Keith’s Million Dollar Pound Cake

5.0 from 8 reviews

Keith’s Million Dollar Pound Cake

This decadent poundcake is rich, flavorful, moiste, light, and buttery. once you taste it, the flavors develop and the aroma passing over your palate is just excuisite! I call this my million dollar poundcake because no one will be able to explain the complexity of flavors. This cake tastes like a million dollars!
  • Keith’s Million-Dollar Pound Cake
  • Ingredients
  • 3 sticks) butter softened
  • 2 tablespoons cream cheese
  • 2 teaspoon oil
  • 3 cups sugar
  • 6 eggs, beaten until lemon-colored
  • 3 cups cake flour
  • pinch of salt
  • ½ tsp Baking Powder
  • ½ teaspoon baking soda
  • 1 box instant vanilla pudding
  • 1 cup sour cream
  • ½ tsp Coconut Extract
  • ½ tsp Rum Extract
  • 1 tsp Butternut Extract
  • ½ tsp Lemon Extract
  • ½ tsp Vanilla extract
  • *****Six-Flavor Glaze (recipe follows)
  • Six-Flavor Glaze
  • 1 cup powdered sugar
  • 1 tablespoon lemon juice or rum
  • 1 tablespoon whipping cream
  • ¼ tsp Coconut Extract
  • ¼ tsp Rum Extract
  • ¼ tsp Butter Extract
  • ¼ tsp Lemon Extract
  • ¼ tsp Vanilla Extract
  • ¼ tsp Almond Extract
  • pinch of salt

  1. Cooking Directions:
  2. Cream together the butter, cream cheese,oil, and sugar in large mixing bowl until light and fluffy. Add eggs and beat until smooth. In small bowl, combine flour. pudding and baking soda, baking powder; mix well and set aside. Combine sour cream and extracts. Add flour mixture to creamed mixture alternately with milk mixture, beginning and ending with flour mixture.
  3. Spoon mixture into a greased 10-inch/25-cm tube (angel food cake) pan. grease pan with crisco butter flavored shortening, and then flour it.
  4. preheat oven to 325 and place a pan of water at the bottom of the oven
  5. Bake at 325°F/165ºC for 1-1/2 to 1-3/4 hours or until cake tests done.
  6. let cake rest for 5 minutes. place a plate on the top of the plan and flip over. allow cake to steam in the pan until it cools. this softens the edges and makes it more moist
  7. Turn cake out of pan onto wire rack, invert again. Place waxed paper under rack to catch glaze drippings. Slowly spoon glaze onto top of cake and let glaze drizzle down sides of cake. cake will be even better the next day.
  8. ***Six-Flavor Glaze
  9. Combine all ingredients mix well to create a medium bodied glaze. for a thicker glaze add an extra tablespoon of powdered sugar

any variation of glaze will work. you may omit flavor extracts and just use rum, lemon juice, or just vanilla


Written by

Keith Lorren is a man with a mission to unite the world through food. He has literally traveled around the world and developed unique, delicious soul food recipes that draw people together around the dinner table.

25 Comments to “Keith’s Million Dollar Pound Cake”

  1. David says:

    Mr. Lorren as stated before, this pound cake was a hit on New Years day with my family. It literally was gone within the hour. I followed the recipe to the T and it came out phenomenal. Excellent recipe and I recommend it to anyone that is considering making it, you will not be disappointed.

  2. Shelma says:

    Good evening Keith,

    This recipe sounds so relish, but my question is, When do you add the cream cheese? I didn’t see it in the directions. I’m very anxious to bake this for my hubby who will be coming home for a visit from Afghanistan. He loves pound cake and I don’t have a recipe. Thanks for sharing.

  3. Shelma says:

    Hello Keith,
    You mentioned milk in the directions but not in the recipe, how much?

    • Keith Lorren says:

      Thanks so much for stopping by. I amended the recipe. milk was a typo. should have read sour cream. Hope you enjoy!

