Mile High Pound Cake

Wax Paper Tube Pan Extention

I use a tube pan for this recipe and I still add waxed paper in case the cake rises taller than my pan.

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 tube pan leaving 2 to 3 inches standing above the pan. Of course, you could purchase a larger pan, but this is the only recipe that I have a problem with rising too high and over-flowing.

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.

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 butter, a pound of sugar, and a dozen eggs. It was developed before recipes were written, recorded, and persevered over time, most likely because the ingredient ratios were easy to remember. Mile High Pound Cake has 2 cups of butter, ten eggs, 4 cups of flour, and 4 cups of sugar.

Now you know why I was concerned with it overflowing!

I have used a ton of sugar, butter, flour, and eggs since beginning my Pound Cake series! Seriously, though, I have used 18 cups of flour, about six pounds of butter, three dozen eggs, and 2 pounds 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!

1. Beat the butter until it’s smooth and creamy. It will fluff slightly and become lighter in color.
2. Beat in the sugar. Again, beat on medium speed until the butter and sugar are smooth.
3. All refrigerated ingredients need to be at room temperature! (eggs and butter for this cake)
4. 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.
5. 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.
6. 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.)
7. 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!
8. Bake your Mile High Pound Cake at 325 degrees F. (Learn How to Calibrate Your Oven!!)
9. Cool the cake in the pan on a wire rack for 20 minutes then invert on a serving tray to cool completely.
10. Serve with freshly whipped cream, ice cream, fresh berries, Caramel Sauce, Raspberry Sauce, strawberry sauce, or Orange Curd.
11. Or, the beauty of a pound cake is it is delicious and plain without any embellishments or accompaniments. Enjoy!!