If you’re craving a rich, buttery cake with a light and fluffy texture that rises impressively tall, this Mile High Pound Cake is exactly what you need.
I love how this classic dessert combines simple ingredients into something truly spectacular moist, tender, and with a golden crust that’s simply irresistible.
Whether you’re serving it for a special occasion or just treating yourself to a sweet indulgence, this recipe will become your go-to for a show-stopping pound cake every time. Let me show you how to make this towering treat step by step!
🍴 Can You Eat This Recipe Every Day?
As much as I adore this rich, buttery Mile High Pound Cake, I wouldn’t recommend making it a daily indulgence—at least not in full slices! It’s high in sugar, saturated fat, and calories, which makes it a perfect treat in moderation, not a regular staple.
That said, a small slice now and then won’t hurt—especially if you balance it with nutritious meals throughout the day. If you’re craving it more often, consider making a lighter version with reduced sugar, Greek yogurt, or even whole wheat flour for a healthier spin. Enjoy your cake, just not the whole thing every day—unless you’re sharing, of course! 😄
How To Make Mile High Pound Cake Recipe?
📝 Recipe Overview
- Preparation Time: 20 minutes
- Cooking Time: 1 hour 30 minutes
- Total Time: 1 hour 50 minutes
- Calories: Approximately 420 per slice
- Cuisine: Southern American
- Yield: 12–14 servings
🧰 Equipment Needed:
Here’s the Equipment Needed section for your Mile High Pound Cake Recipe:
- 10-inch tube pan (or Bundt pan)
- Electric mixer (stand or handheld)
- Large mixing bowl
- Medium mixing bowl
- Measuring cups and spoons
- Rubber spatula
- Cooling rack
- Sifter (optional, for flour)
- Butter knife or cake tester (to check doneness)
🥣 Ingredients:
Here’s the Ingredients list for your Mile High Pound Cake Recipe:
- 3 cups granulated sugar
- 1½ cups unsalted butter (softened, about 3 sticks)
- 6 large eggs (room temperature)
- 3 cups all-purpose flour (sifted for best texture)
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 cup whole milk (room temperature)
- 1 tablespoon pure vanilla extract
- ½ teaspoon almond extract (optional, for added depth)
👩🍳 How to Make Mile High Pound Cake
Here are the Step-by-Step Instructions for your Mile High Pound Cake Recipe:
Step 1: Preheat the Oven
Preheat your oven to 325°F (163°C). Grease and flour a 10-inch tube pan thoroughly to prevent sticking.
Step 2: Cream Butter and Sugar
In a large mixing bowl, use an electric mixer to cream 1½ cups of softened butter and 3 cups of sugar together until light and fluffy. This should take about 5–7 minutes. Don’t rush this step—it’s what gives the cake its lofty texture.
Step 3: Add the Eggs
Add the eggs one at a time, beating well after each addition. This helps the batter stay smooth and prevents it from curdling.
Step 4: Mix Dry Ingredients
In a separate bowl, sift together 3 cups all-purpose flour, ½ teaspoon baking powder, and ½ teaspoon salt. Sifting helps aerate the flour and contributes to the tall rise.
Step 5: Combine Wet and Dry Ingredients
Add the flour mixture to the batter alternately with 1 cup of milk, starting and ending with the flour. Mix on low speed until just combined to avoid overmixing.
Step 6: Add Flavor
Stir in 1 tablespoon vanilla extract and ½ teaspoon almond extract (if using). The almond adds a subtle nutty note that complements the buttery flavor.
Step 7: Pour and Bake
Pour the batter evenly into the prepared pan. Smooth the top with a spatula and gently tap the pan on the counter to release air bubbles.
Bake for 1 hour and 30 minutes, or until a cake tester or toothpick inserted into the center comes out clean. The top should be golden and slightly cracked—that’s a good sign!
Step 8: Cool and Serve
Let the cake cool in the pan for 15–20 minutes, then carefully turn it out onto a cooling rack. Allow it to cool completely before slicing.
🍰 Serving Suggestions
Here are some delicious Serving Suggestions for your Mile High Pound Cake:
- Classic with Powdered Sugar: I like to dust the top with a light sprinkle of powdered sugar for a simple, elegant finish.
- With Fresh Berries and Whipped Cream: Top each slice with a handful of fresh strawberries, blueberries, or raspberries, and a dollop of homemade whipped cream. It’s fresh, fruity, and perfect for spring or summer.
- Toasted with Butter: Try toasting a slice and spreading it with a bit of butter or fruit preserves. It’s insanely good for breakfast or a cozy afternoon snack.
- Drizzled with Glaze or Sauce: A lemon glaze, caramel drizzle, or warm chocolate sauce can take this pound cake to dessert heaven.
- With Ice Cream: Serve it warm with a scoop of vanilla or butter pecan ice cream for a decadent treat.
💡 Tips and Variations
Here are some helpful Tips and Variations for your Mile High Pound Cake:
✅ Tips for Success
- Use room temperature ingredients: Butter, eggs, and milk should all be at room temperature to ensure a smooth, well-emulsified batter.
- Cream the butter and sugar well: This is key to getting that signature mile-high rise. Don’t skimp on the mixing time!
- Don’t overmix after adding flour: Mix just until combined to avoid a dense, tough cake.
- Test doneness carefully: Insert a toothpick or skewer in the center. It should come out clean with just a few crumbs—no wet batter.
