There’s something timeless about a perfectly made pound cake. It’s a dessert that feels equally at home on a festive holiday table or as a comforting treat alongside a cup of coffee. We wanted to elevate this classic without overcomplicating it. The result—a million dollar pound cake recipe that truly lives up to its name.
What makes this cake so special? It starts with rich, high-quality ingredients: a generous amount of butter for a velvety texture, eggs to give it structure and richness, and buttermilk, which adds a subtle tang and ensures every bite is impossibly moist. The flavor comes alive with a combination of vanilla and almond extracts, providing a balanced sweetness with a hint of nutty depth.
The secret lies in the simplicity. While the ingredients are few, the technique is key—each step is designed to create the perfect flavor and texture. The butter and sugar are whipped until pale and airy, ensuring the cake bakes to golden perfection. Not overbeating the final batter and the buttermilk creates a tender crumb with just the right density.
This cake isn’t about flashiness or trendy add-ons. It’s about honoring the essence of a good pound cake and taking it to the next level. Whether served plain, dusted with powdered sugar, glazed, or paired with fruit and whipped cream, this “million-dollar” cake is proof that the classics are classics for a reason.
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.
Storage
- This cake can be stored at room temperature for 2 to 3 days. Refrigeration can dry the cake more quickly, but it will last 5 to 7 days in the fridge.
- Pound cake—whole or portioned—can be frozen for up to 3 months. To freeze slices, place them on a parchment paper-lined baking sheet and freeze. When frozen, wrap each slice in plastic wrap and put them in a sealed freezer bag. For a whole cake, wrap it well in plastic wrap and foil.
- Thaw frozen cake on the counter for an hour or so or in the fridge overnight. Or cover a slice with a paper towel and microwave it for a few seconds.
You might also like this sour cream pound cake or our rich chocolate pound cake.
PrintMillion Dollar Pound Cake
Experience the magic of a perfectly made million-dollar pound cake. Buttermilk makes it moist, flavorful, and simply irresistible.
Ingredients
- 4 cups (510 grams) all-purpose flour
- 1/2 teaspoon fine sea salt
- 1/2 teaspoon baking soda
- 4 sticks (454 grams) unsalted butter, room temperature
- 3 cups (595 grams) granulated sugar
- 6 large eggs, room temperature
- 1 cup (227 grams) buttermilk, 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.
Credit: Diana Rattray - Combine the flour, salt, and baking soda in a medium bowl and whisk to blend. Set aside.
Credit: Diana Rattray - 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.
Credit: Diana Rattray - 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.
Credit: Diana Rattray - Cool the cake on a rack for 15 minutes, then transfer it to the rack to cool completely.
Credit: Diana Rattray - Serve slices of the cake with a dusting of powdered sugar, a drizzle of syrup or dessert sauce, or add a glaze.
Credit: Diana Rattray
