Million Dollar Pound Cake
This rich and buttery Million Dollar Pound Cake recipe has been rotating through Southern kitchens for decades. It’s made with seven simple pantry ingredients and can be served on its own, with fresh berries and whipped cream, lemon curd, ice cream or countless other options. It’s a pound cake aficionado’s dream.
Ingredients to Make Million Dollar Pound Cake Recipe
How Does the Million Dollar Pound Cake Rise? Other than eggs, there’s no leavening in this cake. This makes a key step in the process of making the batter to whip air into the butter. 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 minutes 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. How to make Southern Million Dollar Pound Cake: (Scroll down for the full printable recipe card,
- Flour – All-purpose flour form the base of th cake flour. There is no baking powder or baking soda used for leavening.
- Butter – Salted butter whipped vigorously helps the pound cake to rise.
- Flavorings – Vanilla extract and almond extract for a creamy, floral nutty taste.
- Sugar – Granulated sugar for sweetness.
- Whole Eggs – Large eggs stabilize the cake batter and gives the pound cake a rich flavor.
- Liquid – Whole milk OR buttermilk.
How to Make the Best Million Dollar Pound Cake Recipe
This pound cake is fantastic for make-ahead baking as it freezes like a dream. This beloved cake was first made famous by Southern Living who dubbed it “Million Dollar Pound Cake.” I serve this pound cake in trifles, parfaits, or as is with a cup of hot tea or coffee. It’s a Southern classic that will never grow old. Follow the preparation technique carefully and this classic delight will be the star ending to any meal.
- Heat Oven and Prepare Pan – Preheat the oven then butter and flour an angel food pan (tube pan) with a removable bottom.
- Whip Butter – Whip butter, vanilla and almond extract for 5 minutes on medium-high speed with an electric mixer fitted with the whisk attachment.
- Cream Butter and Sugar – Switch to the paddle attachment. Add the sugar gradually beating on medium until light yellow in color. (Around 5 minutes)
- Add Eggs – Add one at a time beating well after each addition.
- Combine with Flour and Milk – On low speed add the flour alternately with the milk, beginning and ending with flour.
- Pour Batter into Prepared Pan – Spread evenly into the pan and bounce on the counter, if needed to settle.
- Oven – Bake per the cook time in the recipe until a toothpick inserted into the cake comes back clean.
- Cool on a Wire Rack – Slice and enjoy.
Kitchen Equipment to Make Southern Pound Cake
- A stand mixer or a hand mixer. It’s super helpful to have a stand mixer for making the batter for this pound cake recipe. It takes some time to beat air into the butter and while it can be done using a hand mixer, it’s not possible to do by hand.
- Large bowl and rubber spatula to scrape the sides of the bowl.
- Measuring cups and spoons.
- A tube pan or angel food cake pan
- Wire rack for cooling the cake after baking.
Recipe Variations, Tips and Substitutions
- Rule of Fives – Remember, it’s the rule of fives to make this cake. 5 minutes to whip the butter and 5 minutes to cream the butter with the granulated sugar. This adds air to the batter and gives it a beautiful rise.
- Butter – If you don’t have salted butter, you can use the same amount of unsalted butter and add 1/2 tsp salt.
- Use Pure Vanilla Extract – The amount of vanilla extract called for in the recipe is one Tablespoon, not one teaspoon. It’s not a typo.
- Use the Proper Pan – Please note this is a big cake. You’ll need a large tube pan, sometimes called an angel food pan, for baking. I use one with a removable bottom, but it’s fine to bake it in a pan that doesn’t have that option. This cake can be made in a tube pan without a removable bottom.
- Test for Doneness – Baking time may vary by oven. Bake until a toothpick or a cake tester, inserted into the center comes back clean.
- Alternate Pans – You can divide the cake batter and bake it in loaf pans. When doing so, the baking time will need to be adjusted, less batter will take less time to bake.
- How to Serve – You can enjoy topped with strawberries and whipped cream, ice cream, chocolate sauce, caramel sauce, lemon curd or any fresh fruit that you enjoy.
Storage and Leftovers
- Leftovers – Store Million Dollar Pound Cake wrapped in plastic wrap or in an airtight container, chilled in the refrigerator for up to 1 week. You can store it at room temperature for up to 5 days.
- Freezing Tip – When freezing pound cake make certain it’s cooled completely before tightly wrapping in plastic freezer wrap.
- Freezer – You can freeze it as a whole pound cake or cut it into slices for individual portions. Doing it that way makes it convenient to grab a piece from the freezer for a quick treat or when entertaining unexpected guests. It will easily last in the freezer for up to 3 months. Thaw in the fridge prior to serving.
