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.
Hi going to make your cake, mile high pound cake.. I was wondering if you could use cake flour? Mmmm ! You probably never tried it? But I don’t want to waste all those Eggs.. please help! Please and thank you!
Yes, you can. To sub cake flour for all-purpose flour use this formula…. “Add an extra 2 tablespoons per cup of cake flour to equal the quantity in 1 cup of all-purpose flour. If you’re substituting all-purpose flour for cake flour, you’ll want to reverse these ratios: Use 2 tablespoons less AP flour per cup of cake flour, and add 2 tablespoons of corn starch per cup.”
I made the Mile High Pound Cake yesterday. It was the first time I’d made the recipe. The recipe was easy to follow. I did make a slight modification – instead of 3T vanilla extract, I used 2T pure vanilla and 1T LorAnn butter vanilla bakery emulsion. I also added a couple drops of butter extract. The cake was so amazing! I took it to a dinner at church and it received rave reviews.
Yay! I’m so happy you liked it. Thanks for commenting.
I’m baking this Pound cake as i type this review. So I will up date my review later. So from reading the reviews I used the Nordic 18 cup Pound cake pan. The pan is still not big enough so the cake poured over into my oven with an hour cook time left I cried. My parents and husband laughed. My dad say baby let that cake finish cooking it’s going to be a good cake wish I can share a picture of it baking big mistake next time I will use the parchment paper for sure. I lost a lot of cake batter. I will let you know the end result one it finished baking. I followed the recipe as written.
Is it possible to decrease the sugar to 2 cups?
I haven’t tried it with just 2 cups. I’ve had comments from readers that cut the sugar by 1 cup that were happy with the result.
I live in Denver,Co.
Can I use this recipe for our altitude?
We are considered high altitude
and a lot of cake recipes don’t come out right.
I think it’ll need adjustments. But I’ve never cooked at high altitudes so sadly I can’t say 100% what to do.
OMG!! Finally got around to baking this cake (now that eggs are sky high). THIS CAKE IS SOOO DOGGONE GOOD!! It is everything you state it is. I opted for lemon but didn’t realize I had no lemon extract until I got ready to begin mixing. The only thing I changed was…used 1 tsp vanilla (had run out of that too). I had fresh lemon juice leftover after measuring the 1/4 cup, so I added extra to make up for the lack of extract. I also used the zest of 3 lemons and because this is indeed a big cake, I felt it could handle it. At 325 degrees, I only needed to bake it for 1.5 hours. I didn’t need to extend my pan because I have an 18 cup Nordic ware tube. It did not sink at all. Nor did I use sugar in the pan and had no problem with its release. I will freeze half because it’s just me and my husband. But I must say, I’ve not had a true pound cake like this since I was a young adult at the annual church picnic. Thank you so very much for this recipe.
Yayy!! I’m so happy you like this recipe. ❤️
Gonna give this a try (thanks for the recipe). Question, how do you avoid over beating your dry ingredients? How many minutes and is it on low-med or medium ( using a standard kitchen aid standing mixer)
Thanks
Beat the sugar and butter until it gets slightly lighter in color. It’ll look creamy (not grainy from the sugar) – I probably beat this 2 minutes on medium.
When I add the eggs, add them 1 at a time and mix them until the yellow is just mixed in then add the next egg.
After all the eggs are in, I stop the mixer and scrape the sides and bottom then mix again about 20 seconds on medium.
What’s really important is not to overmix after you add the flour. I turn the mixer to medium-low and add the flour slowly (steady but slow, don’t dump it in all at once) Once all the flour is in the bowl and no visible pockets of flour. I stop the mixer, take the bowl out and fold the batter (not a vigous stir) it a view times with my spatula especially making sure I scrape the sides and bottom and they’re arent’ any mix lumps of flour not mixed in. I hope this helps. Please let me know how your cake turns out.
I tried it and it was a beautiful outcome! I added more flavors and made a vanilla glazed drizzle.
Love this recipe. It’s definitely Mile High. I baked in 12 cup Nordic ware and it was big enough. Absolutely
Delicious. I have added this recipe to my favorite pound cake collections!
Thanks
Yay! I’m so happy you liked it. Thanks for your kind words.
I have not made this cake yet so cannot give it 5 stars. I searched all over this site for an email of some kind to contact the owner to ask a question, but the only way I found for communication was to leave this review. My QUESTION IS: what type of butter should go into this recipe? Normally, if a recipe does not say unsalted, then you would use salted butter. But in my experience in making most pound cakes you would use unsalted butter. Please advise. If anyone else reading this have successfully made this cake please comment if you used unsalted or salted butter, or if you found it even matters! Thanks
Salted and unsalted butter chemically do the same thing when baking. Therefore, you can use salted or unsalted butter. I always use salted butter. It’s a personal preference. However, ‘professionals’ recommend using unsalted butter. It only changes the taste so you can use either one.