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Call Me PMc

Cooking. Creating. Sharing

Mile High Pound Cake

Nov.posted by Paula 169 Comments

This post may contain affiliate links which won’t change your price but will share some commission.

Jump to Recipe

Mile High Pound Cake is dense, moist and over-the-top good!

pound cake

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.

Mile High Pound Cake recipe is moist, buttery with a crispy crust outside and buttery texture inside. Simply amazing!

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!

Mile High Pound Cake recipe the perfect accompaniment to fresh fruit, ice crea, whipped cream a light syrup or all on it’s own!

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 is deliciously dense and moist. It has a crusty outside and buttery soft inside.

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.

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 a tall beautiful pound cake recipe That's moist, indulgent, buttery and soft.

Get all of my pound cake recipes here.

Mile High Pound Cake recipe has a crunchy crust, it's tall and impressive, it tastes buttery, soft and amazing.

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 recipe is the best pound cake recipe ever! It's very easy, tastes buttery and soft and is tall and impressive

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 plain without any embellishments or accompaniments. Enjoy!!

Mile High Pound Cake recipe

Mile High Pound Cake

Mile High Pound Cake

Mile High Pound Cake is dense, moist and over-the-top good!
Author: Paula
4.82 from 99 votes
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Prep Time: 15 minutes
Cook Time: 1 hour 40 minutes
Total Time: 1 hour 55 minutes
Servings: 12 slices

Ingredients

  • 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

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

Nutrition

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
Tried this recipe?Please take a moment to comment letting me know how you liked it & consider giving it a 5 star rating. I love hearing from you!
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Paula
« PRALINE GLAZED PUMPKIN POUND CAKE
EASY STRAWBERRY DUMP COBBLER »

Comments

  1. Peachez says

    03.13.23 at 10:27 am

    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.

    Reply
    • Paula says

      03.13.23 at 6:08 pm

      I think it’ll need adjustments. But I’ve never cooked at high altitudes so sadly I can’t say 100% what to do.

      Reply
  2. JGBC says

    03.02.23 at 4:00 pm

    5 stars
    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.

    Reply
    • Paula says

      03.06.23 at 7:56 pm

      Yayy!! I’m so happy you like this recipe. ❤️

      Reply
  3. Lisa Byrd says

    02.20.23 at 1:50 am

    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

    Reply
    • Paula says

      02.23.23 at 4:07 pm

      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.

      Reply
      • Lisa Byrd says

        03.02.23 at 7:22 pm

        5 stars
        I tried it and it was a beautiful outcome! I added more flavors and made a vanilla glazed drizzle.

        Reply
  4. Barb C says

    01.26.23 at 9:52 pm

    5 stars
    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

    Reply
    • Paula says

      01.30.23 at 8:15 pm

      Yay! I’m so happy you liked it. Thanks for your kind words.

      Reply
  5. Regina says

    12.28.22 at 10:34 pm

    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

    Reply
    • Paula says

      12.30.22 at 6:51 pm

      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.

      Reply
  6. VALARIE says

    11.22.22 at 7:40 am

    5 stars
    THIS CAKE CAMEOUT BEAUTIFUL.MY FIRST TIME MAKING IT,WON’T BE THE LAST.

    Reply
  7. Willie says

    11.16.22 at 9:34 am

    5 stars
    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.

    Reply
  8. Barbara Cluff says

    10.18.22 at 7:55 pm

    5 stars
    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?

    Reply
    • Paula says

      10.19.22 at 2:02 pm

      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.

      Reply
  9. Caroline says

    10.10.22 at 4:54 pm

    5 stars
    I have made this cake so many times and it is delicious everybody loves it

    Reply
  10. Sarah says

    08.12.22 at 12:19 pm

    Super delicious! A very tall!
    Remember to increase the height of your pan with parchment paper.

    Reply
  11. Rebecca says

    08.10.22 at 2:45 pm

    5 stars
    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

    Reply
  12. Patty says

    08.04.22 at 11:02 am

    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!

    Reply
  13. Odessa Baker says

    07.31.22 at 7:34 pm

    5 stars
    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

    Reply
  14. Florence says

    07.17.22 at 12:56 pm

    I’m ready to put this cake into the oven. Is it a preheated or cold start?

