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.
By far one of the best pound cake recipes I’ve ever made! I made sure to use all fresh ingredients…including eggs! This will definitely be made again and again!
Thank you! I’m so happy you like it!
I have made this cake several times for family and church family. I get huge compliments. Thank you for making me feel so special. I followed the recipe and never had any problems. You’re amazing!!!
I’m so happy that you like it! Thank you for you nice words and for commenting!
This looks delish! I definitely need to try it this weekend!
Before I make it, are you using salted or unsalted butter
You can use either, I use salted.
I’m making this for my mom’s birthday. Do I HAVE to use lemon juice? She’s not a huge fan of lemon flavored desserts. If I omit it, does it need a replacement? Maybe Buttermilk?
You can substitute any juice or milk or buttermilk
Thank you for this recipe and for your tips. I just purchased the Nordic Ware 18 cup pan on Amazon. Can I used this pan for this particular recipe?
Yes! It’s perfect for this recipe and my Old Fahsioned Blue Ribbon pound cake. Those are the 2 largest pound cakes I have.
This was show stopping delicious 😋 made this for a repass and do many ppl were bickering over the cake vanishing!
Your original recipe calls for 12 slices. I have an 18 cup baking pan so I dialed up to 18 slices. Am I wrong?
Yes, you don’t need to change the recipe for an 18 cup pan. For 12 slices they’re pretty big – you can get more than 12 slices from it.
You left out how much milk that’s deceptive. Thankfully I’ve been baking for 30 years myself.
Not deceptive at all, the recipe is correct as written. My recipe for Mile HIgh Pound Cake does not have milk it and doesn’t need it with 10 eggs and 2 cups of butter. It’s a wonderfully tender and buttery cake.
No deception I used no milk cake was beautiful and delicious
Right, it doesn’t need milk. Thanks Deborah
That was a ugly comment. If you have been baking that long you would know why you don’t need the liquid!!! The eggs are why. If you were a baker for that long you would have known that. I don’t know why there’s always a bad apple in the bunch.
Agree!
Instead of accusing her of being deceptive, you should’ve asked if this recipe calls for milk or not. There’s a quarter cup of lemon juice in this recipe and lots of eggs. Since you’ve been baking for over 30 years, you shouldn’t need the recipe well you should’ve already known that.
Thank you Misha!
I just made this for the first time and it came out very good! It definitely won’t be the last time I make it! I made it in an 18 cup tube pan from Nordic Ware but I did extend the pan like you did. Good thing I did bc the finished cake was all the way to the top! One thing though; I measured mine and it only measured 3 1/2”, not 4” like yours. Any idea why? I followed the recipe to a T and used large eggs. Thanks for sharing!
Your pan is probably bigger in diameter. Mine is larger at the top but narrows slightly.
I made this cake it was very tall and delicious I shared some with family and neighbors and they came back for more .
Will make this again for a bigger crowd .
I love hearing that! Thank you – I’m happy you enjoyed!