More Southern Style Pound Cake Recipes to Make
Southern Living Magazine made this pound cake famous and I love that a cake that’s decades old was featured in such a wonderful publication. More pound cake recipes you may like to try:
- White Chocolate Cherry Pound Cake is pretty as a picture.
- Chocolate Sour Cream Pound Cake is rich and decadent made with Dutch process cocoa.
- Orange Pound Cake packs a burst of citrus flavor.
- Homemade buttery Brown Sugar Pound Cake.
- Easy Buttermilk Pound Cake recipe.
- Fresh Strawberry Pound Cake with Vanilla Cream Glaze.
- Pecan Praline Buttermilk Pound Cake is drizzled with a praline glaze that takes it over the top.
- Coconut lovers Coconut Cream Pound Cake with Vanilla Cream Glaze.
- My Aunt’s Lemon Lovers Pound Cake is a family tradition.
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Million Dollar Pound Cake
Servings: 16 pieces
Calories: 496kcal
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 pan (tube pan) with a removable bottom OR spray with baking spray. Set aside.
- In the bowl of a stand mixer using the whisk attachment, whip together the butter, vanilla and almond extracts. Whip for 5 minutes on medium-high speed.
- 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 with a rubber spatula.
- After all has been added, beat for 1 minute or just until the flour has been fully incorporated.
- Spread the batter evenly into the pan, gently 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. (You could also use a long wooden pick or cake tester).
- Cool for 15 minutes, then remove the outer ring.
- Cool completely on a wire rack.
Notes
-
- Rule of Fives – Remember, it’s the rule of fives to make this cake. 5 minutes to whip the butter and 5 minutes to cream the butter with the granulated sugar. This adds air to the batter and gives it a beautiful rise.
- Butter – If you don’t have salted butter, you can use the same amount of unsalted butter and add 1/2 tsp salt.
- Use Pure Vanilla Extract – The amount of vanilla extract called for in the recipe is one Tablespoon, not one teaspoon. It’s not a typo.
- Use the Proper Pan – Please note this is a big cake. You’ll need a large tube pan, sometimes called an angel food pan, for baking. I use one with a removable bottom, but it’s fine to bake it in a pan that doesn’t have that option. This cake can be made in a tube pan without a removable bottom.
- Test for Doneness – Baking time may vary by oven. Bake until a toothpick or a cake tester, inserted into the center comes back clean.
- How to Serve – You can enjoy topped with strawberries and whipped cream, ice cream, chocolate sauce, caramel sauce, lemon curd or any fresh fruit that you enjoy.
- Alternate Pans – You can divide the cake batter and bake it in two loaf pans. When doing so, the baking time will need to be adjusted, less batter will take less time to bake.
Nutrition
Serving: 1serving | Calories: 496kcal | Carbohydrates: 62g | Protein: 6g | Fat: 25g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 123mg | Sodium: 232mg | Potassium: 80mg | Fiber: 1g | Sugar: 38g | Vitamin A: 816IU | Calcium: 34mg | Iron: 2mg
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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.
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.
You are absolutely right…USE GOOD INGREDIENTS….NOT OFF BRANDS.
A Bundt pan is WAY too small for this recipe.
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!
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.
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.
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.
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.
I am interested in this technique, but wondering what to wrap the cake in…foil? Or plastic wrap? Thank u!
If freezing, wrap in plastic wrap then heavy duty foil. Otherwise, a cake saver works wonderful to keep it fresh.
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!
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.
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.
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!
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.
I love pound cake with strawberries over top!! this sounds wonderful Melissa!
Thanks Cheryl!
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.
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!!
Try Amazon, they have everything.
can you use self-rising flour?
You can but, it’s not necessary. It’s best to follow the ingredient list as written.
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.
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.
Could you use a Bundy pan if you don’t have a tube pan?
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!
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.
THANKS! I had the same question. Baking this cake today will post pictures.
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!
Melissa……..are u ready to slap people yet???
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.”
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.
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!
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.
Wet knife
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.
The video says 350 degrees
Please follow the written instructions.
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.
Um, I think people can post what they want to…..
Me too it was 2 hrs 20 minutes now it’s done !!!!
Regular oven or convection? I use a tube pan and a convection oven. Less than 1:30 mins to bake this cake.
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
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.
Cannot imagine what happened – I am a home baker, certainly not a professional, but I have been making Southern Living’s original recipe for about 20 years. I have a 10 cup tube pan, and one of the large Bundt pans from William Sonoma, and have used both. Rises to the very top but has never run over. Oven preheated to 300, bake 90 minutes.
350 is right
is the oven working right?
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 you use cake flour instead of all purpose flour.
If you prefer, sure.
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
What size bundt cake pan to use ?
This cake should be made in a tube pan.