Mile High Pound Cake
The Mile High Pound Cake is a golden, tender dessert with a melt-in-your-mouth texture, enhanced by fresh lemon juice and a rich butter-sugar base. Perfect for any occasion, it guarantees a flawless, indulgent experience with every bite.
Equipment
- 18-cup bundt pan
- Stand or electric mixer
- Large mixing bowl
- Spatula
- Pastry brush (for greasing the pan)
- Baking sheet
- Toothpick (for testing doneness)
- Wire rack (for cooling the cake)
- Small bowl (for preparing the glaze)
Ingredients
- Butter and Dairy
- 1 ⅔ cups unsalted butter room temperature
- 4 oz cream cheese room temperature
- 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
- Preheat oven to 325°F (163°C). Generously grease an 18-cup bundt pan with cake release or nonstick baking spray.
- In a large mixing bowl, use a stand or electric mixer to cream butter, cream cheese, and sugar together until light and fluffy (about 3-5 minutes).
- Add eggs one at a time, ensuring each is fully incorporated before adding the next.
- Mix in lemon juice, lemon zest, almond extract, and vanilla extract until well combined.
- Gradually add the sifted flour, baking powder, and salt, mixing on low speed until just combined (do not overmix).
- Stir in buttermilk, sour cream, and vegetable oil, blending just until smooth.
- Baking the Cake
- Pour the batter evenly into the prepared bundt pan, smoothing the top with a spatula.
- Place the pan on a baking sheet and bake for 1 hour 25 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for 15 minutes before transferring to a wire rack to cool completely.
- Preparing the Glaze
- In a small bowl, whisk together powdered sugar, buttermilk, and sour cream until smooth.
- Drizzle the glaze over the cooled cake and allow it to set before slicing.
- Serve and enjoy!
Notes
Do not overmix the batter to prevent a tough cake.
Ensure eggs and butter are at room temperature to achieve a smoother batter.
Grease the bundt pan well to prevent sticking and ensure a clean release.
Bake at 325°F to avoid a dry or undercooked cake.
Ensure eggs and butter are at room temperature to achieve a smoother batter.
Grease the bundt pan well to prevent sticking and ensure a clean release.
Bake at 325°F to avoid a dry or undercooked cake.