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!!
One of my popular pound cake recipes is this Old Fashioned Blue Ribbon Pound Cake featured below in the video.
Mile High Pound Cake
Ingredients
- 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 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. Pour batter into prepared pan.
- Bake for 1 hour and 25 minutes, or until done. Cool on a wire rack.
Notes
Nutrition
I have tested A LOT of pound cake recipes for you. See them all below.
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/
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/