Million Dollar Pound Cake
- SERVES
- 12
- COOK TIME
- 1 Hr 40 Min
This incredible pound cake is one in a million. That's why we call it our Million Dollar Pound Cake! Made from a few basic ingredients you probably always have on hand, this pound cake recipe surely takes the cake! Whether you're serving dessert just for the gang or you're setting out a fancy dessert for the guests, everyone will love this Million Dollar Pound Cake recipe.
What You'll Need
- 1 pound butter, softened
- 3 cups sugar
- 6 eggs
- 4 cups all-purpose flour
- 3/4 cup milk
- 1 teaspoon almond extract
- 1 teaspoon vanilla extract
- Orange Glaze
- Makes about 1/2 cup
- 1 1/2 cup confectioners' sugar
- 2 tablespoons orange juice
What to Do
- Preheat oven to 300 degrees F. Grease and flour a 10-inch tube or Bundt pan.
- In a large bowl, cream the butter; gradually add sugar, beating with an electric mixer on medium speed until light and fluffy.
- Add eggs one at a time, beating after each addition. Gradually add flour alternately with milk, beginning and ending with flour and mixing well after each addition. Mix in almond and vanilla extracts.
- Pour batter into pan and bake 1 hour and 40 minutes, or until a toothpick inserted in center comes out clean. Cool in pan 10 to 15 minutes then remove to a wire rack.
Orange Glaze:
- In a small bowl, combine confectioners' sugar and orange juice with a wire whisk until smooth.
- Drizzle over cooled Million Dollar Pound Cake, or almost any cool or room temperature cake or cookies.
Serving Tip
- This is a nice, moist pound cake, so it's great served as-is, but you can serve it with just about anything! Some of our favorites include, fresh fruit, whipped cream and ice cream. A steamy mug of our Italian coffee goes perfectly with a slice! Get ready to have the snacktime (or anytime) of a lifetime!
- Add a whole new flavor, or look, to your Million Dollar Pound Cake by trying a different kind of glaze. Click here to learn how to make glaze and for more glaze recipes!
- If you love pound cake and are craving some different varieties and flavors, then check out our collection of 10 Perfectly Pleasing Pound Cake Recipes.
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toniretman 5006408
Dec 04, 2019
My first pound cake. Decent.Very sweet. my batter wasn't pourable. Too thick. Had to spoon it in. Think I may have over baked because the crack in the top didn't look done, so I popped it back in for about 7 mins. altogether. I ended reading that the crack will look under done.
Vonny
Apr 23, 2017
Love this! So happy Mr. Food shared this! While I've made this recipe exactly before, I've also learned by trial and error, with this recipe so few errors can be made! Due to high cholesterol issues and not a fan of store-bought egg subs, I've baked this DELISH pound cake by subbing 3 egg whites 3 whole eggs. No one could tell! I used 3/4 lb unsalted butter, didn't have almond extract no prob! Also used 2 1/2 C. sugar ( not 3 C. ) used a bit less than 4 C. flour. One big tip I learned 50 yrs ago and want to share with all is to sift the dry ingredients together at Least 3 times before adding wet ingredients. Also 1% lowfat milk. Excellent, delish and forgiving recipe. The glaze(s) are unlimited Orange is great, so is lemon, pineapple, etc! Have fun! So thankful it's been shared here!
msdeb21
Apr 15, 2017
pound cake is so yummy and I like the orange glaze on this one. I've seen lots of lemon pound cakes but never an orange one. Pound cake is such a good Spring dessert, served with fresh fruit. I love the taste and the look of a pound cake. It's going to be a hit at my house.
auntaisf 5535983
Apr 28, 2015
I'm attempting to make this cake. I have baked a Red Velvet from scratch and I did an excellent Job if I may say so myself. So I will give this a try. I will tell you how it comes out.
