Million Dollar Pound Cake With Vanilla Butter Glaze

If you’re searching for a timeless dessert that delivers every single time, this Million Dollar Pound Cake is the one to make. With its velvety texture, rich buttery flavor, and hint of almond and vanilla, this cake offers an old-fashioned charm that never goes out of style. It’s perfect for holidays, special occasions, or simply when you want a show-stopping dessert with minimal fuss.

Topped with a smooth vanilla butter glaze, this cake becomes an irresistible centerpiece for any table.

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Million Dollar Pound Cake With Vanilla Butter Glaze

Ingredients

For the Pound Cake

• 4 cups all-purpose flour, sifted
• 1 pound salted butter, softened (4 sticks)
• 1 tablespoon vanilla extract
• 1 teaspoon almond extract
• 3 cups granulated sugar
• 6 large eggs
• 3/4 cup whole milk or buttermilk

For the Vanilla Butter Glaze

• 1 1/2 cups powdered sugar
• 2 tablespoons cream, half-and-half, or heavy cream
• 1/4 teaspoon vanilla extract
• 2–3 tablespoons melted butter

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Instructions

1. Prep the Pan and Oven

Preheat your oven to 300°F. Grease and flour a tube pan (angel food pan with removable bottom), or spray thoroughly with baking spray. Set aside.

2. Whip the Butter and Extracts

In a stand mixer fitted with the whisk attachment, whip the softened butter with the vanilla and almond extracts for 5 minutes, until light, creamy, and fluffy.

3. Add the Sugar

Switch to the paddle attachment. Gradually add the sugar while mixing on medium speed. Continue beating for about 5 minutes until the mixture is pale yellow.

4. Add the Eggs

Add the eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed.

5. Add Flour and Milk

Reduce the mixer speed to low. Add the sifted flour alternating with the milk, beginning and ending with the flour. Mix just until combined, stopping occasionally to scrape the bowl.

6. Final Mixing

Once everything is incorporated, beat the batter for 1 additional minute. Do not overmix.

7. Fill the Pan

Spread the batter evenly into the prepared pan. Tap gently on the counter to release any air pockets.

8. Bake

Bake for 1 hour 30 minutes to 1 hour 45 minutes, or until a toothpick inserted into the center of the cake comes out clean.

9. Cool

Cool the cake in the pan for 15 minutes, then remove the outer ring. Allow the cake to cool completely before adding the glaze.

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Vanilla Butter Glaze

1. In a small bowl, whisk the powdered sugar with 2 tablespoons cream until smooth.
2. Add the vanilla extract and melted butter.
3. Whisk until fully combined.
4. Adjust the consistency as needed:
   • Add more cream for a thinner glaze
   • Add more powdered sugar for a thicker glaze
5. Drizzle over the fully cooled pound cake.

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Variations

Lemon Million Dollar Pound Cake

Add 1 tablespoon lemon zest to the batter and substitute the almond extract with lemon extract. Add 1 tablespoon lemon juice to the glaze for extra brightness.

Chocolate Swirl Pound Cake

Remove 1 cup of batter and mix in 1/4 cup cocoa powder. Layer and swirl the chocolate batter into the pan before baking for a marbled effect.

Almond-Coconut Pound Cake

Add 1/2 cup finely shredded coconut to the batter. Use coconut extract along with the almond extract for a tropical twist.

Berry-Glazed Pound Cake

Top the cooled cake with fresh berries such as strawberries, blueberries, or raspberries. Pour the vanilla glaze over the berries for a glossy finish.

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Serving Suggestions

• Serve with fresh berries or sliced fruit for a light, refreshing topping.
• Pair with vanilla or butter pecan ice cream for an elegant dessert.
• Lightly toast a slice and serve warm with butter for a breakfast treat.
• Dust the top with powdered sugar for a simple but polished presentation.
• Serve on a dessert table with coffee or tea for gatherings and celebrations.

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Frequently Asked Questions

Can I freeze this pound cake?

Yes. Wrap the cooled cake tightly in plastic wrap, then in foil. It can be frozen for up to 3 months. Thaw at room temperature before serving.

Can I leave out the almond extract?

Yes. The cake is delicious with just vanilla, though the almond adds a classic Southern flavor.

Is whole milk or buttermilk better?

Buttermilk produces a slightly richer, more tender crumb. Whole milk works beautifully as well.

How can I tell when the cake is done?

Insert a toothpick into the center. If it comes out clean or with just a few moist crumbs, the cake is ready.

Can I bake this recipe in loaf pans?

Yes. Divide the batter between two 9×5-inch loaf pans. Bake for 60 to 70 minutes, checking for doneness.

Why bake at 300°F?

A lower baking temperature allows the cake to bake evenly, producing a smoother top and a fine, tender crumb.