  4. Aungel says:

    I tried to make Jerk Chicken it was so bad I don’t know what I did wrong but one thing I know is I wasted good money on ingredients. I made greens too put too many scotch bonnet peppers (4) and I just don’t season too good. Problem is I’m getting married and I used too cook like a champ I learned years ago back at Howard some West Indian women taught me.. but for a long time I stop cooking and I just can’t find my niche. I never thought the day would come when I felt like I’m a bad cook.. I love to cook! I saw your you tube video tonight on collard greens and I was really impressed even though my fiance doesn’t eat pork; I can substitute turkey I guess and get a good flavor.

    My whole spill is to say OMG your website is my key to learning how to cook again.. I can’t wait to try your ideas.. :)

    • Keith Lorren says:

      thanks so much for stopping by! yes there are thousands of Jerk chicken recipes but after trying my seasonings and recipes, im sure you will find that it truly is the best. I am a perfectionist and very passionate about my flavor profiles and recipes and i can tell you are the same. I hope you enjoy your visit and journey through these recipes :-) Please be sure to use my spices with the recipes for the full effect :-) Have a wonderful day! :-)

  5. Maino says:

    Mr. Lorren I need to tell you that you have sincerly changed my life with your recipes. I love to cook but you have shown me the way. Every recipe of yours that I make is a hit. People are looking at me like I invented cooking. LOL please keep the recipes coming because I am looking and purchasing your seasonings. Thank you!!

  6. Tricia says:

    Hi Keith I made this cake on my birthday and we loved it your desert seasonings is out of this world thank you a thousand times.

    • Keith Lorren says:

      you are most welcome! thank all of you for taking the time to write! i send my love and greetings to all! have a Merry Spicemas!!!

  7. Lynette says:

    Hi Keith. I love your million dollar pound cake recipe. Thank you for being so generous with sharing your recipes. Do you have a good recipe for yellow layer cake with chocolate frosting? It’s a very popular cake but I have yet to find a yellow cake recipe that is moist and flavorful. Thank You and Happy Holidays!!!!

    • Keith Lorren says:

      Greetings Mrs. Lynette,
      Thanks for stopping by! I will certainly share my recipe for the yellow cake with chocolate icing! that is also one of my favorites. Please send me a private message with your information and we will call you once we post the recipe, or check back in a few days and it will be uploaded! Merry Spicemas!!

      • Eloise says:

        Hi Keith, I just saw the reviews on the million dollar pound cake and noticed that Lynette asked for a yellow layer cake recipe. Did you ever post it? if so where can I find it because I too want a good yellow layer cake recipe made from scratch.

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  9. Ebony says:

    On step 2 of alternating flour, milk, and sour cream mix, can you explain? I made the cake and added milk and it fell apart. Help…I want to try it again.

  10. Ebony says:

    The cake was a huge hit, baking another for the office tonight!

    • Keith Lorren says:

      so happy you enjoyed my dear!! make sure to save me a slice lol! and please befriend me on facebook so i can see the pics!! :-D

  11. eriana says:

    Hi Keith, your recipe above says 1 box instant vanilla pudding. Can you tell me how many ounces or packages that is? The box in the store contains 2 packets inside the box, so I’m trying to figure out if I’m supposed to use both packages in the box or just one?

  12. eriana says:

    I made this cake for Christmas and the whole cake was gone within 4 hours. I’ve already been asked to make this cake again for New Years Day. Thank you Keith for sharing and posting this recipe!

  13. Mike Robinson says:

    Dude, this was the best recipe I have ever used! Finally a pound cake recipe that is flawless. I have sent the word out and look forward to trying more of your recipes!

  14. Cheryl Wardlaw says:

    made this cake twice. First time epic fail. It wasn’t done. I thought it might have something to do with the pan of water in the bottom of my oven. Second time did not do the pan of water and it turned out perfect! This cake was absolutely wonderful!

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