Million Dollar Pound Cake has a fine, rich, smooth texture with a classic vanilla flavor. It’s a classic for a reason and you’ll understand the title ‘million dollar’ after one taste! The cake recipe is always a crowd-pleaser!
Welcome back to my Pound Cake series!!! Are you tired of Pound Cake recipes yet?
So far I’ve tested the Whipping Cream Pound Cake, Sour Cream Pound Cake, Cream Cheese Pound Cake, Amaretto Pound Cake, and Chocolate Pound Cake. Let me just tell you they are all good!
I’m becoming quite the Pound Cake expert. I have tested almost all the basic Pound Cake recipes that I’m going to test. But, the series isn’t going to end. I have kicked up versions with add-ins and unusual flavors for you next. Just wait!!
This Million Dollar Pound Cake is buttery with a soft texture and small crumb. It’s very dense and moist. It is very, very similar to the Sour Cream Pound Cake, but ever so slightly more moist with a crusty top, not all Pound Cakes have that crusty exterior. Something about that crusty top makes it for me, it just seems more like the old-fashioned authentic pound cake.
Million Dollar Pound Cake
A bonus of the Million Dollar Pound Cake recipe is you probably have all the ingredients on hand to make it at any time. There are no random ingredients, so if you have a well-stocked pantry you can whip this up without trudging to the store.
The popularity of Pound Cakes in part is their versatility. You can enjoy them plain, with ice cream, caramel sauce, chocolate, or a fruit sauce. I really enjoy this tart Raspberry Sauce (or strawberry sauce) and vanilla ice cream. If you’re going to splurge, splurge big, right?
Tips…
I want to stress a few things when attempting my pound cake recipes, or any cake recipe in general. Review my post Baking Cakes: Problems and Tips. Some quick tips I have also listed some below.
- As with most baking, make sure your butter is at room temperature and soft. It will indent easily when mashed with your finger, but not be oily.
- Your eggs and other dairy ingredients also need to be at room temperature. They will incorporate much easier into the other ingredients at room temperature, making for a lighter, fluffier cake.
- Measure your flour correctly using the ‘spoon and level’ method. I wrote this post on how to measure flour correctly, you may want to refresh yourself if needed. Measuring flour incorrectly can result in as much as 150% more flour than is called for! #ThatsALot
- Use good quality ingredients. Read some of the differences in name-brand and store-bought ingredients here. Use real butter, not margarine. I use salted butter. You can use salted or unsalted butter depending on your personal preference.
Check out my Old Fashioned Blue Ribbon Pound Cake, the process for mixing is the same as this Million Dollar Pound Cake.
More…
- Traditionally Pound Cakes were leavened with only eggs. The recipe is correct as written, there is no baking soda or baking powder in it.
- When baking cakes especially pound cakes, cheesecakes, and souffles, I’ve found it super important to use the correct temperature. Now, you may think you have your oven set at the right temperature, but you need to calibrate your oven to be certain. It’s may read correctly on the outside, but the actual temperature on the inside be way off! All you need to do is use an oven-safe thermometer. Set it inside your oven. Set your oven at 350 degrees F, when the oven beeps that it’s up to temperature does the thermometer inside reading 350 degrees? Now repeat this at 450 degrees? If your oven doesn’t read correctly, use your owner’s manual or research your oven brand and model online to determine how to reset the temperature controls.
- I recommend a 10×4-inch, 12-cup bundt pan (that’s larger than a typical bundt pan) or a tube pan.
- To change the pan size, read this to determine the baking time.
More fan-favorite recipes
Million Dollar Pound Cake
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Save To Your Recipe BoxIngredients
- 1 pound butter at room temperature
- 3 cups granulated sugar
- 6 large eggs
- 4 cups all-purpose flour sifted
- 3/4 cup whole milk or 2% milk
- 1 teaspoon almond extract
- 2 teaspoon vanilla extract
Instructions
- Preheat and bake at 350 degrees F.
- Grease and flour a 10×4-inch, 12 cup bundt pan (that's larger than a typical bundt pan) or a tube pan.
- In the bowl of an electric mixer, beat butter and sugar until fluffy.
