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Million-Dollar Pound Cake

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

Ingredients

  • 2 cups butter, softened
  • 3 cups sugar
  • 6 large eggs
  • 2 teaspoons vanilla extract
  • 4 cups all-purpose flour
  • 3/4 cup whole milk

Directions

  • 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.
  • Pour into a greased and floured 10-in. tube pan. Bake at 300° for 1 hour and 40 minutes or until a toothpick inserted in the center comes out clean.
  • Cool for 15 minutes before removing from pan to a wire rack to cool completely.

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Reviews

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Average Rating:
  • Maxxdoggy
    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
    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!!!

  • Zach2
    May 3, 2012

    No comment left

  • girl_fiasco
    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
    Mar 6, 2011

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

  • dmcfall
    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.

  • Duchess502
    May 9, 2007

    No comment left

  • Connie
    Apr 8, 2007

    No comment left