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!
Can you use cake flour instead?
Cake flour will perform a bit differently due to the addition of corn starch. I make this cake just as it’s written using all purpose flour. I’m not saying it won’t work but, the end result will be different.
Is margarine the same as butter? I don’t buy butter.
No, it’s not the same. Margarine has oil added to it.
Melissa, my mom has a recipe identical to this except for the almond. It is called a Kentucky Butter Cake. I made sure I got a copy of it before she passed away in 85′. Delicious recipe!
Aww sweet memory of your Mom. This scrumptious cake is a classic and as you know rotating through Southern kitchens for decades. You’re right the sky is the limit with flavorings. Thanks so much for stopping by!
The oven was set at 300 degrees took 1 hr and 55 min to cook. Then it taste like flour. Is the flour measured after sifting, or before. I am in south Georgia so it would not be the altitude.
Flour should be spooned into the measuring cup, leveled then sifted. Never scoop the flour from the bag or container using the measuring cup or the flour becomes compacted.
I made your Pound Cake for my mother. First let me say, I am NOT a baker. I am not a cook for that matter. I am a vegetarian and can cook veggies all day long. My mother has Alzheimer’s and is not able to cook any longer, and she was wanting a Pound Cake. I saw your recipe on FB and thought I could bake this cake.
Well, I did it. The Pound Cake, turned out great, and mom loved it. Thanks for making this a good memory for both of us.
Oh my heart is filled with joy for you both enjoying this together. Thanks so much for taking the time to comment. All the best to you and your Mom.
Any recipes for a lemon glaze to top this with?
There’s a glaze with my Lemon Lovers Pound Cake here
I just made this cake and I’m waiting for it to cool! I made sure I went right by the recipe and took my time. I’ll let you know how it is:)
Enjoy Cindy!
Hi Melissa,
So, i don’t have almond extract , but I have different types of of vanilla extract like bourbon Madagascar and Mexican vanilla. Do you think I could use those two?
Hi Nissi, oh sure! This is a classic pound cake but, you can mix it up using any flavoring you like. I absolutely love those 2 types of vanilla and you could use lemon, orange, vanilla butter nut and beyond. Use your imagination, and have fun!
Can this be baked in a regular round or square cake pa
You can but remember, this is a big cake so it will take at least two 8×8 square or three 9-inch cake pans. Adjust the baking time, too.
Thank you
It was my first time making a pound cake and it came out GREAT!!!! Kinda proud of myself lol. Now question is Who’s gonna eat all this delicious yumminess lol. My husband was really shocked!!!
Yay Carrie, I’m so happy for you and what a great cake to begin with! Keep it up and don’t tell your hubby but, I have MANY pound cake recipes here on the blog. ☺
Hello Melissa. How much salt to add if using unsalted butter and how do you incorporate the lemon curd?
I generally add 1/8 tsp per stick of butter. I’m not sure I’m following the connection to lemon curd but, you can serve it over a slice of this cake, if you like.
SHOULD I GREASE AND FLOUR MY PAN
Yes, or use baking spray.
I forgot to sift my cake what will happen????
Nothing, it might be a tiny bit heavier but will still be delicious!
Hello, Melissa. This cake recipe sounds delightful and can’t wait to try it. I don’t have a pound cake pan but I have a sheet cake pan and can I use it? I would like to use this recipe as the cake for my fruit trifle. Also, can I use rum for flavor instead of the extract? Thank you.
Yes, you can bake this on a sheet pan but, of course watch the baking time as it will not take as long to bake. You can replace the flavorings with any that you like.
Thank you so much. Enjoy your weekend. ????
It’s my pleasure same to you.
Also..I just bought a a pan to make angel food cake. Is that the same kind of pan I use for this recipe?
I only have a hand mixer. What do I do since I don’t have mixing paddles
Hi Judy, an Angel Food/Tube/Pound cake pan is what you need. You’ll need to use the beaters you have, no problem.
I love to cook and bake. I bake a Birthday cake for our women’s SS class each month for whose Birthday for that month. Looking for different cake recipes. This looks like a winner. Thanks for sharing.
I saw this cake on face-book yesterday and made it today. This was the lightest and tastiest pound cake I have had in a long time. It came out perfect. Thanks so much for sharing. Now i need to find some of your cookie recipes.
Wonderful!
Melissa — I have all the ingredients, and am waiting for the butter to soften. Since I have 3 sticks of unsalted butter, and 1 stick of salted … I will sift in 3 (1/8 tsp) of salt with flour. Correct? I am going to experiment by actually weighing out the 3 cups of sugar, and 4 cups of flour (a first for me to try with any baking recipe). I have glass pans. Ordinarily, I believe, it is recommended to decrease the oven temp by 25 degrees if using glass. Would I do the same for this recipe? My mouth is ready to enjoy with a mug of hot tea this evening.
BTW — I am glad to learn about switching out the attachments between whisk and paddle. I often wondered, but I had not tried.
Hi Rebecca, I wouldn’t add any more salt in your case if you do no more than 1/4 tsp would be enough. You can cream it with the butter or sift with the flour. I also wouldn’t lower the oven temperature any but, do watch the cake closely as glass holds the heat. I assume you’re baking this in glass loaf pans? In that case, it won’t take as long to bake.
Thank you for answering! I held off baking until the morning.
So 1 salted stick and 3 unsalted sticks will provide enough salt?
My glass pans are larger than the metal loaf pans. Unfortunately, I gave away my 10″ tube pan. I may have to reinvest in another one. 🙂
I will be dreaming of yumminess for tomorrow.
Hi Rebecca, I use salted butter in this cake as salt balances the sweetness. If you’ve never had this cake, using 1 stick of salted butter may work just fine. Otherwise, add 1/4 tsp to the creamed butter or sift with the flour. Either way your cake will be delicious.
Do ou measure your flour and then sift it? Or do you sift it into the measuring cups?
You can do it either way. I usually measure into a sifter than sift onto a piece of parchment or a separate bowl to make it it easier to add to the creamed ingredients.
If you measure before sifting you end up with more than 4 cups and if you sift and than measure you have 4 sifted cups, so which do I use?
Spoon the flour into a measuring cup, level then sift.