Million-Dollar Pound Cake Recipe
Million-Dollar Pound Cake Recipe photo by Taste of Home
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Million-Dollar Pound Cake Recipe

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We've always included pound cake on our family menus, and through the years, I've tried many recipes, I can honestly say this one is the best! It has a very fine, rich texture that makes it unusually smooth. That texture, plus fantastic flavor, makes this pound cake a special treat each time we serve it.
TOTAL TIME: Prep: 20 min. Bake: 1 hour 40 min. + cooling
MAKES:16 servings
TOTAL TIME: Prep: 20 min. Bake: 1 hour 40 min. + cooling
MAKES: 16 servings


  • 2 cups butter, softened
  • 3 cups sugar
  • 6 eggs
  • 1 teaspoon almond extract
  • 1 teaspoon vanilla extract
  • 4 cups all-purpose flour
  • 3/4 cup milk

Nutritional Facts

1 slice: 497 calories, 25g fat (15g saturated fat), 143mg cholesterol, 262mg sodium, 62g carbohydrate (38g sugars, 1g fiber), 6g protein.


  1. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in extracts. Gradually add flour alternately with milk, beating just until blended.
  2. Pour into a greased and floured 10-in. tube pan. Bake at 300° for 1 hour and 40 minutes or until a toothpick inserted near the center comes out clean.
  3. Cool for 15 minutes before removing from pan to a wire rack to cool completely. Yield: 16 servings.
Originally published as Million-Dollar Pound Cake in Reminisce January/February 1993, p51

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Maxxdoggy User ID: 8838891 247236
Reviewed Apr. 18, 2016

"This was the most moist buttery delicious pound cake I ever made. The texture was very fine yet airy...truly a million dollar pound cake."

235gbt User ID: 8485749 240229
Reviewed Dec. 25, 2015

"i minused some of the butter and used applesauce... and used vanilla almond milk instead of regular milk - the MDPC - turned out much better and had a light & fluffy texture! the key for it to turn out right is... when u put sugar and butter 2gether - then u must eat some of the mixed up b/s and that will make the cake so much better - U MUST EAT SOME OF THE BUTTERY SUGERY STUFF 1T - should b enuff!!!"

girl_fiasco User ID: 5176863 32554
Reviewed Aug. 4, 2011

"Maybe I just don't know what pound cake is supposed to taste like, but this seems really bland. It's incredibly dense and moist, but even with the extracts it leaves a lot to be desired. It might be better if it had lemon extract instead, just for more flavor and kick. I used cake flour, but I don't think that could possibly be worse than all-purpose flour?"

debnbrian User ID: 536671 17351
Reviewed Mar. 6, 2011

"This cake tasted too heavy in the butter. Looking for other pound cake recipes which are lower in fat content."

dmcfall User ID: 3076888 11694
Reviewed Apr. 29, 2008

"The recipe I got out of Taste of Home said the temperature for baking should be 300 degrees, and that is what I used. This recipe states 325 degrees. Which is correct? I live in high altitude."

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