Mile High Pound Cake – Tall, Buttery, Moist Classic Dessert

This Mile High Pound Cake is everything a classic pound cake should be: tall, rich, buttery, and wonderfully moist. With its fine crumb and golden crust, it’s the kind of cake that feels just as right on a holiday table as it does sliced thick with afternoon coffee. Simple ingredients, careful mixing, and a low, slow bake are the secrets to its impressive height and tender texture.

Why This Pound Cake Is Special

Extra tall “mile high” structure
Rich, buttery flavor with a tight yet tender crumb
Perfect for bundt or tube pans
Delicious plain or dressed up with glaze, fruit, or whipped cream

Ingredients

3 cups all-purpose flour
½ teaspoon baking powder
½ teaspoon salt
1 ½ cups unsalted butter, softened
3 cups granulated sugar
6 large eggs, room temperature
1 cup whole milk or heavy cream, room temperature
2 teaspoons vanilla extract
½ teaspoon almond extract (optional)

Instructions

Step 1: Prepare the Pan and Oven

Preheat the oven to 325°F (165°C). Grease a large tube pan or bundt pan generously with butter and lightly dust with flour, tapping out any excess. Proper pan preparation is essential for releasing a tall, dense cake cleanly.

Step 2: Combine Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, and salt. Set aside. This step ensures even distribution and prevents dense pockets in the finished cake.

Step 3: Cream Butter and Sugar

In a large mixing bowl, beat the softened butter on medium speed until creamy and smooth. Gradually add the sugar and continue beating for 4–5 minutes, until the mixture becomes light, fluffy, and pale. This step is key to building the cake’s height and structure.

Step 4: Add Eggs Slowly

Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl as needed. Adding the eggs slowly helps prevent curdling and creates a smooth, stable batter.

Step 5: Alternate Wet and Dry Ingredients

Reduce the mixer speed to low. Add the dry ingredients in three additions, alternating with the milk or cream. Begin and end with the dry ingredients. Mix just until combined. Do not overmix. Gently stir in the vanilla extract and almond extract, if using.

Step 6: Bake

Pour the batter evenly into the prepared pan and smooth the top. Bake for 90–100 minutes, or until a long toothpick or skewer inserted into the center comes out clean or with just a few moist crumbs.

Step 7: Cool

Allow the cake to cool in the pan for 15–20 minutes. Carefully invert onto a wire rack and let cool completely before slicing.

Serving Suggestions

Serve plain to let the buttery flavor shine
Dust lightly with powdered sugar
Top with fresh berries and whipped cream
Drizzle with a simple vanilla or lemon glaze

Tips for Success

Use room-temperature ingredients for the smoothest batter
Cream the butter and sugar thoroughly—this step affects height
Bake low and slow to prevent over-browning
If the top browns too quickly, tent loosely with foil

Storage

Store tightly wrapped at room temperature for up to 3 days
Refrigerate for up to 1 week
Freeze slices or the whole cake for up to 3 months