Mile High Pound Cake

Mile High Pound Cake is dense, moist and over-the-top good!

Welcome back to my Pound Cake series. This time, I made and tested the Mile High Pound Cake. It’s been one of my favorites for years. It lives up to its name.

This cake.


This Mile High Pound Cake is the largest, tallest, heaviest pound cake I’ve made so far. In fact, I extended my tube pan with this trick to ensure the cake didn’t overflow!


  • 4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 4 cups sugar
  • ¼ cup lemon juice
  • ½ teaspoon salt
  • 2 cups butter at room temperature
  • 10 eggs at room temperature


  1. Preheat oven to 325°. Grease and lightly flour bottom of tube pan.
  2. Sift together flour, baking powder and salt. Cream butter. Gradually add sugar, beating all the time. Beat in eggs, 1 at a time.
  3. .............................

for full instruction please see :

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