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Million Dollar Pound Cake

(84 Votes)
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!

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 cups confectioners' sugar
  • 2 tablespoons orange juice
What To Do:
  1. Preheat oven to 300 degrees F. Grease and flour a 10-inch tube or Bundt pan.
  2. In a large bowl, cream the butter; gradually add sugar, beating with an electric mixer on medium speed until light and fluffy.
  3. 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.
  4. 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:

  1. In a small bowl, combine confectioners' sugar and orange juice with a wire whisk until smooth.
  2. 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! 


Ratings & Comments

My Rating:  

I have not made this yet so I cannot rate it.

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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.

Just an FYI....if a recipe does Not call for baking soda, DON'T question it. I did! I added about an 8th 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 did it again and followed this recipe verbatim and it was perfect. Just thought I'd share my experience.

Like. It. Family-friendly

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!

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.

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!

Could you possibly use splenda in the place of sugar in the cake?

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.

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....

can i use self-rising flour

Do not use self rising flour. Pound cakes are dense not light and airy.

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

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.

Are there any changes for high altitude? We are at 5000' in Colorado.

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?

Just leave out the orange juice and use milk or water and vanilla extract.

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

Marvelous, EXTREAMLY tastefull and elegant FLAVORS and presentations!!!!!!

it was delicious. taste better the 2nd day for me and it also form a cookie like crust, like it was too much sugar.

Can anyone tell me if either drained canned or fresh fruit can be added to it and then baked? Thanks....

you have not mention how much baking powder to be added in this pound cake? Is it without baking powder?

Looks pricey to make.

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 :) ]

Has anyone tried this recipe using a sugar substitute and almond flour?



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.

excellent cake, thank you for posting it.. im john

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.

If you didn't like it "at all" why rate it 5 stars?

the secret to this pound cake is to have all ingredients at room temperature. it melts in your mouth!

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!

This cake was awsome, I used 1 tsp. each of lemon & vanilla flavoring.

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!

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

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.

This is a very good recipe, I enjoy it.

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

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!

made that cake and it was delicious

The best pound cake I have ever had hands down! I've been making it for many, many years

This cake is awesome.So moist and creamy.The only negative is it screamed calories with each bile.O So Good !!!

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!

Is 300 the right temperature. My cake took almost 2hrs to bake.

yes, it is the right temp. but make sure you use tub pan, bundt pan is too small

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

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.

Sounds like coffee cake had in Sweden many years ago. Will let you know how it compares when I test it.

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!!

Why no baking powder?

it has no need for it! don't know why, turns out great without it!

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.

This is a great pound cake. It was in the Sept. 1978 issue of Southern Living and it's the only pound cake I use. It's good without a glaze.

That's where I got the recipe from.

Looks yummy but I was wondering if you use salted butter or can use margarine.

Best if you use butter, salted or unsalted.

I think that this cake is going to be great it sure looks good

I've been making this cake for about 35 years. I can highly recommend it. Why?? Because it's delicious!

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 for 10-15 min. on rack.. I usually make a glaze with powered sugar and lemon juice...Give me some feedback! Thanks

did you mean 1- 8oz cream cheese or 2- 8oz to equal 16 oz

I would like to try yours, I am not sure about the cream it a total of 16 oz (2 8 oz pkg), thanks

Sounds great but when do you add in the cream cheese?

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!!.

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!!!!

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.

This is the most requested desert I make. It is wonderful.

I would like to try this cake. Can I cut down the recipe by half and will I get the same result.

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

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.

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!

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

If you don't use baking powder or baking soda, how can this cake rise? I would love to try this.

I make this a lot and you do not need baking powder or soda, the eggs are the trick in this one

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

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

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.

Can this be made in loaf pans? I don't have a bundt pan.

sepose ya had to borow the eggs too

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.

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!

This cake was sooooooo yummy! The only thing I changed was adding orange extract instead of almond!

The comments above are silly. This is the most moist and delicious cake I've ever had!

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.

if it's dry, it was probably baked too long. It's the moistest, most delicious pound cake I've ever had!

Disappointing...not flavorful.

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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