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. (See all my pound cakes here.) In fact, I extended my tube pan with this trick to ensure the cake didn’t overflow!
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
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. Speaking of eggs, this Mile High Pound Cake has 10 eggs! The eggs contribute to that silky texture.
I want to teach you how to make the perfect pound cake. This is one of the best pound cakes! It’s
- Dense
- Buttery
- Moist
- Soft with a small crumb
- Tender
- Sweet
Get all of my pound cake recipes here.
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. I say this because traditional pound cakes used a pound of butter, a pound of sugar, a dozen eggs. It was developed before recipes were written and recorded and persevered time most likely because the ingredient ratios were easy to remember. Mile High Pound Cake 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, I have used 18 cups of flour, about six pounds of butter, 3 dozen eggs and 2 pounds 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 butter until 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 butter and sugar are smooth.
- All refrigerated ingredients need to be at room temperature! (eggs and butter for 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 pan needs 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 plain without any embellishments or accompaniments. Enjoy!!
Mile High Pound Cake
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Save To Your Recipe BoxIngredients
- 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
Instructions
- 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.
Notes
Nutrition
Peachez says
I live in Denver,Co.
Can I use this recipe for our altitude?
We are considered high altitude
and a lot of cake recipes don’t come out right.
Paula says
I think it’ll need adjustments. But I’ve never cooked at high altitudes so sadly I can’t say 100% what to do.
JGBC says
OMG!! Finally got around to baking this cake (now that eggs are sky high). THIS CAKE IS SOOO DOGGONE GOOD!! It is everything you state it is. I opted for lemon but didn’t realize I had no lemon extract until I got ready to begin mixing. The only thing I changed was…used 1 tsp vanilla (had run out of that too). I had fresh lemon juice leftover after measuring the 1/4 cup, so I added extra to make up for the lack of extract. I also used the zest of 3 lemons and because this is indeed a big cake, I felt it could handle it. At 325 degrees, I only needed to bake it for 1.5 hours. I didn’t need to extend my pan because I have an 18 cup Nordic ware tube. It did not sink at all. Nor did I use sugar in the pan and had no problem with its release. I will freeze half because it’s just me and my husband. But I must say, I’ve not had a true pound cake like this since I was a young adult at the annual church picnic. Thank you so very much for this recipe.
Paula says
Yayy!! I’m so happy you like this recipe. ❤️
Lisa Byrd says
Gonna give this a try (thanks for the recipe). Question, how do you avoid over beating your dry ingredients? How many minutes and is it on low-med or medium ( using a standard kitchen aid standing mixer)
Thanks
Paula says
Beat the sugar and butter until it gets slightly lighter in color. It’ll look creamy (not grainy from the sugar) – I probably beat this 2 minutes on medium.
When I add the eggs, add them 1 at a time and mix them until the yellow is just mixed in then add the next egg.
After all the eggs are in, I stop the mixer and scrape the sides and bottom then mix again about 20 seconds on medium.
What’s really important is not to overmix after you add the flour. I turn the mixer to medium-low and add the flour slowly (steady but slow, don’t dump it in all at once) Once all the flour is in the bowl and no visible pockets of flour. I stop the mixer, take the bowl out and fold the batter (not a vigous stir) it a view times with my spatula especially making sure I scrape the sides and bottom and they’re arent’ any mix lumps of flour not mixed in. I hope this helps. Please let me know how your cake turns out.
Lisa Byrd says
I tried it and it was a beautiful outcome! I added more flavors and made a vanilla glazed drizzle.
Barb C says
Love this recipe. It’s definitely Mile High. I baked in 12 cup Nordic ware and it was big enough. Absolutely
Delicious. I have added this recipe to my favorite pound cake collections!
Thanks
Paula says
Yay! I’m so happy you liked it. Thanks for your kind words.
Regina says
I have not made this cake yet so cannot give it 5 stars. I searched all over this site for an email of some kind to contact the owner to ask a question, but the only way I found for communication was to leave this review. My QUESTION IS: what type of butter should go into this recipe? Normally, if a recipe does not say unsalted, then you would use salted butter. But in my experience in making most pound cakes you would use unsalted butter. Please advise. If anyone else reading this have successfully made this cake please comment if you used unsalted or salted butter, or if you found it even matters! Thanks
Paula says
Salted and unsalted butter chemically do the same thing when baking. Therefore, you can use salted or unsalted butter. I always use salted butter. It’s a personal preference. However, ‘professionals’ recommend using unsalted butter. It only changes the taste so you can use either one.
