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!
Just made this and it is exquisite!
Wonderful Libby!
Can u a reg hand blender ? Thanks
Yes, it’s just more labor intensive but, you can use it no problem at all.
Hi I really would like to make this cake for Christmas! Since I do not have a pound cake pan I saw in one of your comments you said you can split this recipe into two loaf pans, if so will be the baking time change? And what would that be?
Yes, check the cake at 1 hour. Some have told me it took more than an hour and some less. Use the toothpick test, it will never let you down.
Can you skip the Almond and just use vanilla extract?
Sure, or replace it with another flavor you like in the same amount.
Hi MeLissa, I’m 52 and have never really been a “baker”.. I love to cook! I don’t own a fancy mixer though…. I only have a hand mixer. Is it ok to do all the mixing this way?
Hi Melissa, It’s never too late to start. You can use a hand mixer for this cake, sure. It’s a little more labor intensive but, will certainly work. Best wishes this is a great one to start with.
Ok Melissa…sorry last question! Thank you for being so prompt in answering. I’m not doing this now but just for future reference….have you ever added any liquor to the cake? If so, what kind and how do you do it. Thanks
Last question…promise
No problem I’m happy to help. I don’t add it into the cake but you could make a glaze using bourbon or whatever liquor you like.
Hello, can you add a different flavor then the almond extract to the cake?
I cant wait to make this cake for Christmas this year
Oh sure, use whatever you like in it’s place.
One more question and then I’m going to give this a go. I am testing before I do the 7. I have read where you are supposed to spoon the flour into the measuring cup rather than dipping in the flour canister. Do I sift the flour after that? I have read some comments somewhere in here but still wanting some clarification plus, can’t remember what it said and where it was! Thanks!
Spoon flour into the cup, level and sift. If you scoop flour from the bag or container it compacts.
Made this today as a test cake. It looks like it did what it was supposed to do. I thought the milk I had was whole milk but it was 2%. Hope it didn’t make too much of a difference. I will buy whole milk when I start my Pound Cake marathon this weekend.
Glad you had a successful test run. You can use whole milk, half & half, cream or my favorite..buttermilk.
I have made this and it is the best pound cake but I’d like to not use almond extract. Should I double the vanilla extract instead?
Stacey, you can leave it out. I wouldn’t double the vanilla but, feel free to replace the almond with another flavoring you enjoy.
So…for my busband’s office staff I am baking 7 of these this weekend for Christmas gifts. I have an old recipe that was my grandmother’s for MDPC. It was always a no fail but it called for a lb of whipped margarine that is no longer available….don’t want to use margarine anyway. Old days… I have tried to substitute butter but it doesn’t always turn out the way it is supposed to. This recipe is slightly different. I will follow this recipe to a T! Also, I have never understood how to get the crusty top on top. In other words, how do you turn the cake out so that the crusty top is on top? I have always turned them out so that the bottom is on top.
Wow, you are going to be VERY busy! A lot of old cooks loved margarine but, these days I reach for light butter for everyday use and the real thing when baking. Using a pan with a removable bottom helps when turning out the cake as it gives it the opportunity to cool making it less likely to break when you turn it out.
While the cake was warm it was delicious! It had a slight almond flavor and smelled aromatic!
As it cooled down, the texture was perfect, but the flavor was dull and very flour-like. I followed the recipe to a “T” so can’t be sure if it’s just the way the cake is or if something went wrong. Thanks!
Since I’m not certain what your experience is with pound cakes, it doesn’t sound as if you did anything wrong, perhaps just your personal taste. Pound cakes are dense and buttery cakes by their very nature. When sifting flour, you should spoon into the cup, level then sift. If you scoop the flour into the measuring cup from the bag or container it compacts and you will definitely use more flour than needed which could effect the taste and texture.
I want to make petite fours using pound cake. Can I use quarter sheet square cake pans with this recipe?
Thanks
You can if you wish. Divide the batter however you desire the thickness to be, then adjust the baking time as needed.
Good day, Melissa. I baked your recipe for this pound cake and it came out sooo good. However, there was a nice tasty crust on top of the cake. Not sure if this is from using cake flour instead of AP flour. Also, can I use an angel food tube pan with a removable bottom to bake a pound cake? Thank you and enjoy your day. ????
Pound cakes do form that delectable crust on top. Cake flour and all-purpose would yield a slightly different texture but, the delicious crust will still form with both. And yes, to the angel food pan.
Saw this recipe and had to try it since it seemed so simple. Great pound cake but the top of mine seemed to crumble off. We ate the top as it came off. It was delicious but it just came off the top of the cake. Has anyone had that problem or do you have any suggestions? Beside that, it is delicious and simple. It does rise quite a bit in the pan too. It’s a large cake and will feed many. I will be freezing some of it and next time maybe try two pans and give one away. Thank you for this wonderful recipe. I look forward to trying more.
That’s not completely unusual with this cake and may not happen next time. It is terrific to bake in 2 loaf pans and if you do check it around 50 minutes -1 hour for doneness then adjust from there.
Well, I made the cake…it tastes very yummy. I used Madagascar Vanilla…which made it pop. Only issue…I tried to make smaller versions with a mold…it did not work. Over flow everywhere..sad to say. I learned the hard way ..a couple of small scoops…will do. * Do not fill the tin up. Outside of that…good cake!
Oh….I added the (dry) vanilla to the sugar while prepping …..
Hi Melissa, It looks delicious ????.
But can I replace eggs in this receipts, no one in my family eat eggs, but i’d love to bake it
Unfortunately, they are crucial to this cake and must be included.
If so, do you have a easy to make pound cake recipe, that can be prepared without eggs
Eggs are an intricate ingredient in pound cakes, sorry I don’t.
No problem. Thanks for replying though.
Keep baking
Can I use 2% milk?
Whole milk, half and half, cream or whole buttermilk is best.
Do you think fresh fruit like white peaches could be added into the batter to make a peach pound cake?
You can mix fresh fruit into cake batter however I’ve not tested this recipe using peaches.
Can these be made in small individual loaf pans? If so, how would you adjust baking time? I was thinking this would be yummy treats for neighbors and co workers.
Yes, you can. It’s difficult to say exactly without knowing the pans but, tiny individual loaf pans I would check at 30 minutes and add more time from there in 5-10 minute increments.
I did the recipe exactly as it called for. It looked just like yours. However, it ran all over my oven and never got completely done. What do you think could have caused this…milk? Size of eggs?
It sounds like maybe the pan wasn’t big enough? If you used large eggs and the appropriate amount of milk it should have worked. Also use quality butter. I’m sorry that happened perhaps bake it in 2 loaf pans next time as this recipe is worth perfecting.