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
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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.
Well she is done and how long to cool the poundcake before you flip it out the pan
Cool for 15 to 20 minutes before inverting on a tray to cool completely
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.
I’m so happy you liked it!
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?
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/
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!
I’m so happy you enjoyed it. I like your toppings!
Hi could I use cake flour instead of flour?
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.
did you use unsalted butter?
I always use salted butter, it’s a personal taste preference. Professionals recommend using unsalted.
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??
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
Yes, it’s for flavoring. You can use almond or vinalla
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.
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??
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.
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.
What did you do to extend the cake so it won’t over flow
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.