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
Pick-up your copy of my best selling cookbook here
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.
- 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
- ¾ cup whole milk OR buttermilk
- 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.
See this cake on My Recipes here.
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
I am cooking cake now & it has been n oven 2 hrs & ,is still not. brown r u sure 300 is right
Yes, the oven temperature is right.
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?
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.
Make sure you run a long sharp knife around it before you turn it out.
What about us in a high altitude area? Any changes? I live in Colorado.
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.
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!
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.
I have a gluten allergy, can I use a rice flour to make this?
I’ve never made this with rice flour but, I think that would be a great experiment. Let me know if you try it.
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.
My cake deflated 🙁 why??
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.
So did mine just now 300 is wrong i never bake on 300temp
300°F is right.
My cake ran over then fell flat and I have no idea why. I followed the directions. I’m am so deflated!
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.
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
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.
Usually 325 for an hour works. I tend to cook my Cakes around 335 – 340 and just keep an eye on them.
Next time try to have your oven rack higher up?
the temperature depends on the elevation.
I made this last night and 300 was right. It took an extra 5 minutes longer, but turned out perfect!
Glad you liked this one!
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.
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.
she said 350*
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.
Me too it was 2 hrs 20 minutes now it’s done !!!!
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
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.
Can cake flour be used and sour cream
Yes, to both.
can you use self rising flour
You should use all-purpose flour for this cake.
I used cake flour it took 2 hr 20 minutes
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
Hi can you tell me in ounces how much flour and butter thank you
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.
This cake is great. We made it on May 27 2017. Everyone loves it. Super buttery and flavorful.
Wonderful!
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?
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.
Hi! I have a question. Should the milk and flour be poured while alternating between the 2?
Yes alternate.
Melissa,
Where do you post comments? I only see where you can reply to a comment.
You just left a comment. To leave a new comment scroll to the bottom of the page.
Your recipe doesn’t say anything about baking powder or soda. How does it rise without it?
If you’ll read the narrative it explains. No baking powder. The eggs and air whipped into the butter make it rise.
Hello is it possible to use cake flour instead of regular flour?
Sure, if you prefer it.
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.
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.
You using all purpose flour,no baking power, salt or baking soda. Is this right..if so just checking before making it…thanks
Yes, that’s right.
So I can’t use self rising flour?
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.
Can this be made (and taste as good) without the almond extract? I have a nut allergy….
Thanks
Sure, you could leave it out or add another flavoring you enjoy, if you wish.
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.
Sure, no problem!
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!
Frances, you are so right this cake is tried and true. Any flavoring can be used in this cake the versatility is endless.
My grandmother made this with lemon extract and vanilla. It is my sons favorite.
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.
How much lemon and how much vanilla? I have never made a lemon pound cake and would much prefer over almond.
Lemon extract & a little lemon zest would be great!!
I have an allergy to almond. I use the imitation and it taste the same. I love the almond flavor.
My Mom used lemon extract when she was out of almond. It’s wonderful, too.
Lemon is delicious!
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?
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.”
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!
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.
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
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.
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?
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.
Thanks for the tip on butter. I DID use an “off brand”. Next time, I’ll use my usual brand 😉
It’s amazing the difference it can make.
I’ve heard that putting a pan with water on the bottom rack helps with cracking. Is this true?
Kim, I’ve never done that with a cake only a cheesecake.
Can this recipe be cut in half to make a smaller cake ?
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.
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.
Wonderful, thanks Lisa!
Could you use a Bundy pan if you don’t have a tube pan?
Yes, no problem.
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
Do you prefer to use milk or buttermilk? And, would a bundt pan work? I really want to try this one!
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.
Would a 13×9 pan work?
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.
No baking powder and salt?
You should use salted butter. No baking powder.
I have unsalted butter. Any suggestions?
Unsalted butter is fine.
there are conversions for adding salt when recipe calls for salted & you only have unsalted..Unfortunately, I can’t remember the amount!!
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.
can you use self-rising flour?
You can but, it’s not necessary. It’s best to follow the ingredient list as written.