codcut
Oct 05, 2014
Just an FYI if a recipe does Not call for baking soda DON'T question it I did I added about an th of a teaspoon and I paid dearly We all know well if are somewhat decent cooks we should that baking soda is a levening agent I realize I just gave myself an insult but it is what it is My pound cake was completely and totally inedible The baking soda made it rise like a volcano It slopped over the sides and ran everywhere My oven was a complete mess It went from the oven to the garbage can Eggs act as the levening agent for this recipe that's all you need So all you nay sayers and doubting Thomases need to just follow the recipe as you see it unless you not only want to spend half your day scrubbing your oven but you've also wasted money I…Read More did it again and followed this recipe verbatim and it was perfect Just thought I'd share my experience
cindywilsey 827766 5
Jan 01, 2016
Thank you for having the courage to share your misstep at the oven Pound cake is a very old recipe One that predates chemical leveners such as baking powder baking soda In fact this recipe is very close to the earliest recipes for pound cake which called for a pound of each main ingredients - butter eggs flour sugar - and dates back to the s Another useful rule to keep in mind is food is cooking but baking is chemistry My th grade Foods teacher taught us that back in the s it has served me well over the years The other thing she always added was that every time we baked something we carried out an organic chemistry experiment so it we want to change something think about what the ingredient did in the recipe It has saved me from making mistakes helped me figure out what went wrong…Read More when I have had a baking disaster
Baby Jo
Aug 24, 2014
I made this pound cake many, MANY years ago. When we moved I lost it and I tried to replicate it but was unsuccessful. I could never quite achieve the density of it. So, thank you for sharing this and I will NEVER lose it again. It is a fabulous pound cake!
NewMexJags
Aug 23, 2014
I need a good high altitude pound cake recipe. All my of pound cakes come out with a grainy and sticky texture even with adjustments. I live at 6500 ft. Can you adjust this one? Thank You.
Test Kitchen Team
Aug 25, 2014
Hi there! Baking our Million Dollar Pound Cake in higher altitudes does require a couple of changes. First, increase your temperature by 25 degrees. Then, decrease the amount of sugar used by 3 Tablespoons, increase milk by 1 Tablespoon, and increase butter by 3 Tablespoons. Also, be sure not to overbeat your eggs. Please let us know how it turns out - Good luck!
jtew440 6922991
Aug 07, 2014
Could you possibly use splenda in the place of sugar in the cake?
Test Kitchen Team
Aug 08, 2014
We have not tested this cake with Splenda, so we cannot recommend this substitution. However, they do make a Splenda that is specifically for baking. If you would like to try this recipe with Splenda, we recommend using the baking kind.
BeatkarR
Aug 07, 2014
did anyone found this cake too sweet? I love pound cake and recipe looks good, however, I think 3 cups of sugar is way too much...but again I don't like my cakes overly sweet so my opinion might be bias....
cindywilsey 827766 5
Jan 01, 2016
These proportions are correct for true old-fashioned pound cake. Using less sugar will not have as good of a result.
Member 5345576
Dec 16, 2013
I make this cake often but instead of milk I use 7- up at room temp and lemon extract and it taste like a lemon lb cake.By the way I make a lemon glac or eat it as is,it is fantastic with coffee in the morning.Mary in TX
scaviness1988 3325 837
Dec 04, 2013
I love this cake. I actually found it in one of my mothers cook books. I add lemon zest and real lemon juice instead of vanilla. It is so good. I substitute the orange juice for lemon juice in the icing.
lindasmith1 504267 9
Nov 15, 2013
I am not in favor of using orange.. What else would be a good icing for this pound cake? My husband likes icing on all pound cakes so I try to please him. I have a very good buttercream icing that is very good?
yoyo1198
Nov 30, 2013
Just leave out the orange juice and use milk or water and vanilla extract.
kellybrntt 2513222
Nov 15, 2013
This is a great recipe.... I wont make it any other way and my family absolutely loves it : It doesnt require baking powder at all : I tried to add fresh fruit to the mix myself and it didnt turn out right so I wont try it that way any more
angie54ster 903651 4
Sep 08, 2013
Marvelous, EXTREAMLY tastefull and elegant FLAVORS and presentations!!!!!!
jacquelineoneal 63 14254
Jun 05, 2013
it was delicious. taste better the 2nd day for me and it also form a cookie like crust, like it was too much sugar.
sparklez 2635937
Jun 02, 2013
Can anyone tell me if either drained canned or fresh fruit can be added to it and then baked? Thanks....
