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!!
Mile High Pound Cake
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Save To Your Recipe BoxIngredients
- 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
Nutrition
Rebecca says
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
Patty says
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!
Odessa Baker says
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
Florence says
I’m ready to put this cake into the oven. Is it a preheated or cold start?
Paula says
preheated to 325F –
I tested and tested preheated oven vs cold oven and there’s no difference in the end result.
Angela says
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.
Kelley says
Followed the instructions to the letter. It fell, ten minutes outta the oven. It’s full of air holes too. 🤬
Paula says
You either beat it too much and/or didn’t cook it long enough.
Brinat22 says
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.
Paula says
Awesome!! Thanks for the feedback on the sour cream. I’ll give it a try!
PJ says
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?
Paula says
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.
Vanessa White says
I will try this recipe, can I bake it in my large loaf pan?
Paula says
It’ll take 2 loaf pans.
Tina says
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.
Paula says
Yes, you can sub any juice or milk for the lemon juice
Patricia says
What kind of butter should be used in this recipe?
Paula says
You can use salted or unsalted either works. Professionals say always use unsalted.
Willis says
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!
Bobbie Jo Murphy says
Are you saying that I can’t save this to Pinterest? Sad
Paula says
You can save my recipes to Pinterest.
Carol Teague says
Can I leave out the lemon juice….I love it but my crew does not
Paula says
Yes you can.
Mattie says
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.
RecipeGuru329 😉 says
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! 😋
Rosa J. says
18 cup is big enough to hold this recipe. I just baked it in my Nordic 18 cup pan. Perfect fit.
Lynn says
I Made this cake today came out amazing. This cake will be one of my Favorites. Thanks
Barbara Banks says
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.
Joyce Blackwell says
Could I add Coconut to this pound cake? To make a coconut pound cake. Ty
Paula says
You could but I have this Coconut Pound Cake that’s amazing> https://www.callmepmc.com/coconut-cream-cheese-pound-cake/
Darlene says
Can you add cream cheese to this recipe?
Paula says
I would use this recipe if you want to add cream cheese https://www.callmepmc.com/lemon-cream-cheese-pound-cake-recipe/
Dale says
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!
Paula says
👏 That makes me so happy!!
Antoinette Fields says
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. 🤗
Paula says
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!
Michelle says
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.❤️
Paula says
oh yay!!! Thank you so much for the comment!! 💝
MElastiGirl says
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.
Paula says
ohhhh….. THANK YOU!!! I’m so happy you enjoy it!
Diane says
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.
Paula says
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.
Nancy zHaynrs says
Could I use this cake in 18 cup tube pan
Paula says
Yes, that should be large enough.
Barbara says
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.
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/
Cheryll E Bass says
Can this recipe be used in a large loaf pan? The real long kind.
Paula says
Yes