- Add eggs one at a time until well incorporated.
- Slowly add flour and milk alternately beginning and ending with flour.
- Mix until blended after each addition.
- Stir in almond and vanilla flavorings.
- Pour batter into prepared pan. Bake at 350 degrees 1 hour and 25 minutes or until a wooden pick inserted in center comes out clean.
- Cool cake in the pan on a wire rack for 20-30 minutes before inverting and removing from the pan onto a serving tray.
- Store covered on the countertop for 3 days or in the refrigerator for 5 days. Freeze in an airtight container up to 3 months.
Notes
Nutrition
Pearl Morrison says
This was an amazing recipe.. It taste amazing!
Diane says
I tried the recipe and my pound cake came out extremely crunchy at the top but the middle was good.
Letitica says
This was my first time making a pound cake from scratch and I was so impressed and proud of myself! It was delicious! I was so worried about it being dry, but it came out perfect! (Can you post pictures on this site?)
Paula says
I’m so proud of you!! I wish there was a way to post pics here. 🙁 If you’re on Instagram you can post and tag me @Paula_callmepmc
You picked a good pound cake recipe to start with. This is one of my favorites.
Letitica says
Thanks for replying, I appreciate it!
Paula says
You don’t have to register and subscribe to save. It’s an option.
Jana says
Love the crunchy crust on top. I also used loaf pans. Used it for strawberry shortcake. Very delicious!
Diana says
I made this cake for my Easter Dessert. It kind of cracked at the top, which would be the bottom after inverted. It was crunchy on the top but when I cut into it, I was so disappointed, it looked like it wasn’t done in the middle. Not sure hat went wrong . I followed the recipe and baking time. I did test it and it seemed done.
Bonnie Crim says
I think that going into this recipe, that since quite a few people are having trouble with due to not really comprehending the wording on the recipe for the flour. That you should make some sort of *see flour tutorial, before you start! That should eliminate a lot of mistakes.
Jennifer F says
Hi, I love this pound cake recipe! I have been requested to make a fig pound cake and I wanted to use this recipe to do so. I have researched like crazy trying to figure out how to keep the outer crunch on the pound cake and also keeping it moist, but I can’t find hardly anything. Will the fruit alter this recipe? If so, how should I go about making it?
Paula says
I was going to text this but can’t find figs. I would add 2 cups chopped figs. Fold them in at the end of mixing. My only concern is the figs will offer more moisture and prevent the crusty top.
Harry says
I baked the cake and it turned out dry. I noticed that several people mentioned the recipe calls for 10 eggs; the recipe I found published calls for 6 large eggs. Would this be the reason it came out so dry? Frankly, I was a disappointment. My wife told me not to bother with thus one again.
Paula says
This cake has 6 eggs as written. The Mile High Pound Cake and The Blue Ribbon Pound Cake have 10 eggs. If it was dry maybe it was cooked too long. How long has it been since you calibrated your oven? I find this is the problem 99% of the time. Here’s how to calibrate it. https://www.callmepmc.com/how-to-calibrate-your-oven/
Virginia Carter says
Measuring flour and then sifting it results in more!!! I have always measured, then sifted twice, then measured again. I always have surplus flour to put back in bag, or to throw away if I have added salt and B.P. to it! Is this right or wrong to do?
Paula says
You’re correct sift then measure.
Tom Entler says
Million dollar pound cake is the best I have ever eaten, and I have been looking for the perfect pound cake for 18 months. Because there are only the two of us I cut the recipe in half and it makes 4 mini loafs, which freeze well. Not knowing any better i use 2 cups sifted flour rather than 2 cups flour sifted and it is perfect. This is now my base pound cake so if i want to make cranberry orange pound cake or lemon blueberry pound cake i dont look for a specific recipe i just add 1 tsp extract to the recipe.
