Mile High Pound Cake, aka 10 Egg Pound Cake, is deliciously moist, tender, and melt-in-your-mouth good! Crusty outside & top with a velvety texture. It’s a true Southern pound cake recipe.
This cake! Wow!
Welcome back to my Pound Cake series. This time, I tested the Mile High Pound Cake sometimes referred to as the 10 Egg Cake Recipe or 10 Egg Pound Cake. It’s been one of my favorites for years. It lives up to its name, it’s a very tall cake!
Pin this pound cake to save and make it later.
This Mile High Pound Cake is the largest, tallest, heaviest pound cake I’ve made so far. (See all my pound cakes here.) I extended my
Tube Pan Extention
I use a
I simply cut strips of paper about 3 to 4 inches tall, spray one side of the waxed paper, and press to stick it to the inside of the
I’ve been doing this for years and have never had issues with it burning in the oven. I don’t allow it to touch an element or the top of the oven.
Mile High Pound Cake
Mile High Pound cake is ridiculously good! The batter is like silk. It’s fluffy, yet rich. It’s smooth and light but has a decadent flair.
Unlike the other pound cakes, I’ve made this cake has baking powder. Most pound cakes are leavened strictly with eggs. As I mentioned above, this Mile High Pound Cake Recipe has 10 eggs! The eggs contribute to that rich flavor and silky texture.
I want to teach you how to make the perfect pound cake. This is one of the best pound cakes! It’s
- Soft with a small crumb
Get all of my pound cake recipes here.
aka 10 Egg Pound Cake
Mile High Pound Cake is most like the traditional pound cake than most other pound cakes that I’ve tested. I say this because traditional pound cakes used a pound of
Now you know why I was concerned with it overflowing!
I have used a ton of sugar,
Mile High Pound Cake – tips to make the best pound cake
Here are my very best tips to make the most perfect pound cake! The secret is mix, mix, mix!
- Beat the
butteruntil it’s smooth and creamy. It will fluff slightly and become lighter in color.
- Beat in the sugar. Again, beat on medium speed until the
butterand sugar are smooth.
- All refrigerated ingredients need to be at room temperature! (eggs and
butterfor this cake)
- Add one egg at a time, making sure each is incorporated before adding the next egg. On medium speed, this will take just a few turns of the beaters.
- Sift and measure the dry ingredients (flour and baking powder) into another bowl. With the mixer on low, spoon the flour & baking powder into the bowl with the other ingredients. Mix until the ingredients are combined but do not over-mix! An over-mixed batter results in a tough cake.
- Pour the batter into a generously greased and floured or sugared 12-cup
tube pan. (I prefer using sugar sprinkled over the solid vegetable shorting in the pan because it doesn’t leave white areas as flour does.)
- I do not recommend using a bundt pan for this recipe. See above, even a 12-cup
tube panneeds an extra level of security so as not to overflow!
- Bake your Mile High Pound Cake at 325 degrees F. (Learn How to Calibrate Your Oven!!)
- Cool the cake in the pan on a wire rack for 20 minutes then invert on a serving tray to cool completely.
- Serve with freshly whipped cream, ice cream, fresh berries, Caramel Sauce, Raspberry Sauce, strawberry sauce, or Orange Curd.
- Or, the beauty of a pound cake is it is delicious and plain without any embellishments or accompaniments. Enjoy!!
Mile High Pound Cake
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- 4 cups all-purpose flour
- 1 teaspoon baking powder
- 4 cups sugar
- ¼ cup lemon juice
- 1 tablespoon pure vanilla extract
- ½ teaspoon salt
- 2 cups butter at room temperature
- 10 large eggs at room temperature
- Preheat oven to 325°. Grease and lightly flour bottom of tube pan.
- Sift together flour, baking powder, and salt. Cream butter. Gradually add sugar, beating all the time. Beat in eggs, 1 at a time.
- Add dry ingredients. Beat. Add lemon juice and vanilla. Pour batter into the prepared pan.
- Bake for 1 hour and 25 minutes, or until done. Cool on a wire rack.