This rich and buttery Million Dollar Pound Cake has been rotating through Southern kitchen for decades. It’s made with 7 simple pantry ingredients and it’s amazing served on it’s own, with berries and fresh whipped cream, lemon curd, ice cream or countless other options. It’s a pound cake aficionado’s dream. Follow the preparation technique carefully and this classic delight will be the star ending to any meal.
Other than eggs, there’s no leavening in this cake making a key step in the process whipping air into the butter at the beginning. I use a rule of “fives” when making this pound cake. By that I mean, to give the cake a creamy lighter texture whip the butter on high for 5 minute then add the sugar and continue to whip for another 5 minutes. This process has a magical effect on the cake batter which adds to the mystique of how such simple ingredients can produce such a pleasing result.
This pound cake is also fantastic for make-ahead baking as it freezes like a dream. When freezing, make certain it’s cooled completely before tightly wrapping in plastic freezer wrap. It can be frozen as a whole cake or sliced making it convenient to grab a piece from the freezer for a quick treat or unexpected guests. I serve this pound cake, first made famous by Southern Living who dubbed it “Million Dollar Pound Cake” in trifles, parfaits, or as is with a cup of hot tea or coffee for entertaining and snacking. It’s a Southern classic that will never grow old. Now if you’ll excuse me, I think it’s time for a piece.
See this cake on Southern Living’s My Recipes here
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You may also like: Coconut Cream Pound Cake with Vanilla Cream Glaze, Lemon Lovers Pound Cake, Cream Cheese Pound Cake, Key Lime Pound Cake, Sweet Potato Pound Cake, Pound Cake In Jars.
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Helpful Kitchen Items:
Million Dollar Pound Cake
Ingredients
- 4 cups all-purpose flour sifted
- 1 pound salted butter softened (4 sticks)
- 1 Tbsp pure vanilla extract
- 1 teaspoon almond extract
- 3 cups granulated sugar
- 6 large eggs
- 3/4 cup whole milk OR buttermilk
Instructions
- Preheat the oven to 300°F. Butter and flour an angel food/tube pan with a removable bottom. Set aside.
- In the bowl of a stand mixer using the whisk attachment whisk together the butter, vanilla and almond extracts. Whip for 5 minutes on medium-high.
- Switch to the paddle attachment Add the sugar gradually beating on medium until light yellow in color. (Around 5 minutes)
- Add the eggs one at a time beating well after each addition. Scrape the sides of the bowl as needed.
- Lower the speed of the mixer and add the flour alternately with the milk, beginning and ending with flour. Stop and scrape the sides of the bowl occasionally.
- After all has been added, beat for 1-2 minutes until the flour has fully incorporated.
- Spread evenly into the pan and bounce on the counter, if needed to settle.
- Place into the oven and bake for 1 hr 30-45 minutes OR until a toothpick inserted into the cake comes back clean.
- Cool for 15 minutes, then remove the outer ring.
- Cool completely on a cooling rack.
Recipe Notes
This cake may be made in a tube pan without a removable bottom.
See this cake on My Recipes here.
Linda says
This would be my favorite cake. I love pound cake with a dip of ice cream that melts all around the plate. Thanks for sharing.
Wishes for tasty dishes,
Linda
Carol says
I am cooking cake now & it has been n oven 2 hrs & ,is still not. brown r u sure 300 is right
Melissa says
Yes, the oven temperature is right.
Janikka says
Hello Melissa I’m making your pound cake now, and I have the tube pan with removable bottom. What is the best way to remove cake when its done?
Melissa says
Hi Janikka! Let it cool for a bit in the pan (About 20 minutes or so) then gently turn it out leaving the bottom in place until it completely cools.
Elle says
Make sure you run a long sharp knife around it before you turn it out.
Cathey Smith says
Wet knife
Linda says
What about us in a high altitude area? Any changes? I live in Colorado.
Melissa says
Linda, no ingredient changes but you have 2 options…bake it at 300°F for a longer period or increase the temperature to 325°F and keep an eye on it. I’ve had many high altitude visitors tell me they had success both ways.
Shawn Ramseur says
I saw your comment about the FB video being wrong with the temp and that you were going to have them change it..well…PLEASE have them fix it sooner rather than later. I watched the video and the 350 stuck in my head. I came to the website and completely missed the 300! Of boy I hope this cake turns out ok… Thanks!
Melissa says
I’m sorry for the confusion. Facebook cannot change the video. The creator of the video changed it for here on my website. The only way to change the video on Facebook would be to delete the post unfortunately, and that’s not an option or everyone who saved it will lose it.
Angela Miller says
I have a gluten allergy, can I use a rice flour to make this?
Melissa says
I’ve never made this with rice flour but, I think that would be a great experiment. Let me know if you try it.
Trudy says
I used about 1.5 cups of almond flour and 1.5 cups coconut flour and one cup of swerve (erithritol) and 1 cup of monk fruit sweetener instead of carby flour and sugar. Baked it on 325 in just a square pan. Has a great buttery flavor.
Kathy says
My cake deflated 🙁 why??
Melissa says
I assume you tested it for doneness before removing from the oven? If the batter is over beaten it can sink a bit. Also, all butter isn’t created equal so use a quality product.
Nakia says
So did mine just now 300 is wrong i never bake on 300temp
Melissa says
300°F is right.
Bonita says
My cake ran over then fell flat and I have no idea why. I followed the directions. I’m am so deflated!
Melissa says
If you used a full-size tube pan it shouldn’t have done that. I’m not certain what would have been the problem, otherwise.
Brielle says
Hi I did your recipe on the pound cake and the first time I did it it’s came out perfect and then when I try to do it the second time it was rising correctly and I was wondering what am I doing wrong
Melissa says
You may not be doing anything wrong. Make sure you’re using fresh eggs and it should work fine. Also, don’t over beat the actual batter.
Barbara says
The video says 350 degrees
Melissa says
Please follow the written instructions.
Katherine says
Usually 325 for an hour works. I tend to cook my Cakes around 335 – 340 and just keep an eye on them.
Bernadette L Groves says
Next time try to have your oven rack higher up?
Carla says
the temperature depends on the elevation.
Kayce says
I made this last night and 300 was right. It took an extra 5 minutes longer, but turned out perfect!
Melissa says
Glad you liked this one!
Marcella K. Turner says
every oven is different. I have a gas oven and it takes longer to bake any recipe. You just have to figure out your ovens quirks.
Star says
I had this problem with other things I baked. Checked my oven temp and it was off by almost 25 degrees. You might check yours.
kay says
she said 350*
Bebe Bowles says
No 300 degrees why can’t you people just follow the recipe and stop changing it if we want to change your recipe do so but do not tell us. Keep it to your self or creat your own site.
PLEASE
Only post your out come if you followed her recipe.
Lucy says
Um, I think people can post what they want to…..
Juli says
Me too it was 2 hrs 20 minutes now it’s done !!!!
Jim says
Regular oven or convection? I use a tube pan and a convection oven. Less than 1:30 mins to bake this cake.
Vikki says
VIKKI, OMG I’m a chef and baker and I’ve never had such a mess in my oven. I used regular bunt cake pan plus a 8 by 4 loaf pan with this recipe and it was all over my oven. Plus the temperature of 300degrees and 2 hours later I finally took this mess out of my smoky ove, which by now my whole house was smoky. I surely will not be baking this Million Dollar Cake again. It tasted good but, fell apart and the kids ate it as a finger treat. Love ya
Kestrel says
Oh, I love the passive aggressive pseudo-compliment.
You might be a chef AND a baker but it doesn’t sound like you understand that a *Bundt* (note the spelling) is different than an tube/angel food pan.
It seems like you overloaded your cake pan and, as you also needed an additional loaf pan, that your Bundt held a lot less than what the standard angel food pan required for this recipe does.
It’s not her fault you did something wrong.
mull says
350 is right
JILL BURCH says
is the oven working right?
Mark says
Hi Melissa,
Made this cake for a dinner on Monday and it turned out great. Added orange zest. I used this recipe with a tube pan which had a non-removable bottom. I was unable to open the link for other recipe but would like to see it.
Thank you,
Mark
Melissa says
Hi Mark, good call on the orange zest I love a citrus laced cake. I’m not sure what other recipe you’re referring to, sorry.
Shanay Washington says
Can cake flour be used and sour cream
Melissa says
Yes, to both.
sheilla says
can you use self rising flour
Melissa says
You should use all-purpose flour for this cake.
Juli says
I used cake flour it took 2 hr 20 minutes
Pat says
I love this cake ~ thanks for the reminder! I absolutely adore pound cakes and I will be making this one again. You’re right ~ makes a wonderful addition to all holiday activities. Great in the afternoon with a cup of coffee!
xo
Pat
Geraldine says
Hi can you tell me in ounces how much flour and butter thank you
Melissa says
If you want to convert to metric, that can easily be done from cups to grams with an online converter. For this cake I used cups and not weight for the ingredients.
Lily morgan says
This cake is great. We made it on May 27 2017. Everyone loves it. Super buttery and flavorful.
Melissa says
Wonderful!