Thank you Paula
Vicki says
Hi made my first pound cake in years and yours looks so good so I just got it (your recipe)out let cool 20min and mine not as tall as yours I’ve made this yrs ago and mine came tall like yours but not this time I used my new mixer so excited but afraid I didn’t mix long enough would have been why not as tall??ty😍I also made lemon sauce and strawberry sauce so can’t wait try cake 😍😍ty
Stefanie says
I live at 9000 ft elevation. My cake didn’t cook completely and fell in the middle. I calibrated my oven to make sure that the oven temperature was correct. I also followed the recipe to the letter and read all the tips and comments before hand. I want to try this again, but thats a lot of ingredients down the tube. Help please!
Paula says
I don’t have any experience baking at high altitudes but I found this article that may help. https://www.epicurious.com/expert-advice/high-altitude-baking-tips-article
tammy c says
can you add cream cheese to this recipe if so how much?
Paula says
I would recommend this pound cake if you want a cream cheese pound cake. https://www.callmepmc.com/lemon-cream-cheese-pound-cake-recipe/
PJ says
Has anyone used a loaf pan for this recipe? If so, how long do I bake it?
Chris says
I baked this cake tonight and it gave the crunch on top that I was looking for. Easy to follow and 5 stars!
Erin Garris says
I was given this recipe as part of a wedding gift and have used it over and over through the years. It is a family favorite and I am often asked to make it for events. Its perfect and has never come out wrong. I cook it at 300F, though, for 99 min and 99 seconds. Not sure how I came up with that but it my oven it is always perfect that way. I can’t wait to try some of your other pound cake recipes!
Alexis says
1 hour 40 minutes and 39 seconds lol 😆 it’s cute how you wrote it!
Cathy says
Do you remove cake from cake pan to cool on wire rack or leave in pan?
Paula says
Cool in the pan on a wire rack for 20 to 30 minutes, then invert on serving platter on wire rack to cool completely.
San says
I tried the Million Dollar pound cake, Just the taste I was looking for, tasted like my grandmother’s, very good.
Sue says
I followed your recipe as written but my cake was dry. I used half & half milk & measured the flour after sifting so I not sure what to do to correct the problem. In comparison to some of my other recipes, I will try it one more time and hope for the best.
Susan says
Measure then sift. It says 4 cups flour sifted. Otherwise it would say 4 cups sifted flour.
Jillie says
Paula says :
Sift then measure.
CYS, MD says
Right on Jillie! I am bewildered by how challenging this seems to be. She even has a helpful video that the article directs you to if one is in need of flour measuring guidance.
Best wishes.
Shana says
Can you use can milk instead of whole milk
Paula says
Whole milk, 2%, heavy cream or half & half is what I recommend
Tania says
Can I start with a cold oven on this? I love the cold oven crunch on a pound cake.
Also should the eggs be at room temperature? I usually do eggs at room temp to avoid being to dense.
Paula says
I haven’t started this cake in a cold oven. It does have the crunch on top. Yes, all refrigerated ingredients need to be at room temperature
Caroline says
Is there a way to add lemon to this?
Paula says
For a lemon flavor, I’d add the juice and zest of 1 lemon along with 1 tablespoon lemon extract. Omit the 1 tablespoon of almond extract
Mae says
Please tell me what dId I do wrong I went by your recipes and the cake did not bake in side 10 eggs. And 4 sticks of butter to make a cup 3 cups sugar and a half of cup a lots money going down the drain and mix like you said and not over beat it. So sad I really want this to be my only cake recipe
Paula says
Hi Mae, first, calibrate your oven to make sure it’s cooking at the correct temperature. https://www.callmepmc.com/how-to-calibrate-your-oven/
Next, I test every cake before taking it out with a long wooden skewer to make sure it done inside.
Ceil says
reading our recipe,where is the baking powder?? what makes the cake rise?? is it the eggs??
Paula says
Yes, the eggs are the leavener. It will rise with just the eggs and on baking powder.
Saed says
Can you put the million dollar pound cake into mini bundt pans?
Paula says
Yes, refer to the baking instructions on your pans for how long.
pattycake says
….I followed your recipe EXACTLY, beat in each item one at a time until fluffy (I even watched and studied the video before starting) and the cake was a BIG disappointment. It came out weighing a ton; never cooked enough in the middle (it was pudding like, I even tried to leave it in a while longer to cook more); it was way too dense and oily (from what I believe may be way too much butter) and the crust turned out very hard and dark. I believe your butter amount and eggs are way too much….sorry.
