This rich and buttery Million Dollar Pound Cake has been rotating through Southern kitchens 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.
How Does The Cake Rise?
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.
Can This Cake Be Made In Advance?
This pound cake is 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. Other cakes you may love to try is my coconut lovers Coconut Cream Pound Cake with Vanilla Cream Glaze, my Aunt’s Lemon Lovers Pound Cake or Sweet Potato Pound Cake from Grandbaby Cakes
See this cake on Southern Living’s My Recipes here
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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.
Notes
- Fully Loaded Smashed Potato Soup - April 1, 2020
- Lemon Sour Cream Pound Cake - March 29, 2020
- Dutch Oven Sourdough Bread - March 27, 2020
JANET ELIEH says
I love your recipe it was so easy to follow so far i baked it two time every body liked it thank you
Melissa says
Wonderful, thanks Janet!
Melissa says
Awesome, thanks!
Nikki says
Hey Melissa, what happened to the recipe where it was halved? I know you placed a link at the end of this recipe but I cannot find it anymore.
Melissa says
HI Nikki, I don’t have any recollection of linking to a recipe where it was halved. Was it perhaps on Southern Living you saw that? This recipe could be quite easily halved and baked in a loaf pan.
Donna Karns says
Can I use a bundt pan?
Melissa says
Please use a tube pan for this cake.
Kattie B says
Did you use whole milk or buttermilk when you made this?
Melissa says
You can use either one with great success.
Kattie B says
Thank you! This will be my first attempt EVER at a pound cake. Ah! I’ll let you know how it goes over!
Melissa says
Ah wonderful, don’t fret too much. Use the larger tube pan and milk will work fine, if that’s what you have. You can even use half and half, if preferred.
Martha Saia says
Your recipe calls for 1 Tablespoon of vanilla extract and 1 teaspoon of Almond extract. The Southern Living recipe calls for a teaspoon of each.. Which is correct? Thanks
Melissa says
I prefer a more vanilla flavor to this classic cake. You can use whichever recipe you like. Of course, I think mine is right.
Cheryl says
I have made this cake twice and it has been a great hit! My family loves ii. This recipe takes me back to the pound cakes my nana made when I was a girl.
Thanks Melissa.
Melissa says
Wonderful, thanks so much!
Cheryl says
I made this cake tonight, it smells wonderful my grandmother made it for us years ago
Melissa says
Wonderful, hope you enjoy!
Jeanine says
Hi can I use unsalted butter?
Melissa says
Sure.
LT says
I used unsalted butter..which was all I had at the time..but added a 1/8 (tip of a teaspoon) of salt just in case….and it turned out just fine. My cake is baking as I type…lol
LT says
Melissa….girl….you are making me a rock star. Folks think I can actually bake now. I have committed your recipe to memory. Now I like to experiment….how about we add some rum? Have you done that and if so….how much did you use?
Melissa says
Ah, that’s awesome. Yes, you can use any flavoring you enjoy in this cake. Run is terrific for the holidays.
LT says
Thank you girl….Rum it is…then I am going to place pecans in the bottom of the pan….I think that would be a great combo….thanks again Melissa!
Melissa says
You bet!
Victoria says
I just recently purchased a brand new KitchenAid. My 2nd cake made with the new KitchenAid was your million dollar pound cake recipe. My husband of 40 years, my mother who is in her 80s, my sister who is in her 60s, along with myself at 60 and 1/2 years old have NEVER had a cake as Delicious as this million dollar pound cake! I’m a rockstar now because of this recipe! Thank you thank you and thank you again!
Melissa says
Hi Victoria, I am delighted you loved this cake. AND, long live KitchenAid mixers mine is my best friend. Thank you so much!
Becca says
Perfect Recipe! Suggestion for a chocolate pound cake?
Melissa says
Please browse all the pound cake recipes in the recipe index here. There is a chocolate pound cake recipe.
Kathy Catanzaro says
Kathy Catanzaro says
August 7, 2019 at 7:58 am
5 stars I made this in a chocolate version. I used chocolate milk in place of the regular milk and 1 cup of unsweetened cocoa in substitution for one cup of the flour. It was AMAZING.
It really is amazing! Chocolate or original!!! I
Joan Flannery says
Want to save the recipe for the million dollar pound cake do not have a printer.
Cheryl says
Public library?
Melissa says
Great idea, Cheryl!
Liz C says
I love this recipe. Wondering if you have ever tried using vegan butters or egg substitutes and had good results? Thanks
Melissa says
Hi Liz, I haven’t tested those changes. If you try it, let us know!
John L says
Melissa, this is the best cake ever! I decided to bake while quarantined and social distancing. My family enjoyed this masterpiece of a pound cake so much until it only lasted two and one half days! Great recipe! Thanks a million!
Melissa says
Hi John, thank you so much. I’m delighted your family enjoyed this as much as we do!
Karen says
Any recommendations for subbing coconut flour for the reg flour?
Melissa says
I haven’t tested this recipe with coconut flour but, know from experience, it’s not nearly as stable as all purpose or even almond flour. There would definitely need to be adjustments made.