Carol says
Hello, one question is the temp 300 for 1 1/2 hour like on the recipe or
350 for 1 1/2 hours like on the facebook vidio?
Melissa says
Thanks for bringing that to my attention yes, it should be 300°F as stated in the recipe. I’ll have the video creator correct that. The video should be used for demonstration purposes, only.
Madina says
Hi! I have a question. Should the milk and flour be poured while alternating between the 2?
Melissa says
Yes alternate.
Becky says
Melissa,
Where do you post comments? I only see where you can reply to a comment.
Melissa says
You just left a comment. To leave a new comment scroll to the bottom of the page.
Rose samuels says
Your recipe doesn’t say anything about baking powder or soda. How does it rise without it?
Melissa says
If you’ll read the narrative it explains. No baking powder. The eggs and air whipped into the butter make it rise.
qua says
Hello is it possible to use cake flour instead of regular flour?
Melissa says
Sure, if you prefer it.
Tyshima says
Have you ever used cake flour? Also if I use cake flour should I still sift it as the box recommends? I want to make sure it’s as dence add it is supposed to be.
Melissa says
You can use cake flour and you’re right the texture will be lighter. That’s not a bad thing at all, it just depends on your personal preference.
laura says
You using all purpose flour,no baking power, salt or baking soda. Is this right..if so just checking before making it…thanks
Melissa says
Yes, that’s right.
Tammy says
So I can’t use self rising flour?
Melissa says
You could, but it’s not necessary. This is a big cake as is, so if you choose to use self-rising flour bake it in 2 loaf pans to give the batter more room to grow.
A.S. says
Can this be made (and taste as good) without the almond extract? I have a nut allergy….
Thanks
Melissa says
Sure, you could leave it out or add another flavoring you enjoy, if you wish.
Yvette Allen says
Happy Thanksgiving,I’m in the process now of making this Million Dollar Cake,is it ok to use Butter flavor extract apperantly I used up my Almond flavor.Thank you.
Melissa says
Sure, no problem!
Jill says
Melissa……..are u ready to slap people yet???
Frances Hughes says
I have made this wonderful cake many times over the years, and substituted lemon or orange extract for the almond extract, and it’s always been delicious!
Melissa says
Frances, you are so right this cake is tried and true. Any flavoring can be used in this cake the versatility is endless.
Regina says
My grandmother made this with lemon extract and vanilla. It is my sons favorite.
Melissa says
Gramma’s have a way of making every recipe special, don’t they? Mine made this cake too and varied the flavorings depending on what she had on hand. Precious memories.
Laura says
How much lemon and how much vanilla? I have never made a lemon pound cake and would much prefer over almond.
Nancy Newton says
Lemon extract & a little lemon zest would be great!!
cindy cole says
I have an allergy to almond. I use the imitation and it taste the same. I love the almond flavor.
Julia says
My Mom used lemon extract when she was out of almond. It’s wonderful, too.
Melissa says
Lemon is delicious!
Brenda says
I noticed it has no baking powder or baking soda? how then does it rise. I checked other pound cake recipes and they have either the soda or baking powder?
Melissa says
From the narrative “Other than eggs, there’s no leavening in this cake making a key step in the process whipping air into the butter at the beginning. I use a rule of “fives” when making this pound cake. By that I mean, to give the cake a creamy lighter texture whip the butter on high for 5 minute then add the sugar and continue to whip for another 5 minutes. This process has a magical effect on the cake batter which adds to the mystique of how such simple ingredients can produce such a pleasing result.”
CHRISTINE MELE says
This pound cake looks amazing! I noticed that you used the wisk attachment for the butter, did you then change to the paddle? Serving this for Christmas, want to follow instructions perfectly! Happy Holidays to you all!
Melissa says
Hi Christine, yes in the video digital media company who created this for me didn’t show the paddle attachment but, I do in fact switch them out. So whip the butter and sugar with the whisk then switch to the paddle attachment for adding the flour and milk.
Chasity says
I have a couple questions and would make her to sound dumb but I’m sorry do you use all purpose flour or self rising also what if you do not have the paddles and all you have is a wisk with the hand held mixer
Melissa says
Hi Chasity, those aren’t dumb questions at all. Follow the recipe using all-purpose flour. As far as your mixer, use what you have it will be fine.
Kim says
I must’ve done something wrong! The top of my cake is crusty and separated from the cake 🙁 What would’ve caused this to happen?
Melissa says
Pound cakes notoriously form a crust. In fact, it’s one of my favorite things about them. If there’s a high water content in the butter, it can cause a separation too, so you may not have done anything wrong.
Kim says
Thanks for the tip on butter. I DID use an “off brand”. Next time, I’ll use my usual brand ????
Melissa says
It’s amazing the difference it can make.
Kim says
I’ve heard that putting a pan with water on the bottom rack helps with cracking. Is this true?
Melissa says
Kim, I’ve never done that with a cake only a cheesecake.
Joan says
Can this recipe be cut in half to make a smaller cake ?
Melissa says
You could bake this in 2 loaf pans and freeze one, if you like. Otherwise, you could cut it in half but, when changing amounts keep in mind it can effect the outcome.
Lisa says
I cut the recipe in half and baked it in a loaf pan and it was delicious. I love that this recipe uses ingredients that I always have on hand.
Melissa says
Wonderful, thanks Lisa!
Debbie says
Could you use a Bundy pan if you don’t have a tube pan?
Melissa says
Yes, no problem.
Leslie says
I used a bunt pan and the batter overflowed onto the bottom of my oven…I would NOT recommend using one. Get an Angel Food Cake pan
Julie Murphy says
Do you prefer to use milk or buttermilk? And, would a bundt pan work? I really want to try this one!
Melissa says
Hi Julie, I’ve made it with both you can’t go wrong. A bundt pan may work, but a pound cake pan is best.
Deb says
Would a 13×9 pan work?
Melissa says
I bake this cake just as the recipe is written. That said, you can bake it in different shapes, just adjust the baking time accordingly.
Anne says
No baking powder and salt?
Melissa says
You should use salted butter. No baking powder.
Adrienne says
I have unsalted butter. Any suggestions?
Melissa says
Unsalted butter is fine.
Nancy Newton says
there are conversions for adding salt when recipe calls for salted & you only have unsalted..Unfortunately, I can’t remember the amount!!
Melissa says
You can use either for this cake. To adjust unsalted butter, add 1/4 tsp salt per stick (Or 1/2 cup) of butter. Feel free to add less or adjust amounts to your personal taste.
Rita Hughes says
can you use self-rising flour?
Melissa says
You can but, it’s not necessary. It’s best to follow the ingredient list as written.
Laine says
I use vanilla butternut flavoring instead of vanilla and almond..it is fantastic.
Evelyn says
Vanilla butter nut is very very good
Melissa says
It sure is gives it a great depth of flavor.
Jackie says
Where can you find the “Vanilla Butter Nut Flavoring?” I live in the one-year now and can’t find it. Do they still make it? Awesome flavoring!!
Melissa says
Try Amazon, they have everything.
TidyMom says
I love pound cake with strawberries over top!! this sounds wonderful Melissa!
Melissa says
Thanks Cheryl!
Karen says
Do you think Splenda would work in place of the regular sugar?
Melissa says
I know people who bake with Splenda with great success. I make this cake as written, so I don’t have a definite answer for you. If you try it come back and comment it may help someone else.
Kristi says
I was wondering the same thing–using Splenda and coconut flour since I’m eating low carb?!?
Melissa says
I haven’t made this recipe using those ingredients but, if you’ve had success with them in the past they should work for this cake.
Margo Haynes says
I have a recipe for buttercake that uses two cups of sugar, I called Splenda about using
Splenda granulated and they told me to use the Splenda blend, which is half sugar and half Splenda granulated.
I did and it turned out great!
DJ Nana says
So, instead of Splenda blend, couldn’t you just use 1/2 Splenda and 1/2 Sugar rather than purchasing their blend-or is it different Splenda in the “blend”..just curious.
Heide says
My neighbor is a cake baker and wraps all her cakes almost immediately from this oven and then to freezer or fridge depending on how she is going ot use them. She owned a bakery. She says it keeps the steam in and keeps her caked very moist. This is a great recipe.
Melissa says
That’s a great trick and she’s right. Also, slightly under baking the cake will do the trick, too. Slightly.
DJ Nana says
I am interested in this technique, but wondering what to wrap the cake in…foil? Or plastic wrap? Thank u!
Melissa says
If freezing, wrap in plastic wrap then heavy duty foil. Otherwise, a cake saver works wonderful to keep it fresh.
Terry M says
That does work well with pound cakes (though I prefer to take them out a few minutes early and then wrap soon after removing from the pan). But I wanted to mention that this can cause lighter cakes, such as sponges, to get soggy or heavy. I used to own a bakery and have experimented with hundreds of recipes and techniques so I just wanted to share a little of what I learned. While I have not yet made this cake, it has all the elements of a winner!
Melissa says
Hi Terry, such a great tip, thanks for sharing your thoughts. I too, share your love of taking the cake out a tiny bit early. Thanks for sharing!
