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5 from 4 votes

Million Dollar Pound Cake

By Britney
Prep: 25 minutes
Cook: 1 hour 30 minutes
Total: 1 hour 50 minutes
Servings: 20
million dollar pound cake slices on a cake plate with vanilla glaze on top.
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Buttery, soft, and moist, this Million Dollar Pound Cake has a dreamy texture and flavor that makes every bite feel like a piece of heaven!

Equipment

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Ingredients 

  • 2 cups (454 g) Salted Butter, (room temperature)
  • 3 cups (600 g) Sugar
  • 6 large (300 g) Eggs, (room temperature)
  • 4 cups (500 g) Cake Flour
  • 1/2 tsp (1 tsp) Nutmeg
  • 1 tsp Kosher Salt
  • 1 cup (240 g) Sour Cream, (room temperature)
  • 1/2 cup (120 g) Heavy Cream, (room temperature)
  • 1 1/2 tbsp (1 tbsp) Vanilla Bean Paste, (or vanilla extract)
  • 1 tbsp Butter Vanilla Emulsion, (optional)

Vanilla Simple Syrup

  • 1/2 cup (120 ml) Water
  • 1/2 cup (100 g) Sugar
  • 1 tbsp Vanilla Bean Paste, (or vanilla extract)

Vanilla Bean Glaze

  • 4 tbsp (56 g) Salted Butter, (melted)
  • 2 cups (250 g) Powdered Sugar
  • 2-3 tbsp (2 tbsp) Whole Milk
  • 1 1/2 tsp (1 tsp) Vanilla Bean Paste, (or vanilla extract)
  • Pinch Kosher Salt, (just a tiny bit!)

Instructions 

  • Preheat the oven to 325 degrees F. Spray a tube pan with nonstick baking spray OR use a pastry brush to coat the pan in butter and add 2-3 tbsp of flour. Coat the entire pan in the flour and tap off any excess flour. Set aside.
  • Start by mixing the dry ingredients - In a separate bowl, combine flour, nutmeg, and kosher salt together in a bowl. Whisk together and set aside.
  • Add butter and sugar to the bowl of a stand mixer fitted with the paddle attachment. Mix on medium speed for 8-10 minutes, until light and fluffy, scraping down the sides of the bowl midway through. Reduce mixer to low speed and Begin adding eggs, one at a time, ensuring that each egg is fully incorporated prior to adding the next. Then add in the vanilla extract and butter vanilla emulsion. Scrape down the sides of the bowl again and continue to mix on low for an additional 15-20 seconds, until all ingredients are fully incorporated and the mixture looks fluffy.
  • Add half of the flour mixture to the bowl, mix until just combined, about 15 seconds. Then pour in the sour cream and heavy cream and continue to mix on low speed until combined, about 10 seconds. Add the remainder of the dry ingredients and mix until combined, about 20 seconds. Scrape down the sides of the bowl once more, ensuring to scrape all of the way down to the bottom of the bowl, making sure that all of the batter is mixed together.
  • Pour batter to the prepared bundt pan. Bake for 1 hour and 30-40 minutes, until a skewer inserted into the center of the cake comes out clean or with just a few moist crumbs.
  • Prepare the vanilla simple syrup - add water and sugar to a small saucepan over medium heat. Cook until the sugar fully dissolves, about 5 minutes, then remove from heat. Stir in vanilla bean paste and set aside.
  • Allow the cake to cool in the pan for 10 minutes, then turn over onto a wire rack and brush with the vanilla simple syrup. Allow the cake to cool completely on a wire rack.
  • Once the cake has cooled, make the glaze. Combine melted butter and powdered sugar and whisk together until thickened. Then pour in whole milk and vanilla extract and a pinch of salt and mix until combined. Pour on top of the cake and serve.

Video

Notes

  • Use room temperature ingredients. Butter, eggs, sour cream, and heavy cream should all be at room temp so they blend smoothly and create a velvety batter.
  • Cream the butter and sugar long enough. Don’t rush this step! Beat until pale and fluffy (7-10 minutes). This adds air, which helps give pound cake its tender lift.
  • Add eggs one at a time, scrape down the sides of the bowl often. Mixing them in gradually prevents the batter from curdling and keeps the texture silky.
  • Measure flour carefully. Spoon and level (or use a kitchen scale to weigh in grams, recommended) to avoid a dense, dry cake.
  • Don’t overmix once the flour goes in. Gently fold or mix just until combined so the crumb stays tender.
  • Check doneness early. Every oven runs differently, start checking 5–10 minutes before the suggested time.

Nutrition

Calories: 529kcal, Carbohydrates: 67g, Protein: 6g, Fat: 27g, Saturated Fat: 16g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 7g, Trans Fat: 1g, Cholesterol: 124mg, Sodium: 309mg, Potassium: 75mg, Fiber: 1g, Sugar: 49g, Vitamin A: 880IU, Vitamin C: 0.1mg, Calcium: 36mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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