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.
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.
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.
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
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.
This recipe looks amazing and I can’t wait to try it! What is the diameter of the tube pan you use? I live in Japan, and the one I was able to find seems smaller than what I remember having in the US. If I need a larger one, I may have to order one. Thanks!
Thanks for visiting from Japan! Here’s a tube pan on Amazon maybe it will help.
Thank you, Melissa! I can’t wait to give this a try!
My pleasure Paul, happy baking!
Followed the recipe exactly….cake batter bubbled all over my oven and made a complete mess! Also after baking for an hour and forty-five minutes it’s still not done! Very disappointed! That’s a lot of ingredients to waste!
I’ve made this cake for many years and have never had an issue like you describe. Sorry something went wrong perhaps the answer is as simple as the wrong size pan since it cooked over.
My cake was off the chain! Truly a million dollar pound cake. The temperature at 300 allowed it cook throughly. Thanks for the recipe.
Wonderful, I love this cake so happy you did, too. Thanks!
I bake pound cakes often and I am always searching for a good recipe. I bake this cake last night and the smell was heavenly. Love the crust on top and the texture of the cake
The taste is awesome. This recipe is a keeper and I will continue to follow for more wonderful recipes
Ps: do you think I can fold in some nuts and get the same results
I love this one I’m so happy you do, too. Sure, mix in nuts or change the flavorings if you wish.
My Million Dollar Pound Cake is a four ingredient masterpiece. 3 sticks of butter, 3 cups of sugar, eight eggs(room temp) and three cups of Swans Down, bake at 300 for one hour and thirty minutes. Cream the butter and sugar, add the eggs one at a time mixing well after each addition. Add the flour a little at a time. Use a tube pan, best prepared with Bakers Joy . Eat the cake!!! I use a convection oven.
I couldn’t possibly make a cake without flavoring or at least salt it would seem rather bland to me.
Can this be made into cupcakes? If so how long do you bake it for?
You can make this into any shape you like. I haven’t tested as cupcakes so, this is just a guess you likely need to cut the time by 1/3 depending on how your oven bakes. Bake them until a toothpick insert into the center comes back clean.
Hello Melissa! I’m looking forward to baking this cake for the Xmas Holidays this season and I’ve read all the comments and the various questions and your responses. I’ve learned a lot.
My question: the eggs…what would you think about separating the yolks from the whites…beating the whites until quite fluffy/peaky…then folding the whites into the remaining mixture?
I don’t know why this has occurred to me but I can’t get this thought out of my mind.
What do you think about this idea?
Thanks!
Hi Michael, that technique absolutely works and you can do that, if you like. I love the dense nature of pound cakes and the technique you mention will lighten the texture a bit, if that’s your goal. For my personal taste, it’s not necessary but, it sounds like a great experiment and the recipe will still work if you choose to go that route. Merry Christmas to you and yours!
Just baked this cake (sans almond extract…not a fan.) LOVE the flavor! However, it took around 2.5 hours to bake in my oven (gas) at 300°. It was late and I fell asleep and left it in there a little too long so it’s just a tad more dry than I prefer. Why did it take so long to bake?
Hi Lisa, I haven’t baked with gas so, I’m not certain if that was a factor. Otherwise, I’m not sure I have an answer unless it was related to elevation.
Thank you for responding! It doesn’t matter because it was worth the wait!! I have been making different pound cake recipes for years searching for the perfect one and this is it!!! So glad I stumbled across your recipe!!
Lisa, that makes me happy, this cake is truly a classic. I’m delighted you love it as much as I do. Visit often!
My stand mixer is broken . Can I’ve used a regular hand mixer ?
Oh sure work with what you have, no problem.
Thanks so much . Have a wonderful weekend .
It’s my pleasure, same to you.
I would like to use this recipe as a base to make a layered cake with a whipped cream and fruits filling and whipped cream and white chocolate shaves on the outside. So i’m thinking about dividing the batter into several pans and then proceed like usual for the layers. Do you think it would be a good idea ? Also do i need to do any changes on the recipe for better results in my case ? Thanks in advance
I think it sounds great! Other than adjusting the baking time for layers you should be good to go. Let me know how it goes.
This looks great! I’d love to make it, but I don’t have a pan like yours. Do you think it would work in a couple loaf pans, like for banana bread? Thanks for your help!
Yes, it will make 2 loaves, sure.
I would love to use this recipe for my mocho cakes.. can you give me an idea of how long to it would take to bake this recipe in a 9 x 12 pan? Would you still use a 300 degree oven?
Depending on if you’re using a metal or glass pan you could bake at either 300°F or 325°F. Also, depending on the baking dish and oven temperature, check it around 50-60 minutes and adjust from there.
thanks for the recipes as they are practiced and I got out mmmm thanks
My pleasure thanks so much for stopping by!
Cooked this again yesterday and it turned out absolutely yummy !!! Thanks Melissa
Wonderful!
I made this cake for the first time in June 2017 and it was wonderful so I now cooking it again for the 2nd time … great cake and thanks for the recipe… I did make a mistake and added a bit too much almond extract but I am sure that will not make much of a difference. Will look into more of your recipes..
The Southern Living Magazine Million Dollar Pound Cake calls for an entire Tbsp of almond which I feel is a tad too much. That’s why I decreased the amount in my tweaked version although neither way is wrong it’s all about personal preference. Welcome, thanks for visiting and happy hunting!
I would add the orange zest to the cake , it smells wonderful .Tank you
Citrus zest is always a nice addition to pound cake, enjoy.
I just made this cake and I followed the recipe to a T, baked it for 1 hour and 30 and I wish I could post of picture up on here cause its sooo beautiful! It looks exactly like the picture! I can’t wait for it to cool so I can taste it!!! ????
Yay, so happy for you! This cake is bound to be a family favorite from here on.
High Altitude Means High Attitude! We live near Denver and I just made this with a dark metal bundt cake pan in a gas oven at 325 degrees for 1 hour and 50 minutes. Came out perfectly!
Wonderful, thanks!
My grands and I spent over an hour preparing this cake. The color was golden brown and gorgeous. It was also FLAT.. IT DID NOT RISE. I wanted to cry. I know it is only a cake but so much effort. We followed the directions to the letter. My butter could have been a bit higher quality. The kids were wonderful and comforted me and we laughed about the cake while we ate it. We will try again.
I’ve never heard of this cake turning out flat. It makes me wonder if your eggs were fresh.
It was purchased at a local chain. The end date was 7/16, approx. 10 days from bake date. Will try another one of your recipes next Nana Wednesday. Ty for your response and your recipes. Although this one turned out yuck for me I have had this cake and I know how good it is.
can this receipe for a lift out bottom be used in a larger pan without the lift out part?
Sure, just remove it carefully to cool.
I only have 2% milk is that ok
It will work, sure.