I created my Million Dollar Pound Cake around a single unexpected ingredient that keeps this buttery loaf simple enough for any day of the week and special enough for the holidays.

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I kept calling this the Million Dollar Pound Cake while testing it in my tiny kitchen because it flat out reminded me of that Krispy Kreme Pound Cake everyone talks about, only richer. I use plenty of unsalted butter and a good hit of pure vanilla extract so the flavor does the talking, no crazy tricks.

It looks simple but there’s a reason people whisper about it at potlucks, they want the secret. I cant say it’s humble, but it’s honest, and it will make you curious enough to cut another slice before dinner is even over.

Ingredients

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Butter: Rich in fat and flavor, adds tender crumb and moistness, not exactly heart healthy.
Sugar: Pure sweet carbs, boosts browning and texture, little nutrition, very addictive.
Eggs: Protein and structure, helps rise and richness, use room temp for best results.
Flour: Mostly carbs, gives body and crumb, spoon and level for accurate measure.
Sour cream: Tangy fat and moisture, adds tenderness and slight tang, helps balance sweetness.
Vanilla extract: Aroma and depth, tiny bit goes far, classic, makes it taste homemade.
Powdered sugar glaze: Simple sweet sheen, adds sugary finish, thin with milk to pour.

Ingredient Quantities

2 cups (4 sticks) unsalted butter, room temp

3 cups granulated sugar

6 large eggs room temp

3 cups all purpose flour, spooned and leveled

1/2 teaspoon baking powder

1/2 teaspoon fine salt

1 cup sour cream, room temp

1/4 cup whole milk, room temp

2 teaspoons pure vanilla extract

1 teaspoon pure almond extract (optional but classic)

1 cup powdered sugar (for glaze)

2 to 3 tablespoons whole milk or heavy cream (for glaze)

1/2 teaspoon vanilla extract (for glaze)

Pinch of salt (for glaze)

How to Make this

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1. Preheat oven to 325°F and grease a 10 cup bundt or two 9×5 loaf pans well with butter or baking spray and lightly flour them so cake won’t stick.

2. In a bowl sift or whisk together 3 cups all purpose flour, 1/2 teaspoon baking powder and 1/2 teaspoon fine salt; set aside.

3. In the mixer cream 2 cups (4 sticks) room temp unsalted butter with 3 cups granulated sugar on medium-high until very light and fluffy, about 4 to 5 minutes, scraping the bowl once or twice.

4. Add 6 large room temp eggs one at a time, mixing just until each is incorporated and scraping down the bowl, then stir in 2 teaspoons pure vanilla extract and 1 teaspoon pure almond extract if using.

5. In a separate small bowl whisk together 1 cup room temp sour cream and 1/4 cup whole milk; you’re gonna alternate this with the dry ingredients so it mixes evenly.

6. With mixer on low, add about a third of the flour mixture, then half the sour cream mixture, then another third of flour, the rest of the sour cream, then the last flour, mixing only until combined after each addition; overmixing will make the cake tough.

7. Scrape batter into prepared pan, smooth the top, tap the pan a couple times on the counter to remove big air bubbles and bake until a toothpick comes out with a few moist crumbs, about 70 to 85 minutes for a bundt or 60 to 75 minutes for loaf pans, rotate pans halfway if your oven runs hot.

8. Let cake cool in the pan 10 to 15 minutes, then invert onto a rack and cool another 10 minutes so it’s still warm when you glaze; if it cools completely the glaze won’t soak in as nicely.

9. Whisk together 1 cup powdered sugar, 2 to 3 tablespoons whole milk or heavy cream to reach a pourable but slightly thick consistency, add 1/2 teaspoon vanilla extract and a pinch of salt, taste and adjust; drizzle over the warm cake so it soaks in and gives that sticky, sweet finish.

