The Best Pound Cake in Pastry & Baking Posted October 12, 2006 I am sad that no one wants to give my Million Dollar Pound Cake a try. It is really good.←After looking at you recipe in Recipegullet I realize that I just made your pound cake last week. It's the same one in my Southern Living All-time favorite recipes magazine. I reduced the milk to 1/2 cup and added 1 tsp baking powder and 1 tsp salt. I know, It's not your recipe anymore, but close. I felt it was wonderful except it could use a bit more moisture. I'm sure the extra 1/4 cup milk yours called for would have made the difference. I've been playing around with pound cakes to find the "perfect" one and one from which I could make variations based on a perfect base recipe. (hence the addition of baking powder which should help ensure rise even after adding additions such as sweet potato puree or banana, etc.) Anyway, your recipe was in my opinion, almost perfect!←I make the Million Dollar pound cake, too. I love the texture and flavor, but have a hard time with the crown - it rises up beautifully, but it is empty and then crumbles down.