Paula says
I’ve had hundreds of readers have good results with this cake. As well, I’ve made it hundreds of times myself. I don’t think the ingredients are incorrect. Possibly you measured the flour inaccurately. Additionally, it sounds like your oven is calibrated correctly. https://www.callmepmc.com/how-to-calibrate-your-oven/
Sue Rober says
Can this recipe be modified to fit into a loaf pan instead of a tube pan? There are only 2 of us at home and having such a large pound cake is sometimes too much.
I love all your recipes and helpful tips!
Thank you!
Paula says
It can be baked in loaf pans. It also freezes well.
Tobey Matthews says
Will this recipe work well to divide into the mini loaf pans? I’d like to make them as Christmas gifts.
Paula says
Yes
Cheryl says
Is it unusual to not have any salt in this recipe.
KathyT says
I wish you would give your recipes in weight instead of just volume. It makes it so much easier, especially in a recipe where getting the ratios right is paramount.
Patti says
I am confused now. I made the Million $ cake recipe that used 10 eggs, 3 1/2 cups sugar & no milk. You said it was a tall cake, & indeed it was; added wax paper to tube pan & batter almost overflowed in mixing bowl. It was a good cake, but apparently my oven is hotter, or I made the mistake of cooking it on bottom rack, as the outside was way too brown. My mistake & I’ll check calibration or move rack up. Now I see this Million $ recipe with only 6 eggs & 3 cups sugar; why the changes?
Paula says
Sounds like the Mile High Pound Cake you’re referring to> https://www.callmepmc.com/mile-high-pound-cake/
or the Old Fashioned Blue Ribbon pound cake https://www.callmepmc.com/old-fashioned-blue-ribbon-pound-cake/
Amelia says
Is the recipe missing salt?
Paula says
No, it’s correct as written. You can use salted butter or add a pinch if you prefer
K. Brown says
A former colleague of mine would the most delicious Kentucky Butter Cake for Christmas parties, but being a typical southern cook, he refused to share his recipe. I love and miss that cake! I’ve tried repeatedly to copy it, but the crumb is never right. It was a dense cake with a very small crumb. Even your KBSC has a larger crumb and it is not that dense. But your million dollar cake, comes close in terms of crumb. WHAT exactly defines the variety in crumb texture of pound cakes?
Paula says
I don’t know if other factors determine the texture, but using baking powder and/or baking soda does change it. I get comments all the time asking if I’ve accidentally left out those in my pound cake recipes but a true pound cake is leavened with eggs only. You’re right the KBSC pound cake has a different texture and it has both baking soda and baking powder if I remember correctly. I’m curious myself now if this Million Dollar Pound cake would be even better with the butter sauce over it?
Lyn Houp says
I tried the Million Dollar Pound Cake; I had never made a pound cake before, but this one is truly “Million Dollar!” A great cake that tastes rich, but not too sweet. I highly recommend doing what the directions say about grease and FLOUR cake pan. I used PAM spray along with powered sugar and the combination broke the cake in half when I inverted it. (I just have been munching on the broken pieces…)
Brian says
I have always used my mother’s recipe for pound cake since I was little. I decided to do something different so I came across this and tried it. I was surprised that it did not call for milk or seven up or anything. In guess that is why there are additional eggs. It was much simpler to mix and I know it is going to be a hit. Will let you know soon. It in the oven now. Thanx a million.
Christina McDonald says
Super easy to make. My cake did over flowed, as I was dumping the batter in the pan I started to make a couple of cupcakes, should of followed my first thought. I didn’t have any whole milk so I used buttermilk.
I was concerned about the cake sticking to the pan, but it just plopped out with no trouble . This wil be my go to pound cake.
Shenna says
What’s the proper way to remove the cake from a tube pan? I always have a problem with this.
Paula says
https://www.youtube.com/watch?v=37FwFTS3P9Y
Shan C. says
Hi- I have a special guy requesting pound cake cupcakes and this recipe looks wonderful! Would you keep the temp the same? And how long would you think they need to bake in a cupcake pan?