VALARIE says
THIS CAKE CAMEOUT BEAUTIFUL.MY FIRST TIME MAKING IT,WON’T BE THE LAST.
Willie says
I made this cake and it was so good. Everyone loved it! It reminds me of my grandmothers pound cake. I definitely will be making it for my family and friends for our upcoming Thanksgiving gathering.
Barbara Cluff says
I made this recipe and it came out so beautiful. I loved it and my grandchildren loved it. However I began to think about the original recipe. If I truly use a pound of everything that would mean I use only 2 cups of sugar. What difference would that make other than sweetness?
Paula says
I have made a pound cake with 2 and 1/2 cups of sugar but haven’t made one with just 2 cups. For me personally, it wouldn’t be sweet enough. But, I like desserts SUPER SWEET. As far as the chemistry and it baking correctly, it will bake fine.
Caroline says
I have made this cake so many times and it is delicious everybody loves it
Sarah says
Super delicious! A very tall!
Remember to increase the height of your pan with parchment paper.
Rebecca says
Absolutely delicious! Followed the recipe exactly as written. My favorite has been whipping cream pound cake until today! I used the Nordic Ware 18 cup tube pan. It did not fall in the middle
Patty says
I did not see where to add the vanilla. I just added it after the eggs. Its in TBE oven now. Its for a funeral lunch. I’m sure it will be perfect!
Odessa Baker says
Hi Paula,
I just popped my cake in the oven and wanted to write to let you know that I noticed the recipe directions don’t specify when to add the vanilla, just the lemon juice. Not sure if someone already commented on this but wanted to make sure to tell you for good measure. I just used my best judgement and added it along when I poured in the lemon juice.
I tried this cake at a relative’s July 4th event and can’t wait to see how mine turns out! :p
Thanks,
Odessa
Florence says
I’m ready to put this cake into the oven. Is it a preheated or cold start?
Paula says
preheated to 325F –
I tested and tested preheated oven vs cold oven and there’s no difference in the end result.
Angela says
I cut the recipe in half and baked it in a loaf pan. I baked it a little over 90 min. It fell a little in the middle, but it was delicious! The crust, my family’s favorite part, was perfect! The best pound cake I’ve ever made, and I’ve made lots! Thanks for the recipe.
Kelley says
Followed the instructions to the letter. It fell, ten minutes outta the oven. It’s full of air holes too. 🤬
Paula says
You either beat it too much and/or didn’t cook it long enough.
Brinat22 says
I make this pound cake weekly to sell to my boss, he sells it in slices to his customers. I’ve started adding half cup of sour cream to mine and they rave about it.
Paula says
Awesome!! Thanks for the feedback on the sour cream. I’ll give it a try!
PJ says
I really want to try this cake. I’m concerned because your pictures look like it falls in the middle. The sliced piece looks that way too. Does it really look like that?
Paula says
This happened when I was using a different pan than I use now (I just never re-photographed it.) I was using a light pan and every recipe did that. I couldn’t figure out why until I changed pans.
Vanessa White says
I will try this recipe, can I bake it in my large loaf pan?
Paula says
It’ll take 2 loaf pans.
Tina says
Can you use a sugar substitute or sugar blend in this recipe? And if you leave out the lemon juice do need to replace it with another liquid like milk or water? My husband isn’t a fan of lemon.
Paula says
Yes, you can sub any juice or milk for the lemon juice
Patricia says
What kind of butter should be used in this recipe?
Paula says
You can use salted or unsalted either works. Professionals say always use unsalted.
Willis says
A few weeks ago I tipped over a carton of eggs as I was putting my groceries away and cracked 9 of the 12 eggs. Not wanting to waste them I searched for a pound cake recipe with a lot of eggs and thank goodness I found this one! Oh my goodness! Best pound cake I have ever made and I have made a lot of pound cakes through the years. it was so good that when it was time for a birthday celebration 2 weeks later this is the cake that was requested! n Definitely a keeper and it will be my go-to pound cake recipe from now on. Thank you!
Bobbie Jo Murphy says
Are you saying that I can’t save this to Pinterest? Sad
Paula says
You can save my recipes to Pinterest.
Carol Teague says
Can I leave out the lemon juice….I love it but my crew does not
Paula says
Yes you can.