    Reply
    • Paula says

      07.18.22 at 12:13 pm

      preheated to 325F –

      I tested and tested preheated oven vs cold oven and there’s no difference in the end result.

      Reply
  15. Angela says

    06.27.22 at 8:02 pm

    5 stars
    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.

    Reply
  16. Kelley says

    06.04.22 at 2:23 pm

    3 stars
    Followed the instructions to the letter. It fell, ten minutes outta the oven. It’s full of air holes too. 🤬

    Reply
    • Paula says

      06.08.22 at 1:14 pm

      You either beat it too much and/or didn’t cook it long enough.

      Reply
  17. Brinat22 says

    06.03.22 at 10:02 pm

    5 stars
    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.

    Reply
    • Paula says

      06.06.22 at 8:24 am

      Awesome!! Thanks for the feedback on the sour cream. I’ll give it a try!

      Reply
  18. PJ says

    06.03.22 at 2:17 pm

    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?

    Reply
    • Paula says

      06.06.22 at 8:26 am

      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.

      Reply
  19. Vanessa White says

    05.12.22 at 9:33 pm

    I will try this recipe, can I bake it in my large loaf pan?

    Reply
    • Paula says

      05.13.22 at 7:08 pm

      It’ll take 2 loaf pans.

      Reply
  20. Tina says

    03.19.22 at 5:45 pm

    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.

    Reply
    • Paula says

      03.20.22 at 8:17 am

      Yes, you can sub any juice or milk for the lemon juice

      Reply
    • Patricia says

      03.28.22 at 10:10 pm

      What kind of butter should be used in this recipe?

      Reply
      • Paula says

        03.31.22 at 7:35 am

        You can use salted or unsalted either works. Professionals say always use unsalted.

        Reply
  21. Willis says

    03.12.22 at 5:43 pm

    5 stars
    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!

    Reply
  22. Bobbie Jo Murphy says

    03.10.22 at 4:12 pm

    Are you saying that I can’t save this to Pinterest? Sad

    Reply
    • Paula says

      03.11.22 at 10:05 am

      You can save my recipes to Pinterest.

      Reply
  23. Carol Teague says

    02.20.22 at 8:19 pm

    Can I leave out the lemon juice….I love it but my crew does not

    Reply
    • Paula says

      02.21.22 at 8:21 am

      Yes you can.

      Reply
  24. Mattie says

    02.20.22 at 6:17 pm

    5 stars
    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.

    Reply
    • RecipeGuru329 😉 says

      03.23.22 at 2:23 pm

      5 stars
      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! 😋

      Reply
    • Rosa J. says

      05.07.22 at 12:09 am

      18 cup is big enough to hold this recipe. I just baked it in my Nordic 18 cup pan. Perfect fit.

      Reply
  25. Lynn says

    02.14.22 at 6:18 pm

    5 stars
    I Made this cake today came out amazing. This cake will be one of my Favorites. Thanks

    Reply
  26. Barbara Banks says

    01.21.22 at 5:45 pm

    5 stars
    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.

    Reply
  27. Joyce Blackwell says

    12.26.21 at 7:27 am

    Could I add Coconut to this pound cake? To make a coconut pound cake. Ty

    Reply
    • Paula says

      12.26.21 at 3:20 pm

      You could but I have this Coconut Pound Cake that’s amazing> https://www.callmepmc.com/coconut-cream-cheese-pound-cake/

      Reply
      • Darlene says

        01.09.22 at 12:08 pm

        Can you add cream cheese to this recipe?

        Reply
        • Paula says

          01.09.22 at 3:08 pm

          I would use this recipe if you want to add cream cheese https://www.callmepmc.com/lemon-cream-cheese-pound-cake-recipe/

          Reply
  28. Dale says

    12.20.21 at 11:11 am

    5 stars
    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!

    Reply
    • Paula says

      12.21.21 at 12:00 pm

      👏 That makes me so happy!!

      Reply
  29. Antoinette Fields says

    12.05.21 at 6:13 pm

    5 stars
    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. 🤗

    Reply
    • Paula says

      12.07.21 at 2:24 pm

      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!

      Reply
  30. Michelle says

    11.21.21 at 11:00 pm

    5 stars
    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.❤️

    Reply
    • Paula says

      11.22.21 at 4:00 pm

      oh yay!!! Thank you so much for the comment!! 💝

      Reply
  31. MElastiGirl says

    11.10.21 at 8:17 pm

    5 stars
    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.

