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April 21, 2015

Million Dollar Pound Cake

This Pound Cake is extremely moist and feather light ~ definitely worth the Million Dollar name !

I have only ever made one type of Pound Cake and that was since around Christmas time last year - a Chocolate Pound Cake which we all fell in love with, totally different from a normal cake and I have to say, this Million Dollar Pound Cake deserves the name "Million Dollar" and is perfect to treat Mom on Mother's Day.

When I was little, I lived with my grandparents, and only recently I remembered my granny used to make Pound Cakes every now and then. I have never really thought about it, but someone mentioned the Afrikaans name, Pond Koek, the other day, and duh ... I remembered my granny always talking and baking a Pond Koek, which is of course a Pound Cake.

No idea why it took me so long to put the two names together, the names could not have been closer in the two languages. Anyhow, I have fallen in love with Pound Cakes, as did my family.

This Pound Cake is extremely moist and feather light, not what one would expect looking at the ingredients.

The Almond Essence definitely takes over on the flavor side, not much, only a hint, but that is more than enough to make it only just Almondy.

One more thing, this is a huge cake, so be sure to use your bigger sized bundt pan to cope with the rising, and not spilling over, making a mess in your oven.

Million Dollar Pound Cake
Recipe Source : Mr Food


450g Butter, softened
3 cups Sugar
6 Eggs
4 cups Flour
3/4 cup Milk
1 t Almond Essence
1 t Vanilla Essence
Whipped Cream, for serving
Sprinkles, optional


1.) Pre-heat the oven to 150 deg C (300 deg F) - grease a large bundt pan.
2.) Cream the Butter in a large mixing bowl - add the Sugar and beat until creamy.
3.) Add the Eggs one-by-one and beat after each addition - gradually add the Flour and Milk (1 cup Flour then 1/4 cup Milk, repeat twice, and end with the 4th cup of Flour), whilst beating continuously.
4.) Stir in both the Essences and pour into the well greased bundt pan - bake 1 hour and 40 minutes.

Remove from the oven, let cool 10 minutes then turn out onto a cooling rack to cool completely.

Serve with Whipped Cream and Sprinkles {both optional}

This Pound Cake is extremely moist and feather light ~ definitely worth the Million Dollar name !



  1. You can keep the fancy decorated cakes, a pound cake (and a little glaze) makes me happy!

  2. Sounds absolutely wonderful, Linda! I love the name. xo, Catherine

  3. Oh how I love a good pound cake! And almond? I'm over the moon!!!

  4. Does this really take 4 sticks of butter? Wow! I'm sure that this is a delicious cake~

  5. It looks delicious. I love pound cake.

  6. If you cut this in half would it be the right size for a loaf pan? Looks sooo good.

    1. Lexy, I would say only a third of the batter into a medium loaf pan and half in the bigger one {re-plying here as your e-mail is not attached to your comment :-) }

  7. I love the taste of almonds and this cake looks so moist! I can see why you call it Million Dollar Pound cake, YUM!!
    Totally pinning!!

  8. So yummy...Loos like a 2 million dollar cake Linda!

  9. This looks absolutely delicious Linda and reminds me of a cake my mum used to make!

  10. This looks absolutely delicious Linda and wish I could have a slice with my coffee!

  11. Looks really wonderful!! Absolutely perfect for mothers day or any breakfast or brunch! YUM

  12. Your Million Dollar Pound Cake looks and sounds lovely, Linda. Isn't it funny how we hear things when we are kids and only just figure them out years later. It has happened to me many times!


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