I use vanilla butternut flavoring instead of vanilla and almond..it is fantastic.
Vanilla butter nut is very very good
It sure is gives it a great depth of flavor.
I love pound cake with strawberries over top!! this sounds wonderful Melissa!
Thanks Cheryl!
Do you think Splenda would work in place of the regular sugar?
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.
I was wondering the same thing–using Splenda and coconut flour since I’m eating low carb?!?
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.
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!
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.
That’s a great trick and she’s right. Also, slightly under baking the cake will do the trick, too. Slightly.
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!
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!
Any suggestions on making this marble? My hubby loves marble pound cake. Thank
You!
I need to add a marble cake to my “to do” list.
If you do please share the recipe I’m hoping it’s before Christmas!!😊
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.
On hour two of baking and still a gooey mess overflowing pan followed directions to a tee! What a waste of butter and eggs
Sorry something went wrong but, this cake is tried and true. It works every time.
I think her pan is too small. Possibly an 8 or 9 inch instead of a 10 inch.
That is possible all pans aren’t created equal.
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!!!
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.
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.
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.
Can you substitute sour cream for buttermilk?
It’s best to make this cake just as written.
This cake look and sound good!! I’m going to try this. I’m not a baker though!
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.
This isn’t a sour cream pound cake.
yes
it makes for a denser moist cake.
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
Whipping cream is a great substitute. Enjoy!
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.
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.
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
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!
How long should you bake it if two loaf pans are being used?
The baking time will be shortened to around 1 hour to 1 hour 10 minutes. Check it at 1 hour to be safe.
A Bundt pan is WAY too small for this recipe.
Could you make this same cake with Almond flour for gluten sensitive guests?
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.
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.
I just took mine out of the oven to cool! It smells and looks amazing. I’m struggling to wait to cut it 😉
I know right?! ☺
I am going to try eggnog instead of milk/buttermilk and rum extract instead of vanilla. Wish me luck!
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?
2 loaf pans will work, yes.
Will this recipe work using a bunt pan?
Some have success with a bundt pan some haven’t. It’s best to use a pound cake pan as I do.
Do you need baking powder?
No baking powder.
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).
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.
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.
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.
Would it make a big difference if you use unsalted butter?
You can use unsalted butter but, must add salt. For this cake 1/2 tsp sifted with the flour.
I am preparing to make this cake. I mistakenly purchased unsalted butter instead of salted. Will the unsalted butter work? Any suggestions?
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.
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!
It will be delicious. The purpose of salt in baking is to give it a more balanced flavor.
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?????
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.
Thank you! I’ll let you know how it turns out.
Please do and let us know if you had to make any other changes, it may help others in the same situation.
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!!
Bake it at the same temperature and check it at 1 hour with a toothpick in the center.
While cooking in two loaf pan it looks super buttery. Will this absorb into the cake ?
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.
I have whole cultured buttermilk. Not sure how that is different from plain buttermilk, so is that still ok??
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)
🙂
Make sure the label doesn’t say “low fat” buttermilk. The brand I buy labels it “Bulgarian Style”.
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!
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!
Wonderful, thanks so much for taking the time to let me know how it came out for you.
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
Regular flour, not cake flour?
All purpose flour.
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.
Great tip Alice!
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
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.
The recipe says preheat 300 degrees and the video says bake at 350…which is it? Thanks!
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.
Thanks for your quick reply! I am going to try it soon. Would like a lemon flavor to it…what do you suggest?
Vanilla Butter & Nut, orange, lemon the sky is the limit.
If I use fresh lemon juice and lemon zest, do I need to alter the recipe at all?
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.
Do ou measure your flour and then sift it? Or do you sift it into the measuring cups?
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.
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?
Spoon the flour into a measuring cup, level then sift.
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.
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.
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.
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.
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.
Wonderful!
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.
I only have a hand mixer. What do I do since I don’t have mixing paddles
Hi Judy, an Angel Food/Tube/Pound cake pan is what you need. You’ll need to use the beaters you have, no problem.
Also..I just bought a a pan to make angel food cake. Is that the same kind of pan I use for this recipe?
