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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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.
THIS CAKE CAMEOUT BEAUTIFUL.MY FIRST TIME MAKING IT,WON’T BE THE LAST.
I made this cake and it was so good. Everyone loved it! It reminds me of my grandmothers pound cake. I definitely will be making it for my family and friends for our upcoming Thanksgiving gathering.
I made this recipe and it came out so beautiful. I loved it and my grandchildren loved it. However I began to think about the original recipe. If I truly use a pound of everything that would mean I use only 2 cups of sugar. What difference would that make other than sweetness?
I have made a pound cake with 2 and 1/2 cups of sugar but haven’t made one with just 2 cups. For me personally, it wouldn’t be sweet enough. But, I like desserts SUPER SWEET. As far as the chemistry and it baking correctly, it will bake fine.
I have made this cake so many times and it is delicious everybody loves it
Super delicious! A very tall!
Remember to increase the height of your pan with parchment paper.
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
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!
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
I’m ready to put this cake into the oven. Is it a preheated or cold start?
preheated to 325F –
I tested and tested preheated oven vs cold oven and there’s no difference in the end result.
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.
Followed the instructions to the letter. It fell, ten minutes outta the oven. It’s full of air holes too. 🤬
You either beat it too much and/or didn’t cook it long enough.
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.
Awesome!! Thanks for the feedback on the sour cream. I’ll give it a try!
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?
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.
I will try this recipe, can I bake it in my large loaf pan?
It’ll take 2 loaf pans.
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.
Yes, you can sub any juice or milk for the lemon juice
What kind of butter should be used in this recipe?
You can use salted or unsalted either works. Professionals say always use unsalted.
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!