Million Dollar Pound Cake
Just 7 ingredients - and all of them common pantry staples - are all you need for this rich classic pound cake recipe.
Just 7 ingredients - and all of them common pantry staples - are all you need for this rich classic pound cake recipe.
For the best results, preheat your oven to 300º before you begin. We also soften butter at room temperature for 30 minutes.
This baked up one dense, sturdy cake that will not fall apart under fruit toppings. We found the consistency to be too dense, too heavy, and too sweet for our likening. After beaten as specified, the batter yielded too much for a 10 oz pan. The cake rose slightly over the brim and took 30 minutes longer to bake, leaving some rawness. Not the best pound cake recipe out there. We prefer one from King Arthur and another from Crisco.
I have made this cake several times for my family and each time it was a hit. Tonight I'm making it for my church tomorrow and hopefully it will be a hit again. This is one great pound cake!
This cake is very good and if anyone says otherwise they just didn’t do something right
I am so disappointed, I threw the entire cake in the garbage after I tasted a bite. I followed the directions exactly as you wrote them. I must say as soon as I tasted the batter I realized it was way too much flour in this poundcake. I wasted time and money.
I just made this cake as of right now and I'm telling you it looks amazing! The combination of butter and sugar has created that shiny candy like crust my grandmother's cake would always have. That crust is the best part oh my I can't wait to dig in its going to be heavenly! I really appreciate this recipe. I will definitely make the Million Dollar Pound Cake again. Thank you!
I am a pound cake lover to say the least. Hands down this recipe is the best yet. The cake was so moist and full of flavor.
Bossman said his wife wanted a homemade pound cake for her birthday and asked if I coiuld make--it he offered to pay for all the ingredients and my time. Brought it the next day and he said the whole family wolfed it down for BREAKFAST! She sent me a ThankYou Note saying it was the best homemade pound cake she ever had. That was thanks enough for me - I wouldn't let him pay :) (P.S.-I had enough batter to make a small loaf pan pound cake to keep - it didn't last long either! ) Thank you for sharing the recipe!
Rave reviews for my first cake made from scratch! It was scrumptious! I did add just a tad more almond extract to give it a more almond flavor. I also did a really simple chocolate glaze and sprinkled sliced almonds on the top. Got my creative juices flowing!
We love this idea for baking an awesome cake by this recipe. My kids also love it very much. I bake this cake on every Sunday for my kids. Thanks alot!!! Other site from which we make such wonderful cakes is : http://www.cakengifts.in/birthday-cakes http://www.cakengifts.in/anniversary-cakes http://www.cakengifts.in/cake-delivery-in-faridabadhttp://www.cakengifts.in/cake-delivery-in-aiims-delhihttp://www.cakengifts.in/cake-delivery-in-ambedkar-nagar-delhihttp://www.cakengifts.in/cake-delivery-in-anand-vihar-delhihttp://www.cakengifts.in/cake-delivery-in-ashok-vihar-delhi
That's an AWESOME memory!!!💗
Well, this was an easy recipe for me. Turned out very good to be my first.
This was the first pound cake recipe I've ever made and it was fantastic! It very much reminded me of the "Sara Lee" pound cake I ate as a child. It's not a light fluffy pound cake, but more moist and dense. Would go great with a dallop of whipped cream! I swirled nutella into it and it was fantastic. I cooked it for exactly the time specified and the crust was a light golden brown. Do not overbake! Any more time and it definitely would have gotten dry.
I made it last night. Cut the sugar to half. Still tasted good. Doubled on vanilla extract (just like "paedwards3" suggested) because I didn't have almond extract. But my my it turned out beautiful! Super moist and dense. Better than any pound cake I have tasted. Since I have an old gas oven, I preheated it at 200 Celsius and then opened the oven every half hour to turn the pan around. Gas oven heats unevenly. But my cake was done in an hour and fifteen minutes.
Yes, butter is butter, but you may also add 1/2 teaspoon of salt to the dry flour and mix it in well. Salt brings out the flavors to the cake more. I think.
