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.
Pick-up your copy of my best selling cookbook here
Thanks for visiting come back soon!
Disclosure ~ If a purchase is made using one of the affiliate links on this website we may earn a small commission at no additional cost to you. Thank you!
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!
The recipe says preheat 300 degrees and the video says bake at 350…which is it? Thanks!
Always follow the written recipe. I discovered that error after the video was posted to Facebook and the video has now been corrected here on my website. It’s 300°F.
Thanks for your quick reply! I am going to try it soon. Would like a lemon flavor to it…what do you suggest?
Vanilla Butter & Nut, orange, lemon the sky is the limit.
If I use fresh lemon juice and lemon zest, do I need to alter the recipe at all?
Keep in mind fresh juice doesn’t pack the same intensity as pure extracts. That said, if you plan on using it in place of one of the flavorings, use the same amount.
Hi. This cake looks yummy. I want to make for Christmas. I’m not a big almond lover, does it have a distinct almond taste? If I use vanilla butter nut flavoring instead, how much do I use and then do I omit the vanilla? Does a cheesecake pan work? The kind with a removable bottom. Thank you
Hi Kim, a cheesecake pan will not work for this big cake. This recipe is made just as written and in my opinion the almond flavor is not prominent. You can use any flavoring in it that you like in the same mounts.
if this recipe calls for a 10″ pan, and you don’t have one, fill the pan you do have 2/3 full and put the excess batter in another pan. Maybe a muffin tin for cook’s treats if it is just a little bit. This cake is yummy toasted with some butter on it.
Great tip Alice!
Regular flour, not cake flour?
All purpose flour.
Could you add a note to the recipe to use a REALLY BIG BOWL for mixing or you will have a huge mess to clean if using a hand held mixer
Follwed your instructions and my cake came out looking and tasting Great! I used a bundt cake pan instead of the suggested pan. I placed a pan of water on the bottom rack under my cake pan and I had to cook it for approximately 30-45 minutes longer. No spills! The moistest cake I’ve ever Made! Fantastic recipe!
Wonderful, thanks so much for taking the time to let me know how it came out for you.
I made with eggnog in place of the milk/buttermilk and rum extract in place of the almond and it smells so good! It came out of my bundt pan perfect but it did run over a little as well. I wanted to use my new bundt pan for Thanksgiving but next time I will use 2 loaf pans instead. Thank you for this awesome recipe!
I have whole cultured buttermilk. Not sure how that is different from plain buttermilk, so is that still ok??
I think I just heard angels sing WHOLE buttermilk is the best! It’s my fav. ☺ (It means it’s whole fat buttermilk like whole milk)
🙂
Make sure the label doesn’t say “low fat” buttermilk. The brand I buy labels it “Bulgarian Style”.
While cooking in two loaf pan it looks super buttery. Will this absorb into the cake ?
If you mean there’s butter standing on top that means the batter wasn’t beaten properly, it has nothing to do with the size of the pans.
If I use two loaf pans does the time or temperature change? 8 don’t have a pound cake pan and am afraid to try the bundt pan.
Thanks!!
Bake it at the same temperature and check it at 1 hour with a toothpick in the center.
Well I just made the batter and was about to put it in the oven. I just moved to Denver recently, I don’t bake much, and always forget that baking is different at high altitude. Batter all made according to directions – should I have done something different for high altitude – or can I fix it?????
Meaghan, I don’t think you’ll need to do anything different as far as ingredients but, the cake may take longer to bake. You may also need to increase the oven temperature to 325°F to help accommodate for the slower baking due to the higher altitude.
Thank you! I’ll let you know how it turns out.
Please do and let us know if you had to make any other changes, it may help others in the same situation.
Mine is baking and it smells wonderful. I used unsalted butter and I didn’t add salt. I’m sure it will still be delicious! I can’t wait!
It will be delicious. The purpose of salt in baking is to give it a more balanced flavor.
I am preparing to make this cake. I mistakenly purchased unsalted butter instead of salted. Will the unsalted butter work? Any suggestions?
Toni no worries it will work. Sift a 1/2 tsp or so of salt into the flour, it gives the cake a more balanced flavor.
Would it make a big difference if you use unsalted butter?
You can use unsalted butter but, must add salt. For this cake 1/2 tsp sifted with the flour.
I am wondering since so many recipes have changed since I started cooking: Are we to sift the flour into the measuring cup & level off as usual? I recently ran into a recipe using brown sugar where it is NOT packed into the measure cup so my recipe flopped (I packed it).
There are some rules of baking that never change. Scooping flour into the measuring cup then leveling is one of them. I use a whisk to sift most often.
To me, scooping or whisking just does not deliver the same “fluff” as using one of the flour sifters that has a handle & with blades that go around in the bottom over a screen. You hold it over the top of the measuring cup & when full, level with a straight edge. Just wanted to be sure as I’ve definitely seen what I consider a change–at least in this case. It just doesn’t seem to be the same thing. Appreciate your assistance with this however. Your recipes are delightful & I will enjoy getting the best from them.
If that’s what you prefer go for it! When I spent time in the Southern Living Test Kitchen I learned they use a whisk as well. By scooping I mean, filling the cup using a tablespoon and not dipping it into the flour and pulling the entire cup out at one time. If you do this, the flour becomes compacted and the recipe will be effected.
Do you need baking powder?
No baking powder.
Will this recipe work using a bunt pan?
Some have success with a bundt pan some haven’t. It’s best to use a pound cake pan as I do.
I read your comment this is best in a tube pan which I don’t have. Only have a large Bundt pan How do think 2 loaf pans would work?
2 loaf pans will work, yes.
I am going to try eggnog instead of milk/buttermilk and rum extract instead of vanilla. Wish me luck!
I just took mine out of the oven to cool! It smells and looks amazing. I’m struggling to wait to cut it 😉
I know right?! ☺
That was my struggle too! I caved and it was excellent! Adding this recipe to my box, not many make the cut, but my family and I loved this! Thanks for sharing! I added 1/3 cup extra flour because our elevation is almost 4,000 feet, next tine I will simply follow the recipe, I felt it didn’t need the addition after all!