Mile High Pound Cake is a rich and dense cake known for its impressive height and moist texture. This cake combines simple ingredients like butter, sugar, eggs, flour, lemon juice, and vanilla to create a deeply flavorful dessert.
The delicious taste comes from the balance of sweetness and a subtle hint of lemon, making every bite satisfying.
It is often baked in a bundt or tube pan and enjoyed during family gatherings or quiet moments at home. Inspired by classic Southern baking traditions, making this cake requires patience and care.
Now, I will guide you through the Mile High Pound Cake recipe.
Why We Love This Recipe
We love this recipe because it creates a beautifully tall and moist cake with rich buttery flavor and a hint of fresh lemon. Its simple ingredients come together to make something special and comforting.
The Mile High Pound Cake is both classic and impressive, making it a satisfying dessert that’s easy to share and enjoy with family and friends.
How To Prepare Mile High Pound Cake?
Recipe Overview
- Prep Time: 15 minutes
- Cook Time: 1 hour 40 minutes
- Total Time: 1 hour 55 minutes
- Course: Dessert
- Calories: 430
- Cuisine: American
- Yield: 12 slices
Kitchen Utensils
- 10-inch tube pan or bundt pan
- Electric mixer (stand or hand)
- Large mixing bowls
- Measuring cups and spoons
- Sifter or fine mesh strainer
- Rubber spatula
- Cooling rack
Ingredients
- 4 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 2 cups unsalted butter, softened
- 4 cups granulated sugar
- 10 large eggs, at room temperature
- ¼ cup fresh lemon juice
- 1 tablespoon pure vanilla extract
Instructions
1. Preheat your oven to 325°F (163°C). Grease and lightly flour the bottom of your tube pan to ensure easy removal after baking.
2. In a medium bowl, sift together the flour, baking powder, and salt. This step ensures even distribution and helps prevent clumping.
3. In a large mixing bowl, beat the softened butter until creamy. Gradually add the granulated sugar, continuing to beat until the mixture is light and fluffy.
4. Add the eggs one at a time, beating well after each addition to ensure a smooth batter.
5. Gradually add the sifted dry ingredients to the butter mixture, mixing until just combined. Be careful not to overmix, as this can affect the cake’s texture.
6. Stir in the fresh lemon juice and vanilla extract, which will add depth and brightness to the cake’s flavor.
7. Pour the batter into the prepared tube pan, smoothing the top with a spatula. Bake in the preheated oven for 1 hour and 25 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. This helps prevent the cake from breaking apart.
Special Notes
◆ Room Temperature Ingredients: Ensure that your butter, eggs, and other refrigerated ingredients are at room temperature before starting. This helps achieve a smoother batter and better texture.
◆ Sifting Dry Ingredients: Sifting the flour, baking powder, and salt together prevents clumps and ensures even distribution, leading to a more consistent cake.
◆ Avoid Overmixing: Overmixing the batter can lead to a dense cake. Mix until ingredients are just combined.
◆ Baking Time: Oven temperatures can vary, so start checking the cake at the 1-hour mark. If the top is browning too quickly, cover it loosely with aluminum foil.
How To Serve Mile High Pound Cake
Serve Mile High Pound Cake sliced thick to showcase its tall, fluffy texture. It pairs wonderfully with fresh berries, a dollop of whipped cream, or a light dusting of powdered sugar.
For an extra touch, drizzle with a simple lemon glaze or serve alongside a scoop of vanilla ice cream. This cake is perfect for enjoying with a cup of tea or coffee, making it a delightful treat for any time of day.
How Do I Store This Cake?
To store Mile High Pound Cake, let it cool completely first. Then, wrap it tightly in plastic wrap or store it in an airtight container to keep it moist.
You can keep it at room temperature for up to 3 days. For longer storage, refrigerate it for up to a week or freeze it wrapped well for up to 3 months.
When ready to eat, thaw frozen cake at room temperature and warm slightly if desired.
FAQs About Mile High Pound Cake
What makes the Mile High Pound Cake different from a regular pound cake?
The Mile High Pound Cake is known for its impressive height and dense yet moist texture. This is achieved by carefully creaming the butter and sugar, using a tube pan for even baking, and incorporating ingredients like lemon juice and vanilla for a richer flavor.
Can I use a different type of pan instead of a tube pan?
While a tube pan or bundt pan is ideal for this recipe because it helps the cake rise evenly and bake thoroughly, you can use a regular loaf pan. Just be aware that the baking time and height might differ slightly.
How should I store the Mile High Pound Cake?
Store the cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and refrigerate for up to a week or freeze for up to 3 months.
Can I add other flavors or mix-ins to the cake?
Absolutely! You can fold in fresh berries, nuts, or chocolate chips to add a personal twist. Just be careful not to overmix the batter when adding extras.
Is it possible to make this recipe gluten-free?
Yes! Substitute the all-purpose flour with a gluten-free flour blend designed for baking. Keep in mind that texture may vary slightly, so consider adding a bit of xanthan gum if your blend doesn’t already contain it.
Conclusion
My easy success with the Mile High Pound Cake recipe shows that patience and attention to detail really pay off. The result is a beautifully tall, moist, and flavorful cake that impresses every time.
I hope you enjoy making and sharing this delicious treat as much as I did. With a little care, anyone can create this classic dessert that brings joy to any table.
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Mile High Pound Cake
Equipment
- 10-inch tube pan or bundt pan
- Electric mixer (stand or hand)
- Large mixing bowls
- Measuring cups and spoons
- Sifter or fine mesh strainer
- Rubber spatula
- Cooling rack
Ingredients
- 4 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 2 cups unsalted butter softened
- 4 cups granulated sugar
- 10 large eggs at room temperature
- ¼ cup fresh lemon juice
- 1 tablespoon pure vanilla extract
Instructions
- Preheat your oven to 325°F (163°C). Grease and lightly flour the bottom of your tube pan to ensure easy removal after baking.
- In a medium bowl, sift together the flour, baking powder, and salt. This step ensures even distribution and helps prevent clumping.
- In a large mixing bowl, beat the softened butter until creamy. Gradually add the granulated sugar, continuing to beat until the mixture is light and fluffy.
- Add the eggs one at a time, beating well after each addition to ensure a smooth batter.
- Gradually add the sifted dry ingredients to the butter mixture, mixing until just combined. Be careful not to overmix, as this can affect the cake’s texture.
- Stir in the fresh lemon juice and vanilla extract, which will add depth and brightness to the cake’s flavor.
- Pour the batter into the prepared tube pan, smoothing the top with a spatula. Bake in the preheated oven for 1 hour and 25 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. This helps prevent the cake from breaking apart.