This Paula Deen Million Dollar Pound Cake is a rich and buttery recipe, which is made with a full pound of butter and a hint of almond extract. It’s a classic, foolproof recipe, ready in about 2 hours and 15 minutes.
Paula Deen Million Dollar Pound Cake Ingredients
- 1 lb. (2 cups) unsalted butter, softened
- 3 cups sugar
- 6 large eggs
- 4 cups all-purpose flour, plus more for pan
- 3/4 cup milk
- 1 tsp. almond extract
- 1 tsp. vanilla extract
How To Make Paula Deen Million Dollar Pound Cake
- Prepare Oven and Pan: Preheat your oven to 300°F (150°C). Use vegetable shortening or butter to thoroughly grease a 10-inch tube pan, making sure to get into every nook and cranny. Sprinkle a light coating of flour over the greased surface, tilt and tap the pan to cover it completely, then turn it over to tap out any excess.
- Cream the Butter: In the bowl of a stand mixer or with a hand mixer, beat the softened butter at medium speed until it is creamy and turns a lighter yellow. This step incorporates air into the butter to help the cake rise and can take anywhere from 1 to 7 minutes.
- Add Sugar and Eggs: Gradually add the sugar to the butter, continuing to beat at medium speed until the mixture is light, white, and fluffy. Scrape down the sides of the bowl. Add the eggs one at a time, beating just until the yellow yolk disappears after each addition.
- Alternate Flour and Milk: With the mixer on low speed, add the flour to the creamed mixture in three parts, alternating with the milk in two parts (begin and end with flour). Mix only until the ingredients are just blended after each addition to avoid overmixing.
- Add Extracts and Fill Pan: Gently stir in the almond and vanilla extracts. Pour the batter into the prepared tube pan and spread it evenly with a spatula.
- Bake and Cool: Bake for 1 hour and 40 minutes, or until a long wooden skewer inserted into the center of the cake comes out clean. Let the cake cool in the pan on a wire rack for 10 to 15 minutes.
- Remove from Pan: After the initial cooling, carefully invert the cake onto the wire rack, remove the pan, and let it cool completely before slicing.

Recipe Tips
- How do I properly cream butter and sugar? This is the most important step for a pound cake’s texture. You want to beat the softened butter and sugar together until the mixture is significantly lighter in color (almost white) and has a very light, fluffy texture. This process can take several minutes but creates the air pockets necessary for a fine crumb.
- Why are room temperature ingredients so important? Using room temperature butter, eggs, and milk is crucial for a smooth, emulsified batter. Cold ingredients don’t combine as well and can cause the batter to look curdled, which can affect the final texture of the cake.
- How do I prevent my pound cake from sticking? Be meticulous when preparing your pan. Use a pastry brush or your fingers to apply a solid, even layer of shortening or butter to every single groove of the tube pan. The flour coating should be light but complete.
- How do I know when the pound cake is done? Because of its density, a pound cake needs to be checked thoroughly. Use a long wooden skewer or a thin knife and insert it into the deepest part of the cake. It should come out completely clean, with no wet batter attached.
What To Serve With Million Dollar Pound Cake
This rich, buttery cake is a classic that shines on its own but also pairs wonderfully with:
- Fresh strawberries or mixed berries and a dollop of whipped cream
- A scoop of vanilla bean ice cream
- A simple dusting of powdered sugar
- A drizzle of chocolate or caramel sauce
How To Store Million Dollar Pound Cake
- Store: Keep the completely cooled cake in an airtight container or a cake carrier at room temperature. It will stay moist and delicious for up to 5 days.
Million Dollar Pound Cake Nutrition Facts
- Calories: ~480 kcal per slice
- Protein: 6g
- Fat: 25g
- Carbohydrates: 58g
- Sugar: 35g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Yes, a 10- or 12-cup Bundt pan is a great substitute. The baking time should be very similar, but because Bundt pans vary in shape and thickness, it’s a good idea to start checking for doneness about 10 minutes early.
This can happen for a few reasons: the batter was overmixed after the flour was added (which develops too much gluten), the oven door was opened too early or too often during baking, or the cake was underbaked and the center hadn’t fully set.
Yes, this cake freezes beautifully. Once it has cooled completely, wrap it tightly in a layer of plastic wrap and then a layer of aluminum foil. It can be frozen for up to 3 months. Thaw it at room temperature before serving.
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Paula Deen Million Dollar Pound Cake Recipe
Description
An incredibly rich, dense, and buttery pound cake with a hint of almond and vanilla that lives up to its “million dollar” name.
Ingredients
Instructions
- Preheat oven to 300°F (150°C). Thoroughly grease and flour a 10-inch tube pan.
- Cream the softened butter with an electric mixer until light. Gradually beat in the sugar until light and fluffy.
- Add eggs one at a time, mixing just until the yolk disappears after each addition.
- Alternately add the flour and milk, beginning and ending with flour, mixing on low speed until just combined.
- Stir in the vanilla and almond extracts.
- Pour batter into the prepared pan and bake for 1 hour and 40 minutes, or until a wooden pick comes out clean.
- Cool in the pan for 15 minutes before inverting onto a wire rack to cool completely.
Notes
- Using room temperature butter, eggs, and milk is essential for a smooth batter and a well-risen cake.
- Do not overmix the batter after adding the flour; mix only until just combined to ensure a tender crumb.
- Grease and flour the tube pan meticulously to prevent the cake from sticking.
- The slow, low baking temperature is key to the dense, moist texture of a classic pound cake.