Paula says
Experts claim you can substitute any cake pan with another, but I’ve never had good luck with changing them with pound cakes since they are so dense. The recommendation is that this much batter will make 24 to 36 (fill regular size muffin tin 3/4 full) and bake 20 to 25 minutes. I would start testing them at 20 minutes.
Karen says
Just baked the Million Dollar Pound Cake. For my oven 1 HR 25 minutes would of been over doing it. Checked at 1 hr 15 minutes and it was perfect. To be sure keep checking it after the first hour goes by. By the way reduce the flour from 4 cups to 3.
Paula says
If you reduce the amount of flour that’s why it took less time for your cake to bake
Dardanella Jones says
Hi Paula! Have you ever heard of
“Tiger Pound Cake”… if so, do you have a good recipe?
Thanks, Dardanella
Paula says
Is it the cake that has a container of pecan frosting in the cake?
Lea says
Hey Paula,
I have been on the prowl for a good eggnog pound cake recipe. I know you have one here on your site, but as a Southern girl, I like my pounds cakes with that proverbial pound of butter, lol. So, I used this recipe and tweeked it a bit. I added eggnog in-place of the milk, lessened the amount of vanilla cuz I used a prepared eggnog that contained vanilla and I added some nutmeg. I also left out the almond. It turned out awesome. I only made 1/2 a recipe cuz this was a test cake. Thank you for the recipe.
Shelby says
I made this pound cake expecting great things. Unfortunately I found it extremely dry and bland. I don’t know what could have gone wrong as I followed recipe to the tee. So disappointing :(.
Paula says
Have you calibrated your oven Most of the time I find that when this happens your oven is actually hotter than it indicates. https://www.callmepmc.com/bake-the-perfect-pound-cake/
Greg says
I made this tonight and I had to throw it away. The only thing I could think of that was wrong was I had old flour and I used “imperial” butter from Dollar General. Do you think that was my problem?
Paula says
Old flour def could have been the problem. If it was real butter that should have been okay, but if it was margarine that would be a problem as well.
Denise Kellum says
Need to clarify: It is 4 sticks of butter for this recipe?
Paula says
1 pound is 2 cups. Butter is mostly sold in sticks only in the Southern US. I have readers all over the world that don’t know what ‘sticks’ are.
Athenee Dahlgren-Lindroos says
We have sticks in the north east too. Lol I hate the two stick boxes though.
Paula says
oh that’s good to know. It seems random that they are boxed that way, I wonder how it started.
linda turner says
I am known for my pound cakes, but I am always looking for new variations – our standard favorites are cold oven and a local church member’s mother’s almond pound cake.
I have a question what is the scientific reason for beginning and ending with the flour?
Paula says
Linda, I’m so sorry it’s been so long replying, I had to do research and kept forgetting. This is what I found.
“It’s all about the butter. That whipped butter and sugar mixture cannot absorb much liquid. If you began with liquid, or worse added all the liquid, the butter will become saturated, the batter will separate, and the liquid will stay on top. At that point, adding dry ingredients will absorb that liquid but the resulting batter will be wrong and the cake will be heavy. You’ll have tasty concrete, not subtle cake.
So, follow those instructions and begin with the dry, alternate with the liquid, and carefully craft your batter. After each addition of the dry ingredients, mix only until most of it is incorporated. Some streaks of dry are fine. If you try to get every round of dry ingredients totally incorporated, you’ll begin activation of the gluten in the flour. Your cake will be tough, not light.”
SOFIA MICHELLE ANSARI says
What if I don’t use a stand mixer? I am on vacation and only have access to an ’80s sunbeam electric hand mixer. Should I expect the cake to rise as well without being able to use my Kitchenaid stand mixer back home? I have made this cake several times with superb results, and always with a stand mixer. Thank you so much!
Paula says
The hand mixer will be fine to use as long as you fluff the butter and sugar then the eggs. Your
arm may get a little tired.
Emily from Va says
My great aunt gave me her pound cake recipe. It is a pound of butter, a pound of sugar, a pound of eggs and a pound of flour. And then she said to “beat the shit out of it!”
Paula says
Love that!!!
