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 its 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!
More recipes ---> Lemon Pound Cake, Red Velvet Cake, Classic Pound Cake, Sock it to Me Pound Cake, Oreo Pound Cake, Marble Pound Cake & Southern Caramel Cake.
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
¼ c of lemon juice - room temperature
1 teaspoon of almond extract
1 teaspoon of baking powder
½ teaspoon of salt
(Note: The full ingredient list is provided in the recipe card below.)
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. Pour your batter into a greased bundt pan. 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.
Helpful Guides for Beginners
If you're new to baking I got you covered! Here are some helpful guides to help you along the way!
- How to make a moist Pound Cake
- Pound Cake Essential Tools
- Mistakes to avoid when baking a pound cake
Helpful Baking Tools
- Bundt Pan
- Stand Mixer
- Hand Mixer
- Basting Brush
- Silicone Spatula
- Oven Thermometer
- Stainless Steel Mixing Bowl
- Baker's Joy
- Cake Keeper
- Measuring Cups
- Measuring Spoons
What Is A Pound Cake?
A pound cake is commonly made in a bundt pan and is also called a bundt cake. It is made from 4 main ingredients- flour, sugar, butter, and eggs; typically a pound of each ingredient.
Of course, there are many variations of how to make a pound cake, but those are the basic ingredients. Pound cakes are moist and tender, yet dense in texture. This old-fashioned dessert has definitely evolved these days and is served with or without icing.
Pound Cake Tips + Tricks
Whether you are a beginner or have been in the baking game for a while, I hope these tips are helpful to make sure that your pound cake comes out great!
⇢ Properly measure your ingredients – Always measure each ingredient before adding it to the cake to make sure that you have the accurate amount of each ingredient for the recipe. Baking requires exact measurements for the cake to come out correctly.
⇢ Always use room temperature ingredients – Standard pound cake ingredients include butter and eggs which should always be a room temperature to ensure that they properly blend into the batter and do not cause any clumping. Other common ingredients such as milk, cream cheese, etc should also be a room temperature. Make sure to allow enough time before baking to remove the ingredients from the refrigerator and sit them on the counter to allow them to come to room temperature.
⇢ Properly cream the butter and sugar together– Once blended the texture should be light and fluffy. Blend the ingredients together at a moderate speed for a least two to three minutes.
⇢ Add the eggs one at a time– Eggs must be added one at a time blending well after each addition. Once you’ve added an egg to the batter and no longer see any yellow, then you can add another egg to the batter.
⇢ Don’t overmix your batter– Aside from creaming the butter and sugar together, once done adding an ingredient, immediately start adding the next ingredient. If you are not quite ready, stop the mixer until you're ready to add the next ingredient. After you have added the last ingredient, just mix until blended. If the batter still requires mixing, for example, if there is any unmixed batter on the side of the bowl, finish the mixing process using a spoon.
⇢ Spray the hell out of your bundt pan - My favorite method is using a baking spray such as Baker’s Joy which includes the flour and oil all in one can. It's always a no-fail method for me and the cake comes right out of the pan. You can also grease the pan with oil (solid or liquid) then dust the pan evenly with flour if you prefer that method.
Frequently asked questions:
How many people will this cake serve?
The cake will serve 12-20 people depending on the size of the slices that are cut.
What toppings pair well with this case?
Great toppings for this cake are whipped topping, berries, or even a frosting of your choice.
How do I store the cake?
Store the cake in an airtight container for up to five days. The cake can also be frozen for up to three months.
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- 4 c of all-purpose flour- sifted
- 4 c of granulated sugar
- 10 whole eggs- room temperature
- 2 c (4 sticks) of unsalted butter - room temperature
- ¼ c of lemon juice - room temperature
- 1 teaspoon of almond extract
- 1 teaspoon of baking powder
- 1 teaspoon of salt
- 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.
- Pour your batter into a greased bundt pan.
- 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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