    Reply
    • Paula says

      11.11.21 at 6:19 pm

      ohhhh….. THANK YOU!!! I’m so happy you enjoy it!

      Reply
  32. Diane says

    10.18.21 at 5:08 am

    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.

    Reply
    • Paula says

      10.18.21 at 5:09 pm

      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.

      Reply
  33. Nancy zHaynrs says

    10.02.21 at 7:41 pm

    Could I use this cake in 18 cup tube pan

    Reply
    • Paula says

      10.05.21 at 5:33 pm

      Yes, that should be large enough.

      Reply
    • Barbara says

      10.14.21 at 8:19 am

      5 stars
      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.

      Reply
  34. Lee says

    05.26.21 at 12:50 pm

    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?

    Reply
  35. Joanne Miller says

    04.17.21 at 11:07 am

    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

    Reply
    • Paula says

      05.31.21 at 9:13 am

      You may want to make this cake instead. It’s super tall as well. https://www.callmepmc.com/old-fashioned-blue-ribbon-pound-cake/

      Reply
      • Cheryll E Bass says

        03.08.22 at 8:54 am

        Can this recipe be used in a large loaf pan? The real long kind.

        Reply
        • Paula says

          03.08.22 at 6:46 pm

          Yes

          Reply
  36. Sue says

    03.27.21 at 4:34 pm

    Can I use a cup 4 cup gluten free flour for this recipe?

    Reply
    • Paula says

      03.28.21 at 8:57 am

      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.)

      Reply
  37. Larry Barker says

    02.23.21 at 9:25 am

    5 stars
    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????

    Reply
    • Paula says

      02.23.21 at 9:35 am

      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.

      Reply
      • Larry Barker says

        02.23.21 at 11:24 am

        5 stars
        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

        Reply
  38. Simone says

    01.29.21 at 8:01 pm

    5 stars
    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.

    Reply
  39. Mia says

    01.17.21 at 2:52 pm

    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?

    Reply
    • Paula says

      01.18.21 at 1:37 pm

      You’re good with cake flour, no alterations… just sift before measuring.

      Reply
  40. Tamika Lewis says

    01.05.21 at 11:24 am

    5 stars
    I love this recipe…I have made it 5 times in the past month.

    Reply
  41. Judith says

    12.22.20 at 1:42 pm

    Is the is the norwick 15 cup bundt pan suitable

    Reply
    • Paula says

      12.22.20 at 3:38 pm

      Yes

      Reply
  42. John Carpenter says

    05.09.20 at 5:37 pm

    Is this a lemon flowered pound cake? If so can you exclude this? Or use other flavors

    Reply
    • Paula says

      05.11.20 at 12:49 pm

      You can substitute any flavoring

      Reply
  43. Tammie says

    04.18.20 at 2:01 pm

    What kind of butter do you use

    Reply
    • Paula says

      04.18.20 at 2:47 pm

      You can use salted or unsalted. your preference. But use real butter, not margarine

      Reply
  44. Claudine says

    04.07.20 at 4:17 am

    5 stars
    I love this cake & so are my neighbors

    Reply
    • Elva says

      12.07.20 at 9:38 pm

      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?

      Reply
      • Paula says

        12.08.20 at 10:51 am

        I made this one marbled https://www.callmepmc.com/best-fudge-marble-pound-cake/

        Reply
  45. Jo says

    03.12.20 at 2:14 pm

    The ‘ or until done’ part of the recipe is disconcerting to me…. how will I know if the center is done?

    Reply
    • Paula says

      03.27.20 at 9:14 am

      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.

      Reply
  46. Larry says

    03.03.20 at 3:47 pm

    What is the purpose of the lemon juice?

    Reply
    • Paula says

      03.09.20 at 6:00 pm

      flavor only

      Reply
  47. Sylvia Lint says

    02.23.20 at 6:40 pm

    My aunt use to make aunt Eva’s pound cake. The recipe is similar. Have you ever heard of that cake?

