Here’s a rich, buttery Million Dollar Pound Cake—dense, moist, and absolutely classic, just like the Southern favorite it’s named after 🍰
Million Dollar Pound Cake
Ingredients
- 1 cup (2 sticks) butter, softened
- 3 cups granulated sugar
- 6 large eggs, room temperature
- 4 cups all-purpose flour
- ¾ cup whole milk
- 1 tsp vanilla extract
- 1 tsp almond extract
Instructions
- Preheat oven
- Preheat to 300°F (150°C).
- Grease and flour a large bundt or tube pan.
- Cream butter & sugar
- Beat butter and sugar together until light and fluffy (5–7 minutes).
- Add eggs
- Add eggs one at a time, beating well after each addition.
- Add flour & milk
- Alternate adding flour and milk, beginning and ending with flour.
- Mix just until combined.
- Flavor the batter
- Stir in vanilla and almond extracts.
- Bake
- Pour batter into prepared pan.
- Bake 1 hour 30 minutes to 1 hour 40 minutes, until a toothpick inserted comes out clean.
- Cool & serve
- Cool in pan for 15 minutes, then turn out onto a wire rack to cool completely.
Tips for the Best Pound Cake
- Room-temperature ingredients make a smoother batter
- Don’t overmix after adding flour
- Serve with fresh berries, whipped cream, or a light glaze
If you’d like, I can also share a lemon-glazed or cream cheese variation of this cake.