Cindy G. says
Since you’ve owned a bakery, may I ask you what in the world is the secret ingredient in bakery cakes, brownies and cookies? There’s something unique about them, a very pleasant aroma and taste, that I’ve never experienced in home baking, store bakeries, or large commercial bakeries. I’m thinking it might be a tiny bit of almond extract or cinnamon, or perhaps a really high quality vanilla, but it’s something I’ve noticed for my whole life. Thanks in advance, if you can answer my question.
Melissa says
Hi Cindy, I’m not aware of a secret ingredient. However, it could be the commercial grade ingredients that give a slightly different result to the baked goods we make at home.
Jenn says
Any suggestions on making this marble? My hubby loves marble pound cake. Thank
You!
Melissa says
I need to add a marble cake to my “to do” list.
Brandy says
If you do please share the recipe I’m hoping it’s before Christmas!!????
Marlene Kramer says
Why not split the batter in two, add powdered cocoa to one half and leave the other half alone. Pour the two batters into the pan in such a way to form the marble cake.
Kn says
On hour two of baking and still a gooey mess overflowing pan followed directions to a tee! What a waste of butter and eggs
Melissa says
Sorry something went wrong but, this cake is tried and true. It works every time.
Carol says
I think her pan is too small. Possibly an 8 or 9 inch instead of a 10 inch.
Melissa says
That is possible all pans aren’t created equal.
Anita McClendon says
When I started baking, I would under mix when it came to adding my eggs. Try mixing the eggs you add one at a time. My cake blew up the sides of the pan and overflowed into the oven and the batter that did cook in the bottom of the pan tasted like egg custard. Sorry it did not work out, but don’t give up!!!
Lori says
I had to bake mine over 2 hours. My oven thermometer is accurate. I followed the recipe exactly. If it comes out of the pan FINALLY DONE, I will be happy, but next time I will increase my temp.
Melissa says
Not to worry, this same cake has been made with success for many many years. My oven time is accurate as well and it never takes that long to bake hence the reason you should always test the center of any cake with a tester before removing it from the oven.
Marlene Kramer says
My rule of thumb has always been to lower my oven to 325F when baking this type of cake or quick breads, and just lengthen the time it cooks. This lower temp and longer bake allows the cake to cook long enough but without the cake edges getting too dark. So if a recipe tells me 350F for 45-50 mins, I’ll do 325F for 65-70 mins. So at 300F, the recommended time to cook looks about right to me. As always, keep an eye on it.
Dana says
Can you substitute sour cream for buttermilk?
Melissa says
It’s best to make this cake just as written.
Brenda says
This cake look and sound good!! I’m going to try this. I’m not a baker though!
Theresa says
Yes you can. My mama made this cake for years only using 3 cups of swans down cake flour sifted. You can substitue 8 oz sour crem for milk making sour cream pound cake.
Melissa says
This isn’t a sour cream pound cake.
Anna says
yes
Anna says
it makes for a denser moist cake.
Ruth Beans says
I used whipping cream instead of milk. The cake looks fantastic! It’s cooling now I have to wait until tomorrow to try it. Yummy
Melissa says
Whipping cream is a great substitute. Enjoy!
Candace says
Followed to a tee.using a bundt pan, it filled to the top. Into a half hour it’s running over the top, can you tell me what I’ve done wrong. It sure looked good when I was making it.
Melissa says
I make this in a pound cake pan. I have had people tell me they’ve used a bundt pan without issue, but, for the best results a pound cake pan is best as it’s deeper and holds more batter. Also, all butte isn’t created equal so make sure you stat with quality ingredients.
Candace says
Use all good ingredients. I wondered when I poured it, that I feel it should only be used in a different pan. Thanks for your help. Not sure why it’s still pouring out over the top in the oven. What a mess
Melissa says
Candace, don’t be discouraged it could be the way the ingredients were beaten together and the quality of the butter. The batter shouldn’t over flow, you might try making it in 2 loaf pans next time. The baking time wouldn’t bake as long when making it that way. Keep trying!
Tara Callais says
How long should you bake it if two loaf pans are being used?
Melissa says
The baking time will be shortened to around 1 hour to 1 hour 10 minutes. Check it at 1 hour to be safe.
Carolyn Mikell says
You are absolutely right…USE GOOD INGREDIENTS….NOT OFF BRANDS.
Elle says
A Bundt pan is WAY too small for this recipe.
Janet says
Could you make this same cake with Almond flour for gluten sensitive guests?
Melissa says
I’ve never adapted this cake using almond flour but, my guess is it could b adapted. However, almond flour may need other ingredient adjustments as well.
Niki says
If your gluten intolarent, you might try Casava flour. It is just like wheaat flour, but gluten free. I am a Celiac and use it just as if it is wheat flour and I make everything with it. I only find it online with Amazon. It is spendy, but, for me worth every dollar.
Jacqlene says
I just took mine out of the oven to cool! It smells and looks amazing. I’m struggling to wait to cut it 😉
Melissa says
I know right?! ☺
Jenny P says
I am going to try eggnog instead of milk/buttermilk and rum extract instead of vanilla. Wish me luck!
Donna says
I read your comment this is best in a tube pan which I don’t have. Only have a large Bundt pan How do think 2 loaf pans would work?
Melissa says
2 loaf pans will work, yes.
Kathey says
Will this recipe work using a bunt pan?
Melissa says
Some have success with a bundt pan some haven’t. It’s best to use a pound cake pan as I do.
Betty Davis says
Do you need baking powder?
Melissa says
No baking powder.
Ronda says
I am wondering since so many recipes have changed since I started cooking: Are we to sift the flour into the measuring cup & level off as usual? I recently ran into a recipe using brown sugar where it is NOT packed into the measure cup so my recipe flopped (I packed it).
Melissa says
There are some rules of baking that never change. Scooping flour into the measuring cup then leveling is one of them. I use a whisk to sift most often.
Ronda says
To me, scooping or whisking just does not deliver the same “fluff” as using one of the flour sifters that has a handle & with blades that go around in the bottom over a screen. You hold it over the top of the measuring cup & when full, level with a straight edge. Just wanted to be sure as I’ve definitely seen what I consider a change–at least in this case. It just doesn’t seem to be the same thing. Appreciate your assistance with this however. Your recipes are delightful & I will enjoy getting the best from them.
Melissa says
If that’s what you prefer go for it! When I spent time in the Southern Living Test Kitchen I learned they use a whisk as well. By scooping I mean, filling the cup using a tablespoon and not dipping it into the flour and pulling the entire cup out at one time. If you do this, the flour becomes compacted and the recipe will be effected.
Cherise says
Would it make a big difference if you use unsalted butter?
Melissa says
You can use unsalted butter but, must add salt. For this cake 1/2 tsp sifted with the flour.
Toni says
I am preparing to make this cake. I mistakenly purchased unsalted butter instead of salted. Will the unsalted butter work? Any suggestions?
Melissa says
Toni no worries it will work. Sift a 1/2 tsp or so of salt into the flour, it gives the cake a more balanced flavor.
Sara says
Mine is baking and it smells wonderful. I used unsalted butter and I didn’t add salt. I’m sure it will still be delicious! I can’t wait!
Melissa says
It will be delicious. The purpose of salt in baking is to give it a more balanced flavor.
Meaghan says
Well I just made the batter and was about to put it in the oven. I just moved to Denver recently, I don’t bake much, and always forget that baking is different at high altitude. Batter all made according to directions – should I have done something different for high altitude – or can I fix it?????
Melissa says
Meaghan, I don’t think you’ll need to do anything different as far as ingredients but, the cake may take longer to bake. You may also need to increase the oven temperature to 325°F to help accommodate for the slower baking due to the higher altitude.
Meaghan says
Thank you! I’ll let you know how it turns out.
Melissa says
Please do and let us know if you had to make any other changes, it may help others in the same situation.
Stefanie says
If I use two loaf pans does the time or temperature change? 8 don’t have a pound cake pan and am afraid to try the bundt pan.
Thanks!!
Melissa says
Bake it at the same temperature and check it at 1 hour with a toothpick in the center.
Marisa Miranda says
While cooking in two loaf pan it looks super buttery. Will this absorb into the cake ?
Melissa says
If you mean there’s butter standing on top that means the batter wasn’t beaten properly, it has nothing to do with the size of the pans.
Stephanie Owens says
I have whole cultured buttermilk. Not sure how that is different from plain buttermilk, so is that still ok??
Melissa says
I think I just heard angels sing WHOLE buttermilk is the best! It’s my fav. ☺ (It means it’s whole fat buttermilk like whole milk)
Stephanie says
🙂
Julie says
Make sure the label doesn’t say “low fat” buttermilk. The brand I buy labels it “Bulgarian Style”.
Jenny P says
I made with eggnog in place of the milk/buttermilk and rum extract in place of the almond and it smells so good! It came out of my bundt pan perfect but it did run over a little as well. I wanted to use my new bundt pan for Thanksgiving but next time I will use 2 loaf pans instead. Thank you for this awesome recipe!
X. EVANS says
Follwed your instructions and my cake came out looking and tasting Great! I used a bundt cake pan instead of the suggested pan. I placed a pan of water on the bottom rack under my cake pan and I had to cook it for approximately 30-45 minutes longer. No spills! The moistest cake I’ve ever Made! Fantastic recipe!
