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.
No milk?…
no milk.
Everyone wants the recipe–it is truly the best pound cake ever
Ryan
This was delicious!! I received so many compliments and rave reviews about this cake. I will be making this again. Great recipe
This is my 4th cake, everyone loves it. I took them to work and wow, how they enjoyed them. Thank you. I give it 5 stars
Hey there..I had to come back. I have had rave reviews on this recipe. I added some of the strawberry sauce but I will definitely add more next time. It had to cook another 20 minutes because I was afraid it would flow over, which it didnt’ (3.25″ tall). So I added a cookie sheet under it. So there ya go on dat issue. The crumb was a beauty, taste was wonderful. I wanted to redo my review especially after everyone has raved over it. I’m still not satisfied myself, so with a frig full of fresh farm eggs, I am gonna whip it up again and pray for a Mile High but without strawberry sauce and see what happens! Thank you!
Thanks so much for your review. I’m so happy everyone loved the cake.
Could this recipe be halved?
yes
U can also just do a regular size pound cake using only 3c of sugar, 3c of flour and 6 large eggs.
I came here just to see how many eggs and butter should I use to mk a 4c pound cake cause regular size be 2short for me and my family. But the rest of what I’ll use will be how I actually mk my pound cakes
Hello,
Can I use cake flour? Thanks.
Yes, you can although I don’t notice a difference with cake flour. The ratio isn’t 1 to 1. Use add an extra 2 tablespoons per cup of cake flour to equal the quantity in 1 cup of AP flour.
I love this recipe!
Do you think I could add raspberries to it? Probably cook them down into a syrup/ sauce first. When would I add this to the batter?
Thanks so much!
Yes, you could do the raspberries like I did this strawberry sauce. https://www.callmepmc.com/strawberry-pound-cake/ You can either add it last when mixing and mix it in gently. Or, you can drop it into the batter after you’ve added it to the pan and swirl it.
I also have this fresh strawberry pound cake that you can do using raspberries. https://www.callmepmc.com/fresh-strawberry-pound-cake/
The difference in it is I condensed the strawberries so they had a stronger flavor. This strawberry cake is very moist, but it’s not as tall as the Mile High Pound Cake.
I hope I’ve helped, please let me know if you have more questions.