Mattie says
I made the cake today and it came out so beautiful nice and golden brown I use a 16cup Angel food cake pan and I had to use two small 6inch Bundt pan and they were came out just as beautiful .i think I will invest in a 20 cup pan .but the cake stands 4inch tall so its a mile high I guess I will be baking this again I did add 7up to mine. So it’s vs 7up mile high pound cake.thanks for all your little tips .i have not glaze it yet but I am going to use a light Lemon Glaze.
RecipeGuru329 😉 says
I’ve never seen a 20 cup pan, Mattie…I was actually wondering if there is one bigger than the Nordic Ware 18 cup pan that I have, even though mine barely reached 4″ when I did them. (I’ve made a very similar version of it twice with no lemon juice, but once with 1/4 c of strawberry soda & once with orange-cream soda; both were so delicious).
I’ve got strawberries cut up & in my fridge right now, going to let them come to room temp & use them for a strawberry-cream soda one this time.
Just rec’d a bottle of root beer extract…yes, that’s going onto my baking bucket list too! 😋
Rosa J. says
18 cup is big enough to hold this recipe. I just baked it in my Nordic 18 cup pan. Perfect fit.
Lynn says
I Made this cake today came out amazing. This cake will be one of my Favorites. Thanks
Barbara Banks says
I made this pound cake and it is one of the best pound cakes I have ever made. It was very moist and very tasty. I would recommend it to anyone and I will be making it again.
Joyce Blackwell says
Could I add Coconut to this pound cake? To make a coconut pound cake. Ty
Paula says
You could but I have this Coconut Pound Cake that’s amazing> https://www.callmepmc.com/coconut-cream-cheese-pound-cake/
Darlene says
Can you add cream cheese to this recipe?
Paula says
I would use this recipe if you want to add cream cheese https://www.callmepmc.com/lemon-cream-cheese-pound-cake-recipe/
Dale says
My family is crazy over this pound cake! This is the only recipe I ever use anymore. It’s wonderful, silky and smooth and at least 4 inches every time. Thank you!
Paula says
👏 That makes me so happy!!
Antoinette Fields says
Made this cake Thanksgiving. It was gone in 30 min. They had pieces wrapped up and hidden to take home with them. Love this cake and it is so simple to make. High Five to the Mile High. 🤗
Paula says
hahahhahaha I love when that happens! I had someone take the entire cake that remained to his car!😂 So happy you and your guests liked it!
Michelle says
This cake is what dreams are made of! It is absolutely perfect I wouldn’t change a thing. 💯 This is hands down my favorite cake recipe EVER! That’s saying a lot because I bake several time a week for my three boys. This cake beats everything else I make. Thank you for sharing this.❤️
Paula says
oh yay!!! Thank you so much for the comment!! 💝
MElastiGirl says
This is my go-to pound cake. I discovered it the day I dropped a dozen eggs, cracking 10 of them. So I googled “recipes with 10 eggs.” And here I am… This must be my 10th time making this cake. I usually make it just as suggested, but… I’ve also made it in a Bundt pan and made cupcakes with the extra batter. Right now I have two smaller Bundt cakes cooling… I have resisted all urges to change anything about this recipe. It’s simple and perfect.
Paula says
ohhhh….. THANK YOU!!! I’m so happy you enjoy it!
Diane says
Is there a way to bake this in a round pan? Maybe use two 9″ round pans? My wedding cake was pound cake based with many manu layers as it was tall. Im trying to just do a plain two layer pound cake.
Paula says
You can but it’ll take more than 2 9″ pans – 3 maybe even 4. Don’t fill the pans more than 2/3 full or they’ll prob overflow.
Nancy zHaynrs says
Could I use this cake in 18 cup tube pan
Paula says
Yes, that should be large enough.
Barbara says
I made this cake for a church function, everyone rave over it. It was so good. I followed the receipe exactly. Thank you for sharing. This will be one of my holiday desserts.
Lee says
Would love to make this cake however I noticed it is a little sunken. Does this usually happen. If so, how can I prevent this?
Joanne Miller says
How can I make a Mile High Pound Cake with whipping cream? I have the Nordic 15 cup, but my cake is not mile high. I would like to make tall slices.
Will the Daddio’s 10×4.25 help it to rise.
Can I use Your dry ingredients for Mile high, whipping cream and 6 eggs. Or should I increase or lessen eggs?
Thanks
Paula says
You may want to make this cake instead. It’s super tall as well. https://www.callmepmc.com/old-fashioned-blue-ribbon-pound-cake/
Cheryll E Bass says
Can this recipe be used in a large loaf pan? The real long kind.