Melissa says
Wonderful, thanks so much for taking the time to let me know how it came out for you.
Shanon says
Could you add a note to the recipe to use a REALLY BIG BOWL for mixing or you will have a huge mess to clean if using a hand held mixer
Missy says
Regular flour, not cake flour?
Melissa says
All purpose flour.
Alice says
if this recipe calls for a 10″ pan, and you don’t have one, fill the pan you do have 2/3 full and put the excess batter in another pan. Maybe a muffin tin for cook’s treats if it is just a little bit. This cake is yummy toasted with some butter on it.
Melissa says
Great tip Alice!
Kim obeid says
Hi. This cake looks yummy. I want to make for Christmas. I’m not a big almond lover, does it have a distinct almond taste? If I use vanilla butter nut flavoring instead, how much do I use and then do I omit the vanilla? Does a cheesecake pan work? The kind with a removable bottom. Thank you
Melissa says
Hi Kim, a cheesecake pan will not work for this big cake. This recipe is made just as written and in my opinion the almond flavor is not prominent. You can use any flavoring in it that you like in the same mounts.
David says
The recipe says preheat 300 degrees and the video says bake at 350…which is it? Thanks!
Melissa says
Always follow the written recipe. I discovered that error after the video was posted to Facebook and the video has now been corrected here on my website. It’s 300°F.
David says
Thanks for your quick reply! I am going to try it soon. Would like a lemon flavor to it…what do you suggest?
Melissa says
Vanilla Butter & Nut, orange, lemon the sky is the limit.
Matthew Trappett says
If I use fresh lemon juice and lemon zest, do I need to alter the recipe at all?
Melissa says
Keep in mind fresh juice doesn’t pack the same intensity as pure extracts. That said, if you plan on using it in place of one of the flavorings, use the same amount.
Jen says
Do ou measure your flour and then sift it? Or do you sift it into the measuring cups?
Melissa says
You can do it either way. I usually measure into a sifter than sift onto a piece of parchment or a separate bowl to make it it easier to add to the creamed ingredients.
Michael Kaminski says
If you measure before sifting you end up with more than 4 cups and if you sift and than measure you have 4 sifted cups, so which do I use?
Melissa says
Spoon the flour into a measuring cup, level then sift.
Rebecca says
Melissa — I have all the ingredients, and am waiting for the butter to soften. Since I have 3 sticks of unsalted butter, and 1 stick of salted … I will sift in 3 (1/8 tsp) of salt with flour. Correct? I am going to experiment by actually weighing out the 3 cups of sugar, and 4 cups of flour (a first for me to try with any baking recipe). I have glass pans. Ordinarily, I believe, it is recommended to decrease the oven temp by 25 degrees if using glass. Would I do the same for this recipe? My mouth is ready to enjoy with a mug of hot tea this evening.
BTW — I am glad to learn about switching out the attachments between whisk and paddle. I often wondered, but I had not tried.
Melissa says
Hi Rebecca, I wouldn’t add any more salt in your case if you do no more than 1/4 tsp would be enough. You can cream it with the butter or sift with the flour. I also wouldn’t lower the oven temperature any but, do watch the cake closely as glass holds the heat. I assume you’re baking this in glass loaf pans? In that case, it won’t take as long to bake.
Rebecca says
Thank you for answering! I held off baking until the morning.
So 1 salted stick and 3 unsalted sticks will provide enough salt?
My glass pans are larger than the metal loaf pans. Unfortunately, I gave away my 10″ tube pan. I may have to reinvest in another one. 🙂
I will be dreaming of yumminess for tomorrow.
Melissa says
Hi Rebecca, I use salted butter in this cake as salt balances the sweetness. If you’ve never had this cake, using 1 stick of salted butter may work just fine. Otherwise, add 1/4 tsp to the creamed butter or sift with the flour. Either way your cake will be delicious.
Richard says
I saw this cake on face-book yesterday and made it today. This was the lightest and tastiest pound cake I have had in a long time. It came out perfect. Thanks so much for sharing. Now i need to find some of your cookie recipes.
Melissa says
Wonderful!
Phyllis Matlock says
I love to cook and bake. I bake a Birthday cake for our women’s SS class each month for whose Birthday for that month. Looking for different cake recipes. This looks like a winner. Thanks for sharing.
Judy says
I only have a hand mixer. What do I do since I don’t have mixing paddles
Melissa says
Hi Judy, an Angel Food/Tube/Pound cake pan is what you need. You’ll need to use the beaters you have, no problem.
Judy says
Also..I just bought a a pan to make angel food cake. Is that the same kind of pan I use for this recipe?
C Smith says
Hello, Melissa. This cake recipe sounds delightful and can’t wait to try it. I don’t have a pound cake pan but I have a sheet cake pan and can I use it? I would like to use this recipe as the cake for my fruit trifle. Also, can I use rum for flavor instead of the extract? Thank you.
Melissa says
Yes, you can bake this on a sheet pan but, of course watch the baking time as it will not take as long to bake. You can replace the flavorings with any that you like.
C Smith says
Thank you so much. Enjoy your weekend. ????
Melissa says
It’s my pleasure same to you.
Darlene Stokley says
I forgot to sift my cake what will happen????
Melissa says
Nothing, it might be a tiny bit heavier but will still be delicious!
PAT says
SHOULD I GREASE AND FLOUR MY PAN
Melissa says
Yes, or use baking spray.
C Smith says
Hello Melissa. How much salt to add if using unsalted butter and how do you incorporate the lemon curd?
Melissa says
I generally add 1/8 tsp per stick of butter. I’m not sure I’m following the connection to lemon curd but, you can serve it over a slice of this cake, if you like.
Carrie Bowen says
It was my first time making a pound cake and it came out GREAT!!!! Kinda proud of myself lol. Now question is Who’s gonna eat all this delicious yumminess lol. My husband was really shocked!!!
Melissa says
Yay Carrie, I’m so happy for you and what a great cake to begin with! Keep it up and don’t tell your hubby but, I have MANY pound cake recipes here on the blog. ☺
Angel says
Can this be baked in a regular round or square cake pa
Melissa says
You can but remember, this is a big cake so it will take at least two 8×8 square or three 9-inch cake pans. Adjust the baking time, too.
Angel says
Thank you
Nissi says
Hi Melissa,
So, i don’t have almond extract , but I have different types of of vanilla extract like bourbon Madagascar and Mexican vanilla. Do you think I could use those two?
Melissa says
Hi Nissi, oh sure! This is a classic pound cake but, you can mix it up using any flavoring you like. I absolutely love those 2 types of vanilla and you could use lemon, orange, vanilla butter nut and beyond. Use your imagination, and have fun!
cindy cole says
I just made this cake and I’m waiting for it to cool! I made sure I went right by the recipe and took my time. I’ll let you know how it is:)
Melissa says
Enjoy Cindy!
LaDonna says
Any recipes for a lemon glaze to top this with?
Melissa says
There’s a glaze with my Lemon Lovers Pound Cake here
Mitzi Greene says
I made your Pound Cake for my mother. First let me say, I am NOT a baker. I am not a cook for that matter. I am a vegetarian and can cook veggies all day long. My mother has Alzheimer’s and is not able to cook any longer, and she was wanting a Pound Cake. I saw your recipe on FB and thought I could bake this cake.
Well, I did it. The Pound Cake, turned out great, and mom loved it. Thanks for making this a good memory for both of us.
Melissa says
Oh my heart is filled with joy for you both enjoying this together. Thanks so much for taking the time to comment. All the best to you and your Mom.
Brenda says
The oven was set at 300 degrees took 1 hr and 55 min to cook. Then it taste like flour. Is the flour measured after sifting, or before. I am in south Georgia so it would not be the altitude.
Melissa says
Flour should be spooned into the measuring cup, leveled then sifted. Never scoop the flour from the bag or container using the measuring cup or the flour becomes compacted.
Tanya Stuart says
Melissa, my mom has a recipe identical to this except for the almond. It is called a Kentucky Butter Cake. I made sure I got a copy of it before she passed away in 85′. Delicious recipe!
Melissa says
Aww sweet memory of your Mom. This scrumptious cake is a classic and as you know rotating through Southern kitchens for decades. You’re right the sky is the limit with flavorings. Thanks so much for stopping by!
Beverly B. says
Is margarine the same as butter? I don’t buy butter.
Melissa says
No, it’s not the same. Margarine has oil added to it.
KP says
Can you use cake flour instead?
Melissa says
Cake flour will perform a bit differently due to the addition of corn starch. I make this cake just as it’s written using all purpose flour. I’m not saying it won’t work but, the end result will be different.
Rebecca Pace says
I did the recipe exactly as it called for. It looked just like yours. However, it ran all over my oven and never got completely done. What do you think could have caused this…milk? Size of eggs?
Melissa says
It sounds like maybe the pan wasn’t big enough? If you used large eggs and the appropriate amount of milk it should have worked. Also use quality butter. I’m sorry that happened perhaps bake it in 2 loaf pans next time as this recipe is worth perfecting.
