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Million Dollar Pound Cake

(97 Votes)
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 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! Get ready to have the snacktime (or anytime) of a lifetime!

 

This recipe is from Mr. Food T.V. Favorites. For more information about this book and other recipes like this, click here.

Ratings & Comments

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

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moorenatasha133 5268523

May 01, 2020

Tried this recipe? What did you think?

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.

elenamartin1953 8816312

Feb 26, 2017

Tried this recipe? What did you think?

WRMiller

Jun 08, 2016

The best pound cake ever

mslefty

Jan 11, 2016

Can you use pre sifted flour will it change the texture much

Test Kitchen Team

Jan 12, 2016

Yes, you can use pre-sifted flour, and it won't change the texture. Enjoy!

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 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.

cindywilsey 8277665

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 1700s. Another useful rule to keep in mind is "food is cooking, but baking is chemistry." My 8th grade Foods teacher taught us that back in the 70s 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 when I have had a baking disaster.

ROSEB3460 4728250

Aug 24, 2014

Like. It. Family-friendly

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 8277665

Jan 01, 2016

These proportions are correct for true old-fashioned pound cake. Using less sugar will not have as good of a result.

bcheley 1444923

Mar 03, 2014

can i use self-rising flour

Test Kitchen Team

Mar 03, 2014

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

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 3325837

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.

dac80

Nov 17, 2013

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

lindasmith1 5042679

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 9036514

Sep 08, 2013

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

jacquelineoneal 6314254

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....

jshikoh 7159873

Apr 23, 2013

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

cindywilsey 8277665

Jan 01, 2016

There is no chemical levening agent (baking soda or powder) in a true old-fashioned pound cake such as this recipe.

einpas 3590621

Jan 22, 2013

Looks pricey to make.

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 8277665

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 5144329

Jan 05, 2013

SORRY ABOUT THE SPELLING OF RECIPE. LOVE TO READ YOUR COMMENTS, THEY ARE A BIG HELP.

066dearie11 5144329

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.

challenger2 2258372

Dec 22, 2012

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

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.

Scarlett Vale

Aug 24, 2015

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

whosyournana 9622226

Dec 04, 2012

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

sunflower4405 6624030

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.

jpatrica31 1150195

Jul 10, 2012

This is a very good recipe, I enjoy it.

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 8277665

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 2 9x5 loaves. She cut each loaf into 3 layers horizontally. She made a 4 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 3739573

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!

kjdonut

Apr 10, 2012

made that cake and it was delicious

providencedairy 3567427

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!

kelseyshe 0015959

Mar 10, 2012

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

providencedairy 3567427

Mar 14, 2012

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

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 3567427

Mar 14, 2012

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

cindywilsey 8277665

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 2099560

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.

msolie

Mar 07, 2012

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.

Nanaw

Nov 28, 2012

That's where I got the recipe from.

carpenp1 1956453

Mar 07, 2012

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

msolie

Mar 07, 2012

Best if you use butter, salted or unsalted.

Clifton

Jan 09, 2012

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

t247247 0195886

Mar 08, 2012

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

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

Chef 18301

Dec 18, 2011

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

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

mcduff204

Jan 13, 2012

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

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.

btschida3 8587104

Nov 22, 2011

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

marinastrose 5811316

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 8277665

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 1959136

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 3567427

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

jessie1219 3863854

Jul 31, 2011

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

providencedairy 3567427

Mar 14, 2012

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

pwilliams1380 3413192

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.

Lanny

Jun 18, 2011

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

des007 2094753

Mar 08, 2012

sepose ya had to borow the eggs too

cindywilsey 8277665

Jan 01, 2016

2 9 x 5 loaf pans will also work.

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 3567427

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 0040170

Mar 17, 2011

Disappointing...not flavorful.

raventresses7 0040170

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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