Few desserts feel as timeless and comforting as a classic Southern pound cake. This Million Dollar Pound Cake delivers a rich, buttery crumb with a velvety texture that melts in your mouth. Made with simple pantry staples and no chemical leavening, this cake relies on technique to achieve its signature height and tenderness. Whether served plain, dressed up with fresh fruit, or paired with a warm cup of coffee, this is the kind of cake that earns its reputation with every slice.
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Ingredients
- 4 cups all-purpose flour, sifted
- 1 pound salted butter, softened (4 sticks)
- 3 cups granulated sugar
- 6 large eggs, room temperature
- ¾ cup whole milk or buttermilk
- 1 tablespoon pure vanilla extract
- 1 teaspoon almond extract
Instructions For Million Dollar Pound Cake
- Prepare the oven and pan
Preheat oven to 300°F (150°C). Generously butter and flour a large tube or angel food pan. - Whip the butter
Using a stand mixer with a whisk attachment, beat butter, vanilla, and almond extract on medium-high speed for 5 minutes until fluffy. - Cream butter and sugar
Switch to the paddle attachment. Gradually add sugar and beat for another 5 minutes until pale and airy. - Add eggs
Add eggs one at a time, mixing well after each addition. Scrape bowl as needed. - Incorporate flour and milk
Reduce mixer speed to low. Add flour alternately with milk, beginning and ending with flour. - Finish batter
Beat just until combined. Do not overmix. - Bake
Spread batter evenly in prepared pan. Bake for 90–105 minutes, until a toothpick inserted comes out clean. - Cool completely
Cool in pan for 15 minutes, then remove and transfer to a wire rack.
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Pro Tips
- Always use room-temperature ingredients for smoother batter
- Creaming time is crucial—do not rush it
- Use a large tube pan to allow even baking
- Avoid opening the oven door during baking
Why This Recipe Works
- No baking powder or soda for a dense yet tender crumb
- High butter content delivers unmatched richness
- Proper creaming incorporates air naturally
- Simple ingredients allow flavors to shine
Substitutions & Variations
- Unsalted butter: Add ½ teaspoon salt
- Milk substitute: Use buttermilk for extra tenderness
- Flavor twist: Add lemon zest or orange extract
- Gluten-free option: Use a 1:1 gluten-free baking flour blend
Make-Ahead, Storage & Reheating Guide
- Make-ahead: Bake up to 2 days in advance
- Room temperature: Store covered for up to 5 days
- Refrigerator: Store airtight up to 7 days
- Freezer: Wrap tightly and freeze up to 3 months
- Reheat: Bring to room temperature or warm slices briefly
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Serving Ideas For Million Dollar Pound Cake
- Fresh berries and whipped cream
- Vanilla ice cream with caramel drizzle
- Lemon curd or fruit compote
- Dusting of powdered sugar
Nutrition (Per Serving Estimate)
- Calories: 496
- Carbohydrates: 62g
- Protein: 6g
- Fat: 25g
- Saturated Fat: 15g
- Sugar: 38g
- Sodium: 232mg
Frequently Asked Questions
Why doesn’t this cake use baking powder?
The rise comes from properly creamed butter and eggs.
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Can I bake this in loaf pans?
Yes, divide batter evenly and reduce baking time.
Why bake at a low temperature?
Slow baking ensures even cooking and prevents drying.
Can I freeze slices individually?
Yes, it’s perfect for portioned freezing.
This Million Dollar Pound Cake proves that simple ingredients and proper technique can create a truly unforgettable dessert. Rich, elegant, and endlessly versatile, it’s a recipe worth baking again and again.
Million Dollar Pound Cake
This Million Dollar Pound Cake is a rich Southern classic with a dense yet tender crumb, made entirely from butter, sugar, eggs, and flour for unmatched flavor.
Equipment
- stand mixer
- large tube or angel food pan
- Mixing bowl
- wire cooling rack
Ingredients
- 4 cups all-purpose flour, sifted
- 1 lb salted butter, softened
- 3 cups granulated sugar
- 6 large eggs, room temperature
- 0.75 cup whole milk or buttermilk
- 1 tbsp pure vanilla extract
- 1 tsp almond extract
Instructions
- Preheat the oven to 300°F (150°C). Generously butter and flour a large tube or angel food pan.
- Using a stand mixer with a whisk attachment, beat the butter, vanilla, and almond extract on medium-high speed for 5 minutes until fluffy.
- Switch to the paddle attachment. Gradually add the sugar and beat for another 5 minutes until pale and airy.
- Add the eggs one at a time, mixing well after each addition and scraping the bowl as needed.
- Reduce mixer speed to low. Add the flour alternately with the milk, beginning and ending with flour.
- Mix just until the batter is combined. Do not overmix.
- Spread the batter evenly in the prepared pan. Bake for 90–105 minutes until a toothpick inserted comes out clean.
- Cool the cake in the pan for 15 minutes, then remove and transfer to a wire rack to cool completely.
Notes
Use room-temperature ingredients and follow proper creaming times for best texture. This cake improves in flavor after resting overnight.
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