Mile High Pound Cake is the definition of a timeless, elegant dessert. Known for its impressive height, dense yet tender crumb, and rich buttery flavor, this cake is a showstopper without needing frosting or decoration. It rises beautifully in the oven, forming that iconic golden crust and tall silhouette that pound cake lovers crave.
This cake traces its roots back to traditional pound cakes, which were originally made with a pound each of butter, sugar, eggs, and flour. While modern versions refine the ratios for better texture and rise, the soul of the cake remains the same—simple ingredients transformed into something extraordinary. The “mile high” name comes from its lofty rise and dramatic presentation when sliced.
Perfect for holidays, brunch tables, afternoon coffee, or elegant desserts, Mile High Pound Cake is versatile and reliable. It stores well, slices cleanly, and tastes even better the next day. Whether served plain, dusted with powdered sugar, or paired with fruit and cream, this cake never disappoints.
Ingredients
3 cups all-purpose flour
½ teaspoon baking powder
½ teaspoon salt
1 ½ cups unsalted butter, softened
3 cups granulated sugar
6 large eggs, room temperature
1 cup whole milk or heavy cream, room temperature
2 teaspoons vanilla extract
½ teaspoon almond extract (optional)
Preparation
Step 1: Prepare the Pan and Oven
Preheat the oven to 325°F (165°C). Grease a large tube pan or bundt pan generously with butter and lightly dust with flour. Set aside. Proper pan preparation is crucial to release such a tall, dense cake cleanly.
Step 2: Combine Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside. This ensures even distribution and prevents dense pockets in the cake.
Step 3: Cream Butter and Sugar
In a large mixing bowl, beat the butter on medium speed until creamy and smooth. Gradually add the sugar and continue beating for 4–5 minutes until the mixture becomes light, fluffy, and pale. This step builds the structure and height of the cake.
Step 4: Add Eggs Slowly
Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl as needed. Adding eggs slowly prevents curdling and ensures a smooth batter.
Step 5: Alternate Wet and Dry Ingredients
Reduce mixer speed to low. Add the dry ingredients in three additions, alternating with the milk or cream. Begin and end with the dry ingredients. Mix just until combined. Stir in vanilla and almond extract gently.
Variation
Lemon Mile High Pound Cake: Add lemon zest and replace milk with lemon juice and milk combination.
Cream Cheese Pound Cake: Replace ½ cup butter with cream cheese for extra richness.
Vanilla Bean Pound Cake: Use vanilla bean paste for intense flavor.
Marble Pound Cake: Swirl in cocoa powder mixed with milk for a chocolate twist.
Cooking Note
Pound cakes bake slowly to ensure even cooking without drying out. Avoid opening the oven door during the first 60 minutes. If the top browns too quickly, tent loosely with foil during the last 20 minutes.
Serving Suggestions
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