Mandie says
Can these be made in small individual loaf pans? If so, how would you adjust baking time? I was thinking this would be yummy treats for neighbors and co workers.
Melissa says
Yes, you can. It’s difficult to say exactly without knowing the pans but, tiny individual loaf pans I would check at 30 minutes and add more time from there in 5-10 minute increments.
Jamielyn M. says
Do you think fresh fruit like white peaches could be added into the batter to make a peach pound cake?
Melissa says
You can mix fresh fruit into cake batter however I’ve not tested this recipe using peaches.
Eileen says
Can I use 2% milk?
Melissa says
Whole milk, half and half, cream or whole buttermilk is best.
Sakshi Khattar says
Hi Melissa, It looks delicious ????.
But can I replace eggs in this receipts, no one in my family eat eggs, but i’d love to bake it
Melissa says
Unfortunately, they are crucial to this cake and must be included.
Sakshi Khattar says
If so, do you have a easy to make pound cake recipe, that can be prepared without eggs
Melissa says
Eggs are an intricate ingredient in pound cakes, sorry I don’t.
Sakshi Khattar says
No problem. Thanks for replying though.
Keep baking
lnl918 says
Well, I made the cake…it tastes very yummy. I used Madagascar Vanilla…which made it pop. Only issue…I tried to make smaller versions with a mold…it did not work. Over flow everywhere..sad to say. I learned the hard way ..a couple of small scoops…will do. * Do not fill the tin up. Outside of that…good cake!
lnl918 says
Oh….I added the (dry) vanilla to the sugar while prepping …..
Lori P says
Saw this recipe and had to try it since it seemed so simple. Great pound cake but the top of mine seemed to crumble off. We ate the top as it came off. It was delicious but it just came off the top of the cake. Has anyone had that problem or do you have any suggestions? Beside that, it is delicious and simple. It does rise quite a bit in the pan too. It’s a large cake and will feed many. I will be freezing some of it and next time maybe try two pans and give one away. Thank you for this wonderful recipe. I look forward to trying more.
Melissa says
That’s not completely unusual with this cake and may not happen next time. It is terrific to bake in 2 loaf pans and if you do check it around 50 minutes -1 hour for doneness then adjust from there.
Carol A Smith says
Good day, Melissa. I baked your recipe for this pound cake and it came out sooo good. However, there was a nice tasty crust on top of the cake. Not sure if this is from using cake flour instead of AP flour. Also, can I use an angel food tube pan with a removable bottom to bake a pound cake? Thank you and enjoy your day. ????
Melissa says
Pound cakes do form that delectable crust on top. Cake flour and all-purpose would yield a slightly different texture but, the delicious crust will still form with both. And yes, to the angel food pan.
Olivia says
I want to make petite fours using pound cake. Can I use quarter sheet square cake pans with this recipe?
Thanks
Melissa says
You can if you wish. Divide the batter however you desire the thickness to be, then adjust the baking time as needed.
Stacey says
While the cake was warm it was delicious! It had a slight almond flavor and smelled aromatic!
As it cooled down, the texture was perfect, but the flavor was dull and very flour-like. I followed the recipe to a “T” so can’t be sure if it’s just the way the cake is or if something went wrong. Thanks!
Melissa says
Since I’m not certain what your experience is with pound cakes, it doesn’t sound as if you did anything wrong, perhaps just your personal taste. Pound cakes are dense and buttery cakes by their very nature. When sifting flour, you should spoon into the cup, level then sift. If you scoop the flour into the measuring cup from the bag or container it compacts and you will definitely use more flour than needed which could effect the taste and texture.
Marijo Tunnell says
So…for my busband’s office staff I am baking 7 of these this weekend for Christmas gifts. I have an old recipe that was my grandmother’s for MDPC. It was always a no fail but it called for a lb of whipped margarine that is no longer available….don’t want to use margarine anyway. Old days… I have tried to substitute butter but it doesn’t always turn out the way it is supposed to. This recipe is slightly different. I will follow this recipe to a T! Also, I have never understood how to get the crusty top on top. In other words, how do you turn the cake out so that the crusty top is on top? I have always turned them out so that the bottom is on top.
Melissa says
Wow, you are going to be VERY busy! A lot of old cooks loved margarine but, these days I reach for light butter for everyday use and the real thing when baking. Using a pan with a removable bottom helps when turning out the cake as it gives it the opportunity to cool making it less likely to break when you turn it out.
Stacey says
I have made this and it is the best pound cake but I’d like to not use almond extract. Should I double the vanilla extract instead?
Melissa says
Stacey, you can leave it out. I wouldn’t double the vanilla but, feel free to replace the almond with another flavoring you enjoy.
Marijo says
One more question and then I’m going to give this a go. I am testing before I do the 7. I have read where you are supposed to spoon the flour into the measuring cup rather than dipping in the flour canister. Do I sift the flour after that? I have read some comments somewhere in here but still wanting some clarification plus, can’t remember what it said and where it was! Thanks!
Melissa says
Spoon flour into the cup, level and sift. If you scoop flour from the bag or container it compacts.
Marijo says
Made this today as a test cake. It looks like it did what it was supposed to do. I thought the milk I had was whole milk but it was 2%. Hope it didn’t make too much of a difference. I will buy whole milk when I start my Pound Cake marathon this weekend.
Melissa says
Glad you had a successful test run. You can use whole milk, half & half, cream or my favorite..buttermilk.
Syn says
Hello, can you add a different flavor then the almond extract to the cake?
I cant wait to make this cake for Christmas this year
Melissa says
Oh sure, use whatever you like in it’s place.
Marijo says
Ok Melissa…sorry last question! Thank you for being so prompt in answering. I’m not doing this now but just for future reference….have you ever added any liquor to the cake? If so, what kind and how do you do it. Thanks
Last question…promise
Melissa says
No problem I’m happy to help. I don’t add it into the cake but you could make a glaze using bourbon or whatever liquor you like. I haven’t posted the recipe for mine but, this is a delicious one on My Recipes here.
MeLissa Miller says
Hi MeLissa, I’m 52 and have never really been a “baker”.. I love to cook! I don’t own a fancy mixer though…. I only have a hand mixer. Is it ok to do all the mixing this way?
Melissa says
Hi Melissa, It’s never too late to start. You can use a hand mixer for this cake, sure. It’s a little more labor intensive but, will certainly work. Best wishes this is a great one to start with.
Anne Butler says
Can you skip the Almond and just use vanilla extract?
Melissa says
Sure, or replace it with another flavor you like in the same amount.
Rehana Sanichar says
Hi I really would like to make this cake for Christmas! Since I do not have a pound cake pan I saw in one of your comments you said you can split this recipe into two loaf pans, if so will be the baking time change? And what would that be?
Melissa says
Yes, check the cake at 1 hour. Some have told me it took more than an hour and some less. Use the toothpick test, it will never let you down.
Angie says
Can u a reg hand blender ? Thanks
Melissa says
Yes, it’s just more labor intensive but, you can use it no problem at all.
Libby says
Just made this and it is exquisite!
Melissa says
Wonderful Libby!
Regina says
HEllo. Do you sift the flour before or after measuring it?
Melissa says
Spoon the flour into the cup, level then sift.
Laketia says
Hi Melissa,
How would i adjust this cake for high altitude?
Melissa says
Hi Laketia, for this cake you’ll need to increase the baking time to 325°F. Check it at 1 hr 15-1/2 hours and adjust the baking time from there. No ingredient changes needed.
Janice Gulmantovicz says
At 80 and living in an assisted livingcommunity, I no longer cook or bake but I DO LOVE TO READ RECIPES!!! Since my daughter,Ruth, got me the Amazon Kindle I have the internet and WI-FI so my reading includes those two also!!! I want you to know how much I admire your patience with your readers that ask the same questions over and over !!! I don’t know if they read the questions or just want to see their name in print,lol !! Anyway your recipes sound lovely and I would love to be able to fix a few of them. I hinted for your book at Christmas but don’t know if I’ve been a good enough girl !! Here’s hoping your Christmas is MERRY and bright and your new year filled with all things wonderful !! GRAN FROM GREELEY,COLORADO
Melissa says
Hi Janice, I’m honored you stopped by my blog. Thank you for such a sweet note and you’re welcome to visit here as often as you like. Merry Christmas to you and yours and my best wishes for a prosperous 2017!
Marilyn says
I just finished reading all of your comments on this wonderful Pound cake recipe. All of which were very helpful. I didn’t see where it showed what the internal temperature of the cake should be when done.
Thank you.
Melissa says
There’s no need to take an internal temperature. Use a long skewer or toothpick to check for doneness will do fine.
Fatima Khan says
Hello! I am excited to use the recipe but I wanted to know if my pound cake would still turn out perfectly if I used a cake pan instead of the kind you are using with the hole in the middle. Thank you! 🙂
Melissa says
This cake is a dense cake so, if you plan on baking it in a solid form you should divide the batter so it’s not too thick allowing it to bake thoroughly.
Michelle Esteem says
Merry Christmas!
My cake is in the oven and I can’t wait to share with my husband for his critique!
If it’s a thumbs up, I will make loaf cakes for our GODChildren!
Melissa says
Merry Christmas to you and yours.