    Reply
    • Paula says

      02.24.20 at 6:14 pm

      No, I haven’t, but I’m about to research it right now. Thanks

      Reply
    • LV Hatfield says

      09.01.21 at 6:13 pm

      What size tube

      Reply
  48. D Cunningham says

    01.08.20 at 10:16 pm

    Being that you’re using lemon juice does the cake have a lemon flavor to it

    Reply
    • Paula says

      01.09.20 at 4:17 pm

      Only a slight lemon flavor. The butter flavor comes through more in my opinion.

      Reply
  49. Karen says

    12.09.19 at 9:43 pm

    5 stars
    This cake is insane!! The crust is a separate experience! Almost angel food like. It was super easy. thanks for the dope recipe.

    Reply
  50. Erin says

    11.19.19 at 8:37 am

    Do I have to use a tube pan ?

    Reply
    • Paula says

      11.20.19 at 1:59 pm

      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.

      Reply
      • Laquita Parker says

        01.17.20 at 5:07 pm

        5 stars
        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

        Reply
  51. Kobe says

    08.23.19 at 7:18 pm

    Hi Paula, I don’t have a stand mixer can I use the hand mixer, thanks

    Reply
    • Paula says

      08.24.19 at 12:18 pm

      Yes, you can.

      Reply
  52. Henetta says

    04.20.19 at 10:42 am

    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🤗

    Reply
    • Paula says

      04.20.19 at 12:49 pm

      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.

      Reply
  53. Janet says

    03.24.19 at 4:31 pm

    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

    Reply
    • Paula says

      03.25.19 at 8:43 am

      Details are written in the post under that photo

      Reply
  54. Tina Robinson says

    02.18.19 at 10:19 pm

    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.

    Reply
    • Paula says

      02.19.19 at 8:59 am

      I don’t have one here, but I’ll look through my recipe box and see and send it if I do

      Reply
    • Angela says

      05.07.21 at 4:34 pm

      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

      Reply
  55. Linda Morris says

    02.06.19 at 10:35 am

    5 stars
    Well she is done and how long to cool the poundcake before you flip it out the pan

    Reply
    • Paula says

      02.06.19 at 1:56 pm

      Cool for 15 to 20 minutes before inverting on a tray to cool completely

      Reply
  56. Pamela says

    02.04.19 at 3:38 pm

    5 stars
    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.

    Reply
    • Paula says

      02.04.19 at 7:28 pm

      I’m so happy you liked it!

      Reply
    • Nina says

      02.16.19 at 1:54 pm

      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?

      Reply
      • Paula says

        02.18.19 at 9:40 am

        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/

        Reply
  57. Marlena Lownsberry says

    01.19.19 at 6:15 pm

    5 stars
    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!

    Reply
    • Paula says

      01.21.19 at 7:37 am

      I’m so happy you enjoyed it. I like your toppings!

      Reply
  58. blanchie says

    01.16.19 at 10:18 am

    Hi could I use cake flour instead of flour?

    Reply
    • Paula says

      01.16.19 at 1:51 pm

      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.

      Reply
  59. Pamela says

    12.12.18 at 12:08 pm

    did you use unsalted butter?

    Reply
    • Paula says

      12.12.18 at 7:11 pm

      I always use salted butter, it’s a personal taste preference. Professionals recommend using unsalted.

      Reply
  60. Ang Pezzullo says

    02.28.18 at 7:04 pm

    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??

    Reply
  61. Tina says

    02.10.18 at 3:45 pm

    4 stars
    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

    Reply
    • Paula says

      02.18.18 at 8:20 pm

      Yes, it’s for flavoring. You can use almond or vinalla

      Reply
      • Nancy Spangler says

        01.14.19 at 5:08 pm

        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.

        Reply
  62. Joy says

    10.27.17 at 8:36 pm

    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??

    Reply
    • Paula says

      10.29.17 at 3:51 pm

      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.

      Reply
  63. Gloria says

    08.24.17 at 1:14 am

    5 stars
    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.

    Reply
  64. Shivella says

    07.24.17 at 7:47 am

    5 stars
    What did you do to extend the cake so it won’t over flow

    Reply
    • Paula says

      07.30.17 at 3:14 pm

      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.

      Reply
  65. Inbar says

    05.13.17 at 10:09 am

    What size pan did you use for the cake in the pictures?

    Reply
    • Paula says

      05.14.17 at 8:18 pm

      A 10-inch tube pan

      Reply
  66. Melanie says

    12.01.16 at 6:42 pm

    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!!!!

