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
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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. 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 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!