Mile High Pound Cake
A Mile High Pound Cake is a moist, sweet pound cake made in an eighteen-cup
bundt pan with the addition of lemon juice for extra flavor!
Watch the video for this recipe!
A Mile High Pound Cake puts me in the mind of a true traditional pound cake. Pound Cakes got their name because there is a pound of each ingredient included in this cake.
These cakes used to be made in large eighteen-cup bundt pants such as the pan used for this recipe as people had really large families “back in the day”.
Lemon juice was added for extra flavor to this cake, but if you want to keep the cake truly traditional, you can leave it out.
If you need an 18-cup bundt pan you can find one here in my Amazon store.
So let’s get into this recipe so I can show you how it’s done!
Ingredients to make the Pound Cake:
4 c of all-purpose flour- sifted
4 c of granulated sugar
10 whole eggs- room temperature
2 c (4 sticks) of butter – room temperature
1/4 c of lemon juice – room temperature
1 tsp of almond extract
1 tsp of baking powder
1/2 tsp of salt
Steps to make the Mile High Pound Cake:
In a large bowl, cream the butter and sugar together until light and fluffy. Add the eggs one at a time mixing well after each addition. Mix in the
lemon juice and almond extract just until blended. Add the flour in four equal parts just until blended. Place the cake in the
oven and set the temperature to 325 degrees.
Bake for 1 hour and a half or until the cake is golden brown. (Insert a wooden toothpick into the center of the cake. The cake is done when the
toothpick comes out clean.) Allow the cake to cool for 20 minutes before inverting it onto a wire rack to complete the cooling process.
I decided to keep this cake truly traditional and omitted adding icing to the cake, but you can always choose to add icing. I just felt it was better to
stick with a “basic cake” for this recipe to allow the recipe to truly stand out. Strawberries and blueberries and also whipped cream are great
additions to this cake.
**Shop my Amazon store and check out cooking items used by Whip it like Butter!**
*There may be affiliate links in this description or video in which I may receive a commission at no cost to you*
You may also enjoy:
Pineapple Upside Down Pound Cake
Cookies and Cream Mason Jar Ice Cream
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Ingredients
- 4 c of all-purpose flour- sifted
- 4 c of granulated sugar
- 10 whole eggs- room temperature
- 2 c (4 sticks) of butter - room temperature
- 1/4 c of lemon juice - room temperature
- 1 tsp of almond extract
- 1 tsp of baking powder
- 1 tsp of salt
Instructions
- In a large bowl, cream the butter and sugar together until light and fluffy.
- Add the eggs one at a time mixing well after each addition.
- Mix in the lemon juice and almond extract just until blended.
- Add the flour in four equal parts just until blended.
- Place the cake in the oven and set the temperature to 325 degrees.
- Bake for 1 hour and a half or until the cake is golden brown.
- (Insert a wooden toothpick into the center of the cake. The cake is done when the toothpick comes out clean.)
- Allow the cake to cool for 20 minutes before inverting it onto a wire rack to complete the cooling process.
- Serve and enjoy!
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