- Cool completely before slicing: This cake needs time to set. Letting it cool makes for cleaner slices and better flavor.
🍋 Flavor Variations
- Lemon Pound Cake: Add 2 tablespoons of lemon zest and substitute ¼ cup of the milk with fresh lemon juice.
- Almond Pound Cake: Double the almond extract and sprinkle sliced almonds on top before baking.
- Marble Pound Cake: Swirl in ½ cup of melted chocolate or cocoa batter before baking for a beautiful marbled look.
- Brown Sugar Twist: Swap 1 cup of white sugar with light brown sugar for a deeper, caramel-like flavor.
🧾 Nutrition Facts (Per Serving)
Here are the Nutrition Facts Per Serving for your Mile High Pound Cake (based on 14 servings):
- Calories: 420
- Total Fat: 22g
- Saturated Fat: 13g
- Trans Fat: 0g
- Cholesterol: 110mg
- Sodium: 150mg
- Total Carbohydrates: 52g
- Dietary Fiber: 0g
- Sugars: 34g
- Protein: 5g
- Calcium: 40mg
- Iron: 1.3mg
- Potassium: 80mg
🧊 How to Store Mile High Pound Cake
Here’s how to properly store your Mile High Pound Cake to keep it fresh and moist:
At Room Temperature:
I usually store mine at room temperature if I plan to eat it within a few days. Just wrap the cooled cake tightly in plastic wrap or aluminum foil and keep it in an airtight container. It stays fresh for up to 4 days on the counter.
In the Refrigerator:
If your kitchen is warm or you need it to last longer, refrigerate it. Wrap the cake well in plastic wrap and place it in an airtight container. It’ll stay good for up to 7 days. Let it come to room temperature before serving for the best texture.
In the Freezer:
Want to make it ahead or save leftovers? Freeze it! Wrap individual slices or the whole cake tightly in plastic wrap, then again in foil or a freezer-safe bag. It’ll keep for up to 3 months. Thaw in the fridge overnight, then bring to room temp before serving.
Note for Mile High Pound Cake Recipe:
Make sure all your ingredients are at room temperature before you begin—especially the butter, eggs, and milk. This helps the batter mix evenly and gives the cake its signature height and tender crumb.
Don’t rush the creaming process; beating the butter and sugar well is key to achieving that light, airy texture. Also, use a heavy-duty bundt or tube pan to support the weight of the batter and allow it to rise evenly without collapsing. Avoid opening the oven door too early to prevent the cake from sinking in the middle.
FAQs
Why is it called “Mile High” Pound Cake?
Because it rises tall and proud! This cake has a beautifully domed top and dense but fluffy texture, making it look and feel like it’s towering over a regular pound cake.
Can I use a Bundt pan instead of a tube pan?
Yes, you can! Just make sure it’s a 12-cup Bundt pan to handle the volume. Grease it well to prevent sticking.
Can I make this cake ahead of time?
Absolutely. It actually tastes better the next day as the flavors settle. Just wrap it tightly and store it as noted above.
What’s the best way to freeze it?
Wrap slices or the whole cake in plastic wrap, then in foil, and freeze for up to 3 months. Thaw overnight in the fridge.
Can I reduce the sugar or butter?
You can try, but it may affect the texture. Reducing sugar by ¼ cup usually works fine. For a lighter version, I can help you adjust ingredients.
Why did my pound cake sink in the middle?
That usually means it was underbaked or the oven temperature was too low. Always check for doneness with a skewer or cake tester before removing from the oven.
🎉 Conclusion
I hope you enjoy making and savoring this classic Mile High Pound Cake as much as I do. Its buttery richness, tender crumb, and impressive height make it a timeless dessert that’s perfect for celebrations or just a cozy treat at home. With simple ingredients and straightforward steps, you can create a cake that feels both elegant and comforting.
Give it a try—you’ll be amazed at how this humble pound cake rises to the occasion every time. Don’t forget to share slices with family and friends; after all, a cake this good is meant to be enjoyed together!
Happy baking! 🍰✨
Mile High Pound Cake Recipe
Ingredients
Equipment
Method
- Preheat your oven to 325°F (163°C). Grease and flour a 10-inch tube pan thoroughly to prevent sticking.
- In a large mixing bowl, use an electric mixer to cream 1½ cups of softened butter and 3 cups of sugar together until light and fluffy. This should take about 5–7 minutes. Don’t rush this step—it’s what gives the cake its lofty texture.
- Add the eggs one at a time, beating well after each addition. This helps the batter stay smooth and prevents it from curdling.
- In a separate bowl, sift together 3 cups all-purpose flour, ½ teaspoon baking powder, and ½ teaspoon salt. Sifting helps aerate the flour and contributes to the tall rise.
- Add the flour mixture to the batter alternately with 1 cup of milk, starting and ending with the flour. Mix on low speed until just combined to avoid overmixing.
- Stir in 1 tablespoon vanilla extract and ½ teaspoon almond extract (if using). The almond adds a subtle nutty note that complements the buttery flavor.
- Pour the batter evenly into the prepared pan. Smooth the top with a spatula and gently tap the pan on the counter to release air bubbles.
- Bake for 1 hour and 30 minutes, or until a cake tester or toothpick inserted into the center comes out clean. The top should be golden and slightly cracked—that’s a good sign!
- Let the cake cool in the pan for 15–20 minutes, then carefully turn it out onto a cooling rack. Allow it to cool completely before slicing.