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.
This recipe doesn’t have any milk?
No, it doesn’t.
This pound cake was incredible. Super impressive for guests served with your orange curd recipe (yum!). It’s very tender and and moist and is such a great base for any fruit or chocolate topping! (Or, let’s be honest, on it’s own alognside a nice cup of coffee in the morning!) Delicious.
Dare I say, this recipe lived up to its name! It was moist, rich, buttery, and it really melts in your mouth. Making this again soon for everyone to try!
This is one of the best pound cake recipes I’ve ever made and enjoyed! The tip for adding parchment to the top of the tube pan was clutch and the cake came out with little effort – always the most nerve-wracking part of baking for me!
I love this pound cake recipe, what I like the most is the moist and tender texture of it and the buttery taste. A perfect match for my cup of coffee! ~I’ll make this again soon!
The article with your Mile High Pound Cake recipe references a “12 cup tube pan” with an Amazon link for the pan. Amazon shows this as a 10″ x 4.25″ tube pan. Does the 10″ pan hold 12 cups of batter? I am unable to find a 12″ tube pan nor find information for capacity of 10″ pans. Your recipe sounds wonderful, I’m eager to make the cake. Thank you!
A 10″x 4.25″ tube pan should hold 12 cups of batter. But, this Mile High Pound cake and my Old Fashioned Blue Ribbon pound cake are extra large and that’s why I put the extra waxed paper around the pan (you can see that in one of the photos on the post.) I have been trying to find all those old links and replace them with this one> https://amzn.to/45IRM4V. One reason I changed to this pan > https://amzn.to/45IRM4V it’s larger. It holds 18 cups of batter.
Also, if you notice the Mile High Pound Cake is sunken in the center…. I couldn’t figure out why my cakes were doing that. They were done but they all would sink around the center. I tried other pans and realized it was my pan. I got this pan https://amzn.to/45IRM4V and now it doesn’t sink.
I hope I didn’t totally confuse you.
Hi am I able to add peaches to the batter?
I’d recommend this cake instead, it’s already formulated with peaches. You can omit the booze if you prefer.
Hi Paula there’s no recipe attached ☺️
Yes, it’s at the very bottom. You can click on ‘jump to recipe’ under the title at the very top and it’ll take you right to it.
Just found your site and I’m really looking forward to trying your recipes. I just finished making marble pound cake NOT YOUR RECIPE and after two failures I was looking for a new recipe and found your site. I love the look of your mile high pound cake and wanted to ask if I could use this recipe to make the marble pound cake. I saw your marble pound cake but want one that will be really tall and impressive. Will need to substitute lemon juice with something else too. Thanks so much.
Yes, you can use the Mile High Pound Cake recipe and make it marbled. It’s a wonderfully tall cake.
This is my family favorite cake. I baked one for a funeral, and it was the talk of the table!! I love cooking it too!! Thanks for this recipe honey. Only pound cake for my family and friends!!
I’m so happy you and your family enjoy it!
I keep seeing bundt cakes/tube cakes that are NOT inverted. You can see the beautiful top. What is the best way to get a cake out of the pan and get it flipped without breaking??
First wait until the cake has cooled 30 to 40 minutes and has stablelized some before flipping it out. After about 10 minutes, I run a thin knife around the edge so it doesn’t stick then I let it cool 30 or 40 minutes. Double flipping is tricky, but have 2 platters ready. If the pan has cooled enough to handle it with your hands,it’s much easier than with oven mitts. I try to flip it out of the pan then quickly flip it back over. It takes a little practice. (If it does crack you could drizzle a glaze over it.)
The best pound cake recipe I tried!! A happy baker 😄
I’m so happy you like it.