Jan kidder says
I do not have a standup mixer. Is the small hand held ok. I won’t be able to switch out blades.
Melissa says
You can make it with whatever you have it will just be a bit more labor intensive.
Lisa Smith says
I don’t have a tube pan, can I use a Bundt pan instead? Sorry if this has already been asked and I overlooked 🙂
Melissa says
I’ve had success making this in a large bundt pan. For some odd reason some haven’t. I can only think their pans aren’t as large as mine. It’s a big cake so a tube pan works best, or 2 loaf pans.
Trell says
Merry Christmas!!! I am making the cake for Christmas and would like to know if the flavor is better with buttermilk or regular milk?
Melissa says
Being a Southern girl, I reach for buttermilk if I have it. Otherwise whole milk, half & half or cream. Enjoy!
Sandra says
Can i use a hand mixer to whip the butter.. i dont have a wisk.. i have a small food processer can i use that? I’m in the process of making it now. or can you recommend a recipe using the same amount of butter and extracts.
Melissa says
It’s more labor intensive but, feel free to work with what you have. It will still be delicious.
Sandra says
Hi Melissa,I just wanted to say this cake came out just fine.. It is delicious. The best pound cake i had in a long time. thanks for the recipe
Melissa says
Wonderful!
Cassandra says
Hollllaaaa! Im baking the poundcake now, but am now questioning how big of a tube pan did u use? I left some of my batter out as it was kinda full . I hope it bakes properly ????
Melissa says
I used a standard size angel food/tube pan. This is a big cake so, use your best judgement based on the size you use.
HebrewHippe says
This cake is excellent!
Jo-Ann Peabody says
Hi Melissa, I am so excited to try this recipe. Hubby just came home and asked me to make a dessert to bring to someones house this afternoon. question: I do not have an angel food pan. If I use a bundt cake pan, how high do I fill the pan. I have read every comment – especially the ones about cake overflowing pan – but don’t see any instructions as to how much to fill the pan. novice baker here …
Melissa says
Hi Jo-Ann, fill the cake pan 2/3 full to give room to rise. Otherwise, make in 2 loaf pans.
Jo-Ann Peabody says
My cakes turned out beautifully! They were a big hit!! no overflowing, I did cook a little long so it was a tiny bit drier than I expected, but everyone asked me to make this again. Just fyi, I used half n half and Walmart salted butter. It WAS more work using a hand mixer but worth the effort and I had everything I needed on hand. Thanks for a wonderful recipe!! Happiest of New Years to you!!
Melissa says
Jo-Ann so happy this worked out for you. It’s not unusual for this cake to be made slightly under-baked. Try that next time you may enjoy it that way. Happy New Year to you as well.
Toby says
This recipe look amazing. The only think I’m concerned about is the 3 cups of sugar. It seems like soooo much sugar. I’ve made many, many cakes, and I can’t ever remember using more than 2 cups of sugar for a cake and that was even a lot of sugar. Comments??
Melissa says
It sounds as if you’ve never made a pound cake. It does indeed take 3 cups of sugar, hence the name “pound cake.”
Toby says
Actually I do make a pound cake. I tried your pound cake recipe today, but used 2 cups of sugar, instead of 4 and it turned out amazing. Thanks for the recipe!!!
Melissa says
This recipe calls for 3 cups of sugar not 4.
Mr Jae says
Does it matter if you use cake flour (Swan or Presto) instead of all purpose flour?
Melissa says
You can use cake flour in the same amount, if you prefer. It will change the texture a bit.
Isela says
What are the measurements for the recepie ingredients oh million Dollar Pound Cake. Did i missed?
Melissa says
Scroll to the bottom of the page, it’s there.
Kat says
My cake never tasted like my grandmothers.
She beat hers my hand . Wonder if I over beat. Memories of a heave cake .
Susan Martin says
Note to self: in winter get the butter out a full day before you intend to make this cake! After 8 hours my butter was still pretty stiff. However, I whipped it with the KitchenAid wire whisk until it was light and fluffy! Then I added sugar, vanilla, and almond before switching to the paddle to add eggs, flour/milk (alternating 1 cup flower, 2 oz milk, 1 cup flour, 2 oz milk, 1 cup flour, 2 oz milk, 1 cup flour). The batter was super light and fluffy as I transferred it to the pan and after 1 1/2 hours at 300°F, the place smelled heavenly! It’s cooling right now…
Melissa says
Wonderful, enjoy this rich buttery cake.
Cheldove says
I have this cake in the oven now, and it is smelling so good after only 30 minutes baking. This is pretty much a classic pound cake recipe, using a pound of butter, and I am surprised at the people questioning the flour, and the lack of baking powder and salt. My Mama used to say that salt helps in the rising, which I’m thinking is where the salted butter comes in, PLUS most pound cakes will always call for all purpose flour. I’ve seen people accidently use self rising flour to make a pound cake, and the result had a reverse effect that was regretted. I bake all the time, and this is a great recipe to use, no matter what flavors you choose to add. I added lemon to mine, in addition to the other flavors.
Melissa says
Thank you!
Julia Lee says
I have the million dollar pound cake in the oven and it is very pale after 1 hour and 40 mins,how long should I leave it to get light brown on the top, 6he cake does. It look cooked
Melissa says
It’s very odd it hasn’t browned by the time it’s done baking. If the inside is done you might turn on the broiler to brown the top a bit but, don’t walk away. Otherwise, maybe the oven rack is too far from the top element.
Pat says
This is more commonly known in the South as just Buttermilk Cake. My husband’s mother made it for more than 55 years and she left her recipe for us. It has been passed from one geneation to the next and makes a super yummy cake. I love the crispy crust the best!
Melissa says
Hi Pat, what a treasure. This cake was dubbed “Million Dollar Pound Cake” by Southern Living. However, like you my family has made this same cake for decades before then. I’ve had buttermilk cake but, it wasn’t pound cake like this one. Whatever it’s called, I’m delighted to pass this classic on to another generation to keep a taste of the South alive.
pat says
Do you have to use a stand mixer? I don’t have one.
Melissa says
You don’t have to but, it is more labor intensive.
Vikki says
The Southern Living recipe calls for 1 teaspoon of vanilla and yours calls for 1 tablespoon of vanilla which is correct? Thank you!
Melissa says
While Southern Living made this cake famous, their version is heavy on almond flavoring. This version is how I make it. It’s completely your choice based on your personal preference. Neither is incorrect.
Della Hovey says
Do you have to use butter? can you use Oleo? Thank You it looks great.
Melissa says
You can use margarine but, I highly recommend using the real thing.
Della Hovey says
Thank You so much.
April says
Do you use buttermilk or whole milk when you make it.
Melissa says
I’ve made it both ways but, personally love buttermilk.
Debbie says
I’m wondering if you would be able to make this cake with Splenda? I’m supposed to be watching my sugar and this cake looks so good. I used to bake a lot when I was younger, but don’t so much now. But this pound cake looks so good I’d like to make it sometime.
Melissa says
Hi Debbie, I never have but, I think that would be a great experiment. Maybe bake a half batch to test it. Let me know how it goes.
Susan says
You have a note on the recipe at the bottom that says to make in a pan without a removable bottom to hit this link…the link is NOT working…
Melissa says
That link has nothing to do with the pan. That is an extra link giving credit to Southern Living.
Maria says
I don’t have a paddle attachment. Will the whisk attachment work just as well when blending the flour and milk?
Melissa says
Yes, just use what you have.
George Fanning says
I followed the recipe step by step and my cake turned out great. I had too cook it a little longer for the center to get done. Next time I will change the temp to 325 and keep an eye on the cake. I wish that I could post a picture of my cake.
Melissa says
Glad you like this one, George!
Lea says
Hi,
I want to make this cake but my kitchen aid is broken. I have a hand mixer. It does not have a paddle attachment. Can I use the hand mixer still and just mix it on low?
Melissa says
Oh yes, use whatever you have handy.
Charlie Elizabeth Bupp says
I look forward to trying this. However, I only recently started over and as of yet, I don’t have much in the way of cake pans. I have two 9 inch round cake pans and a 5×9 loaf pan, can I bake this in either of the two or should I wait until I buy the bunt/angel food pan?
Melissa says
You can adapt this to those pans just divide the batter evenly and watch for doneness as they won’t take as long to bake. For the very best results however, make it in an Angel food pan.
Margaret Beasley says
I don’t have salted butter, just unsalted. Should I add salt? How much do you recommend?
Melissa says
I like the balance salt gives to this cake. Add 1 tsp salt to accommodate. (1/4 tsp per stick of butter)
Tonia says
Can I use half and half instead of milk?
Melissa says
Yes
Abe says
We do not drink regular milk, only have almond milk – can I sub with almond milk?
Melissa says
I’ve never made this cake with almond milk but, I think that would be a great experiment. Let me know how it goes if you try it.
Laura Clark says
Melissa – I am so excited to find this recipe – AND I am so impressed with your kindness and patience with your readers. I read through all the comments and your responses – you are truly a blessing!
Melissa says
Thank you Laura, I appreciate your sweet note!
