Million Dollar Pound Cake


Million Dollar Pound Cake

This moist pound cake recipe will become an instant classic in your household in no time. Serve it with fruit and whipped cream, or try it drizzled with the orange glaze recipe we've included. This delicious orange pound cake complements a cup of tea or coffee perfectly. Moist, dense and subtlely sweet pound cake is the perfect vessle for a luscious orange glaze. Serve this pound cake at tea time for a wonderfully sweet afternoon treat, or a plan a fancy luncheon with your relatives or church group and impress them with your baking skills. This Million Dollar Pound Cake recipe will impress no matter the occasion. 


  • If you don’t have an orange handy, or don’t want that flavor in the glaze, use 2 tablespoons milk or cream and a few drops of vanilla.  Or make the juice you need by putting 1 teaspoon frozen orange juice concentrate into 2 tablespoons water and mixing.

  • To enhance the orange flavor, add ½ teaspoon very finely grated orange zest.

Do you love orange-flavored desserts? Try these adorable miniature Orange Creamsicle Cake Bites. They're the perfect size for sweet snacking!


Cooking Time1 hr 45 min


  • For the cake:
  • 1 pound butter, at room temperature
  • 3 cups sugar
  • 6 eggs
  • 4 cups flour
  • 3/4 cup milk
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond or orange extract
  • For the glaze:
  • 1 1/2 cups powdered sugar
  • 2 tablespoons orange juice (see note)
  • Tiny pinch of salt


  1. Preheat oven to 300 degrees F. Generously spray a Bundt pan well with cooking spray, then wipe out excess with a paper towel, leaving a film over the whole surface, especially in the crevices.
  2. In the large mixer bowl, place the butter and sugar and beat on medium until light and fluffy, about 4 minutes. Scrape down the sides once or twice.
  3. With the machine running on medium speed, add the eggs one at a time and then add the flour and the milk in thirds, beginning and ending with flour. Scrape down the sides and mix in any dry ingredients and stir in the flavorings.
  4. Spoon the batter into the prepared pan, and gently tap the pan on the work surface once or twice to remove any bubbles in the batter. 
  5. Bake for 1 ¾ hour or until a toothpick inserted in the center comes out clean. Cool the cake in the pan for 10 minutes, then release the sides from the pan using a dull butter knife – work the knife down the sides and around the tube very gently so you do not scratch any non-stick surface on the pan.
  6. Invert onto a cooling rack and allow to cool completely. When cake is cooled, mix the powdered sugar and salt with juice until it is very smooth and pourable. Spread with an offset spatula or drizzle the glaze in a decorative pattern.  Store at room temperature, lightly covered with plastic wrap.

Looking for more recipes like this orange pound cake? Try our collection, 10 Homemade Pound Cake Recipes.


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I think this is one of the easiest cake recipe I've seen ever. The ingredients are easy to find, they might even be just in your pantry. Even a 10 year old intelligent kid can make this easy pound cake.

This one is really good AND it is really quick and easy too which is always the best news for any busy parent! The orange really dials up the flavor and my book club ladies loved the cake! The orange flavored glaze is super delicious but, if you are short of time, I actually think the cake might be fine without it.

My father used to make something he called a Harvey Wallbanger cake, after the drink. He gave me the recipe, but it's buried somewhere. I believe he followed the classic recipe, which incorporates vodka and Galliano liqueur into the cake itself as well as the glaze. This looks to be a really good non-alcoholic version of the cake, although it's more of a pound cake with an orange glaze since the orange juice isn't part of the cake recipe.

Self-rising flour??

got a little worried about the price. Though I would pay for this Million dollar pound cake!

What a great cake! It had a classic flavor to it, which I really liked. However, it was so dense that I couldn't finish my slice. Next time, I'll just take a smaller portion for myself )

This was SO good. It would make a great dessert for breakfast cake too!

I would love to have this pound cake for breakfast, for an afternoon snack, or for dessert.

This is a tried and true pound cake recipe. The glaze makes it just a bit more sweeter.

Really just a perfect pound cake! The density was great, and the cake tasted rich and moist. Wouldn't change a thing :)

This pound cake was good, but so filling! I especially liked the frosting. It was sweet, but not too sweet.

The recipe calls for 1 lb of butter. Is that 4 sticks of butter! Isn't that an extreme amount of butter? Please someone respond. thank you

I need some advice,can anyone tell me if a recipe will taste the same if you substitute margarine for butter ? I hate the taste of butter and a lot of recipes use it,but I have used margarine instead of butter on some of them,but I'm wondering if it could be done with this recipe ?

Shouldn't there be salt and baking soda or baking powder since you are using All Purpose Flour in the recipe? My daughter made a pound cake a while back using All Purpose Flour and forgot the baking powder and it didn't rise.

firestorm20034, Yes there should be salt added or you could use self-rising flour instead the regular flour and the baking powder and b.soda...Just follow the insturctions on the Pound Cake.. Enjoy...

firestorm20034, Yes there should be salt added or you could use self-rising flour instead the regular flour and the baking powder and b.soda...Just follow the insturctions on the Pound Cake.. Enjoy...

Oh my goodness,they forgot to put all of the ingredients in the recipe ?

in this recipe it calls for one pound of butter. it does not say salted or non salted. witch is it. new to baking.

Hey bobcat, You can use either of the butters it will turn out great either way...Enjoy


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