Here is a classic Million Dollar Pound Cake recipe, written in full detail with clear directions, just like the old-fashioned version people pass down through families 🍰
💰 Million Dollar Pound Cake (Serves 10–12)
Why it’s called “Million Dollar”
Because it’s rich, buttery, dense, and smooth, with a fine crumb and a flavor that tastes “worth a million dollars.”
Ingredients
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1 lb (4 sticks / 454 g) unsalted butter, softened
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3 cups granulated sugar
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6 large eggs, room temperature
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4 cups all-purpose flour
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¾ cup whole milk, room temperature
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2 tsp vanilla extract
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1 tsp almond extract (traditional but optional)
Equipment
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Large mixing bowl
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Hand or stand mixer
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10-inch tube pan or Bundt pan
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Oven preheated to 300°F (150°C)
Step-by-Step Directions
1. Prepare the Pan
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Grease the pan generously with butter.
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Lightly dust with flour, tapping out excess.
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This cake is rich—proper greasing prevents sticking.
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2. Cream Butter and Sugar (Very Important)
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Place softened butter in a large bowl.
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Beat on medium speed for 3–5 minutes until smooth and creamy.
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Gradually add sugar.
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Continue beating another 5–7 minutes until:
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Very light in color
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Fluffy and airy
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This step creates the cake’s fine texture.
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3. Add Eggs One at a Time
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Add eggs one at a time, beating well after each addition.
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Scrape down the bowl as needed.
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Batter should look smooth and glossy.
4. Alternate Flour and Milk
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Reduce mixer speed to low.
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Add flour in three parts, alternating with milk:
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Flour → Milk → Flour → Milk → Flour
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Mix just until combined after each addition.
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Do not overmix.
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5. Add Flavoring
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Gently mix in vanilla extract.
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Add almond extract if using.
6. Bake
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Pour batter evenly into prepared pan.
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Smooth the top.
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Bake at 300°F (150°C) for 1 hour 40 minutes to 1 hour 50 minutes.
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Cake is done when:
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A toothpick comes out clean
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Top is golden
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Cake pulls slightly from pan edges
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7. Cool Properly
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Let cake cool in the pan for 15–20 minutes.
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Carefully turn out onto a wire rack.
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Cool completely before slicing.
🍽️ Serving Suggestions
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Plain (traditional)
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With fresh berries
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Light dusting of powdered sugar
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Whipped cream or vanilla ice cream
⭐ Pro Tips for Perfect Pound Cake
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Use room temperature ingredients only
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Never rush the creaming step
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Low-and-slow baking prevents dryness
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Flavor improves the next day
Variations (Optional)
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Lemon: add lemon zest + 2 tbsp lemon juice
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Cream Cheese: replace 1 stick butter with 8 oz cream cheese
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Coconut: add 1 tsp coconut extract