Oh, you guys. Get ready for this. We’re talking about the Million Dollar Pound Cake with Cream Cheese Glaze, and trust me, it lives up to its name! This isn’t just any pound cake; it’s like a hug in cake form. The texture is just unbelievably dense and moist, and that cream cheese glaze? Pure magic. I remember the first time I made it, the whole house smelled like heaven. It’s one of those recipes that feels super fancy but is actually really straightforward. It’s the kind of cake that makes everyone feel special, whether it’s for a big celebration or just because you deserve a treat!

Why You’ll Love This Million Dollar Pound Cake with Cream Cheese Glaze

Seriously, this cake is a winner for so many reasons. It’s one of those recipes that just works, every single time!

Quick and Easy Preparation: You won’t believe how simple it is to whip up this amazing dessert. The steps are so clear, and before you know it, you’ve got a masterpiece.
Unforgettable Flavor and Texture: Get ready for a super moist, dense crumb that just melts in your mouth, all topped with the dreamiest, tangiest cream cheese glaze. It’s pure perfection!
Perfect for Any Occasion: Whether it’s a fancy dinner party, a birthday, or just a Tuesday that needs a little sparkle, this cake is always the right choice. It’s guaranteed to impress!

Gathering Your Ingredients for Million Dollar Pound Cake with Cream Cheese Glaze

Okay, let’s get our ducks in a row for this amazing Million Dollar Pound Cake with Cream Cheese Glaze! Having everything ready makes the whole process so much smoother. It’s like prepping for a baking adventure, and you want all your supplies lined up.

For the Million Dollar Pound Cake

For the cake itself, you’ll need:

1 cup (that’s two sticks!) of good quality unsalted butter, make sure it’s softened up.
3 cups of granulated sugar – it gives that perfect sweetness.
5 large eggs, and they really should be at room temperature.
Just 1 teaspoon of pure vanilla extract; it makes a world of difference!
3 cups of all-purpose flour. I like to sift it, but it’s not a dealbreaker if you don’t!
1 cup of full-fat sour cream; this is key for that incredible moisture.
1 teaspoon of baking powder, make sure it’s fresh!
And finally, 1/2 teaspoon of fine sea salt to balance everything out.

For the Cream Cheese Glaze

And for that dreamy glaze:

8 ounces of cream cheese, again, softened is the way to go.
1/2 cup (one stick) of unsalted butter, also softened.
2 cups of powdered sugar, sifted so it’s nice and smooth.
1 teaspoon of pure vanilla extract – yes, more vanilla!
And about 2-3 tablespoons of milk, just to get that perfect drizzly consistency.

Step-by-Step Guide to Making Your Million Dollar Pound Cake with Cream Cheese Glaze

Alright, let’s get baking this incredible Million Dollar Pound Cake with Cream Cheese Glaze! It’s not as scary as it sounds, I promise. Just follow along, and you’ll have the most amazing cake.

Preparing the Pound Cake Batter

First things first, preheat your oven to 325°F (160°C) and get your 10-inch tube pan all greased and floured. This stops the cake from sticking, which is a baking nightmare! Now, grab your softened butter and sugar and cream them together in a big bowl. You want it super light and fluffy – this is where you build that amazing texture. Then, beat in those eggs, one at a time, making sure each one is mixed in before you add the next. Stir in that pure vanilla extract. In a separate bowl, whisk together your flour, baking powder, and salt. Oh, and give your sour cream a little whisk too, just to make sure it’s smooth. Now, the important part: add your dry ingredients to the butter mixture, alternating with the sour cream. Start and end with the dry stuff. Mix it all until it’s *just* combined. Seriously, don’t overmix, or your cake can get tough!

Baking the Perfect Pound Cake

Pour all that glorious batter into your prepared pan. Smooth the top a bit. Now, into the oven it goes for about 60 to 75 minutes. How do you know it’s ready? Stick a wooden skewer or a toothpick right into the center. If it comes out clean, with just a few moist crumbs clinging to it (no wet batter!), then it’s perfect. Let the cake hang out in the pan for about 10 minutes after it comes out of the oven. This helps it firm up a little. Then, carefully flip it onto a wire rack to cool completely. Patience is key here – you don’t want to glaze a warm cake!

Crafting the Cream Cheese Glaze

While your cake is cooling, let’s whip up that dreamy cream cheese glaze. In another bowl, beat together the softened cream cheese and the softened butter until they’re wonderfully smooth and creamy. No lumps allowed! Gradually add in the sifted powdered sugar and that teaspoon of vanilla extract. Mix it all up until it’s combined. Now, add your milk, just one tablespoon at a time. Keep mixing until you get that perfect drizzly consistency. You want it thick enough to coat but thin enough to pour easily over your cake. It’s like magic happening right in your bowl!

Assembling Your Million Dollar Pound Cake with Cream Cheese Glaze

Once your beautiful pound cake is completely cool, it’s time for the grand finale! Take your luscious cream cheese glaze and spread it evenly over the top of the cake. Let it drip down the sides just a bit. It looks so pretty and tastes even better!

Tips for Pound Cake Perfection

Making the Million Dollar Pound Cake with Cream Cheese Glaze is totally doable, but a few little tricks can really take it from good to absolutely phenomenal. It’s all about the details, really!