Paula says
Yes
Sue says
Can I use a cup 4 cup gluten free flour for this recipe?
Paula says
You’ll need to add xanthan gum unless your flour blend already contains it. With that being said, even though gluten-free flour brands suggest it works the same are traditional flour in recipes, I have not tested it with gluten-free flour (I plan to soon.)
Larry Barker says
The last several times I have baked this cake it has only risen to about 2.5 to 3 inches. It always used to be at top of pan. Any ideas????
Paula says
Are you having any other trouble baking other things? your oven may need calibrating> https://www.callmepmc.com/how-to-calibrate-your-oven/
Check the date on your flour and baking powder…. have they been from the same package of flour or baking powder? I’m wondering if it’s a bad batch if they’re in date.
Have you changed brands or flour or baking powder? I’ve read that ‘fresh farm’ eggs don’t rise like ‘older’ eggs, but I’ve never got to test this.
These are my only thoughts since you obviously know how to mix it and have made it successfully in the past… I feel like it’s got to be an ingredient or possible oven issue.
Larry Barker says
I have changed flour recently but everything else is the same. I always use farm fresh eggs. I will go back to original brand of flour. Thanks
Simone says
Great recipe, thank you! I split in to 3 and add custom flavours (orange & cinnamon, raspberry ripple etc). Comes out beautiful every time, perfect pound cake crumb.
Mia says
This is my ABSOLUTE..favorite I’ve made often today however, wanna make it but don’t have all purpose flour. I do have cake flour. What,if anything, do I do differently?
Paula says
You’re good with cake flour, no alterations… just sift before measuring.
Tamika Lewis says
I love this recipe…I have made it 5 times in the past month.
Judith says
Is the is the norwick 15 cup bundt pan suitable
Paula says
Yes
John Carpenter says
Is this a lemon flowered pound cake? If so can you exclude this? Or use other flavors
Paula says
You can substitute any flavoring
Tammie says
What kind of butter do you use
Paula says
You can use salted or unsalted. your preference. But use real butter, not margarine
Claudine says
I love this cake & so are my neighbors
Elva says
My sister used to make a “10 egg cake” when I was little, but it was a marble cake and she lost the recipe. Have you ever experimented with using cocoa powder to make this cake a marble cake?
Paula says
I made this one marbled https://www.callmepmc.com/best-fudge-marble-pound-cake/
Jo says
The ‘ or until done’ part of the recipe is disconcerting to me…. how will I know if the center is done?
Paula says
Use a long wooden skewer or toothpick and insert it into the middle of the cake. If it comes out with no crumbs or dry crumbs the cake is down. I have found that so many ovens aren’t calibrated therefore cook differently as well as dark vs light pans cook differently it’s important to know that and judge the doneness yourself.
Larry says
What is the purpose of the lemon juice?
Paula says
flavor only
Sylvia Lint says
My aunt use to make aunt Eva’s pound cake. The recipe is similar. Have you ever heard of that cake?
Paula says
No, I haven’t, but I’m about to research it right now. Thanks
LV Hatfield says
What size tube
D Cunningham says
Being that you’re using lemon juice does the cake have a lemon flavor to it
Paula says
Only a slight lemon flavor. The butter flavor comes through more in my opinion.
Karen says
This cake is insane!! The crust is a separate experience! Almost angel food like. It was super easy. thanks for the dope recipe.
Erin says
Do I have to use a tube pan ?
Paula says
You can use a bundt if it’s the deeper one like this> https://amzn.to/2O52f5v. Otherwise, it will overflow.
If you don’t have a deep one and don’t want to get one, you can use a regular bundt but don’t fill it closer than 1.5 inches to the top.
Use the remaining batter for cupcakes.
Laquita Parker says
Hello, I brought an 18 cup Nordic Ware tub cake pan. I am very excited about using it for this recipe, I know your large Pound cake will fit in it perfectly.
Thanks
Kobe says
Hi Paula, I don’t have a stand mixer can I use the hand mixer, thanks
Paula says
Yes, you can.
Henetta says
Hi Paula, should I bake the Mile High Cake on the bottom rack? I tried it on the middle rack and it was under baked in the center. Help🤗
Paula says
I use the middle rack. Is your oven calibrated? https://www.callmepmc.com/how-to-calibrate-your-oven/
It sounds like that may be the problem.