Equipment Needed

1. 10-cup bundt pan or two 9×5 loaf pans, well greased and floured
2. Stand mixer with paddle attachment or a good hand mixer
3. Large mixing bowl plus a small bowl (for the sour cream mix and glaze)
4. Measuring cups and spoons
5. Fine mesh sieve or sifter
6. Rubber spatula and a whisk
7. Cooling rack and toothpicks or a skewer (to test doneness)
8. Oven mitts and a reliable kitchen timer

FAQ

Q: Can I make this ahead of time and how should I store it? A: Yes, totally. Bake and cool completely then wrap tight in plastic wrap and foil. At room temp it stays great 2 to 3 days, in the fridge up to a week because of the sour cream. For longer keep slices or the whole loaf frozen up to 3 months, wrap well and thaw in the fridge overnight. If glazing wait till cake is mostly thawed so the glaze wont run off.

Q: Why do all the ingredients need to be room temperature? A: Room temp butter, eggs, sour cream and milk mix together smoother so the batter traps air better. That makes the crumb lighter. Tip: set eggs in warm water for 10 minutes and leave butter on the counter 1 to 2 hours.

Q: Can I swap the sour cream or milk with something else? A: Yes. Use plain full-fat Greek yogurt 1 for 1 for sour cream, or buttermilk for a tangier result. Whole milk can be swapped with buttermilk for extra tenderness. For dairy-free try full-fat coconut yogurt and a non-dairy milk but expect a slightly different texture.

Q: My pound cake came out too dense or too crumbly. What went wrong? A: Most likely overmixing after you add flour, packing too much flour in the cup, or baking too long. Spoon and level the flour don't scoop, mix just until combined, and use an oven thermometer to check your oven temp. Also make sure butter was properly creamed with sugar so the batter had air.

Q: How do I get a buttery crust and fine crumb like in the photos? A: Cream the butter and sugar until light and fluffy, about 4 to 5 minutes with a stand mixer. Add eggs one at a time, scraping the bowl. Use the right pan – a greased 9×5 loaf or a 10-inch tube/bundt pan works. Let the cake cool in the pan 10 to 15 minutes then turn out to finish cooling so crust sets right.

Q: Glaze tips and flavor variations? A: Start with 1 cup powdered sugar, 2 tablespoons cream and 1/2 teaspoon vanilla, whisk to a pourable thickness, add more cream 1 tsp at a time if too thick. For extra flavor try lemon juice instead of part of the cream for a tangy glaze, a splash of rum or coffee for adult notes, or stir in a pinch of cinnamon. Warm the glaze slightly and pour over a slightly warm cake so it drips nicely.

The Best Million Dollar Pound Cake Recipe Substitutions and Variations

Butter (2 cups): try 1) refined coconut oil, solid and used 1:1, note it can give a faint coconut note unless refined, 2) ghee 1:1 for rich, nutty flavor, 3) stick margarine (block, not tub) 1:1 though texture and flavor may shift.
Eggs (6): per egg use 1) 1 tbsp ground flaxseed + 3 tbsp water, let gel about 5 minutes (good binder but a bit denser), 2) 3 tbsp aquafaba (chickpea liquid), whip slightly for lift, best vegan choice, 3) 1/4 cup blended silken tofu for moisture, expect a heavier crumb.
Sour cream (1 cup): swap with 1) plain full fat Greek yogurt 1:1 for same tang and thickness, 2) crème fraîche 1:1 for extra richness, 3) buttermilk 1 cup but reduce the recipe milk by 1/4 cup since buttermilk is thinner.
All purpose flour (3 cups): options 1) cake flour for a lighter, finer crumb, use cup for cup or make cake flour by removing 2 tbsp AP per cup and adding 2 tbsp cornstarch then sift, 2) 1:1 gluten free baking blend (add xanthan gum if your blend needs it), 3) whole wheat pastry flour but only swap up to about 25 to 30 percent to avoid a heavy cake.

Pro Tips

1. Get everything really to room temp first, especially the butter and eggs. If youre short on time cut the butter into cubes so it softens quicker and put eggs in a bowl of warm water for 5 to 10 minutes, that makes the batter come together much smoother.

