Here's a rich and buttery Million Dollar Pound Cake recipe that’s as luxurious as its name suggests. With a golden crust and a dense, velvety crumb, this classic dessert is perfect for any occasion.

I first discovered this recipe in my grandmother’s old recipe box, tucked between handwritten notes and faded magazine clippings. She swore by its simplicity—just a handful of ingredients yielding the most indulgent pound cake you’ll ever taste. After one bite, I knew exactly why this cake was a family treasure.

Why You'll Love This Million Dollar Pound Cake

Get ready to fall in love with a cake that’s both effortlessly elegant and incredibly easy to make.

This cake requires only six staple ingredients, making it a go-to recipe when you want something special without an extra trip to the store. It’s the perfect balance of convenience and indulgence.

The buttery flavor and rich texture make each bite melt in your mouth. It has just the right amount of sweetness, allowing it to be enjoyed on its own or paired with fresh fruit, whipped cream, or a drizzle of caramel.

It’s a no-fail recipe, ideal for beginner bakers or anyone looking for a reliable, crowd-pleasing dessert. The key is in the method—slow mixing and baking at a low temperature ensure a perfectly dense crumb every time.

Best of all, this cake stays fresh for days and freezes beautifully. Bake it ahead of time, and you’ll always have a homemade treat ready to impress.

Ingredients Notes

The magic of this pound cake lies in its simplicity. With just a few high-quality ingredients, you’ll create a dessert that tastes like a million dollars.

Butter is the star of this recipe. Use unsalted, high-quality butter for the best flavor. Let it soften at room temperature before mixing to ensure a smooth, creamy batter.

Sugar provides sweetness and contributes to the cake’s signature crust. Regular granulated sugar works best, as it dissolves evenly and caramelizes beautifully while baking.

Eggs give the cake structure and richness. Use large, room-temperature eggs, adding them one at a time to fully incorporate air into the batter for a smooth texture.

All-purpose flour forms the foundation of this cake. Sifting the flour before measuring ensures a light, even crumb. Avoid overmixing once the flour is added to keep the cake from becoming dense.

Milk and vanilla extract round out the flavors. Whole milk adds a bit of moisture, while pure vanilla extract enhances the cake’s warm, buttery notes. If you want an extra depth of flavor, try adding a splash of almond extract.

A bundt pan or loaf pans work well for this recipe. Greasing and flouring the pan thoroughly will help release the cake with ease once baked.

How To Make This Million Dollar Pound Cake

Creating this rich, buttery pound cake is simple, but the technique is key. Follow these steps for the perfect result.

Start by creaming the butter and sugar together until light and fluffy. This step is crucial for incorporating air, which helps create a tender crumb. Use a stand mixer or a hand mixer, and be patient—it takes about 5 minutes for the mixture to become pale and creamy.

Next, add the eggs one at a time, beating well after each addition. This ensures they emulsify properly into the butter mixture, preventing the batter from separating. Scrape down the sides of the bowl as needed to keep everything well combined.

Reduce the mixer speed to low and gradually add the flour, alternating with the milk. Start and end with the flour to maintain the structure of the batter. Mix just until combined—overmixing can lead to a tougher texture.

Stir in the vanilla extract (and almond extract if using). Give the batter one final gentle mix with a spatula to ensure no pockets of flour remain.

Pour the batter into a prepared bundt pan, smoothing the top with a spatula. Bake at 300°F (150°C) for about 1 hour and 40 minutes, or until a toothpick inserted in the center comes out clean. The low baking temperature ensures an even rise and that signature golden crust.

Once baked, let the cake cool in the pan for 15 minutes before turning it out onto a wire rack. Allow it to cool completely before slicing to prevent crumbling.

Storage Options

This pound cake keeps beautifully at room temperature for up to 4 days when stored in an airtight container. If you’re in a humid climate, consider wrapping it tightly in plastic wrap to maintain freshness.

For longer storage, refrigerate the cake for up to a week. Bring it to room temperature before serving to restore its soft texture.

Freezing is another great option. Wrap slices or the entire cake in plastic wrap and aluminum foil, then store in a freezer-safe bag. It will keep well for up to 3 months. Thaw overnight in the fridge or at room temperature for a few hours before serving.

To reheat, warm slices in the microwave for 10-15 seconds or toast them lightly for a slightly crisp exterior.

Variations and Substitutions

This recipe is a classic, but there are plenty of ways to customize it to suit your taste.

For a citrusy twist, add lemon or orange zest to the batter. The bright, fresh flavors pair beautifully with the buttery richness of the cake.

Swap out the vanilla extract for almond or coconut extract to give the cake a unique flavor profile. A dash of bourbon or rum can also add a warm depth of flavor.

Mix in chopped nuts like pecans or walnuts for added texture. Fold them into the batter before baking or sprinkle them over the top before serving.

For a chocolate version, replace ½ cup of the flour with cocoa powder and add a handful of chocolate chips for a decadent touch.

If you prefer a lighter cake, substitute cake flour for all-purpose flour. This will give the pound cake a more delicate crumb.

Experimenting with flavors and textures makes this cake even more enjoyable. No matter how you customize it, this Million Dollar Pound Cake is sure to be a showstopper every time.