April says
The Million Dollar Pound cake was amazing. I’ve made it 4 times already and it’s already a family favorite. Follow the recipe to the letter and you can’t go wrong! I used more almond instead of the vanilla because we like the almond better. Turned out amazing! Thanks for posting this recipe!
Paula says
You are so welcome. I like the almond better as well, tastes more like my grandmother’s pound cake.
Shay says
Well I just made this and was so excited to try it but as I was ‘re-reading what to do once it came out of the oven I realized I made a critical error and added 6 cups of flour instead of 4, so although I made a very pretty cake it is not tasty. I will try again and can’t wait to actually enjoy it.
Liz says
I made this cake. I followed the recipe exactly. Very nice crust. It turned out moist and delicious. Very easy recipe. Thank you for sharing. Loved it!
Presley De'Shae Pierce says
Just made this cake. I didn’t have real butter and I used used Blue Bonnet margarine. But I did let use your tips on letting the eggs and butter get to room temp just as the milk. I love pound cake and both of my grandma’s were/are Pound Cake Master’s. So I used a few of their tips and my cake rose really tall!! Way taller than expected 🙂 but it turned out just as you said. Very dense and moist with I nice crust. I love it. Thanks k you for sharing because this recipe is so much easier than my grandma’s depression era recipe lol! And have you ever tried the 7-Up Pound cake?? That’s my other grandma’s go-to and it’s delicious. Thanks for sharing again ! Great recipe!!
Paula says
the 7-up pound cake is on my list to review. I’ve heard good things about it. Thanks for your kind words!
Mary // chattavore says
Oh my goodness, Paula! I just made this last night and we had it for dessert at my in-laws’ house today. It was delicious! And it was so easy to make. I couldn’t believe how tall it was, and I loved the crunchy top. Thank you for a great recipe!
Phyllis says
Hello Paula,
Of all the pound cakes you have made, which is your favorite? What will be the best kind/type of pan, and where can I get or order a good pan to make my pound cake in please?
Thank you,
Paula says
Oh, I honestly have two that I adore. They are most like the old fashioned pound cakes my grandmother made. The Whipping Cream Pound is one. I love the texture and flavor. I love the crusty top. It’s just very hard to get any better. The other one that I make a lot is the Blue Ribbon Pound cake, it has a very similar taste and texture to the Whipping Cream Pound Cake. It takes a little more ingredients and a little longer to cook, but I like it if I’m taking it somewhere or giving it to someone. It’s very impressive. It also has the crusty top and very moist inside. I have 2 of this Calphalon tube pans. Bundt pans large enough for the Mile High and Blue Ribbon Pound cakes are hard to find and I just prefer the smooth sides. This is the link to the Calphalon pan
Let me know which one you make
Stephanie says
This is a great recipe this was my first time making a homemade pound cake it turn out great. No more asking people to make me one.
Stephanie give 5 stars ❤️❤️❤️😁
Danita G Hall says
About to make this cake, can I mix sweet and unsweetened butter,
Lynn Redmond says
Would you PLEASE answer everyone’s question about salted or unsalted butter?
Devildogette says
Under tips she wrote that she use SALTED butter as her personal preference.
Ameshia Shepherd says
Did you use regular butter or nonsalt butter?
Amber says
Can one use coconut flour instaed?
If so how much for this recipe?
Thanks!
Eve Harlowe says
Hi Paula!
I made this cake last night with great expectations. I used a bundt pan, and followed the recipe almost to the letter save adding an extra 1/2 cup of butter. I read an article on how to cream butter properly on king Arthur flour’s website since the recipe is so simple I wanted to make sure I got that part right! I must say the cake turned out beautifully!!! It was tall, smelled great, and had a beautiful crust on top! The crust was is so pretty and delicious! However, lol The cake was tough and very dry??? I know it’s not the recipe with all the glowing reviews so it must be something that I did wrong. Did I over bake. I back at 350 an hour and 10 mins. Could it be that I beat it too much between addition of flour and milk…about 15secs with a stand mixer on 4? Maybe the extra butter , which doesn’t seem logical. Help!
Thanks in advance!
