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.
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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.