Million Dollar Pound Cake

This amazing million dollar pound cake is aptly named because it has more butter than most classic pound cakes so it’s even richer than any of the others! This has a decadently divine flavor and texture. It’s wonderful to serve on its own or as a fabulous base for strawberry shortcake. If you love pound cake, then this is the pound cake for you!

Some of the most popular reader favorites are, my old-fashioned, classic, best pound cake, blueberry pound cake, chocolate pound cake, strawberry pound cake! I hope you try them all soon. ♥

Let’s bake this pound cake, Baby!

The Best Million Dollar Pound Cake Ingredients

• Butter – I only have unsalted butter in my house and that’s what I’ve used every time I make a pound cake. I find the taste is superior and the salt ratio in this cake is spot on. This pound cake has more butter than most so make sure you use very good quality butter!
• Sugar – This is plain ol’ granulated sugar.
• Eggs –  I make this with large eggs. For best results, it’s important to have the eggs at room temperature!
• Flour – All-purpose flours are not all the same. They vary in protein levels. I use moderate protein flour, like Gold Medal unbleached all-purpose flour or Pillsbury unbleached all-purpose flour.
• Buttermilk – Buttermilk is a magic baking ingredient. Tangy and creamy, it helps baked goods rise without being overpoweringly sour. It’s halfway between milk and yogurt, giving you the best of both worlds. Worried about baking with it? Don’t be! Treat it just as you would milk. You’ll love the results! For this recipe it’s best used at room temp and well shaken to distribute the milk solids in the liquid.
• Almond Extract – I love the mild flavor or almond flavor in this cake. If you object to the flavor of almond extract, omit and double the vanilla extract!
• Vanilla Extract- Use real vanilla extract, not imitation. It makes a big difference in flavor!

Tips + Tricks

• Size: I use a 12-cup Bundt pan for this recipe.
• Room Temperature: Start with room temperature ingredients. This will ensure everything mixes properly and you will get the maximum volume from the ingredients.
• Over Beating: This may sound strange after you read the recipe and see that the first thing you do is beat the butter for 6 minutes! After the eggs are added you need to beat the eggs just to incorporate them. Do NOT over beat your eggs! Add your eggs and mix until the yolk disappears.
• Baking: It’s very easy to over-bake a pound cake. I like to bake it until a skewer inserted into the center of the cake comes out with a few moist crumbs.

Storing + Freezing + Make-Ahead

• How Long Can You Keep This In The Fridge? Pound cakes can be stored at room temperate. Refrigerating will extend the shelf life of your cake. Remember though, as with all butter cakes, it’s best served at room temperature. It will last up to 2 days at room temperature and up to a week in the fridge.
• Can You Freeze This? Pound cakes freeze beautifully. Wrap it well and it will last up to 6 months.
• Make-Ahead Tips: This old fashioned million dollar pound cake is perfect for making ahead. It can either be made and refrigerated or frozen.
• Food Safety: If you’d like more info on food safety check out this link.

More Pound Cake Recipes

• Peach Pound Cake
• Lemon Cream Cheese Pound Cake
• Orange Pound Cake
• Coconut Pound Cake
• Eggnog Pound Cake
• Peach Cobbler Pound Cake
• Pineapple Pound Cake

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Million Dollar Pound Cake

This amazing million dollar pound cake is aptly named because it has more butter than most classic pound cakes so it's even richer than any of the others!

Prep Time15 minutes mins

Cook Time1 hour hr 40 minutes mins

Total Time1 hour hr 55 minutes mins

Servings: 12 servings

Author: Kathleen

Ingredients

• 1 pound butter, softened
• 3 cups sugar
• 6 large eggs, at room temperature
• 4 cups all-purpose flour
• 3/4 cup buttermilk
• 1 teaspoon almond extract
• 1 teaspoon vanilla extract

Instructions

• Preheat oven to 300°F (149°C). Grease and flour a 12-cup tube pan or bundt pan.
• In the bowl of a stand-up mixer, beat butter (1 pound) on medium speed, until light and fluff, 6 minutes.
• Set mixer on medium and gradually beat in sugar (3 cups). Beat for 1-2 minutes or until light and fluffy.
• Add eggs (6), one at a time, mixing after each addition just until the yolk disappears.
• Reduce mixer speed to low. Add flour (4 cups) and buttermilk (3/4 cup), beginning and ending with flour, on low speed until just combined. Scrape down the bowl as needed. Stir in extracts (1 teaspoon almond extract + 1 teaspoon vanilla extract).
• Pour batter into the prepared pan. Tap the pan on the counter to remove any air bubbles.
• Bake on the middle oven rack, for 1 hour and 40 minutes in the preheated oven, or until a wooden skewer inserted into the center comes out with just a few moist crumbs. Cool in the pan on a wire rack for 15 minutes Remove from the pan and cool completely on a wire rack.

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Notes

1. Size: I use a 12-cup Bundt pan for this recipe.
2. Room Temperature: Start with room temperature ingredients. This will ensure everything mixes properly and you will get the maximum volume from the ingredients.
3. Over Beating: This may sound strange after you read the recipe and see that the first thing you do is beat the butter for 6 minutes! After the eggs are added you need to beat the eggs just to incorporate them. Do NOT over beat your eggs! Add your eggs and mix until the yolk disappears.
4. Baking: It’s very easy to over-bake a pound cake. I like to bake it until a skewer inserted into the center of the cake comes out with a few moist crumbs.

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