Zhezahn
Jan 22, 2013
I've made this recipe for years and it's always delicious. Like someone else mentioned, if I use my Bundt pan, I have enough to make a small loaf pan, too. Don't try to put all the batter into a single Bundt pan! It will run over, make a mess in the oven, take too long to cook, and probably fall! [Spoken from experience :) ]
nepattison 7399848
Jan 11, 2013
Has anyone tried this recipe using a sugar substitute and almond flour?
cindywilsey 827766 5
Jan 01, 2016
The almond flour will not work. There is no way to make a true pound cake (such as this) that is gluten free. The recipe needs a good gluten structure to hold the leavening action of the well beaten eggs.
066dearie11 514432 9
Jan 05, 2013
SORRY ABOUT THE SPELLING OF RECIPE. LOVE TO READ YOUR COMMENTS, THEY ARE A BIG HELP.
066dearie11 514432 9
Jan 05, 2013
I MAKE THIS CAKE,INSTEAD OF ALMOND EXTRACT I PUT THE FRUIT AND WALNUTS AS IN A FRUIT CAKE. THEN USE THE FROSTING RECOPE USED HERE. TURNS OUT GREAT AND MOIST.
ajstarr10 0188696
Dec 26, 2012
So I have been reading comments about this cake...I made this cake yesterday on Christmas day...I made a sample cake because I did not want the cake cut until the following day which was today..."OOH IT'S SO GOOD" I made some changes I added more milk & I use lemon extract & vanilla two table spoons lemon & 4 table spoons of vanilla & believe or not I added another cup of sugar...bake on 350 I hope this help some of the bakers who thought the cake was bland...very rich & so so good I think next time I make it I'm going to use buttermilk.
bakingprincess
Dec 11, 2012
I baked this cake a couple of days ago. I thought that 4 cups of four was too much. I followed the recipe because I had never made it before. I did not Ike this cake at all. I shared the cake with other family members. They all agreed that this cake was bland. I will make it again but I will decrease the amount of four by one cup.
whosyournana 96222 26
Dec 04, 2012
the secret to this pound cake is to have all ingredients at room temperature. it melts in your mouth!
sunflower4405 6624 030
Dec 03, 2012
I have been using this recipe for years. It is not a new recipe. I am 63 and this recipw was given to me by my husband's aunt in 1980. She was then 76 years old and it was the one used by her mother and grandmother! The best recipe ever!
slk 2071397
Nov 29, 2012
This cake was awsome, I used 1 tsp. each of lemon & vanilla flavoring.
Nanaw
Nov 28, 2012
This is the recipe I've been using for YEARS except instead of using 1 teaspoon of Almond flavoring (too strong of taste) I use 1/2 teaspoon Almond & 1/2 teaspoon of Butter Flavoring. I don't put a glaze on it. Whenever I bring it to a Church dinner/supper I take home an empty plate!
WRMiller
Nov 27, 2012
This is a very simple cake,Yes it has the right name. My family loves it .There is none like this cake,or none can stand up to it either.I made for my grand-daughter and mailed it to her.Froz it frist then maileed it to her.It made it there ,was eaten in 2 days.GREAT CAKE
suefries 3275607
Jul 11, 2012
My family and friends went nuts over this cake. Great recipe. My grandaughter, Alee, thought it tasted like our sugar cookie dough. I added extra vanilla and almond. This recipe is a keeper.
