Hello and welcome back to my Pound Cake series. This time, I made and tested the Mile High Pound Cake. It’s been one of my favorites for years. It is true to its name.
This Mile High Pound Cake is the most massive, tallest, and heaviest pound cake I’ve ever cooked. In fact, I used this approach to lengthen my tube pan to prevent the cake from overflowing!
With this recipe, I use a tube pan, but I still add waxed paper in case it is longer than my pan. Just cut 3 to 4 inch tall strips of waxed paper, spray one side, and press to glue it to the interior of the tube pan, leaving 2 to 3 inches above the pan. Of course, you could buy a bigger pan, but this is the one recipe where the batter rises too high and overflows.
Mile High Pound Cake
Mile High Pound Cake is very delicious! The batter is smooth as silk. It’s fluffy, yet rich. It’s smooth and light but has a decadent flair.
This cake, unlike the previous pound cakes I’ve cooked, contains baking powder. Most pound cakes are leavened strictly with eggs. Speaking of eggs, this Mile High Pound Cake has 10 eggs! The eggs help to create that velvety texture.
I’d want to demonstrate how to bake the ideal pound cake. This is one of the best pound cakes ! It’s
- Soft with a small crumb
Get all of my pound cake recipes here .
Mile High Pound Cake recipe
Mile High Pound Cake tastes the most like classic pound cake than any other pound cake I’ve tried. This is because original pound cakes were made using a pound of butter, a pound of sugar, and a dozen eggs. It was created before recipes were written and documented and has stood the test of time, most likely because the ingredient ratios were simple to recall. Mile High Pound Cake has 2 cups of butter, 10 eggs, 4 cups of flour and 4 cups of sugar.
Now you see why I was worried about it spilling!
Since starting my Pound Cake series, I’ve used a lot of sugar, butter, flour, and eggs! Seriously, though, I have used 18 cups of flour, about six pounds of butter, 3 dozen eggs and 2 pounds of sugar!
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 key is to mix, mix, mix!
- The butter should be smooth and creamy. It will fluff slightly and become lighter in color.
- Mix in the sugar. Beat on medium speed until the butter and sugar are smooth once again.
- All chilled items must be brought to room temperature! (This cake requires eggs and butter)
- Add one egg at a time, ensuring that each is well absorbed before adding the next. This will just take a few spins of the beaters at medium speed.
- In a separate dish, sift and measure the dry ingredients (flour and baking powder). Mix the flour and baking powder into the bowl with the remaining ingredients on low speed. Stir until the ingredients are blended but not completely incorporated. do not over mix ! An over-mixed batter results in a tough cake.
- Spoon the batter into a well-greased and dusted or sugared baking dish. 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.)
- This recipe should not be made in a bundt pan. See above, even a 12-cup tube pan needs an extra level of security so as not to overflow!
- Preheat the oven to 325°F for your Mile High Pound Cake. How to Calibrate your Oven !!)
- Cool the cake in the pan for 20 minutes on a wire rack before inverting it onto a serving dish to cool fully.
- Serve with whipped cream, ice cream, and fresh berries. Caramel Sauce , Raspberry Sauce, strawberry sauce , or Orange Curd.
- Or, the beauty of a pound cake is it is delicious plain without any embellishments or accompaniments. Enjoy!!
Mile High Pound Cake
Mile High Pound Cake is rich, moist, and delicious!
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Prep Time: 15 minutes
Cook Time: 1 hour 40 minutes
Total Time: 1 hour 55 minutes
Servings: –+ slices
- 4 cups all-purpose flour
- 1 teaspoon baking powder
- 4 cups sugar
- ¼ cup lemon juice
- 1 tablespoon pure vanilla extract
- ½ teaspoon salt
- 2 cups butter at room temperature
- 10 large eggs at room temperature
- Preheat the oven to 325 degrees Fahrenheit. Grease and lightly flour bottom of tube pan.
- Sift together flour, baking powder, and salt. Cream butter. Gradually add the sugar, pounding constantly. 1 egg at a time, beat in.
- Mix in the dry ingredients. Beat. Mix in the lemon juice and vanilla extract. Pour batter into the prepared pan.
- 1 hour and 25 minutes in the oven, or until done. Cool on a wire rack.
Calories: 749kcal | Carbohydrates: 99g | Protein: 10g | Fat: 35g | Saturated Fat: 20g | Cholesterol: 257mg | Sodium: 435mg | Potassium: 157mg | Fiber: 1g | Sugar: 66g