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!
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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This turned out wonderful! Best recipe I’ve tried so far, I even gifted a couple this Christmas, thank you!
Thank you so much, Angela! I’m honored.
Merry Christmas,
~Donya
I made this and it came out perfect! Much better than I could have expected. Moist, dense, and that hint of almond elevated it and made it a big hit. This is definitely my go-to pound cake recipe now.
This is awesome to hear, thanks, Robyn!
~Donya
Best pound cake. The trick to beat the sugar and butter till it almost turns white.
Thank you for the outstanding rating!
AWESOME Recipe
Thanks so much for the great comment and terrific rating!
So glad you are here,
~Donya
I made this cake this morning and served it with crushed fresh blueberries mixed with homemade whipped cream. OMG!!! DELICIOUS cake! Thank you, Donya!
Awesome and thanks for the terrific rating! Sounds amazing with the fruit and whipped cream.
~Donya
My absolute favorite pound cake. Been making it for over 20 years. A must try for everyone!
Hey there Stacy!
I’m with you, this pound cake is one of my absolute favorites, I’m so happy to hear you enjoyed this recipe! Thank you so much for your terrific rating and your sweet words, I really appreciate it. If you ever have any questions about a recipe, please don’t hesitate to ask, I’m always happy to help!
~Donya
How would you adapt this wonderful recipe to a lemon pound cake.
Hey there Lyn!
That’s a great question, I can definitely help you out with that! I actually have a lemon pound cake recipe that is delicious, I’ll copy a link for the below. This recipe is just as easy to make as the Million Dollar Pound Cake, but it has that citrusy lemon flavor we all know and love! I really hope you enjoy the recipe, let me know how everything turns out if you give it a try!
https://www.asouthernsoul.com/lemon-pound-cake/
~Donya
Here ya go!! My lemon pound cake is super yummy.https://www.asouthernsoul.com/lemon-pound-cake/
I’ve been making pound cake for years and I can never get my cake to look crunchy like that. Love your recipes.
Hey there Kimberly!
Thank you so much for your interest in this recipe, there’s nothing that can heal the soul like a pound cake so I’m so happy you found this recipe. If you’re having a hard time getting that signature crackle on top of your pound cakes, then I would recommend making sure that your butter and eggs come all the way up to room temperature. I know it’s annoying to wait around for everything warm naturally, I always want to use the microwave for my butter, but I’ve found that if I rush it the cake doesn’t have the same texture. If you wait for your butter to soften a little, it will blend beautifully with the sugar and you’ll get that nice crackle on top. I hope this is helpful, let me know how your cake turns out, I’d love to hear what you think of this recipe!
~Donya
Thank you for replying but I’ve probably have made 50pound cakes and tried every different strategy but can’t figure out. I sit my butter and eggs out the night before and beat the sugar and butter for 10 minutes. I put my timer on for that then I mix flour then I use sour cream back and forth ending with flour and starting with flour. The only thing I did different was I baked it on 325 degrees. Where do you think I go wrong. I’ve had pound cake with that crusty topping but I can’t seem to do it. Thank you for ALL your wonderful recipes. Can’t wait to try your others. Thank you and have a BLESSED weekend.🙏🙂💗
Hey there Kimberly!
It’s great to hear from you again, I’m so glad you’ve been enjoying my recipes! Honestly, it sounds like you’re doing everything right with the pound cake recipe, I don’t even think I’m that thorough. The only other thought I have is that it may be your oven, some ovens drop in temperature a lot quicker then others when you open the oven door, so you could try preheating the oven 10-15 degrees higher than you want to bake at and then switch the temp to 325 once you put the pound cake in. Thank you so much for your kind words of support, I hope this is helpful, let me know how everything turns out if you give it another go!
~Donya
can this be made in loaf pans? if so what size pans and bake for how long.
Hey there Janell!
Thank you so much for your interest in this recipe, that is a great question! You can totally make this recipe in load pans if that’s easier for you. I would recommend cooking the cake at 300 degrees for about an hour to an hour and fifteen minutes, you’ll need to check to see when it’s done. Let me know if you have any other questions about the recipe, I really hope you enjoy!
~Donya
I have cooked this pound cake for many years and it is DELICIOUS and fun to make. My grandson always requests this cake with fresh strawberries served over it.
Hey there Sherry!
Thank you so much for your fantastic rating and your kind words, I am so happy to hear that you’ve been enjoying this recipe. It sounds like your grandson has the right idea, this pound cake is delicious served with fresh strawberries and whipped cream. If you like this recipe, you should check out my Buttermilk Pound Cake with Brown Butter Icing, it’s super tasty and just as easy to make. I really appreciate your support, if you ever have any questions I would be more than happy to help!
~Donya