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!
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.
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
Wax Paper Tube Pan Extention
I use a
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
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
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.
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.
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
Now you know why I was concerned with it overflowing!
I have used a ton 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!
- 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 and plain without any embellishments or accompaniments. Enjoy!!
Mile High Pound Cake
Items in blue & underlined below can be clicked for more detail or to purchase.
Ingredients
- 4 cups all-purpose flour
- 1 teaspoon baking powder
- 4 cups granulated sugar
- ¼ cup fresh 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.
Nutrition
Nutritional information given is an automatic calculation and can vary based on the exact products you use and changes you make to the recipe. If these numbers are important to you, I recommend calculating them yourself.
What size pan did you use for the cake in the pictures?
A 10-inch tube pan
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!!!!
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.
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.
in this pound cake,can i use bread flour instead of all purpose,since i have only this flour on hand.
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!
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. 🙂
I forget to tell you that my pound cake measured 4 1/2inches. Very impressive! I am going to become your biggest fan!
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!
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.
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.
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…
I have removed a lot of ads, I hope you’ll come back and visit
I would like to know how you make this cake in the tube pan my overflowed when I tried.to to
Hey Robin, did you read the entire post. I shared a photo and notes on this … using the waxed paper in the tube pan.
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.
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.
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”.
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.