I followed this recipe exactly. It came out perfect, my friends and family loved it so much I have made 3 within a two weeks time and planning on making one today. Strawberry and cool whip here we come. Great Recipe
Question: All Purpise Flour, but no salt or baking powder added to flour - right?
The best pound cake recipe ever! I really think having the oven at 300° is what makes this so different from other recipes I have tried. So easy to make and perfect density enough for me to comeback online just to give it a thumbs up
I've made it several times everyone loves it and can't believe I made it.And always says Sonia will you bake me another
Can you use any other brand of all purpose flour???
Yes I did just baked it last night it turned out perfect husband and friends loved it only 1slice left
@taogal Being a long-time baker, do you have a good recipe for a yellow gluten free cake. I have been playing around with different recipes without much success.
My boyfriend loves plain desserts. Shortbread cookies, pound cakes, etc. And he's very particular about the types he eats. I made this cake last night and he is loving it. I'm an icing junky but even I am eating this without icing and really enjoying it. It's a wonderful, simple recipe. I will definitely make this again.
I have been using this same recipe for a long time. It is perfect as it. It is such a simple recipe that you can add to it and switch it up and it still turns out great. Follow the directions exactly and you can't go wrong.
I did a lot of research and reading of comments to make my first pound cake and ended up choosing this recipe. I Followed it to a T and it turned out amazing. I used this cake for my Wilton mini flower pot cake pan. Moist dense spongy and delicious.
I made this for a Bible study at church and came home with an empty plate. All i got was one tiny slice, which made me very happy! Everyone loved it. Followed the recipe exactly as written.
Well I baked it with truvia baking blend where you cut down from 1 cup to 1/2 cup. It was good but heavy. I'm going to continue exploring with this recipe to try to figure out what works best. Please help me in trying out different things by leaving suggestions. Thanks
I've been looking at other reviews. Folks who subbed margarine had poor results. So be warned, your cake may not have a great texture & might be oily if you use margarine. But I think the Earth Balance margarine might work better than other margarines, because Earth Balance has saturated fats instead of polyunsaturated fats like the other margarines.
Up front, I don't do cakes...like ever. But I organised a Survivor Party a few weeks ago and I wanted to try something simple that could keep everyone happy. I followed the recipe to the tee and it worked! I love that its moist in centre. Love the flavour too. Got lots of compliments. :-) I'm baking it again tonight.
I made this cake Jan 30th. DELICIOUS. What I forgot to do was drop the pan prior to going in the oven. Just a small over spill. I was wondering can UNSALTED BUTTER be used? I plan to make another cake Thurs. Thanks!
Did your cooking time change any with baking in 2 loaf pans?
Lovely recipe I use it all the time
Has anyone made a non dairy version of this (substitute margarine for butter, soy milk for milk)? Wondering if it was still good if non dairy.
I had the same experience. Cake came out beautifully, but it cooked for 2 hrs. and 34 minutes.
I really liked this recipe. Like a previous person, needed to bake longer so use your best judgement. Also follow the mixing of the butter. I used my Kitchenaid and wished I put the splash guard on it when I added the flour because flower went everywhere. lol. But I did 7 minutes in mixing it. My only other tweak (for personal reasons) is I may only use a 1/2 tsp of the almond extract. I think I would of loved it even more if the almond flavor was a little more subtle. Either way it's an outstanding recipe. Thanks for sharing.
This is my first time making a pound cake from scratch AND IT WAS TOTALLY DELICIOUS!!!! The receipe was easy to follow, even without an electric mixer, the cake came out completely awesome. I added a caramel topping and my husband told me it was just as good as his moms. #winning
I would recommend this cake recipe to anyone.
Has anyone made this with cake flour instead of all purpose?
before the batter goes in the pan the cake pan needs to be well greased with butter then a coating of flour all over the pan when the cake comes out it needs to be cooled in the cake pan (away from the oven) then after 30 minutes you can take it out the pan gently
My guess is your location is the culprit. Altitude can greatly effect the cook time.
