Million Dollar Pound Cake

Make sure all ingredients are at room temperature to help the batter combine more easily.

Test for doneness at the lower end of the baking time to prevent overbaking.

Increase the baking time by a few minutes if you're using a dark Bundt pan as they can cook faster.

For added texture, fold in nuts or chocolate chips into the batter.

Always allow the cake to cool before glazing to prevent the glaze from melting away.

When glazing, drizzle in a spiral motion for even coverage.

Why is it called Million Dollar Pound Cake?

The name "Million Dollar" suggests that the cake is exceptionally rich and delicious, akin to something so delightful it could be worth a million dollars.

Can I use unsalted butter instead of salted butter?

Unsalted butter allows for better control over the salt content in your cake since you can add salt separately. You'll want to add 1/2 to 3/4 teaspoon of salt to account for the difference.

Can I substitute some of the sugar with a sugar alternative?

You can use sugar alternatives, but make sure you choose one that measures cup-for-cup like a blend of stevia or erythritol and that is heat-safe so it doesn't turn bitter tasting when baked. Keep in mind that the texture and flavor may slightly change.

Is it necessary to use a tube or Bundt pan?

Using a tube or Bundt pan is important for even baking and preventing the cake from collapsing. The central tube allows heat to circulate, cooking the thick batter uniformly.

How do I know when the cake is done?

The cake is done when a toothpick inserted into the center comes out clean or with just a few moist crumbs attached. Also, the cake should be slightly pulling away from the sides of the pan.

How should I store the pound cake?

The cake can be stored at room temperature in an airtight container for up to 5 days. If refrigerated, it may last a week, but refrigeration can dry it out.

Can I freeze the cake?

You can freeze the cake. Wrap it tightly in plastic wrap and then foil before placing it in an airtight container. It can be kept frozen for up to 3 months.

Can I add other flavors or ingredients?

Feel free to experiment with flavors. Adding lemon zest or a bit of cocoa powder can give the cake a different dimension. Just make sure to maintain the balance of wet and dry ingredients.

What if I don't have confectioners' sugar for the glaze?

If you don't have confectioners' sugar, you can make your own by blending granulated sugar in a blender or food processor until it reaches a fine, powdery consistency.

Electric Mixer: For creaming the butter and sugar, as well as incorporating the other ingredients.

Measuring Cups and Spoons: For measuring ingredients such as the sugar, flour, milk, and liquids used in the glaze.

10-Inch Tube or Bundt Pan: For baking the pound cake. It is important to grease and flour the pan to prevent the cake from sticking.

Large Mixing Bowl: For combining the butter and sugar, and mixing in the other ingredients. The bowl should be large enough to accommodate the batter as it's mixed.

Small Mixing Bowl: For preparing the orange glaze.

Whisk or Spatula: Used for combining the confectioners' sugar and orange juice in the small bowl.

Rubber Spatula: For scraping down the sides of the mixing bowl.

Toothpick or Wooden Skewer: To check the doneness of the cake by inserting it into the center to see if it comes out clean.

Cooling Rack: Allows the baked cake to cool properly.

Fresh Berries: Serve alongside fresh strawberries, raspberries, or blueberries. The acidity and freshness of the berries cut through the cake's richness.

Whipped Cream: A dollop of lightly sweetened whipped cream adds a creamy texture that complements the dense cake.

Chocolate Sauce: Drizzle chocolate sauce over the cake for an indulgent twist. The richness of chocolate pairs well with the buttery notes of the pound cake.

Ice Cream: A scoop of vanilla or almond ice cream provides a cold, creamy element that pairs well with the pound cake.

Cream Cheese Frosting: Use the cake as a base for a layer of cream cheese frosting. The tanginess of the cream cheese balances the sweetness of the pound cake and adds extra flavor.

Lemon Curd: Serve with a side of lemon curd for a zesty contrast. The tartness of the lemon curd complements the sweetness of the cake.

Nut Toppings: Sprinkle sliced almonds or crushed pecans on top for added crunch.

Caramel Sauce: Drizzle over the cake for a sweet and buttery contrast.

Wine Pairings
Chardonnay: A buttery Chardonnay would work well here, especially if you find one that has been aged in oak. Its creamy texture matches the richness of the pound cake, and the hints of citrus will play nicely with the orange glaze.

Moscato: Look for a lightly sparkling Moscato that offers sweet, fruity flavors. The refreshing bubbles and sweetness can enhance the almond and vanilla tones in the cake.

Sauvignon Blanc: A bright, zesty Sauvignon Blanc with notes of citrus and green apple can cut through the dense sweetness of the cake. Aim for one with a crisp finish to complement the orange glaze.

Other Alcohol Pairings
Prosecco: A bubbly Prosecco can add a fun touch, especially with its fruity flavors. The effervescence helps lighten the rich buttery cake and pairs well with the zesty orange glaze.

Aperol Spritz: This refreshing cocktail combines Aperol, Prosecco, and a splash of soda water. Its bright orange color and bittersweet flavor make it a fun match for the cake's citrus notes.

Vanilla Vodka Tonic: Using vanilla vodka with tonic water brings out the sweet, creamy flavors in the cake.

Non-Alcoholic Pairings
Sparkling Orange Juice: A refreshing choice that's not too sweet. The bubbles and citrus flavor are perfect for echoing the orange glaze.

Almond Milk: This creamy drink can mimic some of the almond notes in the cake. Served cold, it adds a mild sweetness that balances the richness.

Lemonade: A tart, refreshing lemonade can brighten up the flavors of the pound cake. Look for one that's not overly sweet to ensure it complements rather than competes with the cake.