Janet says
Hi Paula,
I’m getting ready to prepare this gorgeous cake but I have a question: One of your pictures shows the tube pan lined with parchment paper but your instructions do not address this. How necessary is the paper? Thanks
Paula says
Details are written in the post under that photo
Tina Robinson says
Hi Paula, haven’t tired the recipe yet. Waiting until our Pastor Anniversary comes 2nd Sunday in April. I would like to know if you have an old 3 layer coconut cake recipe made from scratch. I’m looking for one, but as soon as I make this cake, I will post it, and let you know how it turns out.
Paula says
I don’t have one here, but I’ll look through my recipe box and see and send it if I do
Angela says
I have a 1950s three layer coconut cake that is incredible! If you want to see it, go to YouTube and search Phyllis Stokes 1950s coconut cake. It is absolutely wonderful. If you have any trouble finding it, message me and I will send it to you.
Angela
Linda Morris says
Well she is done and how long to cool the poundcake before you flip it out the pan
Paula says
Cool for 15 to 20 minutes before inverting on a tray to cool completely
Pamela says
Made this and couldn’t believe how huge it baked up. The texture was dense and wonderful! May have only used 8 eggs, but it turned out perfectly. Couldn’t bear to share much of it. Thin slices went around, and then some. No need for an icing.
Paula says
I’m so happy you liked it!
Nina says
Hi Paula. I made the recipe and it was thee bomb.com!! Thanks for sharing. Would you happen to have a mile high pound cake recipe using cream cheese?
Paula says
I find the cream cheese pound cake isn’t as tall. The cream cheese makes them super moist and dense but not super tall. I do have these 2 cream cheese pound cakes> https://www.callmepmc.com/coconut-cream-cheese-pound-cake/ and https://www.callmepmc.com/lemon-cream-cheese-pound-cake-recipe/
Marlena Lownsberry says
I have been wanting to try this pound cake. I have about 3 pound cake recipes and just added this one. This cake cooks so beautifully. It has such a wonderful rise and it is so even. I used fresh Meyer lemon juice and then made a lemon drizzle for the top. I cooked down some strawberries with lemon zest , Juice and sugar and made a homemade whipped cream with lemon zest. It is fantastic. Thank you for this recipe!
Paula says
I’m so happy you enjoyed it. I like your toppings!
blanchie says
Hi could I use cake flour instead of flour?
Paula says
I have not tried it with cake flour, but I do know it doesn’t measure cup for cup substitution. You’ll want to research that.
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
Nancy Spangler says
I have a wonderful pound cake that uses lemon, almond, vanilla extracts, plus butter flavoring along with butter in the recipe. It’s so good.
With this recipe I pulled a lemon off my tree. The batter turned out really nice and smooth. Waiting for baking time now.
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.
Inbar says
What size pan did you use for the cake in the pictures?
Paula says
A 10-inch tube pan
Melanie says
I just made this today and WOW!!! SO good!! I ended up putting mine into 3 loaf pans since it will slice better for what I am using it for and it turned out perfectly!! Absolutely will be my go to recipe from now on. YUM!!!!
Freda Sultana says
Hi there, im in Australia and its almost impossible to find cake pan tall enough. I was wondering can i use 2 10 inch bundts instead, or 2 10 inch rounds, im sure its not going to affect flavour but of course it will be half mile pound cake instead.
Glendora says
Hi Paula, can we use cake flour instead of all purpose flour, I want to make this cake in loaf pans. Thank you for all your wonderful recipes.
shag says
in this pound cake,can i use bread flour instead of all purpose,since i have only this flour on hand.
Shirley Cooke says
I made the mile high pound cake yesterday and it is the most awesome cake I have ever made. I did, however, add a T of vanilla and a t of almond flavoring. I am going to try all of your pounds over the next year. Thank you so much!
Paula says
I woke up to your sweet comment today and you made my day! Thank you so much. I’m so happy you liked it. If you like amaretto and almond, do try the Amaretto pound cake. It’s may be my favorite although it’s so hard to choose. 🙂
Shirley Cooke says
I forget to tell you that my pound cake measured 4 1/2inches. Very impressive! I am going to become your biggest fan!
Louisa says
I made this cake yesterday,OMG! I have an extra large Bundt pan and the cake turned out beautiful. It looks like a picture I almost didn’t want to cut it! It was close to six inches high and relish! Thank you!
Paula says
I made it yesterday for a friend too! It is tall, isn’t it. I just love it! I’m so glad you liked it.
