Million Dollar Pound Cake
Million Dollar Pound Cake is a buttery and decadent dessert to serve for any occasion. It is perfectly delicious served plain or topped with whipped cream and fresh berries. Easy enough for any day of the week and a great dessert for celebrations, holidays and any special occasion.
A while back I was looking through my mom’s recipe binder and came across a clipping from the Rural Electric Arkansas magazine with the classic Million Dollar Pound Cake recipe, It’s a southern classic that literally taste’s like a million bucks!
Why You Will Love this Million Dollar Pound Cake
- Just a few pantry ingredients for a simple and delicious homemade cake.
- This pound cake is rich and buttery with a dense crumb.
- An easy recipe that can be made for any occasion and delicious enough for holidays.
Ingredients Needed
- Butter – I like to use salted butter, use your preference.
- Granulated Sugar
- Large Eggs
- Almond Extract
- Vanilla Extract
- Milk
- All Purpose Flour
How to Make Million Dollar Pound Cake
- Add a pound of butter to a bowl. Cream butter with an electric mixer at medium speed until light and fluffy. Gradually add in sugar with the mixer running.
- Mix in eggs one at a time until incorporated.
3. Next, add flour with the mixer on low, a bit at a time, alternating with milk. Mix until all combined.
4. Fold in vanilla and almond extracts.
5. Grease and flour a 12- cup bundt pan. See notes if you have a smaller bundt pan.
6. Pour in cake batter and smooth out evenly.
7. Bake for 1 hour 30 to 1 hour 40 minutes.
8. Cool in pan for 10 minutes.
9. Remove to a wire rack to cool completely.
Slice and serve plain or with whipped cream and fresh strawberries or mixed berries.
Tips for Baking Pound Cake
- Leavening: It seems unusual that this pound cake does not included baking soda or baking powder but it does not. This cake rises simply from the air incorporated during the mixing process.
- Make sure to grease your bundt pan well and dust it with flour. This will ensure your cake doesn’t stick.
- Smaller Bundt Pan: Fill the pan up to about an inch from the top and bake the remaining batter using a cupcake pan.
- Loaf Pan: This recipe will fill two 9 x 5 inch loaf pans if you prefer to make pound cake in a loaf.
- Bake on the middle oven rack so that the top doesn’t over brown.
- Check your cake for doneness about 10 minutes before the cooking time is up. Oven temperatures can vary. Inserting a long toothpick or sharp knife near the center will come out clean when the cake is baked through.
- Use a sharp knife to loosen the cake from the edges of the pan before removing.
- Allow cake to cool completely for nice, clean slices.
How to Store Pound Cake
- Pound cake can be wrapped tight with plastic wrap and stored at room temperature up to three days. If refrigerated, it will keep up to about a week.
- Freeze: You can also freeze pound cake by wrapping it in several layers of plastic wrap and placing in a freezer bag or wrapped in foil. It will keep about 6 months in the freezer. Thaw to room temperature before serving.
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Best Tools for Baking Pound Cake
- Bundt Pan or Tube Pan: works best for this recipe. You could also split into two loaf pans.
- Electric mixer: best to get the batter mixed to the lightest and fluffiest.
- Slicone spatula: essential for scraping the batter into the pan.
- Wire cooling rack: perfect for cooling cakes and cookies.
- Serrated knife: great for getting those perfect slices.
This is the best pound cake recipe and it is delicious with or without a glaze I usually just serve it with fresh berries and whipped cream. Add a simple powdered sugar glaze by mixing 1 1/2 cups powdered sugar with 1 tablespoon melted butter and 2 tablespoons of milk. Drizzle over cooled cake.
For a thick and rich glazed try this Amaretto Pound Cake. It’s rich and buttery with delicious Amaretto syrup poured over the top while it’s still warm.
Favorite Pound Cake Recipes to Try
Pound cake has always been one of my favorite desserts and this is probably my most favorite version. The buttery flavor really stands out and the texture of this cake is velvety and smooth with a crunchy crust. It’s one of the best desserts you can make for any occasion.
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Million Dollar Pound Cake
Ingredients
- 1 pound of salted butter 4 sticks, room temperature
- 3 cups sugar
- 6 large eggs room temperature
- 4 cups all purpose flour
- 3/4 cup milk
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- shortening or butter for greasing the pan
- additional flour for flouring the pan
- Whipped Cream and fresh fruit for serving optional
Instructions
- Preheat oven to 300°.
