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.
The ‘ or until done’ part of the recipe is disconcerting to me…. how will I know if the center is done?
Use a long wooden skewer or toothpick and insert it into the middle of the cake. If it comes out with no crumbs or dry crumbs the cake is down. I have found that so many ovens aren’t calibrated therefore cook differently as well as dark vs light pans cook differently it’s important to know that and judge the doneness yourself.
What is the purpose of the lemon juice?
flavor only
My aunt use to make aunt Eva’s pound cake. The recipe is similar. Have you ever heard of that cake?
No, I haven’t, but I’m about to research it right now. Thanks
What size tube
Being that you’re using lemon juice does the cake have a lemon flavor to it
Only a slight lemon flavor. The butter flavor comes through more in my opinion.
This cake is insane!! The crust is a separate experience! Almost angel food like. It was super easy. thanks for the dope recipe.
Do I have to use a tube pan ?
You can use a bundt if it’s the deeper one like this> https://amzn.to/2O52f5v. Otherwise, it will overflow.
If you don’t have a deep one and don’t want to get one, you can use a regular bundt but don’t fill it closer than 1.5 inches to the top.
Use the remaining batter for cupcakes.
Hello, I brought an 18 cup Nordic Ware tub cake pan. I am very excited about using it for this recipe, I know your large Pound cake will fit in it perfectly.
Thanks
Hi Paula, I don’t have a stand mixer can I use the hand mixer, thanks
Yes, you can.
Hi Paula, should I bake the Mile High Cake on the bottom rack? I tried it on the middle rack and it was under baked in the center. Help🤗
I use the middle rack. Is your oven calibrated? https://www.callmepmc.com/how-to-calibrate-your-oven/
It sounds like that may be the problem.
Hi Paula,
I’m getting ready to prepare this gorgeous cake but I have a question: One of your pictures shows the tube pan lined with parchment paper but your instructions do not address this. How necessary is the paper? Thanks
Details are written in the post under that photo
Hi Paula, haven’t tired the recipe yet. Waiting until our Pastor Anniversary comes 2nd Sunday in April. I would like to know if you have an old 3 layer coconut cake recipe made from scratch. I’m looking for one, but as soon as I make this cake, I will post it, and let you know how it turns out.
I don’t have one here, but I’ll look through my recipe box and see and send it if I do
I have a 1950s three layer coconut cake that is incredible! If you want to see it, go to YouTube and search Phyllis Stokes 1950s coconut cake. It is absolutely wonderful. If you have any trouble finding it, message me and I will send it to you.
Angela