Velvety soft and so moist! This million-dollar pound cake recipe is a winner! Finish off with a simple complimenting glaze (optional)
Course Dessert
Cuisine southern
Keyword pound cake
Prep Time 20 minutesminutes
Cook Time 1 hourhour25 minutesminutes
Total Time 1 hourhour45 minutesminutes
Servings 12people
Calories
Ingredients
CAKE
1½cupsunsalted butter, room temperature (3 sticks)
3cupsgranulated sugar
5large eggs, room temperature
1tablespoonvanilla extract(See note about extracts)
½teaspoonalmond extract
½teaspoon lemon extract
½teaspooncoconut extract
3cupsall-purpose flour(sifted, spooned into measuring cup and leveled)
1cupwhole milk
GLAZE (double if you want to cover entire cake)
1cuppowdered sugar, sifted
2tablespoonsmelted butter
¼teaspoonvanilla extract
⅛teaspoonlemon extract
⅛teaspooncoconut extract
⅛teaspoonalmond extract
salt, pinch
2-2½tablespoonsmilk (may need more or less)
Instructions
Preheat oven to 325 degrees F. Grease a 10-cup bundt pan evenly with shortening and coat it lightly with flour. Set aside.
In a large bowl, add butter and mix using an electric mixer until creamy.
1½ cups unsalted butter, room temperature (3 sticks)
Start a timer for 3 minutes and gradually add the sugar at low speed, a little at a time. Mix on low speed until the timer goes off and the mixture is thoroughly creamed.
3 cups granulated sugar
Mix in eggs one at a time, on low speed, until the eggs are combined.
5 large eggs, room temperature
Add the extracts and mix on low speed until combined.
1 tablespoon vanilla extract, ½ teaspoon almond extract, ½ teaspoon lemon extract, ½ teaspoon coconut extract
Add the flour a little at a time while alternating with the whole milk. Use a rubber spatula to scrape down the sides of the bowl.
3 cups all-purpose flour, 1 cup whole milk
Mix on low speed just until the batter is combined and fluffy.
Spoon batter evenly into the prepared pan and tap the pan on the countertop to remove any trapped air bubbles and to level out the surface.
Bake on the middle rack for 1 hr and 20-25 mins or until a long wooden pick or cake tester inserted into the center edge comes out clean or with moist crumbs clinging to it. ( For my oven, it's perfect at 1 hour and 23 minutes)
Remove from oven and place on a cooling rack until the pan is cool enough to touch.
Remove the cake from the pan and let it cool completely on a wire rack.
To make the glaze, stir together all of the glaze ingredients. Add enough milk to make it silky.
1 cup powdered sugar, sifted, 2 tablespoons melted butter, ¼ teaspoon vanilla extract, ⅛ teaspoon lemon extract, ⅛ teaspoon coconut extract, ⅛ teaspoon almond extract, 2-2½ tablespoons milk (may need more or less), salt, pinch
Drizzle the glaze onto the cooled cake and allow the glaze to harden
Serve warm, room temperature, or cold. (it tastes even better the next day!)
Video
Notes
Extracts: Feel free to use only vanilla extract if you aren't familiar with using the other extracts. The other extract gives just a hint of complimenting flavor.