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!

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Mile High Pound Cake or 10 Egg Pound Cake

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 tube pan with this trick to ensure the cake didn’t overflow!

Table of Contents

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.

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 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!

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

Mile High Pound Cake is dense, moist and over-the-top good!

Author: Paula

4.86 from 127 votes

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Prep Time: 15

Cook Time: 1 40

Total Time: 1 55

Servings: 12 slices

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.

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256 Comments

THIS CAKE CAMEOUT BEAUTIFUL.MY FIRST TIME MAKING IT,WON’T BE THE LAST.

I made this cake and it was so good. Everyone loved it! It reminds me of my grandmothers pound cake. I definitely will be making it for my family and friends for our upcoming Thanksgiving gathering.

I made this recipe and it came out so beautiful. I loved it and my grandchildren loved it. However I began to think about the original recipe. If I truly use a pound of everything that would mean I use only 2 cups of sugar. What difference would that make other than sweetness?

Paula says:

10.19.22 at 2:02 pm

I have made a pound cake with 2 and 1/2 cups of sugar but haven’t made one with just 2 cups. For me personally, it wouldn’t be sweet enough. But, I like desserts SUPER SWEET. As far as the chemistry and it baking correctly, it will bake fine.

Reply

I have made this cake so many times and it is delicious everybody loves it

Super delicious! A very tall!
Remember to increase the height of your pan with parchment paper.

Absolutely delicious! Followed the recipe exactly as written. My favorite has been whipping cream pound cake until today! I used the Nordic Ware 18 cup tube pan. It did not fall in the middle

I did not see where to add the vanilla. I just added it after the eggs. Its in TBE oven now. Its for a funeral lunch. I’m sure it will be perfect!

Hi Paula,
I just popped my cake in the oven and wanted to write to let you know that I noticed the recipe directions don’t specify when to add the vanilla, just the lemon juice. Not sure if someone already commented on this but wanted to make sure to tell you for good measure. I just used my best judgement and added it along when I poured in the lemon juice.

I tried this cake at a relative’s July 4th event and can’t wait to see how mine turns out! :p

Thanks,
Odessa

I’m ready to put this cake into the oven. Is it a preheated or cold start?

Paula says:

07.18.22 at 12:13 pm

preheated to 325F –

I tested and tested preheated oven vs cold oven and there’s no difference in the end result.

Reply

I cut the recipe in half and baked it in a loaf pan. I baked it a little over 90 min. It fell a little in the middle, but it was delicious! The crust, my family’s favorite part, was perfect! The best pound cake I’ve ever made, and I’ve made lots! Thanks for the recipe.