Mile High Pound Cake: The Ultimate Rich & Buttery Delight!

Mile High Pound Cake: A Rich Buttery Classic with a Twist!

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The Mile High Pound Cake is a true showstopper renowned for its tender crumb and moist texture. Originating from the Southern tradition of decadent, buttery cakes, this recipe builds upon the classic pound cake. This dessert dates back to the 18th century when it was made using a pound each of flour, butter, eggs, and sugar. Over time, variations like this have emerged, incorporating ingredients such as cream cheese and lemon juice to enhance flavor and texture. Made with a 10-egg recipe, this cake achieves an impressive height and a rich, golden hue. Fresh lemon juice enhances flavor, while butter and sugar create a classic, indulgent taste. Baked in an 18-cup bundt pan, it becomes the ultimate pound cake, ideal for large families and celebrations.

The combination of a flaky golden crust and a velvety, melt-in-your-mouth interior makes this cake irresistible. A light glaze can be added for extra depth, bringing out its rich flavors with a hint of sweetness. Whether enjoyed as a special occasion treat or as an afternoon snack with coffee, this pound cake never fails to impress.

Why You’ll Love Mile High Pound Cake

The Mile High Pound Cake is a masterpiece of both flavor and texture. Each slice offers a buttery, slightly crisp crust that gives way to a soft and dense interior reminiscent of a classic New York-style cheesecake in its rich, velvety consistency. The balance of sweetness, enhanced by the richness of unsalted butter, creates an irresistible taste. This cake’s remarkable height adds to its visual appeal and helps it retain freshness for days, making it an excellent choice for gatherings or celebrations.

Whether served plain or paired with a drizzle of lemon syrup, fresh berries, or whipped cream, this versatile dessert is bound to become a favorite. Its long shelf life ensures you can enjoy it for days without compromising texture or flavor.

Ingredients for Mile High Pound Cake

Butter and Dairy

1 ⅔ cups unsalted butter, room temperature
4 oz cream cheese
2 tbsp sour cream
3 tbsp vegetable oil
5-6 tbsp buttermilk

Eggs and Flavorings

8 large eggs, room temperature
4 egg yolks, room temperature
2 tbsp vanilla extract
0.83 tsp almond extract
1 tsp vanilla extract
⅚ tbsp pure vanilla extract

Flour and Leavening Agents

3 ⅓ cups all-purpose flour, sifted
4 ½ cups cake flour or White Lily All-Purpose Flour
1 tsp baking powder
0.42 tsp salt
3 ⅓ cups granulated sugar

Fresh Ingredients

Zest of 3 lemons
¼ cup fresh lemon juice
Pinch of kosher salt

Toppings and Additional Ingredients

3 tbsp butter-flavored shortening
3 tbsp all-purpose flour
2 cups powdered sugar
Drizzle of lemon juice

Instructions

Cake Preparation

Generously grease an 18-cup bundt pan using a pastry brush with cake release or nonstick baking spray.
Preheat the oven to 325°F.
In a large bowl, beat butter and sugar with a stand or electric mixer until light and fluffy.
Add eggs one at a time, mixing thoroughly before adding the next.
Incorporate lemon juice, almond extract, and vanilla extract.
Gradually add the sifted flour and salt, mixing gently until just combined.

Baking the Cake

Pour the batter into the prepared pan and use a scraper to smooth it evenly.
Place the bundt pan on a baking sheet and bake for 1 hour and 25 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for about 15 minutes before transferring it to a wire rack to cool completely.

Preparing the Glaze

While the cake cools, mix powdered sugar, buttermilk, and sour cream to achieve a smooth consistency.
Once the cake has cooled, drizzle the glaze over the top, allowing it to soak in and enhance the flavor.
Serve and enjoy!

How to Serve Cake: From Classic to Gourmet Twists

Simple and Classic Toppings:

Dust a slice with powdered sugar for a light and sweet finish.
Drizzle with chocolate or salted caramel sauce for extra richness.

Pairing with Ice Cream and Whipped Cream:

Serve with a scoop of butter pecan or vanilla ice cream for a creamy contrast.
Add a dollop of whipped cream for a light and airy touch.

