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Mile High Pound Cake Recipe

The Mile High Pound Cake is a rich, buttery dessert known for its tall, fluffy texture and classic golden crust. Made with simple ingredients like butter, sugar, eggs, flour, and vanilla, it delivers a moist and tender crumb that rises impressively high—hence the name. This cake is perfect for special occasions or any time you want a comforting, homemade treat. Its straightforward preparation makes it accessible for bakers of all skill levels, while the stunning height and flavor always impress guests. Serve it plain, dusted with powdered sugar, or alongside fresh fruit and whipped cream for an extra touch.
Print Recipe
Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 50 minutes
Servings: 12
Cuisine: Southern American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 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

Equipment

  • 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)

Method
 

Step 1: Preheat the Oven
  1. 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
  1. 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
  1. 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
  1. 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
  1. 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
  1. 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
  1. 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.
  2. 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
  1. 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.

Notes

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.