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.
Easy 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 from scratch:
- Flour – All-purpose flour.
- Butter – Salted butter.
- Flavorings – Vanilla extract and almond extract.
- Sugar – Granulated sugar.
- Eggs – Large eggs.
- Milk – 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.
- Ingredients you’ll need to make this homemade Million Dollar Pound Cake recipe: All purpose flour, salted butter, sugar, whole milk or buttermilk, large eggs, vanilla and almond extract.
- Kitchen tools you’ll need: A stand mixer or a hand mixer, measuring cups and spoons, an angel food pan and cooling rack.
- 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 it can be done using a hand mixer, but not by hand.
- 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.
- If you don’t have salted butter, you can use the same amount of unsalted butter and add 1/2 tsp salt.
- The amount of vanilla extract called for in the recipe is one Tablespoon, not one teaspoon. It’s not a typo.
- Please note this is a big cake. You’ll also need a large tube pan, sometimes called an angel food pan for baking. I use one with a removeable bottom, but it’s fine to bake it in a pan that doesn’t have that option.
- When freezing pound cake make certain it’s cooled completely before tightly wrapping in plastic freezer wrap.
- 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.
- Store Million Dollar Pound Cake chilled in the refrigerator for up to 1 week or at room temperature for up to 5 days.
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
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.
So easy and so delicious. Realy like it. Thanks for the share!
Hi, I need to compare the ingredents for this cake with my mothers. It was dad’s favorite and she made it all the time. Its a hit with everyone. But I can;t cmpare it now. I printed it so can do it when I have more time. Thanks for sharing, it looks super yummy and can’t wait to try it.
Can I use a regular bundt cake pan? I don’t have a tube pan (I assume it’s smooth on the sides)
This is a big cake and a standard bundt pan may be too small.
I have been making this cake for years as it is the best pound cake ever. However I benefited from your instructions of beating longer. I used to beat just the butter for 3 minutes. This time I did it just as you instructed and I tell you! The cake rose so much higher! I’m so glad I put the batter into 2 smaller Bundt pans. It seem to even taste better! Thank you!
I’m so happy you’re enjoying this recipe, thanks!
Just made this cake, OMG delicious 😋 Thanks for the recipe
Wonderful, thank you so much!
Very dense cake. My husband loved it!
Took 1 hr. And 30 mins to bake.
Didn’t need any icing. Cut up strawberries on the side. Will make again.
Thanks so much!
hi ..i was wonder do you have inverted with a bottle
when cooling
That technique is for an angel food cake, not a pound cake.
Wondering why their is no baking powder or baking soda in recipe? Making it today
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. Â I use a rule of “fives” when making this pound cake. Â 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. Â 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 I make this with self-rising flour. All I have on hand
Hi Pat, self rising flour has leavening and salt in it. It’s not interchangeable with all purpose flour. In this case, I would stick with all purpose.
I use this as my go to recipe for pound cake, but today made a change. I used it to make 12 mini cakes. Baked at 325 for 25 minutes. Perfect! We will top with strawberry sauce and fresh whipped cream. EAch person gets their own so no one totally pigs out!
Cannot attach the picture but they are delish!
Oh, thank you! I made this incredibly pleasing, delicious cake for my family last week. It was love at first bite for everyone. My hubby said “don’t ever lose that recipe.” Thanks so much for sharing this mood lifting cake recipe.
Have you ever tried making this into a marble pound cake? This recipe is very similar to Moosewood pound cake qnc unthinkable they did a marbled version.
I haven’t with this particular recipe.
I was wondering can you add cream cheese to this recipe and if so how much?
This isn’t a cream cheese pound cake recipe, so, it’s not a simple as adding it. I do have other cream cheese pound cakes in the recipe index here.
Would there be any drastic change if I didn’t put almond extract into the batter?
You can omit or replace with another flavoring.
I have not yet tried this recipe. I would love to do so. I don’t care for the almond extract. Could I use either additional vanilla extract or possibly coconut extract instead?
You certainly can substitute another flavor or add more vanilla, no problem.
I love this cake and once it cooled I cut it into slices and froze them:)
I’m wanting to not freeze this one I’m about to make, any suggestions on how to store it to keep it moist?
I’m so glad you like this cake, yes, store in an airtight container chilled.
I’ve made this recipe a couple times during the holidays, and each time the cake has been perfect except for a cracked top. Thinking about making a quarantine cake and I have everything on hand for this, but before I start, do you have any tips to keep the top from cracking? Thanks.
Pound Cakes are notorious for cracking on top, it’s part of the charm. It doesn’t mean you did anything wrong.
Any recommendations for subbing coconut flour for the reg flour?
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.
Can i bake this as a regular cake in a normal tin without the tube.
You can bake this cake in different shapes. I’m not certain if the pan you’re referring to is as large as an angel food cake pan. You may run into having too much batter, if not.
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!
Hi John, thank you so much. I’m delighted your family enjoyed this as much as we do!
I love this recipe. Wondering if you have ever tried using vegan butters or egg substitutes and had good results? Thanks
Hi Liz, I haven’t tested those changes. If you try it, let us know!
Want to save the recipe for the million dollar pound cake do not have a printer.
Public library?
Great idea, Cheryl!
Perfect Recipe! Suggestion for a chocolate pound cake?
Please browse all the pound cake recipes in the recipe index here. There is a chocolate pound cake recipe.
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
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!
Hi Victoria, I am delighted you loved this cake. AND, long live KitchenAid mixers mine is my best friend. Thank you so much!