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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.

Million Dollar Pound Cake


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.
cake batter in a mixing bowl

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.
Million Dollar Pound Cake

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:

cake on a pedestal

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Million Dollar Pound Cake

Prep Time15 minutes
Cook Time1 hour 30 minutes
Cooling time3 hours
Total Time1 hour 45 minutes
Course: Dessert
Cuisine: American
Keyword: easy-million-dollar-pound-cake, million-dollar-pound-cake
Servings: 16 pieces
Calories: 496kcal
Author: Melissa Sperka

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

1) Baking time may vary by oven. Bake until a toothpick inserted into the center comes back clean.
2) This cake can be made in a tube pan without a removable bottom.

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!

815 Comments

  1. 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.

      1. 5 stars
        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!

  2. 5 stars
    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.

    1. 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.”

    1. 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.

  3. 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!

  4. 5 stars
    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.

  5. 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.

      1. 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?

  6. 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?

  7. 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.

    1. 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.

      1. 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.

  8. 5 stars
    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!

  9. 5 stars
    I love this recipe. Wondering if you have ever tried using vegan butters or egg substitutes and had good results? Thanks

    1. 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

  10. 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!

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