- Add softened butter to a large mixer bowl and beat at medium speed for 5 minutes. Gradually add in sugar while mixing and continue to mix until batter is fluffy and light in color.
- Mix in eggs one at a time with the mixer running until all incorporated.
- Add flour a bit at a time, alternating with milk and mix well.
- Fold in vanilla and almond extracts.
- Prepare 12-cup bundt or tube pan by greasing with shortening or butter and then dusting with flour.
- Pour batter into pan and smooth evenly.
- Bake on the center rack of the oven for 1 hour 30 minutes to 1 hour 40 minutes or until a sharp knife inserted into center comes out clean.
- Remove from oven and allow cake to cool 10 minutes. Loosen edges of cake with a sharp knife and invert onto a wire rack to cool completely.
- Serve plain or with whipped cream and fresh fruit if desired.
This was delicious! I did make one adjustments because it is a preference in taste. I used 1/2 teaspoon of almond extract instead of 1 teaspoon. It was perfect!
I’m so glad you enjoyed it!
~ Milisa
What temp do you bake this pound cake?
I see it sorry 😊
I do not like almond extract, would I use more vanilla?
Hi Linda,
Yes, you can skip the almond extract and use more vanilla. I also make it with lemon or orange extract for a citrus flavor that is really delicious.
~ Milisa
This looks so good! I’m thinking of using my Texas size muffin tin so I can freeze them .
Great idea Chris!
Almost forty years ago, I had a recipe for “German Pound Cake.” I lost the recipe after moving house, and haven’t found anything quite like it.
The recipe I had calls for alternating layers of batter with layers of streusel mixed with nuts and maraschino cherries. Begin with batter, and end with the streusel-nuts-cherries mixture on top. When it has been baked and cooled, invert it onto a plate; the “top” layer of streusel-nuts-cherries becomes the bottom layer when it’s on a plate. The nuts were walnuts, I believe, and no almond extract was used.
Thank you for this recipe! I hope to bake that cake again for a special occasion, after all these years.
Hi Bonnie,
That cake sounds amazing! Glad you came across this one.
~ Milisa
Could you use loaf pans for this? If so how many, what temp and how long? I LOVE this recipes but don’t want to make a huge one for everyone for Christmas.
Hi Shannan,
I think it will make 2 – 9 X 5 inch loaf pans. Baking time should be between 1 hour to 1 hour 15 minutes, use a toothpick to test for doneness.
~ Milisa
Can I make muffins out of this?
Hi Nell,
I have not tried that but I can’t see any reason that it wouldn’t work. Let me know how it turns out if you try it.
~ Milisa
I don’t have large eggs. I have extra large. So how many eggs should I use?
Hi Shantrell,
I think using 4 extra large eggs should work.
~ Milisa
Thank you very much for your timely response. 😃
Awesome cake. It turned out perfectly. My church family absolutely loved it!!
Hi Iris,
Thanks for letting me know, that makes my day!
~ Milisa
My cakes turn out Beautiful. This will be my 3rd time making it.
Tameka,
I’m so glad you are enjoying it!
~ Milisa
Could a measure for measure flour be used instead of wheat?
Hi Cathy,
I have not tested it but I do believe it would work. Let me know how it turns out if you try it.
~ Milisa
Is there no riding agent required
Omg I have tried so many and none came like this. Thank you so much for sharing. I was worried this would not turn out thinking the recipe missed the rising agent but it was perfect🥰🌹🙏
Hi Catherine,
I’m so glad you enjoyed it. I always have to go back and double check to make sure there isn’t any baking powder every time I make it 🙂
Can I omit the almond extract. Will it make a difference? I don’t have any
Hi Eva,
It’s still delicious without the almond extract. Just slightly different flavor.
~ Milisa
Could you make this into 2 either 8 or 9 inch round cake pans?
Hi Ana,
I haven’t tried it but I think you could do two 8″ round pans, reduce the baking time, probably to 20- 25 minutes.Let me know how it turns out if you try it.
~ Milisa
I only have salted butter. Will that work?
Hi Katie,
Yes, I always use salted butter. I hope you enjoy it!
~ Milisa
Hi, may I know if I can halve the recipe for a smaller 6 inch bundle pan please? Thank you!
