Name: Million Dollar Pound Cake
Prep time: 20 min
Cook time: 1 h 35 min
Total time: 1 h 55 min
Cuisine: Southern
Ingredients: 1 pound (2 cups) unsalted butter, softened; 3 cups granulated sugar; 6 large eggs, room temperature; 4 cups all-purpose flour; 3/4 cup whole milk; 1 teaspoon pure almond extract; 1 teaspoon pure vanilla extract; 1/2 teaspoon salt

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A true Southern classic, this Million Dollar Pound Cake lives up to its name with its rich, buttery texture and indulgent flavor. It’s dense, moist, and melt-in-my-mouth delicious—just like the old-fashioned cakes I grew up with. With a simple list of pantry staples, this cake is the kind of recipe I turn to when I want something elegant but comforting. Whether I'm baking for a holiday gathering, a family celebration, or just because, this timeless dessert never fails to impress.

Million Dollar Pound Cake

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

1 pound (2 cups) unsalted butter, softened

3 cups granulated sugar

6 large eggs, room temperature

4 cups all-purpose flour

¾ cup whole milk

1 teaspoon pure almond extract

1 teaspoon pure vanilla extract

½ teaspoon salt

Directions

I start by preheating the oven to 300°F (150°C) and greasing and flouring a 10-inch tube or bundt pan very well.

In a large mixing bowl, I cream the softened butter with sugar until it becomes light and fluffy—this usually takes around 5 to 7 minutes.

Then, I add the eggs one at a time, beating well after each addition to keep the batter smooth.

Reducing the mixer speed to low, I gradually add the flour and salt, alternating with the milk. I always begin and end with the flour for the best texture.

I mix in the almond and vanilla extracts just until everything is well blended.

I pour the batter evenly into the prepared pan and tap it gently on the counter to release any air bubbles.

The cake bakes for 1 hour and 30 to 40 minutes, or until a toothpick inserted in the center comes out clean.

Once it’s done, I let it cool in the pan for 15 minutes before turning it out onto a wire rack to cool completely.

Servings and timing

Servings: 16

Prep Time: 20 minutes

Cook Time: 1 hour 35 minutes

Total Time: 1 hour 55 minutes

Calories per serving: 620 kcal

Variations

When I want to switch things up, I’ve found a few easy ways to customize this recipe:

Citrus Twist: I add a teaspoon of lemon or orange zest to the batter for a fresh, bright flavor.

Nutty Addition: Sometimes I stir in chopped pecans or walnuts for a little crunch.

Glazed Finish: A simple powdered sugar glaze or lemon drizzle makes it extra special for entertaining.

Chocolate Swirl: I’ve swirled in a bit of melted chocolate or cocoa batter for a marbled look and taste.

Storage/Reheating

This pound cake stores beautifully:

Room Temperature: I wrap it tightly in plastic wrap and store it at room temperature for up to 4 days.

Refrigerator: For longer storage, I keep it in the fridge, well wrapped, for up to a week.

Freezing: It also freezes great—either whole or sliced. I wrap it in plastic wrap and foil and freeze for up to 3 months.

Reheating: When I want a warm slice, I just microwave it for 10–15 seconds or pop it in a low oven for a few minutes.

FAQs

What makes this pound cake different from other recipes?

The richness from using a full pound of butter gives it a velvety, dense texture that’s truly special. I also think the almond extract adds a depth of flavor that sets it apart from simpler vanilla pound cakes.

Can I use a different type of pan?

Yes, I’ve made this in a bundt pan and even two loaf pans. Just be sure to adjust the baking time and check for doneness earlier if using smaller pans.

Why is it called a "Million Dollar" pound cake?

The name comes from how rich and indulgent it tastes—like it’s worth a million bucks! It's a Southern tradition to name special dishes this way, and this one definitely earns the title.

How can I tell when the cake is fully baked?

I check by inserting a toothpick or cake tester into the center—if it comes out clean or with just a few crumbs, it’s ready. The top should also be golden and slightly cracked.

Is it okay to skip the almond extract?

You can, but I personally love the almond flavor in this cake. If I don’t have it on hand, I sometimes add a bit more vanilla or a splash of lemon extract for a different twist.

Conclusion

This Million Dollar Pound Cake is the kind of recipe I keep in my back pocket for any occasion. It’s elegant yet simple, rich but never too sweet, and always a crowd-pleaser. Whether I’m serving it at a holiday dinner or enjoying a quiet slice with coffee, it’s a dessert that feels both nostalgic and luxurious—exactly what I want from a classic pound cake.

Recipe:

Million Dollar Pound Cake

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Author: Cheryl
Total Time: 1 hour 55 minutes
Yield: 16 servings
Diet: Vegetarian

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Description

A rich and buttery Southern classic, the Million Dollar Pound Cake features a dense, moist crumb and a golden crust, made with simple pantry staples and flavored with almond and vanilla extracts.