Million Dollar Pound Cake with a Powdered Sugar Glaze recipe
Million Dollar Pound Cake - a rich, and buttery 18-cup pound cake topped with powdered sugar icing.
Servings: 20 people
Calories: 487kcal
Ingredients
- Pound Cake Ingredients:
- 4 c All-Purpose Flour
- 3 c Granulated sugar
- 2 c Unsalted Butter - room temperature 4 sticks
- 1 ½ c Whole milk or Buttermilk - room temperature
- 6 Large Eggs - room temperature.
- ½ tablespoon Vanilla extract
- ½ tablespoon Almond Extract
- Glaze Ingredients:
- 1 c Powdered Sugar
- ¼ c Unsalted Butter - room temperature
- ⅓ c Sweetened Condensed milk
- 1 tablespoon Whole milk - room temperature
- 1 teaspoon Vanilla extract
Instructions
- Pound Cake Instructions:
- Preheat your oven to 325 degrees.
- Using a hand or stand mixer, beat the butter and then slowly add in the granulated sugar. Mix on medium speed until light and fluffy (approximately 5 minutes).
- Add the eggs to the bowl one at a time, mixing until combined after each addition before adding the next egg.
- Next, mix in the vanilla and almond flavoring.
- Mix in the flour 1 c at a time, alternating with the milk or buttermilk, beginning and ending with the flour.
- Spray an 18-cup bundt pan with baking spray. Pour the batter into the pan and spread it evenly.
- Bake the pound cake for about an hour and 30-45 minutes. The cake is done once a toothpick inserted in the center of the cake comes out clean.
- Remove the cake from the oven and allow it to cool for 10-15 minutes before removing it from the pan.
- Glaze Instructions:
- Add the condensed milk, softened butter, and vanilla extract into a medium mixing bowl and blend together until smooth.
- Add the powdered sugar and blend until incorporated. (Start on a low spend and increase the speed as the powdered sugar becomes blended.)
- Mix in the milk until smooth. Pour the glaze over the cake as desired.
- Serve and enjoy!
Video
Notes
⇢ Use room temperature ingredients – Butter, eggs, milk, should be at room temp so they blend smoothly without clumping. Set them out ahead of time.
⇢ Measure carefully – Baking is precise. Always measure each ingredient before adding it to the batter.
⇢ Cream butter and sugar well – Beat for about 5 minutes until light and fluffy.
⇢ Add eggs one at a time – Blend after each until no yellow remains before adding the next.
⇢ Don’t overmix – Once an ingredient is added, mix just until combined. Finish any streaks of flour by hand with a spoon.
⇢ Grease the bundt pan thoroughly – Use a baking spray with flour (like Baker’s Joy) or grease with oil and dust with flour for a clean release.
Nutrition
Calories: 487kcal | Carbohydrates: 66g | Protein: 6g | Fat: 26g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 120mg | Sodium: 40mg | Potassium: 112mg | Fiber: 1g | Sugar: 38g | Vitamin A: 838IU | Vitamin C: 0.1mg | Calcium: 62mg | Iron: 2mg