Million Dollar Pound Cake Recipe (Rich, Buttery & Made from Scratch)
Looking for the best million dollar pound cake recipe that lives up to the name? This classic Southern cake gets its nickname because it tastes like a million bucks — rich, buttery, moist, and made entirely from scratch. No shortcuts, no baking powder — just time-honored technique and pantry staples working together in perfect balance.
This recipe is part of our Ultimate Bundt Cake Recipe Hub – featuring old-fashioned pound cakes, glazes, and seasonal favorites.
What makes this version stand out? We combine cake flour for an ultra-fine crumb with a trio of extracts — vanilla, almond, and lemon — to give the flavor unexpected depth without overwhelming the buttery base. And unlike cream cheese pound cakes or modern versions loaded with extras, this one keeps it old-fashioned and elegant.
Each step in the process matters: creaming the butter and sugar until truly fluffy, adding eggs one by one, alternating flour and milk for the smoothest batter — and then baking low and slow at 325°F for even rise and golden crust. The result? A dense, sliceable, yet melt-in-your-mouth pound cake that’s perfect for brunches, birthdays, or no occasion at all.
This is the kind of cake that tastes even better the next day, holds its structure beautifully, and pairs effortlessly with glazes, berries, or nothing at all. If you’re ready to bake a showstopper, keep scrolling — or tap “Jump to Recipe” to head straight to the step-by-step guide.
Whether you’re after an easy million dollar pound cake for Sunday brunch or a classic Southern Bundt cake for holidays, this recipe delivers every time.
Let’s make a million-dollar classic that’s worth every bite.
Million Dollar Pound Cake Ingredients You’ll Need
Here’s the truth: great cake starts with ordinary ingredients used precisely. This homemade pound cake doesn’t rely on shortcuts — no baking powder, no cream cheese, just time-tested techniques and simple tools like a good bundt pan, a patient mixer, and a few pantry staples.
Below are the exact million dollar pound cake ingredients you’ll need to pull off a cake that’s rich, buttery, and tender from the inside out.
For the Cake – Classic Homemade Pound Cake
- 4 cups cake flour – Yes, cake flour. It’s finer than purpose flour, and gives this pound cake its signature close crumb. Some folks use all-purpose, but trust me — cake flour is where the magic happens.
- 1 pound unsalted butter, at room temperature – This isn’t called Million Dollar for nothing. That much butter creates the foundation of a truly buttery cake.
- 3 cups granulated sugar – Classic sweetness, just enough to balance the richness.
- 6 large eggs, also at room temperature – Add the eggs one at a time. No skipping. No rushing. One at a time lets the batter emulsify perfectly.
- 1 cup whole milk – Full fat only. Don’t substitute — the texture won’t forgive you.
- 1 tbsp vanilla extract – Pure, not imitation. Your cake deserves the real thing.
- 1/2 tsp almond extract – Subtle but game-changing. That tiny note gives the cake a quiet lift.
- 1/2 tsp lemon extract – Just enough to brighten without overpowering.
Optional: A pinch of salt. Some Southern bakers swear it sharpens the flavor.
For the Glaze – Finishing Touch for a Decadent Million Dollar Pound Cake
This glaze takes an everyday pound cake and turns it into something special, glossy, flavorful, and celebration-ready. Optional? Sure. But don’t be surprised if the cooled cake disappears faster when it’s on there.
- 1 1/2 cups powdered sugar
- 2 tbsp melted unsalted butter
- 3 tbsp whole milk
- 1/2 tsp vanilla extract
- 1/4 tsp almond extract
- Tiny pinch of salt
Whisk until smooth. If you want it runnier, gradually add more milk. If you’re using this to cover up cracks or uneven spots? You’re not alone — it’s my go-to move.
Let’s dive into the Step-by-Step Instructions section now — this is where the cake truly comes to life, and I’ll keep it grounded, human-paced, and zero-fluff.
How to Make the Best Million Dollar Pound Cake Recipe
This isn’t just a bake-and-go cake. It’s a process — deliberate, layered, and surprisingly forgiving if you respect the order of things. The secret? Take your time, don’t rush the batter, and always cream the butter like you mean it.
Step 1 – Cream Butter and Sugar Until Light and Fluffy
- In the bowl of a stand mixer, add 1 pound of room temperature unsalted butter.
- Start the mixer on low speed and beat until the butter is visibly creamy.
- Now, gradually add 3 cups of sugar. Keep that mixer going for a full 3–5 minutes.
- You want it light and fluffy, not just blended. This step sets up the texture of your cake — don’t shortcut it.
Pro tip: Scrape the sides of the bowl often — unmixed sugar hangs out there waiting to ruin things later.
Step 2 – Add the Eggs One at a Time
- Crack in 6 large eggs, one at a time. Let each egg fully incorporate before the next.
- Trust the rhythm. If you dump them all in? You’ll break the structure and wonder why your cake collapsed.