Gourmet Additions:

Complement the cake with fresh berries, fruit preserves, or a tangy fruit compote.
These fruity flavors add freshness and balance the cake’s richness.

Brunch-Style Transformations:

Toast slices and spread them with butter for a warm, crispy texture.
Layer them in a trifle with egg custard and whipped cream for a decadent brunch dish.

Enhancing with Nuts and Fresh Fruits:

Add pecans, walnuts, or almonds for extra crunch and flavor.
Incorporate fresh fruits like peaches or bananas to bring a natural sweetness.

Serving Suggestions

Classic: Dust with powdered sugar or drizzle with lemon syrup, chocolate, or caramel sauce.
Gourmet: Serve with fresh berries, fruit compote, or whipped cream.
Brunch Idea: Toast slices and spread with butter or jam.
Dessert Upgrade: Pair with a scoop of butter pecan or vanilla ice cream.

How to Store Cake: Keep It Fresh for Days or Months

Short-Term Storage (Up to 2 Days):

Store the cake in an airtight container at room temperature to maintain its freshness and moisture.

Refrigeration (Up to 1 Week):

Wrap the cake in plastic wrap, then place it in an airtight container before refrigerating.
Before serving, allow slices to come to room temperature or warm them in a microwave for 10-15 seconds.

Reheating for a Crispier Texture:

To achieve a crispier exterior, reheat slices in a toaster oven at 300°F for 5-7 minutes.

Freezing for Extended Storage (Up to 3 Months):

Wrap the cake in plastic wrap and aluminum foil, then place it in a freezer-safe bag.
Store it away from heat and direct sunlight to prevent drying out.

Storage Tips

Room Temperature: Store in an airtight container for up to 2 days.
Refrigeration: Wrap in plastic wrap and refrigerate for up to 1 week. Bring to room temperature before serving.
Freezing: Wrap in plastic wrap and aluminum foil, then store in a freezer-safe bag for up to 3 months.
Reheating: For a crispy texture, warm in the microwave for 10-15 seconds or in a toaster oven at 300°F for 5-7 minutes.

Final Thoughts

The Mile High Pound Cake is a golden, tender dessert with a melt-in-your-mouth texture, made using a classic 10-egg recipe. To ensure the best results, avoid overmixing the batter, which can lead to a dense or tough cake. Additionally, be mindful of oven temperature—baking at too high a temperature can cause the cake to dry out, while too low a temperature may result in an undercooked center. Properly greasing the bundt pan will help prevent sticking and ensure a flawless presentation. The infusion of fresh lemon juice adds a bright, balanced flavor, while butter and sugar create an indulgent taste. Baked in a sizeable 18-cup bundt pan, this cake is perfect for special occasions or simply as a treat to enjoy at home. Whether topped with glaze, served with fruit, or enjoyed plain, this pound cake is guaranteed to impress with every bite.

FAQs About Mile High Pound Cake

What makes the Mile High Pound Cake different from a regular pound cake?
The Mile High Pound Cake is made with 10 eggs, giving it an impressive height and a dense yet tender texture. It also includes cream cheese and lemon juice for extra richness and flavor.
Can I make Mile High Pound Cake without a bundt pan?
Yes! While an 18-cup bundt pan is ideal, you can use two loaf pans or a tube pan. Just be sure to adjust the baking time accordingly and check for doneness with a toothpick.
Why is my pound cake dense and dry?
Overmixing the batter or overbaking can result in a dry, dense cake. For the best results, be sure to mix until just combined and bake at the recommended temperature.
How can I store Mile High Pound Cake to keep it fresh?
For long-term storage, store the cake in an airtight container at room temperature for up to 2 days, refrigerate for up to 1 week, or freeze for up to 3 months.
Can I add different flavors to the Mile High Pound Cake?
Absolutely! For a unique twist, you can experiment with flavors like orange zest, almond extract, or even a hint of cinnamon.
What are the best toppings for Mile High Pound Cake?
This cake pairs well with a light glaze, fresh berries, whipped cream, or a chocolate or caramel sauce drizzle.
How do I prevent my pound cake from sticking to the pan?
Grease the bundt pan thoroughly with butter or nonstick spray and lightly dust it with flour to ensure easy release after baking. Let the cake cool for 15 minutes before inverting it onto a wire rack.