Hi Joanna,
You should be able to cut the recipe in half and it should bake about 40 minutes or until a toothpick inserted in center comes out clean. I have not tested this but it should work.
~ Milisa
Hi,
I see in your receipe that you doesn’t have baking powder.
Hi Krisna,
It doesn’t have baking powder. I have to double check every time I make it but it doesn’t.
~ Milisa
Has anyone ever tried this in a lamb cake?
I have your Lemon Pound Cake recipe and the Amaretto version of the Million Dollar Pound Cake. Do you have any suggestions what substitutions I should make to convert the Million Dollar Pound Cake to a Lemon Pound Cake? My thought would be to substitute lemon juice for part of the milk the way Amaretto was substituted. Thanks for any suggestions.
Hi Sue,
I’ve been working on a lemon version but haven’t perfected it yet. I would try mixing lemon zest with the sugar and use lemon extract for the most lemon flavor.
~ Milisa
Do you shift the flour?
Hi Ruth,
You do not have to sift the flour.
~ Milisa
Hi! I’m a new baker. My cake was not done in the middle. I’m wondering if my Bundt pan was too small. It rose way above the top of the pan
Hi Jalen,
I think a 12 cup bundt pan works best for this cake. If your bundt pan is smaller, you can always fill it 3/4 full and use the rest of the batter for cupcakes. Oven temperatures can vary and that may have caused your cake to not be done in the middle. I like to check it with a toothpick inserted in the center and if it comes out clean, it should be done. I hope that helps.
~ Milisa
My family’s favorite pound cake recipe! It is buttery and delicious, the almond extract gives the cake a great flavor. Thanks for sharing!
Hi Alicia,
So glad you got the chance to try it.
~ Milisa
I never write reviews but I have to say this is now our go-to cake! I make it at least once a month and the whole family loves it. It is light, not too sweet, great with coffee or as a dessert. Thank you so much for an amazing recipe!
Hi Stephanie,
It is my favorite too. I’m so glad y’all are enjoying it and I really appreciate you taking the time to leave a comment.
~ Milisa
How cups was the cake pan that you used?
Hi Jeanette,
A 12 cup bundt pan works best.
~ Milisa
Good evening I was just wondering if I can use the same recipe for a Cherrie and Walnut cake with rum instead of the almond and using 2 loaf pans?
Hi Linda,
I think that would work just fine and it sounds amazing! Let me know how it turns out.
~ Milisa
I do not see any baking powder in your recipe, is there supposed to be a teaspoon of it?
Hi Linda,
As crazy as it sounds, there is no baking powder or leavening in this cake. It is one of my favorites, I hope you try it!
~ Milisa
It said 300°
*DO NOT use a regular Bundt !!!*
I should have read some of the replies 😩. Ohhhh well … it just over flowed in my oven, all that work and ingredients . I just wanted to cry. 😭
Hi Etta,
I’m sorry your cake overflowed! I have updated the recipe card with more clear instructions.
~ Milisa
Worked great for a lamb cake! Made enough batter for 2 of them.
Hi Brittany,
That’s awesome, thanks for stopping by with your experience.
~ Milisa
A family favorite!
This is by far the best pound cake recipe I have tried. I baked one yesterday and everyone loved it. Thanks for sharing!!
Hi Tasha,
I am so glad y’all enjoyed it! Thanks for stopping by.
~ Milisa
Hi Tasha,
It’s my favorite too! So glad y’all loved it.
~ Milisa
Can you use cake flour in this?
Hi Corrine,
I have not tried it with cake flour, let me know how it turns out if you do.
~ Milisa
Hi,
Looking for a really good Pound Cake Recipe. Can you use Buttermilk instead of regular Milk?
Hi Lori,
I haven’t tried that but I think it will absolutely work. Let me know how it does if you try it.
~ Milisa
Such an excellent cake! Took me a long ( much longer than 15 min) to mix together, but worth it. Baking at 300° was fine, but had to keep checking and testing the last 20 min. I think I may have overlooked it a tiny bit. Fresh off cooling rack it was perfection to taste. Once cool, I wrapped it very well and the next day it still tasted great, but a little dry and crust was hardening. Otherwise I am happy with the result.
Hi Winifred,
I am glad you enjoyed this pound cake. It could be a difference in oven temperatures. My oven doesn’t always regulate correctly so I have a thermometer in the oven to keep an eye on it.
~ Milisa