Million Dollar Pound Cake is buttery soft, has rich flavors of vanilla and almond, and is a dessert that’s worthy of its name! This classic recipe not only looks impressive but also tastes amazing and, believe it or not, is very simple to make with just seven ingredients.
My love of pound cakes knows no end, with my Lemon Pound Cake, Buttermilk Pound Cake, Eggnog Pound Cake, and Classic Southern Pound Cake as favorites!
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Million Dollar Pound Cake: Worthy Of The Name
I’m not sure what I like best about this pound cake. Is it the crunchy topping that’s so addicting? Or is it the buttery, tender cake full of the deep flavors of almonds and vanilla? How about I call it a tie?
Million Dollar Cake is a classic style pound cake made with pantry ingredients. The trick is to have just the right amount of each ingredient to make a truly delicious cake. For an outstanding dessert that always gets rave reviews, this is the recipe!
What Is Pound Cake?
Pound cake dates back to the 1700s. It gets its name from the traditional recipe of making it with 1 pound of butter, 1 pound of eggs, and 1 pound each of flour and sugar.
Million Dollar Pound Cake Ingredients
- All-purpose flour
- Eggs – use large eggs at room temperature
- Butter – salted at room temperature
- Whole Milk
- Granulated Sugar
- Pure Vanilla Extract
- Pure Almond Extract
What Size Pan Is Used For This Recipe?
This is a large cake, so use the proper size tube. I use a 10-inch metal tube pan, and there is enough room for the cake to expand when it bakes. It turns out beautifully every time. A large bundt ban will also work.
Tips For Making The Best Million Dollar Pound Cake
- Preheat the oven to 300 degrees BEFORE making the cake.
- Make sure the eggs and butter are at room temperature.
- Generously use unsalted butter and bits of flour in the tube pan before pouring the cake batter.
- Mix in the eggs one at a time and make sure they are fully incorporated into the batter.
- Sift the flour to make it light and airy.
- After baking, let the cake cool in the pan for 15 minutes before turning it out onto a wire rack or plate to cool completely for the best texture.
How To Store Pound Cake
The best way to store pound cake is on the counter, covered or in a sealed container. Keeping it in the refrigerator is not necessary and actually dries the cake out.
Can I Freeze Million Dollar Pound Cake?
This cake freezes beautifully! After baking and cooling, make sure to wrap the cake in plastic wrap tightly. Store it in the freezer for up to 3 months. Before serving, let it thaw overnight in the fridge, then place it on the counter to come to room temperature.
Topping Ideas For Homemade Pound Cake
This amazing cake is great served on its own, but if you want to take it up a notch or make it a little bit fancy for the holidays or a special occasion, here are a few ideas:
- Fresh berries like strawberries, blueberries, blackberries, or a mixture of all three.
- Lemon or vanilla glaze, made with powdered sugar, milk, or water.
- Fresh whipped cream or ice cream.
- Warm preserves or lemon curd.
Pin This Recipe For Later
More Pound Cake Recipes You’ll Love!
- Buttermilk Pound Cake With Brown Butter Icing
- Lemon Pound Cake
- Brown Sugar And Cream Cheese Pound Cake
- Eggnog Pound Cake
- Classic Southern Pound Cake
If you tried this Million Dollar Pound Cake Recipe or any other recipe, please leave a 🌟 star rating and let me know how it went in the comments below. Thanks!
Equipment
- Stand Mixer
Ingredients
- 1 pound (4 sticks) salted butter, room temperature
- 3 cups granulated sugar
- 6 large eggs, room temperature
- 4 cups sifted all-purpose flour
- ¾ cup milk
- 1 teaspoon pure vanilla extract
- ¾ – 1 teaspoon pure almond extract
Instructions
- Heat oven to 300 degrees. Generously, butter and flour a 10-inch tube pan. Set aside.
- In the bowl of a stand mixer or with a hand mixer, beat the butter until creamy and light yellow in color. This will take about 5 minutes. Gradually add in sugar and continue to beat until fluffy.
- Add in the eggs, one at a time, until incorporated.
- Add the flour to the butter, and egg mixture alternating with milk, beginning and ending with flour. Beat at low speed just until blended after each addition. Add extracts and mix in.
- Pour or spoon the batter (it will be thick) into the prepared pan. Gently tap the pan on the counter to release any bubbles, if needed. Smooth the top of the batter and place in the oven to bake for approximately 1 hour and 40 minutes, or until a toothpick comes out clean when tested.
- Cool the cake in the pan for 15 minutes, then remove, and place on a rack or plate to continue cooling.
Notes
Nutrition
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Sandie
I have made this cake since the late 70’s. My recipe is from a local TV star. My sons favorite cake.
Diane
Wonderful. Would definitely make it again.
Thanks so much!
~Donya
Barbara Krupa
I cannot see the recipe for the crunchy topping. Can you please help me out? I’m definitely going to make this cake over the holidays
Thanks
It’s how the cake turns out after baking. There is no topping.
~Donya
Tina
My family loved this cake. It was a big hit.
Wonderful! Thanks so much.
~Donya
Cheryl Painter
So easy and great basic ingredients. This is the pound cake I remember my Italian aunts making in the 80s. The recipe fills the pan completely after baking. My tube pan was filled to the top making this a high thick cake like a pound cake should be. Ty for the recipe.
Thank you so much, Cheryl!
Yep, it is a big cake and sure does make people happy. So glad you enjoyed the recipe.
~Donya
Bennie
I made this cake. It was delicious! The only thing was, my crunchy top was falling off. Why would this happen
Bennie, that’s actually how it’s supposed to be. My husband calls it pound cake bark!😊
Hope you like that part as much as the cake, we sure do.
Happy New Year!
~Donya