Susan Kline
Apr 22, 2012
I would like to try this recipe for a traditional birthday cake using layer cake pans. Has anyone else tried this? Probably need to make it 3 layers. Thanks in advance for any advice. And Raven Tresses, sorry to hear you didn't like it. We were on Mixing Bowl together a while back. Susan
cindywilsey 827766 5
Jan 01, 2016
You can bake it in layer pans but you will not achieve as good a result Pound cakes are baked in loaf or bundts pans because of a principle in chemical engineering - baking recipes are experiments in organic chemistry the baking cooking process works because of the principles of chemical engineering The organic chemistry I understand but the chem-E I don't Even knew a chemical engineer years ago who loved to bake tried to explain this to me But it was too no avail I learned enough from him to know that by spreading the pound cake batter into the flatter more shallow cake layer will change some of the chemical reactions that occur while the cake bakes That said I can suggest you do what my grandma did one year when she wanted pound cake for a birthday cake She made her recipe which yielded x loaves She cut…Read More each loaf into layers horizontally She made a layer rectangular cake that she frosted decorated as a birthday cake It was very well received by my mother it was her birthday She always considers cake as a frosting delivery system lol Gran then cubed the left over pound cake let it stale on a baking sheet with a towel draped over it on the counter for a day That she turned into the richest bread pudding in the history of that rich dessert
GertySmith1 373957 3
Apr 19, 2012
This one is a delicious cake. My family loves pound cakes...this one was a crowd-pleaser. Since we live in the "peach belt", I love to make pound cake to be sliced and topped with fresh sliced peaches and a dollop of Cool Whip....ooohhhhhhh, so good!
providencedairy 35 67427
Mar 14, 2012
The best pound cake I have ever had hands down! I've been making it for many, many years
garjudgol 2796179
Mar 11, 2012
This cake is awesome.So moist and creamy.The only negative is it screamed calories with each bile.O So Good !!!
lisalisa1202
Mar 11, 2012
This is probably one of the best homemade cakes I have ever made. Enjoyed it with strawberries and whipped cream and also by itself. Very good indeed!
kjdonut
Mar 10, 2012
made this cake and it was great. next time I will use my tube pan it was too much batter for my bundt pan.will make again .love it
Nanaw
Nov 28, 2012
If I use my bundt pan then I have enough to make a loaf pan or 8 in. square pan. I only use the bundt pan when I want to have a smaller cake for myself and my husband. Then I give the bundt cake away. I cook it about the same amount of time, maybe a few minutes less.
bfarness
Mar 08, 2012
Sounds like coffee cake had in Sweden many years ago. Will let you know how it compares when I test it.
deniseerica
Mar 07, 2012
Sounds like the old "1,2,3,4" Cake that we all knew and loved in the '60's. Better for me because less butter and sugar but wonderful. Received the recipe from my Great Aunt at my wedding shower in a new recipe box!!
jejordan40 1554516
Mar 07, 2012
Why no baking powder?
providencedairy 35 67427
Mar 14, 2012
it has no need for it! don't know why, turns out great without it!
cindywilsey 827766 5
Jan 01, 2016
The levening action is provided by the beaten eggs. The "foam" from the eggs lifts the batter that is held in place by the heat that sets the gluten from the flour once it is lifted during the baking process.
caroleann77 209956 0
Mar 07, 2012
I was surprised to read that Mr. Food's Million Dollar Pound Cake-just as posted-did not turn out perfectly deliciously for everyone. Making it the first time, I am absolutely delighted with the results.
nanadi99 2205734
Dec 17, 2011
As great as this recipe is, I have a better one! Similar to yours .. 21/2 cups flour..1 16 oz cream cheese...21/2 stick of butter 3 cups sugar 1/4 tsp salt 6 eggs 1 tblsp lemon juice 2 tsp vanilla extract 2 tsp orange extract Butter and lightly flour bundt pan oven at 325 dg. beat together butter and sugar until fluffy add lemon juice and extrs., and salt beat eggs in one at a time med speed on low speed add flour....a little at a time.. Pour into bundt pan bake for 50-60 min. check with a toothpick...if it's slightly sticky it's okay....cool for 10-15 min. unmold...cool on rack.. I usually make a glaze with powered sugar and lemon juice...Give me some feedback! Thanks
lorraine1021
Jan 09, 2012
I would like to try yours, I am not sure about the cream cheese...is it a total of 16 oz (2 8 oz pkg), thanks
jmsarxt 7469432
Dec 17, 2011
I have been making this cake for over 40 years, and except for the first time, have never had a failure. My next door neighbor gave it to me, and I couldn't figure why mine fell, and didn't look like hers. Next time she watched me make it and the only thing we could figure out was that I was mixing in a (favorite) plastic bowl. Sure enough when I used a glass bowl, wa-la, mine looked and tasted just like hers. Needless to say I never used a plastic bowl again to make a cake, and so far after 40+ years, never again a failure!!.