Did you use margarine instead of real butter? That might explain the difference; the recipe calls for real butter, and it does make a difference in a recipe like this
Margarine does not bake like butter. You need to use real butter, preferably unsalted.
It calls for butter not margarine. Most pound cakes you use real butter. Just a suggestion.
Cracked on top and lifted from cake. What did I do wrong?
My guess is your poor results were due to using margarine rather than butter as called for in the recipe. That would explain the oily texture. Try it again with butter and I'm sure you'll have a better cake!
She said she used 4 cubes of butter or was it 4 sticks
This was truly the easiest recipe to follow (and I'm not a baker), the cake came out gorgeous, moist center and kind of crunchy on the top. I made a simple glaze and it truly was delicious!!! Faintly taste the almond extract but just enough to give it that umph!!! 5 stars isn't enough I will make it again!!!! My go to recipe from now on!!!
I used margarine and it turned out horrible!! It was too oily. I used the exact measurements. I wanted to know if this could be the problem..
Did you follow the instructions exxactly as explained? Mixing times? Where are you? Because sometimes altitud and the air humidity play a role when baking... I am in Canada and just made the cake yesterday everything was fairly good except it came out a bit dense at the bottom. Everything else was just fine: flavour, density, looks.
I will definetly recommend people TO make this.I added some nuts and drizzled some nuttela and it was awesomee
I am male but not a great cook. I have to rely on good instructions! This is the first pound cake I have made. Cake came out with a beautiful texture, moist and full of flavour. Excellent directions, except in my case the cooking times are way off but I only saw one review where someone else experienced this issue. My first cake took 3 hours to cook but I used the wrong sized tin, a 10" bread tin. However I am presently baking it for the second time, using a large round tin and it has taken 2 hours 10 minutes and still cooking. I have checked my oven temperature with a mercury thermometer and it is spot on.
Anyone got any clues on what I must be doing wrong?
Love this recipe. Have made it many times. However the last time I made it I did not have any almond extract. So I added Amaretto in place of it...about 3 tablespoons. It tasted great! Also, since I didn't have any fruit on hand to serve with it I made a glaze made with powdered sugar, Amaretto, and heavy whipping cream. Then sprinkled a few toasted sliced almonds on top!! It was a hit!
It says "Stir in extracts" in the last sentence of the second paragraph.
The cake turned out perfectly.... However it the instructions you forget to tell the reader when to add the vanilla and almond extract
Oh..my recipe calls for plain flour and 1 tsp. of baking powder. I use the butter with salt and that adds the proper levening!
My baked goods rarely turn out, but I followed this recipe exactly, except for the baking time, and it was perfect. The extra info about how the mix should look along the way was priceless for a novice like myself. I used room temp salted butter & eggs. My pan was 9", which made the cake taller, so I ended up adding 15 min to the time. It was not quite done after the posted time. I gave away over half the cake and everyone raved about it. I have 2 orders for cakes. My husband is a pound cake snob and he can't stop talking about it. It is a dense cake. We kept waiting for it to get dry, but to the last piece it was 'pound cake' moist. Also, I used a hand mixer. I plan to try rum & lemon flavor next (not in the same cake!).
Hello! II am going to make this pound cake and was wondering if I'm reading your post right. Did you add 3 "tablespoons" of almond and 2 "tablespoons" of vanilla? The recipe calls for only 1 "teaspoon" of each but I am interested in adding more. Thank you in advance for your help!😃
What size pans do you use when putting batter into two pans instead of the tube pan? I'm not sure that I can find my tube pan.
Have used this recipe with outstanding results...also substituted milk with...unflavored yogurt....my oh my!
I have tried many pound cake recipes over the years, trying to duplicate pound cake I ate as a child, some were just OK, some were definitely NOT. This recipe is the best I have found, the cake is moist, flavorful and dense without being dry. I make it at least once a week for family and/or friends. I keep saying I am going to experiment with other flavors like rum or lemon, but honestly I just think this recipe is perfect as is, although I will probably experiment! This is a recipe that cannot go wrong, just follow all of the steps as written, especially the whipping of the butter.
