Mile High Pound Cake

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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!

pound cake

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.

Mile High Pound Cake or 10 Egg Pound Cake

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 with this trick to ensure the cake didn’t overflow!

Mile High Pound Cake recipe

Wax Paper Tube Pan Extention

I use a tube pan for this recipe and I still add waxed paper in case the cake rises 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.

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 recipe

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.

Mile High Pound Cake

I want to teach you how to make the perfect pound cake. This is one of the best pound cakes! It’s

  1. Dense
  2. Buttery
  3. Moist
  4. Soft with a small crumb
  5. Tender
  6. Sweet
Mile High Pound Cake recipe

Get all of my pound cake recipes here.

crunchy crust, tall cake

aka 10 Egg Pound Cake

Mile High Pound Cake is more like the traditional pound cake than most others I’ve tested. I say this because traditional pound cakes use a pound of butter, a pound of sugar, and a dozen eggs. It was developed before recipes were written, recorded, and persevered over time, most likely because the ingredient ratios were easy to remember. Mile High Pound Cake has 2 cups of butter, ten 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, I have used 18 cups of flour, about six pounds of butter, three dozen eggs, and 2 pounds of sugar!

Serve this deliciousness with Air Fryer Ice Cream.


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!

  1. Beat the butter until it’s smooth and creamy. It will fluff slightly and become lighter in color.
  2. Beat in the sugar. Again, beat on medium speed until the butter and sugar are smooth.
  3. All refrigerated ingredients need to be at room temperature! (eggs and butter for this cake)
  4. 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.
  5. 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.
  6. 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.)
  7. I do not recommend using a bundt pan for this recipe. See above, even a 12-cup tube pan needs an extra level of security so as not to overflow!
  8. Bake your Mile High Pound Cake at 325 degrees F. (Learn How to Calibrate Your Oven!!)
  9. Cool the cake in the pan on a wire rack for 20 minutes then invert on a serving tray to cool completely.
  10. Serve with freshly whipped cream, ice cream, fresh berries, Caramel Sauce, Raspberry Sauce, strawberry sauce, or Orange Curd.
  11. Or, the beauty of a pound cake is it is delicious and plain without any embellishments or accompaniments. Enjoy!!
Mile High Pound Cake

Mile High Pound Cake

Mile High Pound Cake is dense, moist and over-the-top good!
Author: Paula
4.86 from 122 votes
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Prep Time: 15 minutes
Cook Time: 1 hour 40 minutes
Total Time: 1 hour 55 minutes
Servings: 12 slices


  • 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.


Calories: 749kcal | Carbohydrates: 99g | Protein: 10g | Fat: 35g | Saturated Fat: 20g | Cholesterol: 257mg | Sodium: 435mg | Potassium: 157mg | Fiber: 1g | Sugar: 66g | Vitamin A: 1200IU | Vitamin C: 2mg | Calcium: 56mg | Iron: 2.8mg
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  1. This is a beautiful cake. I’d like to know if I can use the batter for this cake to create a marble cake as I need a very big cake. I realize that I will have to substitute the lemon juice with another liquid such as sour cream. Thank you very much. I will be making your recipe. Thank you!

  2. Do you have a recipe for mile high chocolate pound cake? I have searched with no luck surely there must be a recipe in existence somewhere!
    I will be making your recipe in th near future and will let you know how it turns out
    Thanks for any help or info you can give me

    1. I don’t, but that’s a great idea. I’ll work on one. In the meantime, I have 2 chocolate pound cake recipes this one has a rich, dark chocolate flavor this one is mildly chocolate
      If you didn’t want to make one of these, you could use the chocolate part of one of these and add it to my Mile High pound cake recipe.

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