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 special occasions.
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.
- Butter – I like to use salted butter, use your preference.
- Granulated Sugar
- Large Eggs
- Almond Extract
- Vanilla Extract
- All Purpose Flour
How to Make Million Dollar Pound Cake
- Add butter to a bowl and beat with an electric mixer 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 berries.
Tips for Baking Pound Cake
- 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.
- 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.
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.
Add a Glaze
Million Dollar Pound Cake 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.
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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- 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
- 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.
Store cooled cake wrapped tight with plastic wrap at room temperature up to 3 days or in refrigerator up to 7 days.
Freeze cake wrapped in several layers of plastic wrap and place in a freezer bag or a layer of foil up to 6 months.
If using a smaller bundt pan, fill cake pan up to about an inch from the top wih batter and bake the remaining batter in a cupcake pan.
Amount Per Serving: Calories: 861Total Fat: 43gSaturated Fat: 26gTrans Fat: 2gUnsaturated Fat: 14gCholesterol: 214mgSodium: 355mgCarbohydrates: 109gFiber: 2gSugar: 60gProtein: 11g
Nutritional calculations are estimated and may not be accurate.