2. Dont rush the creaming step, beat until the mixture is very pale and fluffy and scrape the bowl a couple times. But once you start adding eggs or flour slow down and stop as soon as things are combined, overmixing will make the cake tough.

3. When you add the dry and sour cream mixtures alternate them and keep the mixer on low, then finish gentle with a spatula so you get every last streak without developing gluten. This keeps the crumb tender and avoids a dense loaf.

4. Oven temps lie, trust a little oven thermometer and start checking for doneness early. You’re aiming for a toothpick with a few moist crumbs, not completely dry, and if the top browns too fast loosely tent with foil while it finishes.

5. Glaze while the cake is still warm so it soaks in and gets that sticky finish; if the glaze is too thin add more powdered sugar, too thick add a splash of cream. Store the cake wrapped at room temp for a couple days or freeze slices wrapped tight if you want to save some.

The Best Million Dollar Pound Cake Recipe

Recipe by Tina Bueller

0.0 from 0 votes

I created my Million Dollar Pound Cake around a single unexpected ingredient that keeps this buttery loaf simple enough for any day of the week and special enough for the holidays.

Servings

servings

Calories

701

kcal

Equipment: 1. 10-cup bundt pan or two 9×5 loaf pans, well greased and floured
2. Stand mixer with paddle attachment or a good hand mixer
3. Large mixing bowl plus a small bowl (for the sour cream mix and glaze)
4. Measuring cups and spoons
5. Fine mesh sieve or sifter
6. Rubber spatula and a whisk
7. Cooling rack and toothpicks or a skewer (to test doneness)
8. Oven mitts and a reliable kitchen timer

Ingredients

2 cups (4 sticks) unsalted butter, room temp
3 cups granulated sugar
6 large eggs room temp
3 cups all purpose flour, spooned and leveled
1/2 teaspoon baking powder
1/2 teaspoon fine salt
1 cup sour cream, room temp
1/4 cup whole milk, room temp
2 teaspoons pure vanilla extract
1 teaspoon pure almond extract (optional but classic)
1 cup powdered sugar (for glaze)
2 to 3 tablespoons whole milk or heavy cream (for glaze)
1/2 teaspoon vanilla extract (for glaze)
Pinch of salt (for glaze)

Directions

Preheat oven to 325°F and grease a 10 cup bundt or two 9×5 loaf pans well with butter or baking spray and lightly flour them so cake won't stick.
In a bowl sift or whisk together 3 cups all purpose flour, 1/2 teaspoon baking powder and 1/2 teaspoon fine salt; set aside.
In the mixer cream 2 cups (4 sticks) room temp unsalted butter with 3 cups granulated sugar on medium-high until very light and fluffy, about 4 to 5 minutes, scraping the bowl once or twice.
Add 6 large room temp eggs one at a time, mixing just until each is incorporated and scraping down the bowl, then stir in 2 teaspoons pure vanilla extract and 1 teaspoon pure almond extract if using.
In a separate small bowl whisk together 1 cup room temp sour cream and 1/4 cup whole milk; you're gonna alternate this with the dry ingredients so it mixes evenly.
With mixer on low, add about a third of the flour mixture, then half the sour cream mixture, then another third of flour, the rest of the sour cream, then the last flour, mixing only until combined after each addition; overmixing will make the cake tough.
Scrape batter into prepared pan, smooth the top, tap the pan a couple times on the counter to remove big air bubbles and bake until a toothpick comes out with a few moist crumbs, about 70 to 85 minutes for a bundt or 60 to 75 minutes for loaf pans, rotate pans halfway if your oven runs hot.
Let cake cool in the pan 10 to 15 minutes, then invert onto a rack and cool another 10 minutes so it's still warm when you glaze; if it cools completely the glaze won't soak in as nicely.
Whisk together 1 cup powdered sugar, 2 to 3 tablespoons whole milk or heavy cream to reach a pourable but slightly thick consistency, add 1/2 teaspoon vanilla extract and a pinch of salt, taste and adjust; drizzle over the warm cake so it soaks in and gives that sticky, sweet finish.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.