Million Dollar Pound Cake Is the Richest, Butteriest Pound Cake Ever

Everyone should have a great basic pound cake recipe in their back pocket, and this one is worth a million bucks. It’s made with ingredients I bet you already have on hand in your kitchen and pantry, and can be dressed up with whatever combination of fruit, sauce, or whipped cream your heart desires.

This buttery cake gets its luxurious richness from not only eggs, butter, and sugar (the cornerstones of any pound cake), but also some whole milk and a good dose of vanilla. Some recipes for million dollar pound cake rely solely on creamed butter and sugar and whipped eggs for rise, but this recipe adds a little bit of baking powder for extra lift and lightness.

Tips for Making Million Dollar Pound Cake

• Make sure your butter, eggs, and milk are all at room temperature before you start with the recipe. This will ensure that the butter and sugar cream properly so they’re nice and fluffy, and that the egg yolks can work their magic to emulsify the fat into the batter so the cake turns out smooth and plush. 
• In a hurry? Here’s how to bring your eggs and butter to room temperature quickly. For the milk, microwave it in 10-second bursts, stirring in between, just to take the chill off.
• Don’t skimp on the mixing time. Pound cake relies on lots of air being whipped into the batter to ensure it bakes up light and fluffy. Adding the ingredients gradually helps to keep the air in the batter as it’s mixed.
• Scrape and scrape again! Use a rubber spatula to scrape down the sides of the mixer bowl often to ensure the ingredients are incorporated evenly. If you have a pocket of unincorporated butter, for example, you’ll end up with a greasy wet spot in your cake.

Recipe Variations and Serving Ideas

This cake is a buttery blank canvas. You can add flavors directly to the cake batter or serve each slice with a variety of toppings. Here are some ideas:

• Add a little bit of lemon, lime, or orange zest and juice to the batter for a citrus twist
• Drizzle the cake with a simple glaze made from powdered sugar mixed with a little bit of milk or lemon juice
• Top with fresh berries and a dollop of whipped cream
• Spoon over some bright lemon curd or juicy fruit compote

Preheat the oven to 350°F.

Grease a 12-cup bundt pan with baking spray with flour and set aside.

Cream the butter and sugar:

In the bowl of a stand mixer fitted with the paddle attachment, combine the sugar and butter. Beat on medium speed until light and fluffy, 3 to 4 minutes, stopping to scrape down the sides of the bowl as needed.

Add the eggs and vanilla:

Reduce the mixer speed to low. Add the eggs one at a time, beating just until the yellow color disappears after each addition. Scrape down the sides of the bowl after all of the eggs have been added. Add the vanilla extract and continue beating on low speed until thoroughly combined, about 30 seconds.

Finish the batter:

In a large bowl, whisk together the flour, salt, and baking powder.

With the mixer running on low, gradually add 1/3 of the flour mixture to the butter mixture, followed by half of the milk. Repeat adding the remaining flour mixture and milk in 3 more additions, ending with flour mixture. Beat on low until just combined after each addition, stopping to scrape down the sides of the bowl as needed, about 3 minutes total.

Spoon the batter into the prepared pan and spread it into an even layer.

Bake:

Bake until golden brown and a skewer or cake tester inserted into the center comes out with a few moist crumbs, 55 to 60 minutes.

Remove the pan from oven and place on a wire rack. Let the cake cool in the pan for 10 minutes.

Place the wire rack over the top of the pan and invert the cake onto the rack. Let cool completely, about 45 minutes, before serving.

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