Mile High Pound Cake

If you’re looking to step up your baking game, let me tell you about a mile-high pound cake. It’s a fun twist on the classic pound cake, which, as you probably know, gets its name from the original recipe using a pound of sugar, a pound of butter, a pound of flour, and a pound of eggs.

The beauty of it is in the simplicity. Just a few basic ingredients come together to create something absolutely magical. But this version? It takes everything we love about the traditional pound cake and makes it bigger, better, and more impressive.

This cake that stands tall and proud, with a tender, buttery crumb that practically melts in your mouth. That’s the magic of sticking to those simple ingredients while putting extra care into each step – creaming the butter and sugar until it’s fluffy, gently folding in the flour, and baking it just right. 

It’s one of those recipes that’s both nostalgic and showstopping. It’s the perfect dessert a special occasion or family gatherings, but also great for snack with your afternoon coffee. Trust me, it’s worth the effort!

(full recipe and full ingredient list can be found in the recipe card)

• Unsalted butter allows for control over the amount of salt in the recipe, ensuring a balanced flavor. It also contributes to the cake’s rich, creamy texture and tender crumb by incorporating air when creamed with sugar.
• Cream cheese adds a subtle tanginess that enhances the overall flavor and richness. It also contributes to that tender texture that you get in a traditional pound cake by adding extra fat and moisture. Use leftovers and make my key lime pound cake next!
• Buttermilk adds tangy flavor, tenderizes the crumb, and reacts with leavening agents to create a soft, fluffy, and moist cake. Another pound cake to try is my creme fraiche pound cake if you like that subtle tang. Oh, and if you have leftovers, make my vanilla buttermilk pound cake next.
• Sugar adds sweetness, enhances flavor, and helps create a tender, moist texture by trapping air during the creaming process.
• Flavorings – vanilla extract, lemon extract, and butter vanilla emulsion add nice hints of vanilla and lemon to add overall flavor to the cake. You can also use different extracts such as almond extract or coconut extract. I use similar flavors in my donut cake, definitely try that next!
• Large eggs provide structure, moisture, and richness to pound cake. Be sure to use room temperature eggs! 
• All-purpose flour provides structure to pound cake, giving it stability when balanced with fats and liquids in the recipe. For a lot of my pound cake recipes, I recommend using cake flour. However, for this recipe, all purpose flour is best as this batter is heavy and the protein structure of the cake flour cannot support all of the ingredients. 

How to make Mile High Pound Cake 

Step 1: Preheat the oven to 325 degrees F. Add butter, cream cheese, and sugar to the bowl of a stand mixer fitted with the paddle attachment. Cream butter for 7-8 minutes on medium speed, until fluffy and lightened in color, scraping down the sides of the bowl half way through. 

Step 2: Scrape down the sides of the mixing bowl again and begin adding eggs, one at a time, ensuring that each egg is fully incorporated prior to adding the next. Add in the flavorings, then add half of the dry ingredients, and mix until just combined. Pour in the buttermilk, then add the rest of the flour. Mix until the batter is smooth. Scrape down the sides of the bowl to ensure there are no patches of flour or undermixed batter. (if so, mix for an additional 10-15 seconds)

Step 3: Make the cake release by combining oil, shortening, and flour in a bowl. Whisk together until smooth. (you can also use nonstick baking spray)

Step 4: Generously coat an 18-cup bundt pan or tube pan with the cake release (I like to use a pastry brush to ensure the entire pan is coated).

Step 5: Pour batter into the pan and bake on the middle rack of the oven for 1 hour and 25-30 minutes, until a wooden toothpick inserted into the center of the cake comes out clean. Allow it to cool in the pan for 15 minutes, then remove onto a wire rack to cool completely. 

Step 6: Now make the glaze by mixing together powdered sugar, buttermilk, sour cream, and vanilla extract. Whisk until smooth, then pour on top of the cooled pound cake. 

Pro Baking Tips 

• Use Room Temperature Ingredients: Ensure butter, eggs, and any dairy are at room temperature. This allows for better emulsification, creating a smooth batter and a consistent rise.
• Cream Butter and Sugar Properly: Beat the butter and sugar for 7-8 minutes until light and fluffy. This step incorporates air, which helps the cake rise.
• Measure Ingredients Accurately: Use a kitchen scale for exact measurements or the spoon-and-level method for flour to avoid a dense texture from over-measuring.
• Don’t Overmix the Batter: Once you add the flour, mix just until combined to prevent over-developing the gluten, which can make the cake dense.
• Use the Right Pan: Choose a sturdy, high-quality bundt or tube pan with tall sides to support the cake as it rises. Grease and flour the pan thoroughly for easy release.

How to Serve Mile High Pound Cake 

Just like with my creme fraiche pound cake and white chocolate pound cake, I like to serve it plain with just a dusting of powdered sugar or topped with fresh fruit. I love to serve with the glaze drizzled on top, but you can also use a salted caramel sauce or chocolate sauce on top too. 

Slice it up and serve with some whipped cream or a scoop of ice cream for the ultimate dessert! 

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