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
Tried this recipe?Mention @melissassk or tag #melissassk!
My tube pan does not have a removable bottom how long must I leave it in the pan before removing it
20 minutes or so to give it time to release from the pan.
Could I use a bundt pan
This is a big cake. I’ve made it in a large bundt pan with success but, oddly some haven’t. Fill a standard bundt pan 2/3 full then bake any additional batter in a loaf pan, if you’re concerned. A pound cake pan is best.
I am a little confused. The video shows it being made with a hand mixer, but the directions call for a stand mixer. Which works best or does it matter?
Videos are for demonstration only. The creator chose to do it with a hand mixer so you the viewer could see the ingredients more clearly. I make this just as the recipe is written but, you can make it with a hand mixer as well.
I am in ketosus. Can u use Almond flour and swerve sweetener instead? My husband loves pound cake
Great question! I haven’t tried it but, would love to now the outcome if you try it, let me know.
I do not have a stand mixer so how do I handle Instruction #2 using this mixer with a whisk attachment to whisk the butter & flavorings? I only have a hand-held portable.
Use what you have the cake will be fine.
Hello. Can I use unsalted butter instead of salted butter? I picked up the wrong one at Walmart. Also, I read where you said all bitter isn’t created equal. Do you recommend a particular brand of butter to use?
I use Land-o-Lakes most often. And yes, unsalted is fine, just add 1/4 tsp of salt per stick to adapt.
Melissa – I am so excited to find this recipe – AND I am so impressed with your kindness and patience with your readers. I read through all the comments and your responses – you are truly a blessing!
Thank you Laura, I appreciate your sweet note!
We do not drink regular milk, only have almond milk – can I sub with almond milk?
I’ve never made this cake with almond milk but, I think that would be a great experiment. Let me know how it goes if you try it.
I don’t have salted butter, just unsalted. Should I add salt? How much do you recommend?
I like the balance salt gives to this cake. Add 1 tsp salt to accommodate. (1/4 tsp per stick of butter)
Can I use half and half instead of milk?
Yes
I look forward to trying this. However, I only recently started over and as of yet, I don’t have much in the way of cake pans. I have two 9 inch round cake pans and a 5×9 loaf pan, can I bake this in either of the two or should I wait until I buy the bunt/angel food pan?
You can adapt this to those pans just divide the batter evenly and watch for doneness as they won’t take as long to bake. For the very best results however, make it in an Angel food pan.
Hi,
I want to make this cake but my kitchen aid is broken. I have a hand mixer. It does not have a paddle attachment. Can I use the hand mixer still and just mix it on low?
Oh yes, use whatever you have handy.
I followed the recipe step by step and my cake turned out great. I had too cook it a little longer for the center to get done. Next time I will change the temp to 325 and keep an eye on the cake. I wish that I could post a picture of my cake.
Glad you like this one, George!
I don’t have a paddle attachment. Will the whisk attachment work just as well when blending the flour and milk?
Yes, just use what you have.
You have a note on the recipe at the bottom that says to make in a pan without a removable bottom to hit this link…the link is NOT working…
That link has nothing to do with the pan. That is an extra link giving credit to Southern Living.
I’m wondering if you would be able to make this cake with Splenda? I’m supposed to be watching my sugar and this cake looks so good. I used to bake a lot when I was younger, but don’t so much now. But this pound cake looks so good I’d like to make it sometime.
Hi Debbie, I never have but, I think that would be a great experiment. Maybe bake a half batch to test it. Let me know how it goes.
Do you use buttermilk or whole milk when you make it.
I’ve made it both ways but, personally love buttermilk.
Do you have to use butter? can you use Oleo? Thank You it looks great.
You can use margarine but, I highly recommend using the real thing.
Thank You so much.
Thank you for this lovely recipe! I will be honest in that I have not yet made it, but will be this week. My grandmother made the pound cakes since I was a baby, and I haven’t tasted a good one in so many years. Her recipe was in her head and never written down, so I have been searching for the one that sounded right, and this one surely does. I have been completely intimidated to try a pound cake but I know this one will be delicious. And thanks to very detailed instructions, which I always prefer, I am confident that my first try has an excellent chance of being very good. I know that it sometimes takes a few tries to make a cake perfect due to the baker, but one learns with experience! Thank you, again! When it comes to pound cake, I can only trust a true southerner! 🙂
Hi Melinda, my Grandma’s cooked and baked the same way. I hope you love this and, it becomes a family favorite!
The Southern Living recipe calls for 1 teaspoon of vanilla and yours calls for 1 tablespoon of vanilla which is correct? Thank you!
While Southern Living made this cake famous, their version is heavy on almond flavoring. This version is how I make it. It’s completely your choice based on your personal preference. Neither is incorrect.
Do you have to use a stand mixer? I don’t have one.
You don’t have to but, it is more labor intensive.
This is more commonly known in the South as just Buttermilk Cake. My husband’s mother made it for more than 55 years and she left her recipe for us. It has been passed from one geneation to the next and makes a super yummy cake. I love the crispy crust the best!
Hi Pat, what a treasure. This cake was dubbed “Million Dollar Pound Cake” by Southern Living. However, like you my family has made this same cake for decades before then. I’ve had buttermilk cake but, it wasn’t pound cake like this one. Whatever it’s called, I’m delighted to pass this classic on to another generation to keep a taste of the South alive.