Two-Step Pound Cake


There's a reason pound cakes have become synonymous with the South: They're easy and oh-so-good. You won't need to spend hours in the kitchen to make this delightful dessert that just so happens to double as a breakfast food. As long as you have a heavy-duty stand mixer with a 4-qt. bowl and paddle attachment you'll be well on your way to a fantastic pound cake in record time.

Million Dollar Pound Cake
Photo: Beth Dreiling Hontzas
Prep Time:
15 mins
Additional Time:
2 hrs 40 mins
Total Time:
2 hrs 55 mins
10 to 12 servings


  • 4 cups all-purpose flour

  • 3 cups sugar

  • 2 cups butter, softened

  • 3/4 cup milk

  • 6 large eggs

  • 2 teaspoons vanilla extract


  1. Layer Ingredients and Mix. Preheat oven to 325°. Place flour, sugar, butter, milk, eggs, and vanilla (in that order) in 4-qt. bowl of a heavy-duty electric stand mixer. Beat at low speed 1 minute, stopping to scrape down sides. Beat at medium speed 2 minutes.

  2. Pour and Bake. Pour into a greased and floured 10-inch (16-cup) tube pan, and smooth. Bake at 325° for 1 hour and 30 minutes or until a long wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 minutes. Remove from pan to wire rack, and cool completely (about 1 hour).

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