Best,
Eve
WHO CARES says
your photo brought me here, but the ad pop-ups are too much BYE
Jessie says
My cake ran over the sides! I used a traditional bundt pan. Help!
Rosana says
Did you use convection oven for pound cakes?
Barbara says
Just made this cake today. It tastes great. It came out with the hard crust on top and looked picture perfect. I cooked mine for the entire hour and 25 minutes – with 15 minutes remaining in the cooking time it was still gooey in the middle of the cake. Will definitely make this again.
Julie says
Do need more fkiur at high elevation
Holly B. says
This pound cake tasted wonderful! It was super easy to make! I used a bundt pan, so I was worried it was going to overflow, but it did not! The nice flaky crust on the top was sweet. Next time, I will definitely GREASE my pan! Cooking spray was not enough! Good thing we cut it into little pieces to dip into fondue!!! I also think 1 hour and 25 minutes was too long. The taste, the most important part, was fabulous!!!
Deidre says
Does it matter what kind of milk?
Sandy says
Salted or unsalted butter?
Lorraine says
There is no leavening in this recipe! No baking powder or baking soda! Did you leave it out by mistake?
Paula says
No, like the traditional pound cake recipes, the only leavening is the eggs. The recipe is correct as written.
Ashley says
Can I add more vanilla extract if I don’t have almond
Paula says
Yes, you can. it will be great!
Terri-G says
Wonderful taste and texture but the next time….and there will be a next time, I will bake it at 325 degrees. At 350 degrees even though I baked it for only 1 hour and 10 min. not 1 hour 25 min., it was slightly over-baked.
Sandy says
I made a this and had so much filling I put some in a loaf pan and a bundt pan. However, they were done in an hour almost too done so I would do the 325 oven also. As this cake is delish it was a bit dry so I will make it again.
LaShuntay says
This recipe sounds delicious and I can’t wait to try it… Is it ok to use Swans Down cake flour? Also, did you use salted or unsalted butter?
Erika says
Hello, this recipe looks so good! I was wondering if I can bake it in a regular cake pan. like a circular 6, 8, or ten inch pans instead of a bundt cake pan. thank you!
Tiffiny says
If you were to use a loaf pan instead of a bundt or tube pan, how many would you need and of what size? I have two regular sized loaf pans and I’m hoping that would work!
Paula says
I have used 2 loaf pans that are 4.5 by about 9 inches and the cook time is about the same as with the tube pan. I always start watching pound cakes really closely the last 20 minutes.
Tiffiny says
Thank You!
Marcia Wages says
I make this quite often as it is my husbands favorite cake. My problem is, I take it out of oven and sit on stove to cook and the cake falls away from the crust on top and the crust breaks into pieces and is not pretty. What can I do to keep this from happening?
Paula says
Sounds like it’s slightly undercooked and falling too much or the change in temp from oven to counter is too much. You might try opening the oven door and letting it sit in the oven 10 minutes then putting it on the counter to cool completely. Let me know if that works.
Sue T says
Just made this in 9×9 inch pan baked for 1 hr. Love it. Thank you for sharing.
tiffany capps says
add any salt or baking soda/powder since using all purpose flour?
Amanda says
I just made this recipe and it was pretty and tasted pretty good. The thing I was disappointed in was mine didn’t have the beautiful crusty part on top like yours. What did I do wrong?
Janet says
I just made this cake to take to my Dad’s for Father’s Day tomorrow. If it tastes half as good as it smells and looks on my serving plate, I’ll be making this often. Thanks for the recipe!
Helen says
I got this recipe out of Southern Living magazine years ago and it’s the only pound cake recipe me and my girls use. It’s the best.
Lanae Bond says
If this cake is anything like my grandmother’s pound cake than it should be good!
Linda says
Awesome. Such simple ingredients make the best cake!
Blair says
I need to get a tube pan! This is a beautiful, simple cake that must taste delicious!! 🙂
Sandy says
I love the clean simple look of your cake. Did you use a tube pan instead of a bundt pan?
Paula says
I did use a tube pan, I prefer it for easier removal.
Sandy says
Next Bundt cake I make will be in a tube pan. Love it!