nanaerm
Nov 28, 2011
The eggs act as the leavening agent , but I would not make any cake that called for a pound of butter and six eggs. Think of the fat content!!!!
carolesite
Dec 17, 2011
No one is asking you to make this cake. (nanaerm) It happens to be a delicious cake though. Surely wish everyone would just stick to rating the taste of the food, and letting us decide if we want to make it or not.
marinastrose 58113 16
Sep 26, 2011
I would like to try this cake. Can I cut down the recipe by half and will I get the same result.
cindywilsey 827766 5
Jan 01, 2016
If you make a half recipe, you must use a smaller pan to bake it. A half receipe will bake up well in a 9 x 5 loaf pan. Or a smaller bundt pan. You want the better to take up about 1/2 the volume of the pan in which you bake it.
MyGrandma8550 1959 136
Aug 17, 2011
I made this cake 8/11/11 and wondered myself how this cake could rise w/o self rising flour. I tried self-rising flour. Well! The cake overflowed the pan and then fell. What a horrible mess. And the cake was very heavy. Can anybody explain this? Thank you..MaryAnn
Barbarainnc
Mar 07, 2012
The eggs are what make the cake rise. Self-rising flour has baking powder and salt added to it. Thats what caused the mess in your oven.
providencedairy 35 67427
Mar 14, 2012
A good rule of thumb is to follow the recipe exactly as is first, then if that doesn't work out, try something different. This recipe now has a 1 star rating it didn't deserve! Good luck!
Scarlett Vale
Aug 24, 2015
That's okay, I'm sure it will be averaged out with all the 5 star ratings given by people who haven't even made this recipe yet. LOL
pwilliams1380 3413 192
Jul 29, 2011
Please give the recipe for the icing you use. Is it stiff or does it just glaze. I love the cream cheese over lemon any day. Thanks
apeters527 5680898
Jun 21, 2011
I have been making this cake for 30 years or longer, sometimes I use butter cream cheese frosting, very good, also use a lemon glaze. I have taken southern living yearly cook books since 1979. Found this exact recipe from one of those yearly books and makes it for almost all occasions, friends and family request it for all birthdays and special occasions
jgfranger 3973901
Jun 18, 2011
For the people that thought there was no flavor, check your butter . Since there isn't any salt in list of ingredents, if you are using UNSALTED butter you will have to add some salt. Salt is a flavor enhancer. You will only need About 3/4 to 1/2 teaspoon of salt. It is a very good cake. Hope you give it a second chance. I believe you will find it is perfect with the salt added.
imdd
Jun 18, 2011
Oh, Yum!! This recipe is very similar to one I have been making for years. This is so moist and delicious and I will be making this version from now on. Thanks for sharing the recipe.
drozdibob 7537844
Jun 18, 2011
This is as good as my go-to pound cake recipe. Very good texture, nice even mild flavor. Just the way a pound cake should be. The negative comments must be from poeple who tend to favor commercial pound cakes, which seem to be heavy on artificial flavors and preservatives. The old Serbian women, when baking, always added a jigger (shot) of whiskey or slivivicia (homemade plum brandy) to cakes and butter based cookies, like shortbread. Yumm!
jlantigua 7217275
May 31, 2011
This cake was sooooooo yummy! The only thing I changed was adding orange extract instead of almond!
ligma 6130721
May 29, 2011
The comments above are silly. This is the most moist and delicious cake I've ever had!
grams10 2592753
Mar 29, 2011
I found this cake to be very heavy and a little dry. It didn't really have a lot of flavor to it either. If I make it again, I will definitely serve it with some fruit topping, probably canned peaches would be good and a dab of whip cream.
providencedairy 35 67427
Mar 14, 2012
if it's dry, it was probably baked too long. It's the moistest, most delicious pound cake I've ever had!
raventresses7 0040 170
Mar 17, 2011
Dare I say it? Dare I tell the truth? This cake was just OK....not as great as I thought it would be. Not very flavorful. A bit of a let down after all of those ingredients and all of that time....oh, well...... Someone else might think it's better than I do. I would not make it again. Sorry.
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