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
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.
I am thinking of using this recipe for a tiered birthday cake. Do you happen to know how many 9″ round cakes it would make? Thank you.
I think it will make 3 thick layers or 4 thinner layers. I tried to look at this chart by Wilton to determine: http://www.wilton.com/cms-baking-serving-guide.html
Did this work for you? I’m trying to figure out the bake time!
at 325 it takes 80 to 90 minutes
You could probably also make a tube cake and use some of the batter to make in a loaf pan. I do that with a recipe that makes too much batter and later I appreciate having another cake in the freezer.
Thanks Wendy for the info was wondering if I could do that. I have a bundt pan but, not an angel food pan and gate to buy another pan I might never use again.
Love the pound cake recipes
Thanks, for sharing the Mile High Pound Cake.
Mile High Pound cake instructions say to add cream at step 4 with the sugar and then at step 6 when adding the flour. which one is correct? Can’t wait to make this and want to make sure I follow instructions correctly.
You’re going to “Sift together flour, baking powder and salt” in one bowl and set aside.
Then in the bowl of your mixer, cream the butter until it’s light and fluffy.
Add the sugar to the butter and cream those 2 together.
Then add the eggs and mix with the butter/sugar mixture.
Now, go back to your flour, baking powder, salt mixture and slowly add it on low speed along with the lemon juice. It’s a LOT of batter and almost bogs down my mixture so that is normal.
Sorry for the confusion, I’ll write it more clearly in the directions too.
Thanks!
It was the whipping cream pound cake. Sorry. Was looking at them all and got confused. You are making my family very happy with these cake recipes!
Devine looking, is it a dry cake?
It is not dry unless it’s over-cooked
Made the mile high last weekend. Delicious, everyone loved it. Did add teaspoon of almond flavor. Thanks for the recipe
Looks fabulous. Can’t wait to make this and others you have listed. I love to make poundcakes! Thanks 5 stars
The first photo of the cake looks amazing. It really does look a mile high!
Hi Paula!! Your recipe was our most popular recipe at Weekend Potluck! Can you add a link back to the potluck linky party? Or, if it’s easier, you can grab a button from my blog (on the right sidebar) Thank you! P.S. – see you on Friday!
This pound cake looks irresistibly good 🙂 I also noticed that you have some other nice cakes that you made before like amaretto and cream filled pound cakes.. Yummy!
That Amaretto pound cake is so good, everyone raves about it when I take it places.