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.
Can this be used as cupcakes?
Yes, they’ll take a little longer to cook than regular cake batter cupcakes, but start watching about 22 minutes for standard size cupcakes.
Hello. I’ve been researching a purple velvet number cake for my daughter’s college graduation and realize a pound cake might be better than normal cake. But I want to use a sheet pan to cut the numbers. I saw your sheet pan pound cake recipe but think I want more batter, then stumbled upon your mile high…….it says you use a 12 cup tube pan but the link is to a 18 cup tube pan. For volumes sake and a high enough sheet pan that I won’t need two layers will this recipe create a high enough sheet pan cake? If that makes sense
Yes, a 9×13-inch pan with 3 inch sides will be good. If you’ll notice in the sheet pan pound cake that one doesn’t come all the way to the top. The mile high pound cake will def be taller but it shouldn’t bake over. I would like the sides with parchement paper like I did the tube pan but I really don’t think it’ll bake over. Just make sure the paper doesn’t touch the heating element in the oven. When you pour the batter into the pan try to spread it to the corners and sides good. Even if it’s higher in the corner and sides would be good because it’s really going to puff up in the center.
What size Bundt pan do you use for this cake? It’s a lot of ingredients.
Thank You,
You’ll need about a 16 cup bundt. Don’t fill the pan any more than 2 inches from the top of the pan or it will overflow. Instead, if you don’t have one large enough and don’t want to buy another pan, you can put the extra dough in cupcakes and bake them. Just be careful opening the oven to remove the cupcakes when they’re done.
May I use lemon extract instead of the vanilla extract for the mile high cake? Can I use both flavorings?
Yes, you can use vanilla instead or in addition to the lemon.
This is a beautiful cake. I’d like to know if I can use the batter for this cake to create a marble cake as I need a very big cake. I realize that I will have to substitute the lemon juice with another liquid such as sour cream. Thank you very much. I will be making your recipe. Thank you!
Yes, you can. It’ll be wonderful.❣️
Do you have a recipe for mile high chocolate pound cake? I have searched with no luck surely there must be a recipe in existence somewhere!
I will be making your recipe in th near future and will let you know how it turns out
Thanks for any help or info you can give me
I don’t, but that’s a great idea. I’ll work on one. In the meantime, I have 2 chocolate pound cake recipes
https://www.callmepmc.com/sour-cream-dark-chocolate-pound-cake/ this one has a rich, dark chocolate flavor
https://www.callmepmc.com/chocolate-pound-cake/ this one is mildly chocolate
If you didn’t want to make one of these, you could use the chocolate part of one of these and add it to my Mile High pound cake recipe.
https://www.callmepmc.com/mile-high-pound-cake/
It’s my go to cake! Loved by everyone!
I have made dozens of pound cakes and normally go back to my grandmother’s 7-Up pound cake recipe. However, this is the best pound cake recipe ever!!! I will never use another recipe. It is crunchy on the outside and moist on the inside and the flavor is amazing!!
Thanks so much!! I’m so happy you like it!
You have not posted the full recipe for the mile high pound cake of the amount of all the ingredients
Yep, they just above where you commented.