    Reply
  67. Freda Sultana says

    10.22.16 at 5:52 pm

    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.

    Reply
  68. Glendora says

    10.10.16 at 8:50 pm

    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.

    Reply
  69. shag says

    10.06.16 at 10:35 pm

    in this pound cake,can i use bread flour instead of all purpose,since i have only this flour on hand.

    Reply
  70. Shirley Cooke says

    09.03.16 at 6:07 am

    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!

    Reply
    • Paula says

      09.03.16 at 8:02 am

      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. 🙂

      Reply
      • Shirley Cooke says

        09.03.16 at 4:49 pm

        I forget to tell you that my pound cake measured 4 1/2inches. Very impressive! I am going to become your biggest fan!

        Reply
  71. Louisa says

    06.13.16 at 9:50 am

    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!

    Reply
    • Paula says

      06.13.16 at 2:52 pm

      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.

      Reply
    • Paula says

      06.13.16 at 2:52 pm

      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.

      Reply
  72. Rachel says

    06.07.16 at 3:31 pm

    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…

    Reply
    • Paula says

      06.13.16 at 2:51 pm

      I have removed a lot of ads, I hope you’ll come back and visit

      Reply
      • Robin says

        10.06.17 at 5:15 am

        I would like to know how you make this cake in the tube pan my overflowed when I tried.to to

        Reply
        • Paula says

          10.07.17 at 8:20 pm

          Hey Robin, did you read the entire post. I shared a photo and notes on this … using the waxed paper in the tube pan.

          Reply
          • Rita Hamilton says

            11.21.17 at 11:09 pm

            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.

            Reply
            • Paula says

              12.03.17 at 12:10 pm

              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.

              Reply
  73. Donna says

    04.22.16 at 12:08 pm

    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”.

    Reply
  74. Robin Coleman says

    02.22.16 at 9:14 pm

    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.

    Reply
  75. Lisa Vilnonis says

    01.03.16 at 4:12 pm

    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.

    Reply
    • Paula says

      01.03.16 at 5:34 pm

      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

      Reply
      • Laura says

        02.19.19 at 2:36 pm

        Did this work for you? I’m trying to figure out the bake time!

        Reply
        • Paula says

          02.22.19 at 5:31 pm

          at 325 it takes 80 to 90 minutes

          Reply
  76. Wendy says

    12.02.15 at 11:39 pm

    5 stars
    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.

    Reply
    • Angie says

      01.13.18 at 7:33 pm

      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.

      Reply
  77. Ester says

    11.30.15 at 9:32 pm

    Love the pound cake recipes

    Reply
  78. Sarah Walker says

    11.18.15 at 12:57 am

    4 stars
    Thanks, for sharing the Mile High Pound Cake.

    Reply
  79. Terri Ridgeway says

    11.17.15 at 8:51 am

    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.

    Reply
    • Paula says

      11.17.15 at 9:00 am

      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.

      Reply
      • Terri Ridgeway says

        11.17.15 at 10:12 am

        Thanks!

        Reply
      • Terri Ridgeway says

        11.17.15 at 10:16 am

        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!

        Reply
  80. Karin Allen says

    11.15.15 at 12:24 am

    Devine looking, is it a dry cake?

    Reply
    • Paula says

      06.13.16 at 2:50 pm

      It is not dry unless it’s over-cooked

      Reply
      • Bernadette says

        04.01.17 at 7:19 am

        Made the mile high last weekend. Delicious, everyone loved it. Did add teaspoon of almond flavor. Thanks for the recipe

        Reply
  81. Meryl says

    11.14.15 at 4:17 pm

    4 stars
    Looks fabulous. Can’t wait to make this and others you have listed. I love to make poundcakes! Thanks 5 stars

    Reply
  82. Betsy says

    11.09.15 at 6:47 pm

    The first photo of the cake looks amazing. It really does look a mile high!

    Reply
  83. Brandie @ The Country Cook says

    11.09.15 at 3:54 pm

    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!

    Reply
  84. Medeja says

    11.08.15 at 1:45 am

    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!

    Reply
    • Paula says

      06.13.16 at 2:49 pm

      That Amaretto pound cake is so good, everyone raves about it when I take it places.

      Reply

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