Rich, Buttery, and Moist
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This Million Dollar Pound Cake is the ultimate dessert for anyone who loves a rich and moist cake. Made with butter, eggs, and sour cream, the texture is soft, tender, and melts in your mouth. Every bite delivers a perfect balance of sweetness and buttery flavor that keeps people coming back for more.
Cream Cheese Glaze for Extra Decadence
The cake isn’t complete without the luxurious cream cheese glaze. Smooth, sweet, and slightly tangy, the glaze adds an elegant touch that pairs beautifully with the dense pound cake. Drizzle it over the top, let it set, and you’ve got a show-stopping dessert perfect for any occasion.
Simple to Make, Impressive to Serve
Although it looks like a bakery-worthy cake, it’s surprisingly simple to make at home. With basic pantry ingredients and straightforward steps, you can create a dessert that impresses family and guests alike. Perfect for birthdays, holidays, or just a special treat on the weekend.
Ingredients
For the Cake:
- 3 cups all-purpose flour
- 1 tsp baking powder
- ½ tsp salt
- 1 cup (2 sticks) unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 tsp vanilla extract
- 1 cup sour cream
For the Cream Cheese Glaze:
- 4 oz cream cheese, softened
- 1 cup powdered sugar
- 2 tbsp milk
- ½ tsp vanilla extract
Instructions
- Preheat Oven – Preheat oven to 325°F (163°C). Grease and flour a 10-inch Bundt pan or 9×5-inch loaf pan.
- Mix Dry Ingredients – In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
- Cream Butter and Sugar – In a large bowl, beat butter and sugar until light and fluffy.
- Add Eggs and Vanilla – Add eggs one at a time, beating well after each. Stir in vanilla extract.
- Combine with Dry Ingredients and Sour Cream – Alternately add flour mixture and sour cream, beginning and ending with flour. Mix just until combined.
- Bake the Cake – Pour batter into the prepared pan and smooth the top. Bake 75–90 minutes, or until a toothpick inserted in the center comes out clean. Cool 15 minutes in pan, then invert onto wire rack.
- Prepare the Glaze – Beat cream cheese, powdered sugar, milk, and vanilla extract until smooth. Drizzle over cooled cake and let set.
Nutrition Facts (per slice, approx. 1/12 of cake)
- Calories: 450
- Protein: 5g
- Carbs: 60g
- Fat: 20g
- Fiber: 1g
- Sugar: 35g
Can I make this cake in a loaf pan instead of a Bundt pan?
Yes! A 9×5-inch loaf pan works perfectly. Baking time may vary slightly.
Can I store this cake ahead of time?
Yes, store in an airtight container at room temperature for up to 3 days or in the fridge for 5 days.
Can I freeze the cake?
Yes! Wrap tightly and freeze for up to 2 months. Thaw at room temperature before serving.
Can I add flavor variations to the cake?
Absolutely! Try lemon zest, almond extract, or crushed pineapple for different flavors.
Do I have to use cream cheese glaze?
No, it’s optional. You can serve the cake plain or with powdered sugar, but the glaze adds extra richness and flavor.