This part helps the cake batter hold together — it’s how the pound cake gets that signature integrity without any baking powder or baking soda.
Step 3 – Add the Extracts and Flour Mixture
- Add in the vanilla extract, almond, and lemon extract. Stir until just combined.
- Next, alternate adding the flour mixture and whole milk to the batter.
- Always begin and end with flour — yes, beginning and ending with flour matters.
- Add the flour slowly on low speed, just until everything comes together.
Your batter should be thick, rich, and satiny — not overmixed, but not streaky either.
Step 4 – Pour Batter into Prepared Pan and Bake
- Grease a 10-cup bundt pan generously. Dust lightly with flour or spray with nonstick flour spray.
- Pour the batter into the prepared pan. Tap it gently on the counter to release air bubbles.
- Bake at 325 degrees for 1 hour and 20–25 minutes. Start checking at the 1 hr mark.
- A cake tester inserted into the center or a skewer should come out with a few moist crumbs — that’s when you know it’s perfect.
This cake will dome and crack slightly — that’s normal. It’s part of the charm of a classic pound cake.
Step 5 – Cool, Glaze, and Serve
- Remove the cake in the pan from the oven and place it on a wire rack.
- Let the cake cool in the pan for 15–20 minutes.
- Invert carefully onto a wire rack to cool completely.
- Drizzle your glaze over the cooled cake, letting it drip down naturally.
And just like that, you’ve got a delicious pound cake that tastes like it should cost a fortune — but was made with pantry ingredients.
Pound Cake Tips & Techniques for Perfect Results
You’ve made the batter, filled the cake pan, and pulled your golden beauty from the oven. Now, let’s make sure it finishes just as strong. These tips will help you get the most from this rich, old-fashioned cake recipe, especially if you’re aiming for that perfect Southern bakery finish.
Get That Fine, Buttery Crumb Every Time
- Start with room temperature everything – Cold butter and eggs don’t blend. Ever tried to cream butter and sugar with fridge-stiff sticks? Exactly.
- Scrape the sides of the bowl – Seriously. Do this between every step. That random patch of unmixed flour? It waits until after you bake to show up.
- Don’t rush the mixer – Keep it on low speed. Overmixing leads to tunnels, gluey streaks, or collapsed centers. All that “fluffy” gets erased.
- Grease that bundt pan like your cake’s life depends on it — because it does. Even a million dollar cake can get disrespected by a lazy pan prep.
- Use cake flour – I know we’ve said this, but really: pound cakes made with cake flour have a tighter crumb, softer bite, and are more forgiving.
“Is it better to bake pound cake at 325 or 350?” — Always go lower. That’s why we bake at 325 degrees. It’s slower, more even, and avoids crusting before the inside sets.
Why This Pound Cake Gets Better Overnight
Yes, you can serve it warm, and yes, it’ll taste amazing. But this buttery classic deepens in flavor the next day. The glaze sets, the buttery cake soaks in the richness, and each slice becomes smoother to cut and serve.
- Store it wrapped at room temp or covered on a wire rack overnight.
- Want next-level flavor? Pair with whipped cream cheese, lemon curd, or a second round of glaze.
This is how a homemade pound cake earns its keep. It’s not just another cake, it’s the one they remember.
This tip also applies to classic pound cakes like our Neiman Marcus version, which uses cream cheese and boxed mix for a richer twist.
Toppings & Glaze Ideas for This Classic Pound Cake
One of the best things about this classic Southern-style pound cake? It’s versatile. The base is a rich, buttery cake with a subtle flavor profile that welcomes all kinds of toppings. You can dress it up for guests or leave it bare for weekday snacking — either way, it holds up like a pro.
Glaze Options for a Beautiful Finish
A well-made glaze not only makes your cake look polished, but it’s also a sneaky way to add flavor and hide cracks (we’ve all been there). Here are a few go-to glaze recipe ideas that work wonderfully on this homemade pound cake:
- Classic Vanilla-Almond Glaze – The one used in this recipe. Subtle, fragrant, and keeps the moist cake moist longer.
- Lemon Glaze – Great for spring, balances the richness with brightness. Pairs perfectly with a lemon pound cake variant.
- Cream Cheese Glaze – Adds a tangy contrast. Want a Million Dollar Pound Cake with cream cheese twist? This is the move.
- Caramel Drizzle – For real decadence, especially if you’re serving this as a holiday cake.
- Orange or Coffee Extract Glaze – One or two drops of flavored extract in your base glaze recipe can take it from familiar to unforgettable.
Pro tip: Glaze only once the cooled cake is fully set. A warm cake melts glaze into a sticky mess.
Toppings Beyond Glaze
Want to elevate this from delicious pound cake to plated dessert?
- Fresh berries and whipped cream – The tart-sweet combo makes the cake feel lighter.
- Toasted nuts and zest – A sprinkle of chopped pecans or lemon zest over your glaze adds texture and color.
- Sprinkles and edible flowers – For birthdays, brunches, or just to make Tuesday feel fancy.
