top of the Bundt cake, allowing it to drip down the sides. For a consistent look like the image, ensure even coverage.
- Set the Glaze: Allow the glazed cake to sit at room temperature for at least 15-30 minutes for the glaze to set before slicing and serving.
- Slice and Serve: Use a sharp, serrated knife to cut slices of the “Classic Million Dollar Pound Cake,” revealing its dense, moist crumb. Serve plain or with fresh berries, whipped cream, or a scoop of ice cream.
Part 4: Storage
- Storage: Store any leftover pound cake in an airtight container at room temperature for up to 4-5 days. For longer storage, wrap individual slices tightly in plastic wrap and then aluminum foil and freeze for up to 3 months. Thaw at room temperature before serving.
Tips for Success:
- Room Temperature Ingredients: This cannot be stressed enough for pound cakes. Softened butter, room temperature eggs, and milk emulsify better, leading to a smoother batter and a more uniform, tender crumb.
- Grease and Flour Meticulously: Bundt pans have intricate designs. Take the time to grease and flour every crevice thoroughly to ensure the cake releases cleanly. A non-stick baking spray with flour is highly recommended.
- Do Not Overmix: Once you start adding the flour, mix only until the ingredients are just combined. Overmixing develops gluten, which can make your pound cake tough and dry.
- Proper Baking Temperature: Baking a pound cake at a slightly lower temperature (325∘F (160∘C)) for a longer duration allows it to bake through evenly without drying out or browning too quickly on the outside.
- Cool Completely Before Glazing: Glazing a warm cake will cause the glaze to melt and become runny, resulting in a thin, absorbed coating rather than the thick, distinct glaze shown in the image. Patience is key here.
- Sift Powdered Sugar: Sifting powdered sugar for the glaze helps prevent lumps, ensuring a perfectly smooth and glossy finish.
Enjoy this truly classic and indulgent “Million Dollar Pound Cake!”