Mile High Pound Cake is dense, moist and over-the-top good!
Welcome back to my Pound Cake series. This time, I made and tested the Mile High Pound Cake. It’s been one of my favorites for years. It lives up to its name.
This cake.
Wow!
This Mile High Pound Cake is the largest, tallest, heaviest pound cake I’ve made so far. In fact, I extended my tube pan with this trick to ensure the cake didn’t overflow!
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. Speaking of eggs, this Mile High Pound Cake has 10 eggs! The eggs contribute to that silky texture.
Get all of my pound cake recipes here.
I use a tube pan for this recipe and I still add waxed paper in case it is taller than my pan. 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 tube pan leaving 2 to 3 inches standing above the pan. Of course, you could purchase a larger pan, but this is the only recipe that I have a problem with rising too high and over-flowing.
Mile High Pound Cake recipe
Mile High Pound Cake is most like the traditional pound cake than most other pound cakes that I’ve tested. It has 2 cups of butter, 10 eggs, 4 cups of flour and 4 cups of sugar. Now you know why I was concerned with it overflowing!
I have used a ton of sugar, butter, flour and eggs since beginning my Pound Cake series! Seriously, though, 18 cups of flour, about six pounds of butter, 3 dozen eggs and 2 pounds of sugar!
One of my popular pound cake recipes is this Old Fashioned Blue Ribbon Pound Cake
Mile High Pound Cake is dense, moist and over-the-top good!
- 4 cups all-purpose flour
- 1 teaspoon baking powder
- 4 cups sugar
- ¼ cup lemon juice
- ½ teaspoon salt
- 2 cups butter at room temperature
- 10 eggs at room temperature
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Preheat oven to 325°. Grease and lightly flour bottom of tube pan.
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Sift together flour, baking powder and salt. Cream butter. Gradually add sugar, beating all the time. Beat in eggs, 1 at a time.
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Add dry ingredients. Beat. Add lemon juice. Pour batter into prepared pan.
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Bake for 1 hour and 45 minutes, or until done. Cool on a wire rack.
Recipe from Paula @CallMePMc.com All images and content are copyright protected. Please do not use my images without prior permission that includes copying the ingredient list or entire recipe and posting in the comments on Pinterest for Facebook. If you want to share this recipe, please simply link back to this post for the recipe.
Thank you, Paula
I have tested A LOT of pound cake recipes for you. See them all below.
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Pamela says
did you use unsalted butter?
Paula says
I always use salted butter, it’s a personal taste preference. Professionals recommend using unsalted.
Ang Pezzullo says
I just made the Sour Cream Pound Cake! Taste is wonderful but the top of the cake is flaky & crumbles off the top when it is cut. This is the second time that I made this cake & it happened both times! Why??
Tina says
Hi Paula, I am intrigued with this recipe. What part does the lemon juice play? Is it only for flavoring? If so, i can skip and use vanilla, and/or almond?
Thx
Paula says
Yes, it’s for flavoring. You can use almond or vinalla
Joy says
Hi Paula, if I have a bundt pan that can hold 10-15 cups of batter would that be big enough? Without having to add the wax paper to extend it??
Paula says
My tube pan is 10 inches round and 4 inches tall, I don’t remember how many cups it holds (I thought 10). If your pan is larger than that and the batter is 2 inches or more below the top before baking you should be ok.
Gloria says
Hi Paula, I made the mile high point cake for my mum-in-law’s birthday. oh wow! Amazing. Thanks. Can’t wait to try out the orange pound and red velvet.
God bless you.
Shivella says
What did you do to extend the cake so it won’t over flow
Paula says
I cut waxed paper (parchment will also work) and ‘stuck it to the vegetable shortening (or non-stick spray) so that it extends 1 and 1/2 to 2 inches above the pan. After it is in place spray it with non-stick spray as well. It doesn’t burn.