Absolutely delicious and proud of myself and its because of this recipe, thank you thank you.
I have always LOVED pound cake and now that im into baking i was so looking forward to finding an awesome recipe and i have, everyone LOVED it.
loved it, but I used 3T almond and 2 T vanilla :) and baked in 2 pans.... and I have a kitchen aid stand mixer...... I dumped all ingredients in except the last cup of flour and the milk starting with the softened butter, then eggs, then sugar, then flour... and then added a little milk at a time till it was mixed good an then the rest of the flour a little at a time was perfect...beat at high speed a little while be for pouring into pans.
Baking this cake brought back memories helping my grandfather bake his desserts. My first pound cake on my own & it was perfect!
I'm surprised at the different comments. Mine was dry and not very sweet! I am so glad I made a chocolate cream cheese frosting for a chocolate lover who was coming for Easter. I had to serve extra frosting on the side. I am not a baker so I am afraid to try this again. If I did, could I add an additional stick of butter and 1/2 cup of sugar?
I found this cake to be way too sweet with 3 cups of sugar. Try making it with half that amount and it will be still really, really delicious! You taste the butter more, and it's way healthier, but still a great treat. Once you start cutting back the sugar in desserts, you realize how this country has become trained to love sickly sweet things through processed foods.
This recipe was very easy, my mixer did all the work. It was a dense flavorful cake perfect for fresh strawberries and whipped cream. I was out of vanilla and almond extract so I used a tablespoon of rum instead. My friends ask to take some home for toast for breakfast.
I made this cake on Sunday and it was absolutely delicious! I did alter the cooking time (only cooked for 1hr and 20 minutes) and added a half cup of buttermilk to ensure a moist cake and it was perfect! Will definitely make again!
Terrific pound cake. Everyone loves it, especially our grandchildren.
Dee-licious cake! I was afraid that it would be too dense with no leavening agents, so I added 1/2 tsp baking powder and 1/4 tsp salt and baked in two loaf pans. It's very good on its own, but made a super strawberry shortcake cake tonight! Will serve with my pineapple cream filling on it tomorrow. Sharing my pics.
This was the driest cake I have ever made. What a waste of eggs, milk, sugar...URGHHHH
This is a very good pound cake. If you have a stand mixer, it makes it easier to mix the ingredients. It took 2 hrs to bake in a gas oven. The edges came out crusty and crunchy and it taste so good. Next time I plan on using a glaze to pour on top.
This pound cake is wonderful and rich. It is very moist and dense in the middle and is flaky on the top. The flavor is great too! You can definitely taste the almond extract. It is great served by itself or with fruit and whipped cream.
I have used this recipe for many years, since it first appeared in SL (I can't remember the year but it was at least 25 years ago). It is best to use a stand mixer if you have one; there is a lot of mixing time and if you cut it short then your results will not be the same. Follow the instructions exactly as to times to mix and what the batter should look like. If you don't have almond flavoring then use all vanilla; I tried lemon in place of almond but did not like the taste. My best memory of making this cake is when my grandmother (born in 1894) told me that she liked it better than her own recipe !!!
My grandmother has used this recipe for 20+ yrs. before she passed . I love this cake I make it every Sunday.
omg this cake is scrumptious, its lighter then i thought it was gonna be and i loved it this cake is perfection!!
I have been using this recipe for several years. It is always very good.
This is my favorite pound cake. Everyone seems to like it and I get requests for it.
I have used this recipe for years. I have served it topped with everything from egg custard to pudding to fruit to whipped cream to ice cream, and on. Everyone loves it. It is so good served plain. It saves well and carries well. This cake is great for a holiday gift. It can go into a lunch box or it can be dressed up and served at an elegant holiday dinner. I find it to be easy to make and the ingredients are almost always on hand. What more would one want?