- Ice cream scoop on the side – A warm slice of cake with cold vanilla? Feels like a million every time.
Whether you stick to the classic or get creative, every version is still the pound cake I’ve ever loved baking most.
Variations to Try : Buttermilk, Cream Cheese & More
While this is a classic from-scratch pound cake made with butter and milk, there are a few popular variations that show up in the search results. If you’re curious about how to make it your own, try one of these options:
Million Dollar Pound Cake with Buttermilk
Want a slight tang and extra tender crumb? Swap the 1 cup of whole milk for 1 cup of full-fat buttermilk. It brings a soft acidity that balances the richness beautifully. Just make sure it’s room temperature before mixing in.
Million Dollar Pound Cake with Cream Cheese
Craving that extra dense, velvety texture? You can substitute 8 oz (1 cup) of the butter with 8 oz of full-fat cream cheese, softened to room temp. Cream it with the remaining butter and sugar just like usual. The result is slightly heavier and richer, with a subtle tang.
For another cream cheese-based cake that delivers rich flavor and moisture, check out our Moist Carrot Bundt Cake.
Lemon Variation
Love citrus-forward desserts? Keep the base recipe, but bump up the lemon extract to 1 full teaspoon, and add 1 tablespoon of fresh lemon zest to the batter. Finish with a lemon glaze for even more brightness.
Paula Deen vs Southern Living Style
Paula Deen’s version often leans extra rich and sometimes uses shortening. Southern Living’s original sticks closer to classic technique — which inspired our version. We focused on real butter, cake flour, and balanced flavor so the cake tastes like a million without feeling heavy.
These tweaks are optional, but each offers a fun way to personalize your pound cake — whether for holidays, guests, or your own signature spin.
What Makes This Recipe Different?
- A Trio of Extracts: We use a balanced blend of vanilla, almond, and lemon for a complex, bakery-style flavor you won’t find elsewhere.
- All-Butter Richness: No shortening here — just real butter for a traditional Southern taste.
- Cake Flour = Finer Crumb: For a soft, melt-in-your-mouth texture that rivals professional bakes.
- No Baking Powder Needed: This recipe rises purely from technique — not leavening agents.
The Best Million Dollar Pound Cake Recipe Card
Million Dollar Pound Cake (Old-Fashioned & From Scratch)
A rich, buttery Southern pound cake with a moist crumb, no leavening agents, and a glossy vanilla-almond glaze. Inspired by nostalgic flavors, perfected with precise technique.
Ingredients
For the Cake
- 4 cups cake flour
- 1 lb unsalted butter, room temp
- 3 cups granulated sugar
- 6 large eggs, room temp
- 1 cup whole milk
- 1 tbsp vanilla extract
- ½ tsp almond extract
- ½ tsp lemon extract
- Pinch of salt (optional)
For the Glaze
- 1½ cups powdered sugar
- 2 tbsp melted unsalted butter
- 3 tbsp whole milk
- ½ tsp vanilla extract
- ¼ tsp almond extract
- Pinch of salt
Instructions
Notes
Nutrition Information:
Yield: 16 Serving Size: 1 sliceAmount Per Serving: Calories: 480Total Fat: 28gSaturated Fat: 17gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 135mgSodium: 150mgCarbohydrates: 53gNet Carbohydrates: 53gFiber: 0gSugar: 37gSugar Alcohols: 0gProtein: 5g
Nutrition values are estimates and may vary based on specific ingredients used.
FAQs About the Best Million Dollar Pound Cake Recipe
What is a million dollar pound cake?
It’s a Southern-style pound cake known for its buttery richness, fluffy texture, and total lack of leavening agents like baking powder. The magic comes from how you cream the butter, how slowly you add the flour, and how tenderly you bake it. People say it tastes like a million bucks, hence the name.
Love old-fashioned cakes? Try our Moist Carrot Bundt Cake or go mini with Lemon Mini Bundts, perfect for gifting or parties.
More Cake Recipes You’ll Love
If you enjoyed this recipe, don’t miss some of our other favorite cake creations! Whether you’re in the mood for a rich chocolate treat or something light and fruity, there’s something here for every kind of cake lover:
- Explore our classic Southern pound cake guide with three different flavor variations you can master.
- Try the ultra-moist Berry Chantilly Cake with whipped cream frosting
- Make a batch of Mini Bundt Cakes in lemon, chocolate, or vanilla
- Bake a gluten-free Fluffy Cloud Cake that’s soft as air
- Or go bite-sized with our Easy Cake Pops made from homemade chocolate cake
Explore more sweet ideas and let your next cake adventure begin!
More Bundt Cakes in the Collection
- Black Southern Pound Cake – Rich cream cheese crumb with a deep Southern twist.
- Lemon Glazed Bundt Cake – Bright, fresh, and citrusy with a shiny lemon glaze.
- Chocolate Fudge Bundt Cake – Ultra-moist with deep cocoa and sour cream.