Paula says
I made it yesterday for a friend too! It is tall, isn’t it. I just love it! I’m so glad you liked it.
Rachel says
This is my favourite pound cake recipe ever! DIVINE! Thank you! One problem, though. There are so so so many advertisements on this site – pulling up the recipe alone is almost a 15 minute job. And then I can’t even see it, for the ads that then cover it. And McAfee blocks much of it as “potentially dangerous”. Frustrating. I would love to try some of your other recipes, but I am, frankly, too scared…
Paula says
I have removed a lot of ads, I hope you’ll come back and visit
Robin says
I would like to know how you make this cake in the tube pan my overflowed when I tried.to to
Paula says
Hey Robin, did you read the entire post. I shared a photo and notes on this … using the waxed paper in the tube pan.
Rita Hamilton says
Paula…where can I purchase a 10 cup non spring form tube pan. I saw a picture of one on site for Mile High Pound Cake. It had 3 prongs around it. Thank you.
Paula says
I got mine from Amazon http://amzn.to/2jG5LCS
But if you have a bakery or restaurant store in your town they may have one.
Donna says
One of my favorite things to do when preparing my tube pan for a pound cake is to spray with coconut oil spray and then sugar the pan instead of flouring it. Gives a little different texture to the outside that we all enjoy. Folks always ask about the little extra crunch and I don’t mind sharing the “secret”.
Robin Coleman says
I made this cake and for the amount of ingredients used ,especially the amount of butter and eggs, I really would recommend making the million dollar pound cake instead. I liked the taste of the cake o.k. but not the texture. I have made the million dollar pound cake numerous times and truly love it. I would say over all that the mile high cake is just o.k.
Lisa Vilnonis says
I am thinking of using this recipe for a tiered birthday cake. Do you happen to know how many 9″ round cakes it would make? Thank you.
Paula says
I think it will make 3 thick layers or 4 thinner layers. I tried to look at this chart by Wilton to determine: http://www.wilton.com/cms-baking-serving-guide.html
Laura says
Did this work for you? I’m trying to figure out the bake time!
Paula says
at 325 it takes 80 to 90 minutes
Wendy says
You could probably also make a tube cake and use some of the batter to make in a loaf pan. I do that with a recipe that makes too much batter and later I appreciate having another cake in the freezer.
Angie says
Thanks Wendy for the info was wondering if I could do that. I have a bundt pan but, not an angel food pan and gate to buy another pan I might never use again.
Ester says
Love the pound cake recipes
Sarah Walker says
Thanks, for sharing the Mile High Pound Cake.
Terri Ridgeway says
Mile High Pound cake instructions say to add cream at step 4 with the sugar and then at step 6 when adding the flour. which one is correct? Can’t wait to make this and want to make sure I follow instructions correctly.
Paula says
You’re going to “Sift together flour, baking powder and salt” in one bowl and set aside.
Then in the bowl of your mixer, cream the butter until it’s light and fluffy.
Add the sugar to the butter and cream those 2 together.
Then add the eggs and mix with the butter/sugar mixture.
Now, go back to your flour, baking powder, salt mixture and slowly add it on low speed along with the lemon juice. It’s a LOT of batter and almost bogs down my mixture so that is normal.
Sorry for the confusion, I’ll write it more clearly in the directions too.
Terri Ridgeway says
Thanks!
Terri Ridgeway says
It was the whipping cream pound cake. Sorry. Was looking at them all and got confused. You are making my family very happy with these cake recipes!
Karin Allen says
Devine looking, is it a dry cake?
Paula says
It is not dry unless it’s over-cooked
Bernadette says
Made the mile high last weekend. Delicious, everyone loved it. Did add teaspoon of almond flavor. Thanks for the recipe
Meryl says
Looks fabulous. Can’t wait to make this and others you have listed. I love to make poundcakes! Thanks 5 stars
Betsy says
The first photo of the cake looks amazing. It really does look a mile high!
Brandie @ The Country Cook says
Hi Paula!! Your recipe was our most popular recipe at Weekend Potluck! Can you add a link back to the potluck linky party? Or, if it’s easier, you can grab a button from my blog (on the right sidebar) Thank you! P.S. – see you on Friday!
Medeja says
This pound cake looks irresistibly good 🙂 I also noticed that you have some other nice cakes that you made before like amaretto and cream filled pound cakes.. Yummy!
Paula says
That Amaretto pound cake is so good, everyone raves about it when I take it places.