Mile High Pound Cake
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This Mile High Pound Cake is exactly what the name promises. It is tall, buttery, moist, and substantial. This Southern-style cake is also known as 10 Egg Pound Cake because the recipe uses ten large eggs.
I have made a lot of pound cakes over the years, but this one is in a category of its own. The cake rises high, has a fine, tender crumb, and develops a beautiful crust on the outside.
It is also a big cake. I mean really big.
That is part of the fun.
If you love classic Southern pound cake, this is one to add to your recipe collection.
Welcome back to my Pound Cake series. I’ve shared so many PERFECT POUND CAKE RECIPES. By the way, have you tried my OLD FASHIONED BLUE RIBBON POUND CAKE? This time, I tested the Mile High Pound Cake, also known 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! In fact, I like it so much I made a Mile High Chocolate Pound Cake
Why You’ll Love This Pound Cake
There are plenty of pound cake recipes, but this one has a few things that set it apart.
It’s tall. This isn’t a short little cake. The recipe makes a very large pound cake, so I take extra precautions to keep the batter from overflowing the pan.
It’s moist. Two cups of
It has a fine crumb. The cake is dense without being dry. The inside is soft and velvety with a delicate crumb.
It’s simple. The ingredients are basic pantry and refrigerator staples: flour, sugar,
It works for almost any occasion. Serve it plain with coffee, add berries and whipped cream, or dress it up with a sauce for dessert.
What Is a Mile High Pound Cake?
Mile High Pound Cake is a particularly tall, large pound cake made with ten eggs. It is sometimes called a 10 Egg Pound Cake or 10 Egg Cake.
Traditional pound cake gets its name from the old ratio of roughly a pound each of
My version uses 2 cups of
That combination produces a very large cake with a rich flavor and tender texture.
This Mile High Pound Cake is the largest and tallest pound cake I’ve made. (See all my pound cakes here.) I extended my
Ingredients You’ll Need
Here’s what goes into this Southern pound cake:
- All-purpose flour
- Baking powder
- Salt
- Granulated sugar
- Butter
- Large eggs
- Fresh lemon juice
- Pure vanilla extract
The
How to Make Mile High Pound Cake
1. Prepare the pan
Preheat your oven to 325°F.
Generously grease and lightly flour a large
This is one recipe where pan size matters. The batter rises high, so you need enough room for the cake to expand.
2. Mix the dry ingredients
Sift the flour, baking powder, and salt together.
Set the mixture aside.
3. Cream the butter and sugar
Beat the room-temperature
Gradually add the sugar and continue beating until the mixture is smooth and creamy.
This step is important. Take your time here.
4. Add the eggs
Add the eggs one at a time, mixing just until each egg is incorporated before adding the next.
Scrape down the sides and bottom of the mixing bowl as needed.
5. Add the dry ingredients
With the mixer on low, gradually add the flour mixture.
Add the lemon juice and vanilla.
Mix just until everything is incorporated. Once the flour goes into the batter, avoid excessive mixing because overmixing can make the finished cake tough.
6. Fill the pan
Spoon the batter into the prepared
Remember: this makes a very large cake.
7. Bake
Bake at 325°F until the cake is done.
Because ovens and pans vary, use the tested recipe-card timing as your guide and begin checking the cake for doneness toward the end of the baking time.
8. Cool
Allow the cake to cool in the pan before carefully inverting it onto a wire rack.
Let it cool completely before slicing.
The Trick That Keeps This Cake From Overflowing
This is one of the most important tips in the entire recipe.
This cake gets BIG.
I use a
That gives the batter additional room as it rises.
I’ve used this method for years without problems. Just make sure the paper doesn’t come in contact with an oven heating element.
Important:
I don’t recommend using a standard Bundt pan for this particular recipe because of the large amount of batter and the height of the finished cake. A large
My Best Tips for Making This Cake
Use room-temperature butter and eggs
Don’t skip this.
Room-temperature
Measure the flour carefully
Too much flour can make a pound cake heavier and drier.
If you don’t use a kitchen scale, spoon the flour into your measuring cup and level it off instead of scooping directly from the flour container. Accurate flour measurement is especially important in pound cake because the ingredient ratios affect the final texture.
Don’t rush the creaming step
Beat the
This gives the batter a good foundation.
Add the eggs slowly
Ten eggs is a lot of eggs!
Add them one at a time and let each one incorporate before adding another.
Don’t overmix after adding flour
Once the flour is incorporated, stop mixing.
You want everything combined, but prolonged mixing can develop gluten and lead to a tougher cake.
What Does a 10 Egg Pound Cake Taste Like?
The large number of eggs gives this cake a rich flavor and helps create its silky texture.
It has:
- A buttery flavor
- A fine crumb
- A soft interior
- A golden crust
- A classic vanilla flavor
- A subtle brightness from fresh lemon juice
The lemon juice doesn’t turn this into a lemon cake. It simply adds balance to the richness.
Can I Make This in a Bundt Pan?
I wouldn’t.
This recipe makes a much larger cake than many standard pound cake recipes. The original recipe specifically recommends a 12-cup
If you want a smaller cake, I would use a different pound cake recipe rather than trying to squeeze this amount of batter into a smaller pan.
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 into a medium bowl. Set aside,4 cups all-purpose flour, 1 teaspoon baking powder, ½ teaspoon salt
- In the bowl of your electric mixer, cream the butter until light and fluffy. Gradually add sugar, beating until smooth. Add the eggs, one at a time. Mix just until the yolk is incorporated. Stop the mixer and scrape the sides and bottom. Turn the mixer back on low.4 cups granulated sugar, 2 cups butter , 10 large eggs
- Add the dry ingredients (your flour, baking powder, and salt). Add lemon juice and vanilla. Don't overbeat the batter once you've added the flour. Stop the mixer and scrape the bottom and sides of the bowl to make sure everything is incorporated into the batter. Spoon the batter into the prepared pan.¼ cup fresh lemon juice, 1 tablespoon pure vanilla extract
- Bake for 1 hour and 25 minutes at 325℉, or until done. Remove from the oven and cool for 30 minutes, then invert the cake onto a wire rack to cool completely.
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.