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.
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.
Thank you so much. Enjoy your weekend. 😊
It’s my pleasure same to you.
I forgot to sift my cake what will happen😂
Nothing, it might be a tiny bit heavier but will still be delicious!
SHOULD I GREASE AND FLOUR MY PAN
Yes, or use baking spray.
Hello Melissa. How much salt to add if using unsalted butter and how do you incorporate the lemon curd?
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.
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!!!
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. ☺
Can this be baked in a regular round or square cake pa
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.
Thank you
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?
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!
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:)
Enjoy Cindy!
Any recipes for a lemon glaze to top this with?
There’s a glaze with my Lemon Lovers Pound Cake here
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.
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.
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.
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.
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!
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!
Is margarine the same as butter? I don’t buy butter.
No, it’s not the same. Margarine has oil added to it.
Can you use cake flour instead?
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.
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?
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.
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.
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.
Do you think fresh fruit like white peaches could be added into the batter to make a peach pound cake?
You can mix fresh fruit into cake batter however I’ve not tested this recipe using peaches.
Can I use 2% milk?
Whole milk, half and half, cream or whole buttermilk is best.
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
Unfortunately, they are crucial to this cake and must be included.
If so, do you have a easy to make pound cake recipe, that can be prepared without eggs
Eggs are an intricate ingredient in pound cakes, sorry I don’t.
No problem. Thanks for replying though.
Keep baking
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!
Oh….I added the (dry) vanilla to the sugar while prepping …..
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.
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.
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. 😊
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.
I want to make petite fours using pound cake. Can I use quarter sheet square cake pans with this recipe?
Thanks
You can if you wish. Divide the batter however you desire the thickness to be, then adjust the baking time as needed.
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!
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.
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.
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.
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?
Stacey, you can leave it out. I wouldn’t double the vanilla but, feel free to replace the almond with another flavoring you enjoy.
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!
Spoon flour into the cup, level and sift. If you scoop flour from the bag or container it compacts.
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.
Glad you had a successful test run. You can use whole milk, half & half, cream or my favorite..buttermilk.
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
Oh sure, use whatever you like in it’s place.
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
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.
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?
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.
Can you skip the Almond and just use vanilla extract?
Sure, or replace it with another flavor you like in the same amount.
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?
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.
Can u a reg hand blender ? Thanks
Yes, it’s just more labor intensive but, you can use it no problem at all.
Just made this and it is exquisite!
Wonderful Libby!
HEllo. Do you sift the flour before or after measuring it?
Spoon the flour into the cup, level then sift.
Hi Melissa,
How would i adjust this cake for high altitude?
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.
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
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!
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.
There’s no need to take an internal temperature. Use a long skewer or toothpick to check for doneness will do fine.
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! 🙂
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.
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!
Merry Christmas to you and yours.
I do not have a standup mixer. Is the small hand held ok. I won’t be able to switch out blades.
You can make it with whatever you have it will just be a bit more labor intensive.
I don’t have a tube pan, can I use a Bundt pan instead? Sorry if this has already been asked and I overlooked 🙂
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.
Merry Christmas!!! I am making the cake for Christmas and would like to know if the flavor is better with buttermilk or regular milk?
Being a Southern girl, I reach for buttermilk if I have it. Otherwise whole milk, half & half or cream. Enjoy!
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.
It’s more labor intensive but, feel free to work with what you have. It will still be delicious.
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
Wonderful!
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 😣
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.
This cake is excellent!
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 …
Hi Jo-Ann, fill the cake pan 2/3 full to give room to rise. Otherwise, make in 2 loaf pans.
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!!
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.
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??
It sounds as if you’ve never made a pound cake. It does indeed take 3 cups of sugar, hence the name “pound cake.”
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!!!
This recipe calls for 3 cups of sugar not 4.
Does it matter if you use cake flour (Swan or Presto) instead of all purpose flour?
You can use cake flour in the same amount, if you prefer. It will change the texture a bit.
What are the measurements for the recepie ingredients oh million Dollar Pound Cake. Did i missed?
