Mile High Pound Cake
This Mile High Pound Cake is buttery, rich, and golden, perfect for celebrations. Serve plain or with fruit, whipped cream, or a glaze for a showstopper!
Equipment
- 18-cup Tube Pan or Bundt Pan
Ingredients
- 2 cups (454 g) Unsalted Butter, (room temperature)
- 4 oz (113 g) Cream Cheese, (room temperature)
- 4 cups (800 g) Granulated Sugar
- 8 large (400 g) Eggs, (room temperature)
- 1 1/2 tbsp (1.5 tbsp) Vanilla Extract
- 1/2 tbsp (0.5 tbsp) Lemon Extract
- 1/2 tbsp (0.5 tbsp) Butter Vanilla Emulsion, (or butter extract)
- 4 cups (500 g) All Purpose Flour
- 1 tsp Kosher Salt
- 1 tsp Baking Powder
- 1/2 cup (120 g) Buttermilk, (room temperature)
Cake Release
- 3 tbsp (42 g) Butter Flavored Shortening
- 3 tbsp (42 g) Vegetable Oil
- 3 tbsp All Purpose Flour
Vanilla Glaze
- 2 cups (240 g) Powdered Sugar
- 5-6 tbsp Buttermilk
- 2 tbsp (24 g) Sour Cream
- 1 tsp Vanilla Extract
- Pinch Kosher Salt
Instructions
- 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.
- 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. Scrape down the sides of the bowl again and mix everything together for 1 minute, ensuring the batter is smooth and well incorporated.
- In a separate bowl, combine all purpose flour, baking powder, and kosher salt. Whisk together.
- Add half of the dry ingredients, and mix until just combined, about 20-30 seconds. Pour in the buttermilk, then add the rest of the flour mixture. Mix until the batter is smooth. Scrape down the sides of the bowl again to ensure there are no patches of flour or undermixed batter. (if so, mix for an additional 10-15 seconds)
- Make the cake release by combining vegetable oil, shortening, and flour in a bowl. Whisk together until smooth. (you can also use nonstick baking spray) 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).
- 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.
- Now make the glaze by mixing together powdered sugar, buttermilk, sour cream, vanilla extract, and a pinch of kosher salt. Whisk until smooth, then pour on top of the cooled pound cake.
Notes
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- 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.
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- 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.
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- 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.
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- 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.
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- 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.
Nutrition
Calories: 615kcal, Carbohydrates: 81g, Protein: 7g, Fat: 30g, Saturated Fat: 16g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 8g, Trans Fat: 1g, Cholesterol: 145mg, Sodium: 220mg, Potassium: 96mg, Fiber: 1g, Sugar: 59g, Vitamin A: 861IU, Vitamin C: 0.01mg, Calcium: 57mg, Iron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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