Million-Dollar Pound Cake Recipe That Sells Like Hotcakes

This Million Dollar Pound Cake is dense, rich, and buttery. It’s simple to make and works perfectly for breakfast, dessert, or an afternoon snack.

I like to serve it with a cup of coffee or tea, a dollop of whipped cream, and fresh berries.

WHY IS IT CALLED MILLION DOLLAR POUND CAKE?

The name comes from two ideas: “million dollar” suggests a rich, indulgent flavor, while “pound cake” refers to the traditional method of using a pound of each of the classic ingredients—flour, butter, sugar, and eggs. Pound cake has been a familiar name since the 1700s, with roots in European baking traditions.

INGREDIENTS YOU’LL NEED

See the recipe card below for exact quantities and full instructions.

• Butter – Use salted, softened butter for best texture and flavor.
• Sugar – Granulated sugar works well here.
• Flour – All-purpose flour, sifted for a lighter crumb.
• Vanilla Extract and Almond Extract – Adjust the amounts to taste; these extracts boost the cake’s aroma.
• Milk – Whole milk (or buttermilk) adds richness.
• Eggs – Bring eggs to room temperature about an hour before you bake.

HOW LONG DO I BAKE IT FOR?

This cake bakes low and slow. In my oven it took about 1 hour 45 minutes at 300°F (150°C). Ovens vary, so check for doneness around 1 hour 30 minutes. The cake is ready when a knife or skewer inserted in several spots comes out clean.

TOP TIPS

• Test the cake in several places—some areas can cook faster than others. If a knife comes out clean from multiple spots, the cake is done.
• Use softened butter and room-temperature eggs for a smooth, even batter.
• Choose high-quality butter and pure vanilla extract for the best flavor; avoid imitation extracts if possible.

STORAGE

Let the cake cool completely, then store it in an airtight container at room temperature for 2–3 days. You can also wrap it tightly and refrigerate for longer storage, but bring it back to room temperature before serving for the best texture.

MORE RECIPES YOU MIGHT ENJOY…

• Southern Red Velvet Cake
• Classic Caramel Cake
• Flourless Chocolate Cake
• Lemon Olive Oil Cake

If you tried this Million Dollar Pound Cake, please leave a rating and a comment in the recipe section below. I love hearing how it turned out for you.

Million Dollar Pound Cake

Dense, rich, and buttery—this classic pound cake is easy to make and delicious any time of day.

Prep: 10 mins

Cook: 1 hr 45 mins

Total: 1 hr 55 mins

Servings: 16

Ingredients

• 1 lb salted butter (4 sticks), softened
• 3 cups granulated sugar
• 4 cups all-purpose flour, sifted
• 6 eggs, room temperature
• 3/4 cup whole milk
• 1 tablespoon vanilla extract
• 1 teaspoon almond extract

Instructions

1. Preheat the oven to 300°F (150°C). Grease a 12-cup Bundt or tube pan with a removable bottom.
2. Using an electric mixer, beat the softened butter for 3–4 minutes until smooth. Add the sugar, vanilla, and almond extract and beat another 3–4 minutes until fluffy.
3. Add the eggs one at a time, beating and scraping the bowl after each addition.
4. Alternately add the sifted flour and milk, beginning and ending with the flour. Mix until just combined; avoid overmixing.
5. Pour the batter into the prepared pan and bake 1 hour 45 minutes, or until a knife inserted into several places comes out clean. Start checking at 1 hour 30 minutes.
6. Cool the cake on a wire rack before removing from the pan and slicing.

Notes

• Because Bundt and tube pans can bake unevenly, test doneness in multiple spots. Remove the cake as soon as the knife comes out clean to avoid overbaking.

Nutrition

Calories: 495 kcal
| Carbohydrates: 62 g
| Protein: 6 g
| Fat: 25 g

Nutrition information is an estimate and should be used as a guide only.

Additional Info

Author: Julie Maestre

Course: Dessert | Cuisine: American | Servings: 16 | Calories: 495

Keywords: how to make million dollar pound cake, million dollar pound cake, pound cake