Scroll to the bottom of the page, it’s there.
My cake never tasted like my grandmothers.
She beat hers my hand . Wonder if I over beat. Memories of a heave cake .
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…
Wonderful, enjoy this rich buttery cake.
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.
Thank you!
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
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.
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!
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.
Do you have to use a stand mixer? I don’t have one.
You don’t have to but, it is more labor intensive.
The Southern Living recipe calls for 1 teaspoon of vanilla and yours calls for 1 tablespoon of vanilla which is correct? Thank you!
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.
Do you have to use butter? can you use Oleo? Thank You it looks great.
You can use margarine but, I highly recommend using the real thing.
Thank You so much.
Do you use buttermilk or whole milk when you make it.
I’ve made it both ways but, personally love buttermilk.
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.
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.
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…
That link has nothing to do with the pan. That is an extra link giving credit to Southern Living.
I don’t have a paddle attachment. Will the whisk attachment work just as well when blending the flour and milk?
Yes, just use what you have.
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.
Glad you like this one, George!
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?
Oh yes, use whatever you have handy.
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?
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.
I don’t have salted butter, just unsalted. Should I add salt? How much do you recommend?
I like the balance salt gives to this cake. Add 1 tsp salt to accommodate. (1/4 tsp per stick of butter)
Can I use half and half instead of milk?
Yes
We do not drink regular milk, only have almond milk – can I sub with almond milk?
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.
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!
Thank you Laura, I appreciate your sweet note!
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?
I use Land-o-Lakes most often. And yes, unsalted is fine, just add 1/4 tsp of salt per stick to adapt.
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.
Use what you have the cake will be fine.
I am in ketosus. Can u use Almond flour and swerve sweetener instead? My husband loves pound cake
Great question! I haven’t tried it but, would love to now the outcome if you try it, let me know.
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?
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.
Could I use a bundt pan
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.
My tube pan does not have a removable bottom how long must I leave it in the pan before removing it
20 minutes or so to give it time to release from the pan.
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!!!
It’s more labor intensive but, will work fine with what you have. Happy baking!
I want to add an 8oz package of cream cheese….should I change anything else to accommodate?
This cake should be made just as it is.
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.
You can carefully in the microwave, sure.
Have you ever used a muffin pan with this batter? If so, what adjustment would you make for the baking time?
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.
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?
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.
Can I make this in a bundt pan?
It’s best made in an Angel Food pan.
Can you use a bundt pan instead of a tube pan?
This cake should be made in an angel food pan.
I followed the recipe and the bottom of my angel food pan is leaking. Did I over do a liquid
If you followed the recipe it shouldn’t do that.
I have an older mixer and do not have a paddle attachment. Will that make a difference with the pound cake?
N, please feel free to improvise with what you have.
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?
Actually, that’s odd and sounds like an oven issue. Otherwise, be certain the batter is fully combined prior to baking.
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!
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. ☺
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.
Glad you liked this one!
Can you use margarine or blue bonnet instead of real butter?
Can you use a bundt cake pan?
This cake is best made in an Angel food pan.
Some do but, I wouldn’t.
The cake was delicious. I will definitely make it again. Thanks for the recipe.
Glad you enjoyed it, my pleasure.
Can I turn this into a lemon pound cake?
You can use lemon extract if you prefer. Also, search the recipe archives I have lemon pound cake recipes.
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!
Invert it onto the cake plate.
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!
Wonderful, so happy you enjoyed this cake for such a special occasion. Happy Easter to you and yours!
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…
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.
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😊
Sabrina, that makes me happy that your family enjoyed this classic cake so much! Thanks for taking the time to let me know.
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?
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.
I only have 2% milk is that ok
It will work, sure.
can this receipe for a lift out bottom be used in a larger pan without the lift out part?
Sure, just remove it carefully to cool.
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.
I’ve never heard of this cake turning out flat. It makes me wonder if your eggs were fresh.
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.
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!
Wonderful, thanks!
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!!! 😀
Yay, so happy for you! This cake is bound to be a family favorite from here on.