Tonia says
Hello. Can I use unsalted butter instead of salted butter? I picked up the wrong one at Walmart. Also, I read where you said all bitter isn’t created equal. Do you recommend a particular brand of butter to use?
Melissa says
I use Land-o-Lakes most often. And yes, unsalted is fine, just add 1/4 tsp of salt per stick to adapt.
Beverly Maring says
I do not have a stand mixer so how do I handle Instruction #2 using this mixer with a whisk attachment to whisk the butter & flavorings? I only have a hand-held portable.
Melissa says
Use what you have the cake will be fine.
Christy says
I am in ketosus. Can u use Almond flour and swerve sweetener instead? My husband loves pound cake
Melissa says
Great question! I haven’t tried it but, would love to now the outcome if you try it, let me know.
Linda says
I am a little confused. The video shows it being made with a hand mixer, but the directions call for a stand mixer. Which works best or does it matter?
Melissa says
Videos are for demonstration only. The creator chose to do it with a hand mixer so you the viewer could see the ingredients more clearly. I make this just as the recipe is written but, you can make it with a hand mixer as well.
Tabitha says
Could I use a bundt pan
Melissa says
This is a big cake. I’ve made it in a large bundt pan with success but, oddly some haven’t. Fill a standard bundt pan 2/3 full then bake any additional batter in a loaf pan, if you’re concerned. A pound cake pan is best.
Margo Haynes says
My tube pan does not have a removable bottom how long must I leave it in the pan before removing it
Melissa says
20 minutes or so to give it time to release from the pan.
Bob H. says
I am inexperienced and don’t have a stand mixer, is there anything I should do differently using a hand mixer?? This looks really good and I don’t want to mess it up!!!
Melissa says
It’s more labor intensive but, will work fine with what you have. Happy baking!
Linda says
I want to add an 8oz package of cream cheese….should I change anything else to accommodate?
Melissa says
This cake should be made just as it is.
LeeAnn says
Is it possible to speed the softening of the butter? If yes, please suggest the best method. thank you. I look forward to making this cake.
Melissa says
You can carefully in the microwave, sure.
Chris says
Have you ever used a muffin pan with this batter? If so, what adjustment would you make for the baking time?
Melissa says
I haven’t but, you can make this into any shape you like. Here’s a link to my mini blackberry pound cakes it might help.
Karen says
How would you make this a chocolate pound cake? I also need to substitute Country Crock for butter and Lactaid for milk due to dairy intolerance. Think that would be ok?
Melissa says
I have a chocolate pound cake recipe here. If you’ve had success in the past using those substitutes they should work again but, I’ve never tried those particular ingredients.
Judi Wammock says
Can I make this in a bundt pan?
Melissa says
It’s best made in an Angel Food pan.
Cheryl says
Can you use a bundt pan instead of a tube pan?
Melissa says
This cake should be made in an angel food pan.
Justice McKay says
I followed the recipe and the bottom of my angel food pan is leaking. Did I over do a liquid
Melissa says
If you followed the recipe it shouldn’t do that.
Mary Jo says
I have an older mixer and do not have a paddle attachment. Will that make a difference with the pound cake?
Melissa says
N, please feel free to improvise with what you have.
Nichole says
I made this last evening, but unfortunately the top of cake was done but not the bottom. I inserted a toothpick and it came out clean. After cutting into a slice the middle to bottom portion of cake was dense and not fully cooked.
Any suggestions of what I may have missed?
Melissa says
Actually, that’s odd and sounds like an oven issue. Otherwise, be certain the batter is fully combined prior to baking.
Kristin says
Well, after the cake was in 15 minutes I noticed my measuring cup of milk on the counter, ack! Somehow (maybe the kids and their friends on spring break “helping” me haha?). I am continuing because the batter was so delicious, something good must come out of that pan, right? It was so thick I should have realized… Will let you know what happens!
Melissa says
Kristin, no worries we’ve all had baking mishaps. If it comes out a bit dry you an always smother it with ice cream and hot fudge or strawberries and cream. There’s almost always a fix. ☺
Jamie Fukofuka says
I made one last night and it turned out great! I used a bundt pan because I don’t have an angel food one and it worked great. Thank you for giving us this recipe! I wish I could add the photos I took.
Melissa says
Glad you liked this one!
SABRITA says
Can you use margarine or blue bonnet instead of real butter?
SABRITA says
Can you use a bundt cake pan?
Melissa says
This cake is best made in an Angel food pan.
Melissa says
Some do but, I wouldn’t.
Sheryl says
The cake was delicious. I will definitely make it again. Thanks for the recipe.
Melissa says
Glad you enjoyed it, my pleasure.
debra soto says
Can I turn this into a lemon pound cake?
Melissa says
You can use lemon extract if you prefer. Also, search the recipe archives I have lemon pound cake recipes.
Saundra Thompson says
I’m not a baker – but want to try this pound cake for Easter. I don’t have an angel food cake pan – will use a tube cake pan. How do I get it out so the crispy crust is on top?
Thanks!
Melissa says
Invert it onto the cake plate.
Ursula from Atlanta says
This was my first time making a pound cake and I made this recipe EXACTLY as described for Easter. I’m pleased to report that the cake came out PERFECT!! The topping was superb…so flaky, rich, and buttery! I used buttermilk and took it out a little early as you mentioned in the comments! GREAT call!! It’s so moist and yummy! I wish I could post a pic of the perfection!! My friends and family LOVE it! I look forward to trying more of your recipes! Thank you and Happy Easter!
Melissa says
Wonderful, so happy you enjoyed this cake for such a special occasion. Happy Easter to you and yours!
Gee says
We grew up with this cake! and now that our grand kids are becoming adults, our children are baking this cake, even the men! My niece, now a mother with teens, sent this cake to our 89 year old mother for Mother’s Day.
Our school was walking distance, and we went home for lunch (no rolls and pizza for us)and we could smell this cake as we entered the back door into the kitchen. Such memories…
Melissa says
I love your note thanks for sharing your memories. I grew-up eating this classic cake as well and learned how to make it at my Momma’s elbow. It’s a Southern classic and I’m delighted to pass it on to the next generation.
Sabrina says
I made this cake for a Mothers Day dinner. It was a last minute decision and the reason I chose to make this cake is because I had all the ingredients on hand. This cake was gone after 5 minutes of cuttting the first slice. Now a week later I have 3 request for the cake. I Love It. I made it exactly by the recipe NO deviation. Perfect cake I will be following you for more delicious recipes. Thanks????
Melissa says
Sabrina, that makes me happy that your family enjoyed this classic cake so much! Thanks for taking the time to let me know.
Blair says
To make this recipe in 2 loaf pans, what size loaf pans do you recommend? Just trying to avoid some overflow issues others are talking about. Ha. Also you recommend quality butter-which brand is your go-to?
Melissa says
I typically use Land-o-Lakes but, have very good success using Costo’s Kirkland’s brand as well. I have never in all my years of making this cake had an issue with it overflowing. Not once. Standard loaf pans vary but, typically measure in the 8 1/2 x 4-inch or 9 x 5-inch. If you’re concerned about over flow the larger the better. I’ve never had that happen.
maya says
I only have 2% milk is that ok
Melissa says
It will work, sure.
Beverly says
can this receipe for a lift out bottom be used in a larger pan without the lift out part?
Melissa says
Sure, just remove it carefully to cool.
TRISHA says
My grands and I spent over an hour preparing this cake. The color was golden brown and gorgeous. It was also FLAT.. IT DID NOT RISE. I wanted to cry. I know it is only a cake but so much effort. We followed the directions to the letter. My butter could have been a bit higher quality. The kids were wonderful and comforted me and we laughed about the cake while we ate it. We will try again.
Melissa says
I’ve never heard of this cake turning out flat. It makes me wonder if your eggs were fresh.
trisha says
It was purchased at a local chain. The end date was 7/16, approx. 10 days from bake date. Will try another one of your recipes next Nana Wednesday. Ty for your response and your recipes. Although this one turned out yuck for me I have had this cake and I know how good it is.
Carol Long says
High Altitude Means High Attitude! We live near Denver and I just made this with a dark metal bundt cake pan in a gas oven at 325 degrees for 1 hour and 50 minutes. Came out perfectly!
Melissa says
Wonderful, thanks!
Jazmyn says
I just made this cake and I followed the recipe to a T, baked it for 1 hour and 30 and I wish I could post of picture up on here cause its sooo beautiful! It looks exactly like the picture! I can’t wait for it to cool so I can taste it!!! ????
Melissa says
Yay, so happy for you! This cake is bound to be a family favorite from here on.
lucia says
I would add the orange zest to the cake , it smells wonderful .Tank you
Melissa says
Citrus zest is always a nice addition to pound cake, enjoy.
Daphne Bowyer says
I made this cake for the first time in June 2017 and it was wonderful so I now cooking it again for the 2nd time … great cake and thanks for the recipe… I did make a mistake and added a bit too much almond extract but I am sure that will not make much of a difference. Will look into more of your recipes..
Melissa says
The Southern Living Magazine Million Dollar Pound Cake calls for an entire Tbsp of almond which I feel is a tad too much. That’s why I decreased the amount in my tweaked version although neither way is wrong it’s all about personal preference. Welcome, thanks for visiting and happy hunting!
