Million Dollar Pound Cake
Treat yourself to the ultimate pound cake. Our million-dollar recipe is made with love and high-quality ingredients for an indulgent, unforgettable dessert.
This million dollar pound cake recipe truly lives up to its name. A good pound cake is one of those timeless desserts that never goes out of style. It’s buttery, dense but tender, and just sweet enough to enjoy on its own or dress up with fruit and whipped cream.
This version uses buttermilk and a touch of almond extract for added moisture and depth. The batter comes together quickly with simple pantry staples and bakes up into a tall, golden loaf with a tender crumb.
Serve slices dusted with powdered sugar or dress them up with berries, whipped cream, or a spoonful of lemon curd. It’s just as welcome at a casual brunch as it is at a holiday gathering.
Whether you’re baking for a special occasion or just want something simple with coffee or tea, a pound cake always delivers. It also stores well, making it great for make-ahead desserts or edible gifts.
Ingredient Notes
- All-purpose flour – Measured by weight (510g) for accuracy and a tight crumb.
- Butter – Four sticks give this cake its signature richness. Be sure it’s at room temp for smooth mixing.
- Buttermilk – Adds moisture and a light tang. Shake it well before using.
- Eggs – Room temperature eggs incorporate more evenly and help give the cake structure.
- Vanilla + Almond Extract – The almond brings a subtle extra note—don’t skip it!
- Fine sea salt – Just a touch enhances the flavor without overpowering.
Steps to Make Classic Pound Cake
- Heat the oven to 300°F. Butter a 12-cup tube pan and dust it lightly with flour.
- In a medium bowl, whisk together the flour, salt, and baking soda. Set aside.
- In a large mixing bowl, beat the butter with an electric mixer until smooth. Gradually add the sugar and beat for 4 to 5 minutes, until light and fluffy.
- Add the eggs one at a time, mixing each just until the yolk disappears.
- With the mixer on low, mix in 1/3 of the flour mixture, then add half the buttermilk and the extracts. Mix in another 1/3 of the flour, the remaining buttermilk, then the last of the flour. Mix just until blended—don’t overmix.
- Spoon the batter into the prepared pan and smooth the top.
- Bake for 1 hour and 30 minutes to 1 hour and 40 minutes, or until a skewer inserted into the center comes out clean.
- Cool in the pan for 15 minutes, then turn out onto a rack to cool completely.
- Serve plain or with powdered sugar, syrup, glaze, or fresh fruit.
Recipe Tips
Since pound cakes have little or no leavening, it’s important to cream the butter and sugar until it is pale and fluffy. However, avoid overbeating when adding the eggs and mixing the final batter because that can deflate the air.
How to Store and Reheat
Refrigerate: Wrap the cooled pound cake tightly in plastic wrap or store in an airtight container. It will keep in the fridge for up to 5 days.
Freeze: Wrap the whole cake or individual slices in plastic wrap and place in a freezer-safe bag. Label and freeze for up to 3 months. Thaw at room temperature before serving.
To Reheat:
Enjoy slices at room temperature, or warm slightly in the microwave for 10 to 15 seconds. For a toasted option, lightly butter the slice and warm it in a skillet or toaster oven.
Million Dollar Pound Cake
Ingredients
- 4 cups all-purpose flour, (510 grams)
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1 pound unsalted butter, (454 grams) , room temperature
- 3 cups granulated sugar, (595 grams)
- 6 large eggs, room temperature
- 1 cup buttermilk, (227 grams ) well shaken
- 2 teaspoons pure vanilla extract
- 1 teaspoon almond extract
Instructions
- Heat the oven to 300°F. Butter a 12-cup tube pan and dust with flour.
- Combine the flour, salt, and baking soda in a medium bowl and whisk to blend. Set aside.
- In a mixing bowl with an electric mixer, beat the butter until smooth. Gradually beat the sugar into the butter and continue beating on medium speed for 4 to 5 minutes or until light and fluffy. Beat in the eggs, one at a time, beating each one in just until the yolk is no longer visible.With the mixer on low, mix in about a third of the flour, then mix in half of the buttermilk and the extracts. Mix in another third of the flour and the remaining buttermilk, then mix in the remaining flour. Mix just until blended to avoid deflating the batter.
- Spoon the batter into the prepared pan and spread evenly. Bake for 1 hour and 30 minutes to 1 hour and 40 minutes or until a wooden skewer comes out clean when inserted into the cake.
- Cool the cake on a rack for 15 minutes, then transfer it to the rack to cool completely.
- Serve slices of the cake with a dusting of powdered sugar, a drizzle of syrup or dessert sauce, or add a glaze.
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