Ingredient Temperature Matters

Seriously, don’t skip this! Having your butter and eggs at room temperature is a game-changer. It helps them blend together so much better, creating that super smooth batter and a more even bake. Cold ingredients just won’t cream properly, and nobody wants a lumpy pound cake!

The Art of Mixing

When you’re creaming that butter and sugar, really go for it until it’s light and fluffy – that’s where the magic starts. But once you add the flour, ease up! Mix just until everything is combined. Overmixing develops the gluten too much, and you can end up with a tough cake instead of that tender crumb we’re aiming for.

Achieving the Ideal Glaze Consistency

Getting the glaze just right is easy if you remember the milk! If it looks too thick and gloopy, add milk a tiny bit at a time until it’s perfect for drizzling. If you accidentally add too much and it gets too thin, just whisk in a little more sifted powdered sugar. You’ll get it!

Storing and Reheating Your Million Dollar Pound Cake with Cream Cheese Glaze

Keeping this delicious Million Dollar Pound Cake with Cream Cheese Glaze fresh is super easy, but you’ve got to do it right so it stays as yummy as the day you made it.

Room Temperature Storage

Honestly, if you’ve got space, keeping this cake on the counter is great. Just make sure to cover it really well – plastic wrap works perfectly to keep it from drying out. It’ll stay lovely at room temperature for about 3 days. The glaze is pretty stable, so no worries there!

Refrigerator Storage and Reheating

If it’s super warm where you are, or if you want it to last even longer, pop it in the fridge. Wrap it up good, and it’ll keep for about a week. When you’re ready for a slice, you can totally eat it cold, or give it a little zap in the microwave for about 10-15 seconds. It just warms it up enough to bring back that lovely soft texture. Don’t overheat it, though!

Frequently Asked Questions about this Million Dollar Pound Cake with Cream Cheese Glaze

Got questions about whipping up this amazing Million Dollar Pound Cake with Cream Cheese Glaze? I’ve got you covered!

Can I use a different pan for this Million Dollar Pound Cake?

Absolutely! While a tube pan is classic, you can totally use a Bundt pan or even a 9×13 inch baking pan. Just remember that different pans bake differently, so you might need to adjust the baking time a bit. Keep an eye on it!

How do I prevent my pound cake from sinking?

A sinking pound cake can be a bummer, but it usually comes down to a few things. Make sure you’re not overmixing the batter once the flour is in, and double-check that your oven temperature is accurate! Opening the oven door too much while it’s baking can also cause it to sink.

Can I make the glaze ahead of time?

Yes, you definitely can! You can prepare the cream cheese glaze a day in advance. Just pop it into an airtight container and keep it in the refrigerator. Let it sit out for a little bit to soften up before you spread it on the completely cooled cake.

What are some variations for this Million Dollar Pound Cake?

Oh, the possibilities are endless! You could add some lemon or orange zest to the batter for a citrusy twist, or even fold in some fresh berries or chocolate chips. For the glaze, a little bit of espresso powder or a splash of almond extract would be delicious, too!

Nutritional Information Disclaimer

Please keep in mind that the nutritional information provided for this Million Dollar Pound Cake with Cream Cheese Glaze is an estimate. Actual values can vary based on the specific ingredients and brands you use, as well as portion sizes. We’ve done our best to give you a general idea!

Guaranteed Million Dollar Pound Cake Bliss

Author: jekof.com
Total Time: 1 hour 35 minutes
Yield: 12 servings 1x
Diet: Vegetarian

Print Recipe

Description

A rich and decadent pound cake with a smooth cream cheese glaze.

Ingredients

Scale

1 cup (2 sticks) unsalted butter, softened
3 cups granulated sugar
5 large eggs
1 teaspoon vanilla extract
3 cups all-purpose flour
1 cup sour cream
1 teaspoon baking powder
1/2 teaspoon salt
For the Glaze:
8 ounces cream cheese, softened
1/2 cup (1 stick) unsalted butter, softened
2 cups powdered sugar
1 teaspoon vanilla extract
2–3 tablespoons milk

Instructions

Preheat oven to 325°F (160°C). Grease and flour a 10-inch tube pan.
In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
Beat in the eggs one at a time, then stir in the vanilla extract.
In a separate bowl, whisk together the flour, baking powder, and salt.
In another small bowl, whisk together the sour cream.
Gradually add the dry ingredients to the wet ingredients, alternating with the sour cream, beginning and ending with the dry ingredients. Mix until just combined.
Pour the batter into the prepared pan.
Bake for 60-75 minutes, or until a wooden skewer inserted into the center comes out clean.
Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
For the glaze, beat together the softened cream cheese and butter until smooth.
Gradually add the powdered sugar and vanilla extract, mixing until combined.
Add milk one tablespoon at a time until the glaze reaches your desired consistency.
Spread the glaze over the cooled cake.

Notes

Ensure all ingredients are at room temperature for best results.
Do not overmix the batter.
The cake can be stored at room temperature for up to 3 days or in the refrigerator for up to a week.

Prep Time: 20 minutes
Cook Time: 75 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 450
Sugar: 40g
Sodium: 200mg
Fat: 25g
Saturated Fat: 15g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 55g
Fiber: 1g
Protein: 5g
Cholesterol: 100mg

Keywords: pound cake, cream cheese glaze, dessert, cake, baking, sweet treat