Daphne Bowyer says
Cooked this again yesterday and it turned out absolutely yummy !!! Thanks Melissa
Melissa says
Wonderful!
Miriam Estrada says
thanks for the recipes as they are practiced and I got out mmmm thanks
Melissa says
My pleasure thanks so much for stopping by!
Sandra Wilkinson says
I would love to use this recipe for my mocho cakes.. can you give me an idea of how long to it would take to bake this recipe in a 9 x 12 pan? Would you still use a 300 degree oven?
Melissa says
Depending on if you’re using a metal or glass pan you could bake at either 300°F or 325°F. Also, depending on the baking dish and oven temperature, check it around 50-60 minutes and adjust from there.
CS says
This looks great! I’d love to make it, but I don’t have a pan like yours. Do you think it would work in a couple loaf pans, like for banana bread? Thanks for your help!
Melissa says
Yes, it will make 2 loaves, sure.
Maya says
I would like to use this recipe as a base to make a layered cake with a whipped cream and fruits filling and whipped cream and white chocolate shaves on the outside. So i’m thinking about dividing the batter into several pans and then proceed like usual for the layers. Do you think it would be a good idea ? Also do i need to do any changes on the recipe for better results in my case ? Thanks in advance
Melissa says
I think it sounds great! Other than adjusting the baking time for layers you should be good to go. Let me know how it goes.
Justine Owens says
My stand mixer is broken . Can I’ve used a regular hand mixer ?
Melissa says
Oh sure work with what you have, no problem.
Justine Owens says
Thanks so much . Have a wonderful weekend .
Melissa says
It’s my pleasure, same to you.
Lisa H says
Just baked this cake (sans almond extract…not a fan.) LOVE the flavor! However, it took around 2.5 hours to bake in my oven (gas) at 300°. It was late and I fell asleep and left it in there a little too long so it’s just a tad more dry than I prefer. Why did it take so long to bake?
Melissa says
Hi Lisa, I haven’t baked with gas so, I’m not certain if that was a factor. Otherwise, I’m not sure I have an answer unless it was related to elevation.
Lisa says
Thank you for responding! It doesn’t matter because it was worth the wait!! I have been making different pound cake recipes for years searching for the perfect one and this is it!!! So glad I stumbled across your recipe!!
Melissa says
Lisa, that makes me happy, this cake is truly a classic. I’m delighted you love it as much as I do. Visit often!
Michael says
Hello Melissa! I’m looking forward to baking this cake for the Xmas Holidays this season and I’ve read all the comments and the various questions and your responses. I’ve learned a lot.
My question: the eggs…what would you think about separating the yolks from the whites…beating the whites until quite fluffy/peaky…then folding the whites into the remaining mixture?
I don’t know why this has occurred to me but I can’t get this thought out of my mind.
What do you think about this idea?
Thanks!
Melissa says
Hi Michael, that technique absolutely works and you can do that, if you like. I love the dense nature of pound cakes and the technique you mention will lighten the texture a bit, if that’s your goal. For my personal taste, it’s not necessary but, it sounds like a great experiment and the recipe will still work if you choose to go that route. Merry Christmas to you and yours!
Cb says
Can this be made into cupcakes? If so how long do you bake it for?
Melissa says
You can make this into any shape you like. I haven’t tested as cupcakes so, this is just a guess you likely need to cut the time by 1/3 depending on how your oven bakes. Bake them until a toothpick insert into the center comes back clean.
Cynthia Ladson says
I bake pound cakes often and I am always searching for a good recipe. I bake this cake last night and the smell was heavenly. Love the crust on top and the texture of the cake
The taste is awesome. This recipe is a keeper and I will continue to follow for more wonderful recipes
Ps: do you think I can fold in some nuts and get the same results
Melissa says
I love this one I’m so happy you do, too. Sure, mix in nuts or change the flavorings if you wish.
Jim says
My Million Dollar Pound Cake is a four ingredient masterpiece. 3 sticks of butter, 3 cups of sugar, eight eggs(room temp) and three cups of Swans Down, bake at 300 for one hour and thirty minutes. Cream the butter and sugar, add the eggs one at a time mixing well after each addition. Add the flour a little at a time. Use a tube pan, best prepared with Bakers Joy . Eat the cake!!! I use a convection oven.
Toni says
My cake was off the chain! Truly a million dollar pound cake. The temperature at 300 allowed it cook throughly. Thanks for the recipe.
Melissa says
Wonderful, I love this cake so happy you did, too. Thanks!
Jill says
Followed the recipe exactly….cake batter bubbled all over my oven and made a complete mess! Also after baking for an hour and forty-five minutes it’s still not done! Very disappointed! That’s a lot of ingredients to waste!
Paul says
This recipe looks amazing and I can’t wait to try it! What is the diameter of the tube pan you use? I live in Japan, and the one I was able to find seems smaller than what I remember having in the US. If I need a larger one, I may have to order one. Thanks!
Melissa says
Thanks for visiting from Japan! Here’s a tube pan on Amazon maybe it will help.
Paul says
Thank you, Melissa! I can’t wait to give this a try!
Melissa says
My pleasure Paul, happy baking!
Tiann says
Hi, can I use this recipe to make cupcakes???
I absolutely love the cake and use this recipe all the time. I add a nice vanilla glaze and it’s delish!!!
Melissa says
You can adapt this batter to any shape you like, even cupcakes, sure.
Allison says
Can I make this in 2 or 3 loaf pans?
Melissa says
Sure, no problem. Just adjust the baking time accordingly.
Al Cate says
I have never made this type of cake but would like to. I do have a question or six.
In the old days (okay 1940s-50’s) don’t ever remember my mother using cake flour and the explanation for that is clearly explained.
1) Do I measure out the flour first then sift it, or sift it and measure out the 4 cups?
2) My husband will NOT eat angel food cake so I don’t have one, for a test will a “cheap” angel food cake pan work. I don’t want to invest in a really good one with the removable bottom.
3)What size is a loaf pan that is referred to? The ones I use for bread would take about 6 to hold the dough
Thanks in advance for your help.
Melissa says
All purpose flour will absolutely work, it just changes the texture a bit. Scoop, level and measure the flour then sift. Any Angel food cake pan will work with or without a removable bottom.
Stephsnie says
Hi I may have missed it in the questions but do you have a substitution for the almond extract? We have a nut allergy here.
Thank you!
Melissa says
Hi Stephanie, you can use all vanilla or another favor you like more such as lemon.
Sherryl says
I would think you could use any flavoring you want be it almond, vanilla, lemon or any other. Changing the flavoring will only change the flavor of the cake. As long as you use the same amount, it shouldn’t change any other aspect of the recipe.
Sherryl says
I haven’t tried the cake yet but I loved reading all the comments that claimed there MUST be something wrong with the recipe. There is just no possible way it could have been a problem with the equipment, ingredients, or procedure. In my opinion, you should always follow the original recipe exactly and measure carefully the first time you make it. Any changes you make to a recipe, even changing the type of flavoring (almond to lemon), changes the intended outcome of the recipe. Looking forward to trying this recipe.
Joan Berry says
Melissa, I made this cake for the first time this past weekend. I followed the directions exactly and it turned out just beautiful! It was a big hit with everyone…..just deliciously decadent. I particularly loved the distinctive pound cake crunch on the cake’s top and sides. I served it with macerated berries…blackberries, blueberries, and strawberries. Heaven on a plate! Next time around, I think I’ll swap out the almond extract for lemon or orange. Thank you for the perfect pound cake recipe!
Melissa says
Hi Joan, I’m delighted you enjoyed this classic cake and fresh berries were the perfect accompaniment. Yes, please do experiment with flavorings the sky is the limit. Thank you for such a sweet note, visit often.
dafmatok says
Amazing. I’ll give it a shot.
Jasmine Northrop says
1. I love the recipe. Much appreciated for this. 2. The video doesnt match with the instructions of the recipe. I followed the written, so I hope I did it right. 3. My batter is leaking out of the bottom of my angel food can pan. Is there something I should have done to prevent this?
Melissa says
I hope the pan was snuggly put together. Videos are for demonstration purposes always follow the written recipe.
Granny Frannie says
Almost didn’t try this recipe because of the negative comments. This is my first attempt at making a pound cake. I always thought about it, but because of the ingredients and the time I opted out. I suppose now that I’m retired anything goes. LOL I used 2 loaf pans and a tiny cute ceramic one and the pound cake came out fabulous ! Took a little over an hour. Melissa, I wish my top was as crusty as your. It will be fun to experiment with different flavors in the future. I sliced most of it, wrapped in plastic wrap, put the slices in an airtight plastic container and into the freezer to enjoy at a later time.
Melissa says
This cake freezes beautifully. you’ll have pound cake for anytime you’re in the mood for cake. Great job, thanks!
clara hardy says
I saw two recipes. Which one is the correct one? I think I know the correct one but if there’s a mistake you might want to check
Melissa says
There’s only one recipe. Scroll to the bottom of the page to see it in full.
Edna Oneal says
Wow. It looks delicious. I love cakes. So, I will try to make it. Thanks for sharing.