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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Helpful Kitchen Items:
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
Tried this recipe?Mention @melissassk or tag #melissassk!
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?
Ah, that’s awesome. Yes, you can use any flavoring you enjoy in this cake. Run is terrific for the holidays.
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!
You bet!
Hi can I use unsalted butter?
Sure.
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
I made this cake tonight, it smells wonderful my grandmother made it for us years ago
Wonderful, hope you enjoy!
I used this recipe last week, sharing with my office teammates, & it was the best pound cake I’ve ever made! I’d like to know how to change out the almond / vanilla for lemon extract? I’ve been asked to attempt to make it as lemon pound cake. Help please & thank you for the wonderful recipe! Outstanding!
I’m glad they enjoyed it. You can use other flavorings in the same amount. I also have lemon pound cake recipes in the recipe index here.
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.
Wonderful, thanks so much!
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
I prefer a more vanilla flavor to this classic cake. You can use whichever recipe you like. Of course, I think mine is right.
Thank you! This will be my first attempt EVER at a pound cake. Ah! I’ll let you know how it goes over!
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.
Can I make this in a loaf pan, or maybe 2 loaf pans.
This is a big cake, so it will take at LEAST 2 loaf pans depending on size, maybe more.
Did you use whole milk or buttermilk when you made this?
You can use either one with great success.
Can I use a bundt pan?
Please use a tube pan for this cake.
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.
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.
I divided the recipe in half. It came out perfect.
I love your recipe it was so easy to follow so far i baked it two time every body liked it thank you
Wonderful, thanks Janet!
Awesome, thanks!
Fantastic. I used the cake flour substitute and beat the butter10 minutes. Then upon adding sugar I continued beating 7 minutes upon every addition. The key is beating the butter to add air and beat butter and sugar to add air which creates a light cake. I love it.
Could you use heavy whipping cream instead of milk?
Yes, you can.
Melissa
You made me look like a super star! First I am no where near a baker, but I am a good mixer when it comes to flavors. I have used crystallized ginger, *Madagascar Vanilla – and will never make any cakes without it ever!, lemon zest, rum, Hennesy among other flavors with this cake recipe. You’ve given me the confidence to bake that I am now making cheesecakes, homemade biscuits and yeast dinner rolls. My mom who is an excellent cook, actually ask/told me I was making the dinner rolls for our family gathering. My coworkers also thank you…I was told it did not last a day. Folks were ..cough…”saving” pieces of cake for later. I now have a request to make this cake as a birthday present. Thank you again! Sending a Floured Bakers Hug!
I’m thrilled you’ve found the confidence to bake. Happy baking!
I made this for my mom and she loved it, it’s very similar to the pound cake my grandmother used to make when I was growing up. It was delicious!
This is one that’s been around a long time, I’m so happy you all enjoyed it!
This is my go-to cake of all times. It not only taste good, its easy to make. Everyone loves it.
I agree, I share your love for this cake, thank you.
This cake is outstanding! It is hands down the absolute best pound cake that I have experienced. It is moist and the flavor is unlike all other pound cakes. I was not a fan of of pound cake, except hot from the oven…but this one has changed my mind. I am in love!!!! This will forever be my go to for church, reunions, etc.
I consider that high praise, thanks so much.
Can a regular bundt pan be used?
As recommended in the recipe, a pound cake pan or angel food pan works best.
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.
I made this cake and it came out great. My co-workes couldn’t get enough of it..
Wonderful, thanks so much!
I made this and the top of the cake got very hard while baking, any idea what may have caused that?
It’s not uncommon for pound cakes to form a crust on top but, it should never be hard. It sounds as if it may have over baked a bit. Next time, lay a piece of aluminum foil on top to prevent that from happening after the cake has browned to your liking.
Do you measure the flour before or after sifting?
Measure then sift.